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This seems silly, because doesn't one just....make a leafy green salad? But I'm making one for a crowd and my salad preferences are not universal. [more inside]
posted by Frowner at 8:47 AM - 32 answers

Hello, looking for Jamaican Blue Mountain coffee, whole beans, FAIR TRADE or similar ethical certification. Not a subscription. Where do you recommend probably online in the UK please?
posted by runincircles at 2:13 AM - 3 answers

I've come into possession of quite a lot of tinned, smoked, skinless, boneless trout fillets. Now what do I do with them? [more inside]
posted by Dr. Wu at 9:49 PM - 20 answers

Can you help me build a weekly shopping list of food that tastes good but is also good for me, i.e. not too high in carbs or sodium? I'm not looking for recipes, but for ingredients that I can combine OR that taste good on their own. [more inside]
posted by unicorn chaser at 11:24 AM - 23 answers

Looking for cookbooks/recipies that Michael Pollan would approve of for someone who absolutely hates cooking and has no time. [more inside]
posted by LongDrive at 10:19 PM - 28 answers

I'm having two friends over for brunch. The main dish will be a sausage and hash brown casserole. What can I serve along side that's not too heavy? [more inside]
posted by erloteiel at 8:51 AM - 20 answers

I bought a couple bags (probably over a pound each) of frozen prawns/shrimp on a BOGO offer. I would like some really easy recipes for ways to use them (they are de-veined & de-tailed) and that wouldn't require a lot of prep time. (Nothing in a previous Ask really sent me, so I'm Asking anew.) [more inside]
posted by kitten kaboodle at 6:27 PM - 23 answers

About 30% of the time to 50% of the time, when I open a can of carbonated iced tea [ingredients: Certified Organic Black Tea, Water, Natural flavours, Citric Acid], it foams up and goes everywhere. Anything I can do to stop this happening, or do I just have to open the cans over the sink? [more inside]
posted by chariot pulled by cassowaries at 9:46 PM - 7 answers

We recently received a whole lotta mozzarella that we didn't order in our Costco order--it's 5 pounds of shredded part-skim mozzarella (not the fresh kind of caprese salad). We've made homemade pizza. We've made chicken parmesan. We still have, like, 4.3 pounds of cheese. What else should we do with it?
posted by pompelmo at 1:29 PM - 15 answers

Can you suggest holiday dinner dishes that would satisfy a group of three that includes a pescetarian, a traditionalist, and a pre-diabetic? Bonus points for an entree, recipe, and being easy to cook (especially if it can be prepared ahead).
posted by NotLost at 8:54 PM - 21 answers

A couple of years ago I used to make this pot pie recipe which was not vegan or vegetarian but which didn't have any dairy in the sauce, just broth. I cannot find it. Do you know of such a recipe? [more inside]
posted by Frowner at 10:32 AM - 9 answers

My mission today is to get a birthday cake from a bakery unsmushed to my destination. I'm taking the train for 2 hours. The cake comes in a typical cardboard box with twine and plastic bag. Whenever I have to carry a cake long distance it ends up getting smashed. Trying to figure out a way to limit jostling due to clumsiness & limited hand dexterity. [more inside]
posted by starlybri at 12:38 AM - 9 answers

I bought a mini white oak barrel to age negronis. Like this one. Said you should do it for a few weeks to a couple months. Accidentally left it in there for 2-3 years... cellar temps. Is this drinkable? What will I find inside this barrel? Thanks!
posted by slide at 8:00 PM - 4 answers

I've been impressed with the soup/spice packets in modern ramen pouches, whether Shin or Buldak or others, which are far more complex, spicy and savory than the ones in the cheap ramen pouches of my youth. However, I often discard the noodles in favor of leftovers to add to the broth. That seems wasteful. I've bought several broth/soup powders in the past, but they haven't matched the quality of the higher-end ramen packets. Any recommendations on excellent powdered soup packets for a leftover lunch?
posted by I EAT TAPAS at 8:34 AM - 6 answers

I'd like to make some chocolate truffles with alcohol in them, like Grand Marnier or rum. Any recipes you personally recommend after use? Any particular tips? [more inside]
posted by joyceanmachine at 12:43 PM - 5 answers

I make a shiso shrub that needs to be altered or maybe even converted to a flavored syrup or some other variety of beverage concentrate. Details below the fold. [more inside]
posted by concinnity at 10:53 AM - 3 answers

I'm planning to replace my terrible breakfasts (some mornings I only have time for a toaster waffle) with smoothies. I'm eyeing a Nutribullet (unless something else is easier... going for small footprint and easy as possible, suggestions welcome). But what I'd really like help with is a recipe. Read on for the snowflakes. [more inside]
posted by Threeve at 11:35 PM - 19 answers

I will be moving on short notice. I got a bunch of lemon juice on sale, expecting to use it all up in cooking eventually. Now I need to use it all quickly, so I will be drinking a lot of lemonade. I want to make a large batch all at once. What is the perfect ratio of water to honey to lemon juice? [more inside]
posted by Mirth at 11:38 AM - 2 answers

How do I make a dense baking-soda bread a little more, well, fluffy? [more inside]
posted by rabia.elizabeth at 11:50 AM - 15 answers

Okay, here is an anodyne question that will take people's minds off the election - I had a flash of insight yesterday about Christmas gifts.... [more inside]
posted by Frowner at 7:29 AM - 17 answers