Questions in the Food & Drink category.
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My beloved has a big birthday coming up this summer, and she's a huge bourbon fan, so I'd like to get her a special bottle. Some of her favorites include Woodford Reserve, Buffalo Trace, Blade & Bow, and Rieger's Kansas City Whiskey (a blend). I'd like to spend around $100-$150 and would love something that's presented in a special way, perhaps in a box. Thanks for your ideas!
I have about 12-18 HUGE spot prawns that were given to me fresh, then frozen, that I want to do justice to when I have my parents over for dinner tomorrow night. I can find about 10000 different ways to cook them on the internet, but I need to determine which is the BEST way. [more inside]
What is the best recipe for MINI tart shells (or tips to help them cook properly and come out of the tins without breaking)? [more inside]
We have a three-week-old baby who is mostly breastfed but occasionally requires a bit of formula to supplement. The formula container (Similac for supplementation) says to "Use opened container contents within 1 month". How seriously do we need to take this? At the rate we've been using formula we'd end up throwing most of it away. We are normally cavalier about expiration dates but wondering if we should reconsider all our priorities because baby.
I really like Trader Joe's Indian Fare pouches and their similar Channa Masala and Saag Paneer freezer items. I want to turn these into full meals, which means adding both calories and fresh flavors. Tell me your secrets to make this happen. [more inside]
A couple weeks ago I was looking up a recipe for a main course and it included a suggestion to top the finished dish with slices of pickled okra. "Well now," I thought, "that sounds interesting." Anyway I have completely forgotten what the recipe was, where I found it, or any identifying details at all. So I submit the question to you, AskMe: what are some good dishes to top with slices of pickled okra?
Beloved grandsons are coming to stay next week and the youngest is on week 6 of a food exclusion diet to hopefully find and eliminate some of the cause(s) of eczema. [more inside]
A couple of friends and I went on an impromptu mushroom hunting trip today, got VERY lucky, and came home with about ten pounds of beautiful morels! My third of these is way more than I've ever had at once - please help me know what to do with them? [more inside]
Making the best of a bad situation, I need picnic dinner ideas + recipes for most weeknights this summer. Ideally:
- Quick to prep + cook
- Kid friendly
- Vegetarian friendly (meat can be a part, just easily added or removed per preference)
- Low-moderate expense
- Will keep in a cooler from 6am to 6pm -- no reheating!
I'm not a heavy drinker, but I enjoy wine for the nuances of its flavor. However, my partner doesn't drink wine at all and I'm a very cheap date who gets drunk on a dime. How can I drink wine at home on occasion without pouring out most of the bottle? [more inside]
I want to pick up a bottle of non-alcoholic spirits this weekend, like Seedlip. Seedlip itself would be ideal, but their website claims it's only available at a couple fancy restaurants. A cursory search of Astor Wines doesn't turn it up. Does anyone know of a place to buy a bottle in NYC or, failing that, a similar substitute? (Bitters and etc. are lovely, but I'm on the hunt specifically for a liquor substitute.)
My spouse accidentally bought reduced-fat peanut butter instead of the usual kind. I tried it, and I can't cope with the different texture. No one else in this house eats peanut butter. What can I do with a large jar of reduced-fat creamy peanut butter with the seal cracked and precisely one spoonful removed from it? I don't want it to go to waste. That's a lot of peanut butter! And I really, really, really can't handle it in sandwiches. Ideally, I'd give it away, but it's open? Help!
My parents are celebrating their 50th anniversary at a place where we bring our own alcohol. There will be a bartender on the premises to open and pour. My family doesn't drink all that much, and when we do, it's beer. I'm looking for affordable red and white wines for 50-60 people. [more inside]
I bought a bunch of organic rainbow chard and noticed that the back sides are bumpy and rough. Is this a sign that it's bad or...? [more inside]
We've been using a combination of Hello Fresh and Home Chef for the past yr and a half. We love their offerings and customer service but would like to switch to a similar service that features Vegetarian meal delivery. I'm thinking going Vegan is too far a leap for us, so Vegetarian is definitely what we're shooting for. I hear Blue Apron does a decent job but they send all ingredients for several meals in one big box. It's a hassle to store and retrieve ingredients when it's time to cook the meal; a major frustration. So, no Blue Apron. Any Vegetarians using meal delivery services that are not just a bunch of veggies? I'm listening!
I make painkillers which is appx 2 parts rum to 1 parts coconut cream to 5 parts fresh fruit juice. Coconut cream solidifies just below room temp. So how do i store a large make-ahead batch? Refrigerate seems out since the fat will solidify. Is this mix counter safe? [more inside]
I eat primarily vegan*. The internet is full of nonsense when it comes to food ingredients. Beyond contacting a company and my own knowledge, is there a reliable source of some kind for checking this stuff? [more inside]
In the home stretch of the third trimester, and trying to think ahead for meals. We need reinforcements. More below the fold. [more inside]
We’re arriving in New York early Thursday morning and are looking for a place to eat breakfast. We’ll be stopping by the hotel near 36th and 6th first and then out to breakfast after that, around 7:15 or so. We’d like a place where we can have a low-key, leisurely, and tasty meal, where we can hang out for a little bit. We’d also like it to be in that area so we don’t have to travel too far—we’ll be tired and hungry. Any recommendations?
Where are your favorite Lower East Side eats? [more inside]