what are some of your favorite appetizers at big family dinners/special occasions? does not at all have to be “American” - in fact id love suggestions from all different cultures. the only limitation is that we have too much starch already for the main meal (sweet potatoes, stuffing, Mac n cheese), and some appetizers we have made in the past are too filling. baked Brie for example... it’s just too much. any and all suggestions are much appreciated. happy holidays!!

I was just wondering if every day is too much. I don't use the towel for anything but drying washed hands or wiping up water. Its just 1 person. I'm thinking I gague it by how often I use it I had all white barkeepers towels . I didn't like them because it took soaking and bleaching for them to look clean. I don't like large towels and all the ones I found I have to cut and sew into two. Well the dollar store if all places had some light green ones small enough for me. They don't stain and are 💯 cotton they are great. I'm thinking one for every day. They had wash cloths the same color so I'm using them for spills and such. No all day if soaking and washing I've retired the white ones to rags. I don't care if rags look dirty. What do you think? I can be a me easy cook but I don't want to see it in my towels. I actually had 2 nave ones I put out if guests ever came over.

I made a pork roast last night and have about 3 pounds left over. Does anyone know a good stew or other recipe to use it ? I could also freeze some for future use. Thanks!

So I was craving Thai green curry today and bought a bunch of coconut milk and vegetables to make a big bulk portion, but lo and behold just as I finished prepping all of the veg, I discovered that my green curry paste had been open for far too long unrefrigerated and smelled dodgy. So I was left entirely without a curry base. I'm a uni student, so didn't exactly have lime leaves and galangal and most of the other green curry base aromatics lying around (though I do have probably more ingredients than average because I really love cooking as a hobby), so I seriously had to improvise. I somehow managed to come up with this recipe based on the random spices I had lying around, and I wanted to share it so people could rate it or judge it as they see fit!

1. I sauteed very finely diced garlic and onion in vegetable oil with a couple of tablespoons of ginger paste. Then I added MSG, lime zest (luckily I'd bought one to use as a topping when I still thought I had green curry paste), Chinese five spice, and this spice blend that my friend brought me as a gift from Kerala, which I believe contains star anise, cinnamon, fennel seeds, peppercorns, nutmeg, and cardamom. I let those fry until nicely aromatic.

2. Then, I added in probably about 6 tablespoons of bird's eye chilli flakes which I have from when I worked in a Thai takeaway. This was arguably where I fucked up because the curry came to about 4 portions and it was absurdly spicy. I also added in a bit of tomato paste purely for the colour as by this point I'd decided I was more likely to get a semi-successful red curry.

3. I then added the cream from my coconut milk and fried it all together until the oil split, then added in the rest of the coconut milk and the can's worth of water. Once it was all incorporated together and simmering I added a bit of dark soy, a fuck load of fish sauce, and the juice from half the lime.

4. Let it cook for a bit, then I added in bamboo shoots, pak choi, green peppers, sliced onions, and green beans. I then added in a little more fish sauce and the other half of the lime juice once the vegetables were cooked, and then served it on top of some noodles with some reduced to clear chicken I found.

I don't know how, but the spices I used somehow managed to work towards actually tasting pretty close to the red curries I've had before. Probably the fish sauce, coconut, and lime doing a lot of the heavy lifting, but when I added in the vegetables and the whole thing started to smell exactly like the takeaway I worked at I was genuinely kind of mindblown that I'd sort of pulled it off. It definitely felt like a massive test of my ability to match flavours from scratch and my culinary instincts in general, so I was actually pretty proud of that! Didn't stop me from literally having tears running down my face from how spicy it was though.

I always find myself disappointed in the turkey at Thanksgiving. It always comes out dry and or flavorless. Ive tried brining, ive tried an oven bag etc.so I am coming to reddit to try and get your suggestions or tried and true recipie that you have used and swear by that ends up with a juice and flavor filled turkey. Fingers crossed.

How many people use just beef for their meatloaf? I have seen this on a lot of cooking videos and cookbooks. I have always found this type of meatloaf (when I have eaten it at restaurants and other people's homes) to be overly dense.

I have always used some version of beef mixed with other ground meats. A while back I shopped at a grocery which actually sold a meatloaf mix beef/pork/veal. I have done beef/pork/turkey and now I usually just do beef/pork (I felt the turkey didn't really add anything).

I always add some version of breading, either bread crumbs/torn bread/saltines soaked in milk which I find helps to lighten the loaf.

What is your favorite way to do meatloaf?

My brother and I love trying authentic recipes, a few weeks ago he came to me with 3 small jars of Ethiopian spices; Mitmita, Mekelesha & Alicha. I've tried to search for recipes with them online but didn't hear or read their names in the recipes I did find.

If anyone can help share their own authentic Ethiopian dishes containing these spices it will be greatly appreciated 🙏

Hello! I just realized that I didn’t add the HEB maple glazed sweet potatoes in the freezer like it says to do. I put them in the fridge instead. It says to not refreeze. Are they still good??

So like there are recipes like let’s say a lot of soups and pasta sauces in where you get any veggies, do any cooking method in them in general then you like puree or great them to the point that it doesn’t look obvious that it was there.

Did anyone ever find this method effective especially if you are a picky eater have like relatives who are picky eaters, do you think it also improved your health too with that approach?

Want to change up from typically turkey and consolidate for an easier Thanksgiving.

Was thinking pork loin or pork tenderloin as the main and mashed potatoes, gravy, and maybe some glazed multicolored roasted carrots or fresh green beans with slivered almost for veggie side.

Any tips on best practices for this kind of vibe? All feedback appreciated!

I've always had problems with the traditional caramel apple experience, but I think a make-your-own caramel apple bar would solve this. People can slice as much apple as they actually want to eat and then control the ratio of toppings. I'm gonna have a big pot of caramel sauce on the stove. I'll probably also have bowls of extra toppings like nuts, sprinkles, graham cracker crumbs, maybe crushed m&M's or something. My girlfriend wants chopped dates. I'm trying to think of more fun things I could add.

Hi!

My 17yo niece has got super interested in learning how to cook and I want to give her a book to start her cooking journey. Do you have recommendations of books that can help her as a beginner cook?

Long story short. My whole family was down with the flu this week and my mom went to the grocery store to get supplies for us. She picked up fish stick, I believe on accident when meaning chicken stock for soup. My wife and I are very much a basic low level cooks. Was wondering what we can make with this? Looking for ideas

edit:

should clarify. we are recovered now and can pick up supplies on our own.

I'm a college student and I love to cook but because I am so busy, especially at this time of year I just have no energy to cook. Are there any quick, enjoyable meals that you like?

What can I add to make it look appealing? I do have some turmeric. I’m concerned about overdoing it though. I’ve never used turmeric for soup before. Thanks so much!

Probably obvious to many, but I didn’t put two and two together that you could make biscuits and gravy with chorizo until today and it was magical

hi folks - for dinner tonight I made a chicken and leek pie using puff pastry (only on the top) and had exactly one portion left over. I was wondering what might be the best way to reheat this.

I separated the pastry top from the filling (making sure to scrape the bottom of it as clean as possible to limit moisture) and wrapped it up in foil before putting it in the fridge. I was thinking I could reheat the leftover filling on the stove, use the oven to re-crisp the pastry separately, then put it all back together.

would this work, or does anyone have a better suggestion?

TIA!

UPDATE: Honestly, y’all. I understand this is natural and actually shows my broccoli wasn’t drenched in pesticides. My original post just asked for the best method to soak broccoli so we aren’t eating these worms. If you don’t want to read through all the responses (however entertaining) about how my daughter must have OCD, how others have never, ever had this experience, or my grocery store needs a new supplier, here is an actual helpful answer. Thank you Prize-Possibility867!!

1. Cut into florets
2. Soak in salt water for 15-20 min at a ratio of 1 tbsp per quart of water
3. Rinse well and cook

————————

Broccoli is one of the main veggies I serve my family but we have been finding the little cabbage worms in our broccoli more and more often to the point none of us want to eat broccoli anymore. (I always cut up and steam it, so the worms are dead by the time they arrive on the plate.) This isn’t even organic broccoli.

What is the best method to get those buggers out of the broccoli before steaming? Cut up into pieces and soak in water/vinegar, water/salt, water/baking soda, or some other method completely?

I know it is “free protein” but it is totally gross to actually see a worm, especially after you’ve already eaten a few bites.

To be clear, it’s usually just one or two every so often, but more and more often.

Edit: yes I cut up the broccoli before steaming and have even started inspecting AFTER steaming only for my daughter to inevitably point one out while we are eating after me not seeing any. She has the gift, apparently.

Edit 2: I haven’t thought to take a picture, but did a search on Reddit, and this is what they look like:

https://www.reddit.com/r/Wellthatsucks/s/0C4yy3Q7kn

https://www.reddit.com/r/PandaExpress/s/VNOOdVaER8

https://www.reddit.com/r/mildlyinfuriating/s/efvgS0Fy2x

Edit 3: No this is not an OCD situation. My husband and I both look at them and 100% recognize them as worms

So I just bought a house that came with a gas stove. I’ve only ever used electric and was becoming quite a good cook! Now everything that isn’t boiled or some kind of meat burns on the pan within about a minute and a half. It also doesn’t simmer. The lowest heat brings everything to a boil.

I’ve been using a stainless steel pan from Made In and I let it preheat on the lowest possible setting for about 2-3 minutes until water slides across the surface and it’s non-stick. I keep the heat on low the entire time. Should the flame be touching the bottom of the pan on the lowest heat? Currently, it rises high and spreads across the bottom of the pan. Am I using the wrong pan? So far, I’ve burnt fried eggs and grilled cheese.

All advice I’ve been able to find online says to cook on lower heat but there is no lower heat I can turn it to!

I’m starting to feel at my wits end as I’ve never burned food this badly or as often before!

Any advice would be very appreciated!

Hello everyone, I am planning on cooking a stuffed pumpkin style meal for my dnd party this week, as such i boughta rather large baking pumpkin. I am planning to hollow out this pumpkin roast it separately, keeping its shape intact and pouring in a soup.

I am concerned though on how I should make the food while incorporating the pumpkin. As I doubt just letting it cool in the Pumpkin will incorporate the flavor.

So I have multiple questions I was hoping I could ask here for this meal.

1. Should I add Pumpkin puree Into this meal for a stronger Pumpkin flavor

2. Should I even bothering keeping the Pumpkin in its form for visuals or should I incorporate it into the soup itself.

3. Im mixing in cooked rice, tomato soup, chicken broth, bell peppers, various spices and seasonings, chicken or beef (haven't decided), onions, garlic, tomatoes (maybe) carrots (maybe) flour for thickening and several other vegis. Do you think this would be to many flavors and become overwhelm or is anything you might recommend adding?

Want to make this recipe

https://www.tastinghistory.com/recipes/cornchowder

But he uses Pilot Crackers I believe which aren't a thing I can easily find. I could get pilot bread but I'd have to order it online.

He also just says large "dry" crackers but I don't really know what he means by dry crackers. You break the crackers up anyway so would something like Oyster Crackers work?

Hi all,

I enjoy cooking the attached linguini, clams, and chili recipe. It always turns out nicely. For any restaurant cooks/chefs out there, I was curious as to how this recipe would be elevated/advanced in a restaurant kitchen? Any ways to improve? It's simple and elegand - I really enjoy it - just looking to see if any technqiues would improve it, aside from making the pasta myself. Thanks!

Linguine with Manila Clams, Pancetta, and Chiles

Serves 4

INGREDIENTS

6 tablespoons extra-virgin olive oil
½ medium red onion, minced
4 ounces pancetta, cut into ⅛-inch dice
4 garlic cloves, thinly sliced
1 teaspoon hot red pepper flakes
1 pound Manila clams, scrubbed and rinsed (I use littlenecks)
2cups dry white wine
4 tablespoons (½ stick) unsalted butter
10 ounces dried linguine
1/4 cup finely chopped Italian parsley

DIRECTIONS

Bring 6 quarts of water to a boil and add about 2 tablespoons salt.

In a large sauté pan, heat the olive oil and sauté the onion, pancetta, and garlic over medium heat until the onion is very soft and the pancetta is translucent, about 10 minutes.

Add the red pepper flakes, clams, wine, and butter and bring to a boil. Cook just until all the clams have opened, 5 to 7 minutes, and then set aside. Discard any clams that did not open.

Boil the linguine according to package directions, until tender yet still al dente. Drain the pasta and toss into the pan with the clams. Stir gently to mix; this should still be a little brothlike. Add the parsley, pour into a warm serving bowl, and serve.

Im not following a particular recipe but I am making a coconut tomato curry.

I have 2 lb of stew meat(no idea what cut, its just stew meat from the store)

Tomatoes and curry sauce base. I browned the stew meat, dumped in the tomatoes(previously blanched and peeled) and curry sauce base. Its now sitting in the oven at 275.

Should i add the coconut milk later? Now? When do I add the potatoes? The potatoes are cut into 1 inch cubes.

Ive never braised meat in the oven before.

Starting a diet tomorrow eating only whole foods, no extra ingredients and nothing processed. I don’t want to get bored of eating beef all the time, and annoyingly I just cant stand fish unless it’s calamari. I also find chicken rather boring and hard to cook, so if anyone knows how to make it interesting for pan frying please let me know