Today I spent hours cutting up vegetables for our new favorite dish, roasted mixed vegetables. I tried this once before with enthusiastic response from my husband, and he’s been looking forward to the repeat.

I cut up zucchini, yellow squash, and eggplant, salted them down and let them sweat while I went on to cut up peppers, cauliflower, red onion, Brussels sprouts, and mushrooms. I spread the second mixture on a sheet pan and tipped the zucchini, squash, and eggplant in another. Everything was drizzled with olive oil and lemon juice and dotted with parsley and chopped garlic. Dressed them both with salt and pepper and slid them into a 425 degree oven to roast for almost an hour since the pans were a bit crowded. I like to make a lot so we have leftovers. Added some chicken thighs to roast along side.

It all smelled amazing as it cooked. It looked beautiful when it came out. It tasted marvelous too. The Brussels sprouts were a little sweet and the cauliflower…so good. It was all amazing. Even the eggplant which I’ve never been too fond of before. I’m a convert.

So I call my husband out to eat. He grabs a bowl and fills it up with veggies. Then he reaches in the refrigerator for a bottle of Thousand Island dressing and proceeds to douse those beautifully caramelized morsels of vegetable goodness with it.

Sigh. He used to put ketchup on so many things and I thought those days were over. Apparently not.

I need some advice on what I should buy to replace my current chef pan (it’s tefal, non stick and just terrible).

I basically want a pan where so can fry food but also make pasta/one pot meals. I’m torn between getting a chef pan that’s stainless steel, or a non stick pan like esteele/swiss diamond or even a cast iron like a Dutch oven.

I’ve had an esteele chef pan in the past which was okay.

Does anyone have any suggestions or advice? It would be greatly appreciated. Thanks!

Hello,

I’m still pretty new to cooking on stainless steel and the one dish I love to make uses sausage. I cut them into coins and cook them on a pan. I always struggle with them sticking. I’m doing all the basics such as the water beading trick and making sure the pan is line with oil pretty well. I know it’s good to have some fonds or whatever in the bottom but it sometimes just gets too burnt and when I deglaze it makes the sauce taste worse.

Any tips would be helpful.

Thanks!

Anyone have any birthday cake for babies recipe recommendations?

I love this dish. Cooking with raisins is banned in my house since an incident with my dog (he's fine :)) Also needs to be easily obtainable from big canadian grocery stores. Thanks!

My husband misses steak, but he can't eat it anymore. (Teeth issues) So I'm thinking of doing cowboy butter steak pieces, except a thin slice and stir fry it.

... So.... Baking soda, corn starch, and some water for 30 and then stir fry and add the compound butter half way through?

TYIA

https://imgur.com/QRafzy2

Here is the recipe:

8 cups watermelon

1 or 2 limes juiced

1 to 2 tbsp honey

1 tbsp sugar to taste

tiny pinch of salt

1 cup water depending how concentrated you want it

2-4 raspberries (adds some tart)

Add mint and raspberries to top. I used a beast blender to blend it all. If you try it, let me know what you think

It‘s not a typo—culantro is a much more powerful version of cilantro.

So I just bought Trader Joe's miso stock and far too much heavy whipping cream to make Marry Me Salmon. I have an inkling to make pasta tonight, but I do wonder how I should combine these two to make a sauce for a pasta, as well as what other ingredients to add. This'd be a dinner for two, by the way!

I've been trying to figure out a way to get something that's a cross between a roasted onion cup and an onion ring.

I'm imagining a whole piece of onion that is kind of folded in on itself and not a ring, it's still sorta juicy and soft, but the outside is maybe battered or crunchy. I have access to an oven/stove and a grill.

Does anyone have any recipes for something like this, or am I just craving a fantasy meal?

My hubby loves when I cook appetizers/food for NFL Sundays. We are both avid fans of the Packers and Steelers. I have made wings, potato skins, chili, etc but I need suggestions on what to make at home. TIA

I have 2kg of this "cheese".

Ingredients: water, palm oil, modified milk Ingredients, modified corn starch and or potato starch, salt, sodium phosphate, citric acid, sodium citrate, natural flavour, potassium sorbate, lactic acid, annatto, beta-carotene, anti-caking blend

Now I know to check the ingredients if I ever buy shredded cheese again...

Any tips how to use this are much appreciated! Thank you 😊

So i asked a question on here about a very very fine strainer to remove seeds from my berry syrup. And alot of people answered, thank you!

However it was mostly split between 3 different products i had never even heard of before. Cheese cloth, jelly strainer, chinois.

Now idk what the major difference are between these and which I should choose. Im looking for an extremely fine strainer, but one that doesn't need me to sit there and baby it ig if I had to pick one. And can strain things thick like syrups, jelly, custard etc. Basically a very versatile one.

Which should I pick?

I want to preface this by saying that I don't know a ton about food storage/science. But can someone explain why people are strongly against potatoes going in the fridge? For some context, I recently got some lovely potatoes from the farmers market, rinsed them off, and fell asleep before putting them away. The next day I noticed my mom had put them in the fridge, so I just left them, and have been eating them whenever I'm in the mood. They've been in there about a month, and are still tasing amazing. But when I checked online about how long they will keep under refrigeration, there were a ton of comments like "ABSOLUTELY DO NOT KEEP POTATOES IN THE FRIDE" lol.

I understand the starches will turn into sugar, the texture may change, but is there something else I'm missing about fridge storage for these guys? I also want to say that I bought a bag of sweet potatoes maybe two weeks ago, and just had to throw out the last 4 because they went bad. My fridge potatoes, however, seem like they will last an eternity in their current condition... (not really lol but surely, they would keep in the fridge for roughly the same amount of time as they would in a cool, dark, dry place?) Someone just tell me if they're gonna poison me in the coming weeks lmfao

Hello! I am looking for ideas for soup-themed sandwiches- think french onion sliders based off of the flavors and ingredients in french onion soup. So far, this is all I have ever come up with.

I usually attend and annual potluck that is soup themed, but I like bringing something on-theme that offers a little more substance/bite. I suppose I could open this up to more than sandwiches as well, as long as it is still potluck friendly.

I got a cheap bottle of salsa dip sauce from the supermarket and because am trying to save on grocery money I figured I could use it as an alternative to cooking than tomato puree with shakshokas or pasta, what do you think?

So my partner cooked the sausage/potato/veggie mixture a while ago because I said I wanted to make the eggs separately (however I had some health things come up and this is mostly for me). The mixture has been in the fridge for a day or two.

Should I just scramble the eggs, let them cool a bit, then mix them as usual -> roll the burritos with the eggs separated/everything on top of the cheese -> stuff in the fridge and any others in the freezer...? and the cheese will melt when reheating? Usually do it all at once but I'm probably overthinking it lol

I guess how can you make french onion soup but without the onions? Like the flavor of onions is great and essential to the dish obviously, but it’s a texture thing. I don’t want to strain out the onions completely, but is there a thing where chunks of onion aren’t a part of the dish and it’s like puréed in there?

Recently, my mom has seemed very tired of cooking. It's not something she enjoys, and I think she's finally had enough. So, I offered to cook dinner from now on. Most days, I can just reheat leftovers from lunch, but on the days when I need to cook, what do you all suggest I make? I'm a 16-year-old and I'm pretty decent in the kitchen, so I’m not a complete beginner. I'm looking for recipes that can be made quickly, like curries and other dishes that I could serve with rice. If chapati is already available, I’d also like ideas for what to pair with that.

I have a few strainers but none of them are thin enough for small straining. Like I made a berry syrup by mixing frozen berries, sugar and water and even with my strainer alot of lil seeds and stuff still got through

Ik theres coffee paper strainers but for some stuff like this syrup it doesn't work because the syrup is too thick. What then?

https://imgur.com/a/dDnVlHg

I attempted to cook my first duck breast today, I have a few questions to improve a few things.

My process:

I hashed the skin and put salt and pepper on both sides

I cooked it in a cold stainless steel pan on low-medium heat and waited for the skin to crisp before flipping

I also drained the duck fat while cooking(not sure if this was the right move or not)

I also made a raspberry glaze sauce to complement the duck

Here’s the issue i found:

First breast I got a medium rare/medium cook, this had a very strong “ducky” taste which wasn’t really what I was looking for.
On my second attempt I cooked it a bit longer and the taste wasn’t as “ducky” but still there.
I understand I am cooking duck 🤣, but it was not a taste I’ve had at restaurants for example

Please let me know what I could alter

Left steak in a bag for four hours, can i put it in fridge and eat it the next day

Hi everyone,

I am really blanking out about quick easy recipes and I need a system not to starve but keep up with things (like everyone else). We live on fried rice, nothing wrong with that but it is repetitive and too much rice intake okay.

We are in our early 30s and live in Texas so HEB tips are appreciated as well. I am trying to switch careers so I really want to use my after work hours job applications and building portfolio, walking doggies clean but we need to eat too unfortunately and I want cooking to be my problem once or twice a week (like please)

Share away your almost illegal practical recipes, like buy rotisserie chicken from the grocery store and ta da you have tacos type of thing. we need help! I don't eat pork products but other than that we are not picky at all. We just want to keep the chemicals, sodium minimum that's it. We love Asian food as you see, Mediterranean but open to all. But ultimately we want to lose weight, and keep the sodium low. And the cooking becoming bigger and bigger deal in my mind as I am blanking out on recipes. I do also think we really make a mistake in portioning because we are scared of cooking a big bad batch and stuck with it. So we invest time for it but we only cook one round of rice cooker plate or 1 lb chicken, so done in 2 days. I think we need to learn tips for batch cooking without spending the Sunday in the kitchen which if it is once a month I am very open to it.

Please share your:

• Meal plan, cook & freeze strategies for either a week or a month

• I am very busy and very hungry and I wanna eat still well strategies with some grocery pre made products/sides.

I got this inspiration that is possible when I throw some shrimp, one tomato sauce can, sliced one tomato, one poblano, some cheese and some orzo together (straight to the pan without boiling, criminal I know but turned out okay with some added water and water from thawed shrimp) and it turned out to be a delicious normal home cooked meal in a short time. 😅Like cooking becoming that big deal for me and it was not like this, I am just very overwhelmed. Anything it will be cooked while you work recipe is appreciated too. I am planning to start a recipe rotation notebook and just stick with it until I change my job lol.

Edit: corrected my panic writing typos

Thank you so much everyone in advance!

How the heck did this get 1,200 comments? 😆 Y’all feel STRONGLY about your BLTs.

I’m dating someone who loves spicy food and I do not. I have the spice tolerance of a toddler. Is there a dish I can cook for dinner that I can really amp up the spice level for him but keep tame for myself? Any cuisine is fine! No real dietary restrictions except for my jalapeño allergy.