Hey there,

Pre-pandemic, when Christmas buffets were still a thing in my city (before various Inns shuttered or buffets all together vanished) we one once went to a brunch and there was a lovely fish and pasta area. In that section, there was a simple dish (maybe salmon of cod) of a fish baked in a cream or bechamel sauce right beside a tortellini that was in an almost identical cream sauce. I've tried for year to recreate the dishes based on scoured recipes from the internet but they are all too complex/busy to be what i ate that one time. I don't think it was a mornay sauce and if it was than it was a very subtle cheese and I'm not convinced it was a straight up bechamel sauce as it wasn't bland. Any ideas? Keywords to look for? I feel like this is Italian/French territory. Thanks.

I used to make great mashed potatoes but starting about 10 years ago I can’t make them without them being either incredibly dense or turning gummy. I just made shepherds pie but ruined the potatoes and I could cry. They turned gummy after a very short time using a hand mixer. I haven’t tried mashing them with a hand mixer in years until today because of the tendency for them to turn gummy but hand mashing is hard with my tennis elbow. I’ve tried both Yukon gold and russets. I’ve tried boiling potatoes and baking the potatoes first. The result is always either dense or gummy.

Edit: one word

Hi all!! I'm looking for UNIQUE flavors for Rice Krispie treats. I make them for Christmas every year but I'm running out of ideas!!

Last year I went with some classics - coconut, chai, matcha, pistachio. This year I want to branch back out with some more interesting flavors. So far I have Gochujang black sesame and Rosemary Thyme (from Saturdaytable's instagram) (and maybe coconut again cus they're good)

What are some more Out There things I can add to Rice Krispie treats? (To narrow things down, im not looking for things like: just using a different cereal or adding chocolate/scotcharoos. I want outside the box!!) thanks!! :)

Hello humans. I've been sharing a video everyday with a friend on the weirdest ways to cook hot dogs. I've shared videos on cooking them with lava, with thermite, and a magnifying glass, for example. Can you help me find some more? Or even hot dog adjacent videos, content, or ideas to search for.

Context: my friend shared that when she was craving a snack as a kid she would get a paper cup, put a hot dog in it, and run hot water over it. Then eat it. That sparked a search to help find different ways for her to cook a hot dog. I swear that friend is not me.

So I’m going to be cooking a game wellington (likely pheasant as I’ve got some i shot myself) and venison.

Does anyone have any suggestions for how to go about it? I have a rough plan/idea but I’m worried about over or under cooking, dry or tough meat etc etc

Definitely the best one I’ve ever made! The dough was perfectly crispy, and the toppings were fresh. What’s your go-to pizza topping combo? I’m always looking for new ideas!

All the blood is gone and it’s just pink and grey. It’s fresh meat I just bought it but is letting it sit in water all night ok?

I am currently brining some pork loins in the fridge they’ve been in there for about an hour. Can I use a portion of that liquid to make soup stock today? I know that saving brine and reusing it later is a big no, but can I use it if it’s the same day?

I just made some bangin' kimchi spam fried rice and I can't stop eating it. What is a dangerous amount of rice to eat for the average adult, asking for a friend...

I’m looking for something I can bring to Christmas for my Asian family. I was wondering if anyone had a classic Christmas dish but with an Asian twist to it so that my family is able to eat it as well.

For example like idk if anyone had any ideas on how to make classic side dishes: mashed potatoes and add Asian flavors to it.

Any ideas? Can be a dessert or side dish or anything.

Hey everyone!

For Christmas, I would like to get my boyfriend some pots and pans. While he has a sincere desire to learn how to cook (I will be teaching him + doing some cooking classes together), he has very limited tools to work with at home. I was hoping to get him a few things to get him started (pots, pans, baking sheets, cooking tools, etc).

Ideally, recommendations would be made without PFAs, if possible.

Thank you very much in advance, I really appreciate it!

I am really enjoying making things myself what are some suggestions that are better to make yourself than buy and aren't that hard to make? I make my own bread/bagels etc. but is it making your own cream cheese and butter worth it (time and cost)? My list of things I want to try are---dry ranch powder, onion soup mix, and vanilla. What other suggestions do you have?

Recently when I’ve tried making jollof rice, my rice is coming out so stodgy. I promise, the rice is washed. I think it may be due to cooking a small portion. I’m only cooking for two people so am only using a medium sized cup worth of rice. I tried cutting down the amount of vegetables I’m using for my mixture but still no luck. When I made it tonight it didn’t even look or feel like rice 😂 Any suggestions? Thanks in advance.

Family got Costco sized bag of lemons for Thanksgiving. We used like 3 or 4. They're sitting on my counter and look like they're going to go bad soon. Anything I can cook to use a lot of these? Feel like most of the recipes I usually cook only call for 1 or 2 lemons.

Backup is lemonade but I'd definitely prefer something savory.

I’ve tried frying chicken drumsticks in the past and I usually end up with an overcooked exterior and it’s bloody near the bone. This is using the recommended oil frying temperature. When I tried redoing them at a lower oil temp I was told that now I’m just boiling the chicken and it makes it greasy. Is that person right?

I'm making pancakes & I have an electric stove with coils on top. What temperature do I cook my pancakes, when my stove only says, "Lo 1,2,3,4,5,6,7,8,9, & Hi" My stove has levels rather than temperatures. I tried looking it up but couldn't find the answer anywhere. What is the best temperature to cook perfect pancakes on? 🥞

Bear with me, I'm in the afterglow.

I love mushrooms. I am in the midst of a 3 day off period. I've been wanting to make mushroom soup for a few days. So I went out and got everything this morning.

No measurements here. It's all by feel. Except the mushrooms since I used whole containers.

First I quick pickled some fresnos and jalapenos and garlic/onion/thyme.

I sauteed half a white onion and a whole GIANT shallot. Butter, salt. Deglazed with a lot of marsala cooking wine (my local place didn't have real marsala). Added 1 tbsp each butter and flour to make a roux. Added Worcestershire, thyme, and garlic. Started cooking my varied mix of mushrooms in another pan with butter and olive oil. I kept that at medium heat until it started getting dark. Then I added more garlic. Kill the heat and stir until the garlic blooms.

I put half the browned mushrooms in and kept simmering for a while. Then put in the blender until smooth. Mixed it all together and added my toppings.

I've made mushroom soup before but this is something special. I toasted some sourdough to dip in it and it is exquisite.

Pics

I found a great recipe for homemade Lawry’s seasoning salt. It really is outstanding. Out of curiosity, I experimented with dehydrating the items needed… garlic, bell pepper (making paprika), turmeric, onions. The house smelled great while they were drying out.

So, to complete the process, each ingredient was ground and put in separate little contaiers.

See recipe for additional notes.

This recipe is great if you are watching salt intake or just want more intense flavoring without the worries.. It is easy to find copycat recipes and then adjust them to your needs. When I found one for Lawry's I was happy, especially since the sugar can be eliminated and far less salt added. I adjusted the recipe and use it on chicken, beef and pork and veggies. personally I do not think it does well on seafood but that is a preference. Copycat Lawry's Seasoning Salt (adjusted version): 1 tablespoon salt (pink, grey or sea only) 1 teaspoon sugar (I don't use any but the recipe and the original commercial brand does) 1/2 teaspoon paprika 1/4 teaspoon turmeric 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon corn starch (I use organic) I usually multiply this recipe by 8 so it lasts longer. The amount of salt and sugar is completely adjustable to individual needs. Only a small amount is needed to season most meats so it cuts way down on sodium.

One more note: Dehydrating plain red sweet peppers, turmeric, garlic and onions are so much tastier than using regular produce. Just dry in your regular oven if you have them and then grind in grinder or blender

My son and daughter-in-law like to cook together and like to make ramen (not the packaged stuff). I was wondering whether there was a source of good quality noodles I could order or buy for them? I have no idea what makes a good quality noodles. Thanks in advance for your recommendations!!

I meal prep marinated soft boiled eggs and Korean marinated cucumbers, and sometimes add edamame or bean sprouts.

Would love to get some more easy and quick protein in though and not a fan of spam or tofu!

I had a thought today about possibly using pesto in egg wash to bread chicken. Has anyone tried it?

My family is going all out this year and we are having a dry aged rib roast from a restaurant supplier delivered this year. The roast will arrive on 12/20 and we will be cooking it on 12/25.

I am planning on uncovering it, drying it thoroughly, and elevating it and keeping it open to basically dry-age it in my fridge. But before I do this, I want to make sure I am handling it correctly to ensure the meat does not lose any flavor or quality.

i want to do a tomato sauce to use the yellow miso i bought. this is what i am planning to do (i would like this subs opinion)

in a pan brown 1 meatball in ghee, remove and add diced tomatoes. meanwhile sautee diced onion in ghee until translucent then add grated garlic ginger and chili flakes when incorporated add tablespoon of homemade chicken stock and bring to a boil, cook until its not runny then add the tomato that was cooking on the pan and incorporate. finally add boiled soy beans, add and break up the meatball, add teaspoon of miso and dash of soy sauce

I significantly reduced oil usage & reduced salt. To compensate for the blandness I end up squeezing bit of lemon wherever possible.

Also, I have started to incorporate regional seasonal produce and I started to notice improvement in my hair and skin!

The other day I went to the grocery store and got myself salmon that was discounted due to the use by date being that day. I put it in the freezer as soon as I got home. Is it safe that I put it in the fridge last night to defrost and cook for today?

I’m relatively new to eating and cooking fish so want to make sure I’m doing it safely!

Thank you!

I eat wasabi paste with my sushi and I love the flavor and the type of heat it has. I want to try and incorporate it into other dishes but I’m struggling to find one that compliments.

I’m in no way a professional chef but I find I’m pretty damn good at throwing stuff together with like no experience. Any time I want to use something I’ve found a way to make a delicious meal out of it but I’m struggling here.

Everything I’ve tried hasn’t turned out bad but also leaves a lot to be desired and just doesn’t compliment the wasabi paste the way I’m looking for.

Any ideas or recipes? Some out there kind of stuff would be fascinating.

I know that Italy has the Feast of the Seven Fishes on Christmas Eve. I believe that in Poland, pierogi are traditional on Christmas Eve. Looking to learn about and be inspired by other food culture traditions!

I'm planning on making a simple shrimp and bay scallop pasta tonight for dinner (with garlic, a few cherry tomatoes, butter, some white wine, parsley, red pepper flakes). I've never cooked scallops before and I saw that people recommended soaking them in milk for around a hour. Will this make a big difference in the flavor or should I just soak in some brine?

Thanks!

Hi all! My partner and I will be moving out in about a year and I'm trying to take note of things we'll want/need for the new place—and the kitchen is a big one! What are some things you love in your kitchen that you would recommend? We'll be moving out with some pans, my air fryer, and a few neat little tools, but not much else in that regard. I've been eyeing a rice cooker, but I'm not sure if I'm convinced yet.

Thanks in advance! I know that you typically don't know what you're missing until you need it, and I'm trying to avoid that as much as I can 😅

I'm trying to make baked sweet potato fries and like they aren't getting crispy. they've been baking like twice as long as the recipe calls for by now and idk how to get them to start getting crispy. The recipe called for them to be baked at 400f.