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What healthy meals feel indulgent to you? [more inside]
posted by ambulanceambiance at 2:39 PM - 19 answers

I've owned this wine rack for ages. It holds way more wine than I could possibly need, so bottles tend to be there a long time. These days, I use an empty bottle as a placeholder (choose a bottle above the placeholder and put a new bottle at the bottom of the rack. Eventually, this cycles through them all). MY QUESTION! Instead of using an empty bottle as a placeholder, what could I use instead? [more inside]
posted by 2oh1 at 10:03 PM - 6 answers

I like to make cookies, but my partner doesn’t eat butter. Can you recommend a vegan substitute that yields chewy cookies? [more inside]
posted by Ollie at 4:57 PM - 12 answers

Nothing alcoholic (a hint of booze is fine, but not interested in brewing tepache or anything.) I would ideally want something that makes the effort of butchering the pineapple worth it vs opening a can, and something that would use up the whole thing. All I can think of is pineapple upside down cake. Any other fun suggestions? I have an adventurous palate, a well-stocked pantry, and love pineapple on pizza, but I think I’d be hard pressed to use up a whole pineapple that way.
posted by music for skeletons at 2:29 PM - 33 answers

My starter only doubles when I feed it with rye flour, but does not double with wheat flour. I plan to bake with 75% KA bread flour, 25% whole wheat. Do I need to get the starter to be just as active with wheat flour before I use it becauae it doesn't seem to be fully active with wheat at this point? Feeding details inside. [more inside]
posted by dabadoo at 5:00 AM - 4 answers

I found a recipe for a dragon cake but would like suggestions on how to improve the look. [more inside]
posted by cali59 at 7:37 AM - 11 answers

My kid wants to do a science fair experiment with cookies. What are some good ideas that don't leave cookie messes? Maybe something delicious at the end? [more inside]
posted by inevitability at 5:11 PM - 29 answers

I was recently talking to an adult friend who immigrated from Belarus when he was in elementary school. I told him how I'd discovered kholodets (aspic) and enjoyed it, but he reacted with such revulsion, and told me it was the kind of old country food he could only stomach if his parents let him have it with a glass of Coca-Cola. That reminded me of my own childhood with immigrant Asian parents who enjoyed fu gua (bitter melon), that I would also only stomach with a Coke. It also made me wonder if there are other such beloved old country foods that don't fit an American palate, and so are despised by early-generation American children. Natto? Haggis? I want to try them!
posted by Borborygmus at 11:58 AM - 31 answers

Instacart brought me ground pork on January 3rd. I put it in the fridge intending to eat it the next day. Stuff came up. It's been 4 days. Can I make dumplings from it now, yay or nay? For bonus points, my actual intent was to take half of it for dumplings and then put the rest in the freezer. Can I still save the other half and put it in the freezer for future dumplings? It's way too much to make all at once. For extra bonus points, can I freeze extra dumplings? Would also be feeding to my 7 year old.
posted by If only I had a penguin... at 9:05 AM - 10 answers

My BF requested a soup that cooks for hours and makes the whole house smell good. Hit me! (Stew also acceptable.)
posted by Charity Garfein at 4:22 PM - 13 answers

I have recently switched my mug size from 10oz to 18oz. Usually I have at least one mug of tea a day, brewed from a tea bag directly in the mug, no milk. What I am having trouble figuring out is caffeine. Obviously, if I brewed the tea in a pot and poured it into a mug, the 10oz would have almost half as much caffeine as the 18oz. But, since I’m brewing both mugs with one single tea bag, that doesn’t apply, right? [more inside]
posted by Mizu at 11:49 PM - 12 answers

This Cherry Kijafa bottle showed up in my building's "free" table and I grabbed it out of curiosity. We just opened it and it's delicious. But we noticed that it is quite old - possibly decades, as there are many variations of the bottle that appear newer. We poked around a little but were unable to date it. Any ideas? And do you think it would have changed or mellowed over the (potentially many) years it has been sitting on someone's shelf?
posted by BlackLeotardFront at 8:21 PM - 2 answers

I'm looking for a cookie recipe that produces chewy, everyday cookies, like your standard oatmeal raisin or chocolate chip, but that has: no eggs, no whey, no nuts, and no coconut. What's good? [more inside]
posted by The corpse in the library at 7:55 AM - 9 answers

I have three 1" wide Italian sausages, a saucepan, a frying pan, and a hotplate. What it the best way to prepare them?
posted by goalyeehah at 6:31 AM - 9 answers

i accidentally ordered four packages of clear jell dessert instead of gelatin: https://a.co/d/ip4yrLr [more inside]
posted by sabh at 3:39 PM - 6 answers

I know there's plenty about this all over the internet, but I'm interested in your personal favorite soups to make and freeze. Soups that you get excited about when you spot them in a jar in the back of the freezer. Soups that you might even be proud to serve to company. Or just a soup that tastes amazing while you're wrapped on a blanket on the couch in the dead of winter. [more inside]
posted by knotty knots at 12:50 PM - 30 answers

My last question reminded me that this cheese sauce existed, so I decided to make it. I did things slightly differently, and it didn't work out well. Help me figure out why? [more inside]
posted by wheatlets at 7:17 PM - 3 answers

I’m looking for a recipe for macaroni and cheese that will come out something like this.
posted by wheatlets at 12:10 PM - 15 answers

One of my 2025 goals is to learn how to make an amazing cappuccino. [more inside]
posted by pando11 at 10:19 AM - 18 answers

I'm looking for personal successful experiences of removing burnt fruit on a saucepan. [more inside]
posted by Scout405 at 6:16 PM - 14 answers