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I have always wanted to go dairy free and now my body is forcing me to. Happily, I've discovered violife non-dairy cheese. Now I am trying to find a good substitute for chocolate candy, especially peanut M&Ms. I do not like the brand Coconut Cloud. All suggestions welcome. Thanks!
posted by KleenexMakesaVeryGoodHat at 4:35 PM - 16 answers

Because we have a fondness for Country Captain Soup and Fire Chicken, we always keep boneless, skinless chicken thighs on hand. But now, for Reasons, we have far more packages of them than we can use in a reasonable period of time making just these two dishes. Please share your favorite recipes for boneless, skinless, chicken thighs!
posted by DrGail at 12:47 PM - 37 answers

If only I did better in science class. [more inside]
posted by fantasticness at 11:08 AM - 8 answers

I'm temporarily staying with my sister, who has a stand mixer. As someone who loves baking I've always wanted one but never had the opportunity to use one. Before I move to my new apartment, I'd love to make some recipes with the stand mixer that really take advantage of it. [more inside]
posted by Aranquis at 8:19 AM - 22 answers

I like Sláturfélag Suðurlands hotdogs. Does anyone know what might be the closest substitute that's available in North America? [more inside]
posted by aramaic at 3:39 PM - 10 answers

Help me repurpose a large amount of flatbread so that it does not go to waste. [more inside]
posted by JennyJupiter at 3:18 PM - 12 answers

Talk to me about sprouts, anything you know, anything at all. Recipes, uses, growing, best sprouts, worst sprouts, growing microgreens, anything at all you want to share about growing, using, cooking and eating sprouts. [more inside]
posted by loquacious at 11:51 PM - 18 answers

Simply what it says on the tin: If you’ve made brigadeiros and love the recipe you used, please share. Also appreciate tips/tricks for getting them smooth and luscious, ideas for things to roll the sweets in, other than sprinkles or chopped nuts. TIA!
posted by Everydayville at 2:05 PM - 5 answers

On a whim, I picked up ruby chocolate chips. What should I do with them? I don't like most blondies but am otherwise open to ideas. I have or can access any typical baking ingredients (I've had trouble sourcing cacao butter lately) and have no allergies.
posted by jeather at 9:15 AM - 10 answers

Let's say I restock groceries every 7 days, and I want to cook a meat dish for dinner one of the following 6 nights, but it could be night 1 or night 6 or any night in between, depending on whim... what's the optimal day & time to move the meat from freezer to fridge for defrosting, to maximize the chances that my spontaneous desire for meat will be satisfied on a given night? [more inside]
posted by serelliya at 3:03 PM - 11 answers

I'm seeing nothing but empty at the groceries where the grapefruit juice used to be; and dear Google isn't doing much for me either. Am I missing something; and I am looking for the higher grade refrigerated stuff fwiw. thanks.
posted by Afghan Stan at 11:25 AM - 21 answers

I’ve been buying the same balsamic vinegar from Trader Joe’s for years - it’s really good and only costs around $6 a bottle. Unfortunately I took the train to TJs, and am obviously not doing that anymore and am limited to what I can get online or from my regular local supermarket. There’s also a Whole Foods within walking distance. [more inside]
posted by nevernines at 5:56 PM - 7 answers

I am making this recipe for no-knead bread proofed in an instant pot. I didn't have enough flour for the full recipe so I cut it in half. But now I am not sure how to adjust the baking time. I also have an enormous dutch oven (7 quart I think) and I'm thinking that might not allow my bread to rise well enough. Any suggestions for how to optimize my baby loaf?
posted by Neely O'Hara at 11:20 AM - 8 answers

I have fancy lentils. I don't like lentils. How should I prepare them? [more inside]
posted by dogmom at 7:39 AM - 44 answers

I have this very nice cheese. I would like to slice it for grilled cheese sandwiches. However, I have no slicing gadget and would like some recommendations from the field. [more inside]
posted by JanetLand at 6:31 AM - 18 answers

Recently I made this pineapple upside down cake. And it was tasty! But I have questions about the brown sugar caramel because the recipe is fairly vague and googling it mostly gives caramel sauce recipes with cream and such. [more inside]
posted by unus sum at 5:08 PM - 5 answers

Hi! We'd love to support bars that are doing cocktail delivery in/to Manhattan. We've found a couple so far (Dutch Kills and Threesome Tollbooth), but if you know of any others, please let us know. Thanks!
posted by Conrad Cornelius o'Donald o'Dell at 10:50 AM - 7 answers

Is anyone familiar with what the ingredient called a "sea mushroom" in this video is called in other cultures? [more inside]
posted by Mouse Army at 7:02 AM - 3 answers

I have some goat meat. I would like to make goat curry using a Trinidadian recipe, but the recipes I'm looking at call for a commercial curry powder. How can I approximate the right one? Do you have a homemade curry powder recipe you like for food from the Caribbean specifically? Alternatively, do you have a sense of which spices are most prevalent in curry from Trinidad?
posted by yarntheory at 5:06 PM - 7 answers

When our baby first started eating solid foods, at 9 months, he would happily eat vegetables. Now, aged 15 months, he almost always refuses them. I'm not sure what to do about this. [more inside]
posted by HoraceH at 1:51 PM - 16 answers