Hello all,

My mother is hosting this year, and she has an anxiety disorder and is dreading it. What can she and I do or prep now to reduce the anxiety and dread on the day? For context, our offerings are pretty traditional, I just want to help reduce as much stress as I can. Thanks!

Im making my signature mac and cheese for my cousins bachelorette party this weekend. Traditionally I'd use an oven to get the nice crisp of melted cheese on top, but the apartment this time has no oven. I opted out to use the blowtorch method but i heard it'll make the food taste like the gas

Trying to make a stirfry and I know vegetables cook it different rates. Here the vegetables I’m using: onion, broccoli, carrot, celery, bok choy, spinach. So which ones need to go first? Thanks so much!

Hi!

Yes, I know there are loads of posts on Chicken Pot Pie, but they don't give me what I am looking for...

I am somewhat "obsessed" with making the perfect chicken pot pie.

Perfect for me...

I absolutely do not like peas.

And celery only in certain combinations. Definitely not in a creamy chicken environment...

So I am thinking about combining the (for me) perfect ingredients.

So far I came up with the following:

- Dough (ready made, or I will make it myself)

- Chicken tenders (tenderloins)

- Chicken broth/stock, boullion cubes, etc.

- Heavy cream (in my case lactose free)

- Spices, salt, pepper, etc.

And now the vegetables...and herbs...

I decided on the following so far:

- Mushrooms

- Onions (white, red, yellow and/or sweet)

- Carrots

And these are possibilities I am considering:

- Kohlrabi

- Green/red/yellow bellpepper

And herbs (as I really don't like parsley):

- Basil

or

- Thyme

Normally I know pretty well what fits together and will taste good when combined.

But here I am uncertain.

So I hope you guys can help me. 💚💚

And I really hope my post won't be deleted because I did something wrong... 😂😉

Anyway, looking forward to your suggestions and opinions on my chicken pot pie.

Edit: thanks for the input. I think I will make labneh-free enchiladas.

I have a potluck to go to this weekend. I also have a big stack of corn tortillas and a container of labneh with za’atar and olive oil (it’s really good! Vaguely reminiscent of French onion dip). I was thinking of making enchiladas with a filling of labneh and maybe onions, tofu, roasted cauliflower, black beans, mushrooms, cheese, or something like that. With some tomato-based sauce on top? Looking to stay vegetarian. My issue is that I’ll eat anything and so I’m not a good judge of whether something is interesting fusion cuisine or just a weird mishmash. What do you guys think?

I don’t normally cook pork. These pork chops are almost 2 inches thick. What type of recipe would you recommend (e.g. baked, braised, slow cooked, fried, broiled, etc)? I don’t have a grill. Should I Sous vide?

I have never used or tried impossible meat. I am having guests over and I want to make a what my mom calls "company" meatloaf. Good enough to serve to company. One person is vegetarian. I am thinking of using impossible ground meat for a separate one for them. Any thoughts on whether it is a good substitute and if it behaves like beef - liquid content etc?

The recipe meat mixture is pretty standard - add to ground beef egg, breadcrumbs (I use gluten free), ketchup, garlic powder, salt, pepper. Bake for 30 minutes, then the divine part - add to the pan good red wine, carrots, peas, mushrooms, and artichoke hearts and continue to bake.

It is an easy entree that people love. I just want to be sure I'm going to end up with a decent version of it for the vegetarian.

I tried making my own sausage rolls using puff pastry, but it’s a lot flakier than the ready made sausage rolls you can get at supermarkets like Sainsbury’s, even though the ingredients say they use puff pastry. I do like the flaky type of puff pastry but I also like the texture of the supermarket ones.

Any ideas or advice would be greatly appreciated!! :)

When adding MSG to Asian foods how much do you all add? It’s never on any of the recipes that I find and use?

I've tried making fried rice at home with rice, eggs, vegetables, soy sauce, and garlic, but it never tastes quite like the kind you get from a good takeout place. Is it mostly the heat, the way the rice is prepared, or something else in the cooking process?

I've been pressure cooking ground beef with water, chopping very finely, but what is added that makes it so delectable? And do you run it through a food processor? Bonus points for recipe and technique.

I found a recipe for black bean burgers that I really like. However, they end up falling apart when heating them up. Does anyone have any suggestions on how to fix this? (Im pretty novice at cooking.)

Recipe is
- 2 cans of black beans
- 1 onion minced
- 3 garlic cloves
- 2 carrots shredded
- 1/2 cup of quick oats
- 1 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- salt and pepper to taste

Combine onions and garlic. Cook. Add carrots and spices. Cook.

Drain and rinse beans and mash in a bowl. Add oats and contents of previous step. Mix and form into patties. Place in freezer for 30 minutes then cook.

I know the classic Julia Child recipe calls for blanching your bacon, but I've seen people saying that modern bacon has less salty/smokiness so there is no need to blanch it. What do you recommend?

I've never tried Tofu but i'd like to get some new options in my menu cuz i don't to eat as much meat as i'm currently eating, so i'm looking for an alternative.
Do any of you have some good recepies or recommandations how i could use it?

Exactly as the title says, I am looking to find a waffle maker that I can use to make the most ridiculously large belgian waffles possible. Any reccomendations are appreciated, as well as advice!

Need some good red bean paste to make multiple dishes and desserts, but I don't know what, where, and how to buy. My mooncake molds have come in, and now it's just the paste left. Should I be purchasing the paste online, or should I just make it at home? If yes, for purchasing, then which trusted brand and platform? If yes, for making at home, then which brand for the beans + whose recipe should I follow for best results?

There are so many lasagne soup recipes online but I need a tried and true banger of a recipe, please! Hosting friends and it sounds so cozy to welcome them with a warm
Bowl of soup.

I often notice in all of his like curry/Indian recipes he makes, he often likes adding Mango chutney to them and not just like those dishes too I even found a recipe of him adding that as well in his Mac n Cheese I know that those things catches a lot of people off guard specifically Indians, but what do you think is his like intention of adding that? Is it more to emulate those ready made “spice pastes” (which is baffling to me cause he himself advirtises the pastes like Patak’s for example) or to like add sweetness (cause the sugar content of mango chutney is very sweet), what do you think?

Hey y'all! Exactly what the title says. My birthday is coming up and I think my husband wants to cook for me. Now we don't have an oven currently but I do have a crockpot so yes it does unfortunately have to be made in there.

Thank you in advance :)

What would you bring?
I’m going for a 10day holiday trip and am planning to cook for a day or two for fun since the country sells nice premium neats at a good price compared to my home country. Other than salt, what would you pack if you were me? I know I could buy the spices I need, but sometimes I feel it’s not worth it when I’m using it once or twice and then I’m done.

I’m making meatballs in sauce and used a splash of chicken broth I had in the fridge. I realized I’ve had that chicken broth opened for about a week. Is it still safe to use?

Which Zojirushi model would you recommend for someone who 99% of the time cooks brown jasmine rice with the occasional batch of sushi rice? We normally make 4 dry US cups worth of rice, but could be open to a smaller model if needed. I know there are the $60 models, but they don’t appear to have any settings for what type of rice you’re cooking and am worried they wouldn’t do brown jasmine rice well.

We’ve been cooking rice in our Instant Pot for many years now, but every time we go to a friend’s house that has a rice cooker, the rice is just sooooo much better. Looking to pick up a Zojirushi this Black Friday.

I might be able to cook them in the oven today instead of grill.

I was at a local Asian grocery store that had whole mature chickens and whole half mature chickens, in addition to the standard whole chickens. I decided to pick up one of the half mature chickens to make for dinner tonight. I'm assuming that it's going to be a little tougher and stronger flavoured than what I normally purchase so are there any adjustments I need to make to how I roast it in order to have a good final product out of it? It's 5.5lbs so bigger than the typical broiler/fryer chickens I cook.

My wife is always so impressed with my ability to determine doneness by smell, and to me it’s obvious, it goes from smelling like dough to smelling like cookies, or goes from smelling like raw meat to cooked and I’m always really close even from a room away.

She swears I’m a super taster/smeller because of my ability to pick up on scents or tastes she doesn’t get, but to me it feels really obvious and I can’t imagine with how strong it smells and perfumes the room that I’m special, I need a second party in the room to tell us whether they smell it too. Am I super taster, or can she not smell. Any ideas? Is there a reliable way to test?

I have been cooking and baking all my life and I would say it’s my hobby. Is it learned and she smells the same thing but doesn’t associate it?

I don’t know and the Internet isn’t helping and I won’t use a clanker. What’s your opinions?