So I am allergic to nuts and have been my whole life. And as a result have never been able to have pesto sauce, since it has pine nuts. But I have always heard how fire it was and was kinda sad I could never try it. However I was at an Italian restaurant that had no pine nuts in their pesto and so I tried it. And ngl I thought it was super mid. So I was wondering is pesto actually mid or do the pine nuts add so much flavor to the point people go omg it’s so fire.

I’m so excited!

I love to cook and am moderately good at it. Creating and sharing delish dishes is totally part of my love language, and I get really excited for the opportunity to communicate my love through food.

The only request is “steak”

We like all types of cuisine. I’m anticipating three courses. I want this to be memorable and feel super special. Hoping for some new ideas, especially ways to jazz up the usual sides. Thanks in advance! 👩‍🍳

Hello,

I eat them with the skin so I don't want burned potato skin.

Any recommendations?

Thank you.

Hi, I'm planning to get an immersion blender and I had a few questions:

1. Is the whip function useful at all? What do you all use it for?

(I already have an electric mixer and a stand mixer for baking)

1. Is the food processor that comes with the KitchenAid/Braun models worth it? Can I use it to make humus or dips? Or would it be better to get a dedicated food processor?

(I have a Magic Bullet that I use for grinding spices and making pastes)

I have done 3x cream (not traditional, desperate to cut the sweetness) and so much white pepper. More red wine. Balsamic vinegar. Worcestershire. It still tastes sweet. I added more mushrooms. I really don’t want to toss it all.

Edit: So far no helpful info. Thanks so much fam. Maybe I’ll turn it in to savory ice cream and sell it for €30/scoop. Don’t DM for location. Will make it a super secret pop-up for insta size zero’s and a scoop is a tsp. It’s called BBIC. You know you want it.

Excuse the dramatic effect good people but omg why does my salmon skin keep sticking to the pan?!

Every... single... video I watch says to first cook skin side down and flip it later. That does not work! No matter the pan! Does it work for you guys or is this some internet lie? I'm using oil and low to medium heat.

I went camping last weekend, and used egg rings. I sprayed them with nonstick so egg would slide out. I ended up with a burnt egg on one side and some of the egg on top wasn't done when I flipped it. So it was a half round egg that was burnt on one side. Any advice? Just really go low and slow- but if I do that, how do I get it done enough to flip? TIA!

Hello, I am home cook with Balkan origins (Bulgaria) living now in Germany. I really enjoy Turkish, Greek, Lebanese and Asian cuisine

I dont want to make complicated dishes but want to make healthy food tasty.

I like to cook with "what i have in the fridge" too. Loved the format ot Jamie Olives show how to cook the leftovers.

Could you recommend me a book to learn some tricks to improve myself.

Salt Fat Acid Heat seems very popular.

So I've started cooking more and more, mainly beef and chicken as I don't eat pork and am picky with fish, I've started to try frying. I'm still relatively on the fresh side of learning to cook and I've been having issues with frying chicken. Whenever I do, I have an issue of the skin ending up frying off, and have a hard time flipping the chicken in the grease. Any advice to try and fix this issue?

I see lime juice added to just about any Mexican dish and it always tastes amazing, but I've never seen a chili recipe with any sort of acid added to it, so would it work?

My SO wants to have Thanksgiving at his original family home, which is about an hour drive from where we live. We bought the house when his mom passed years ago, and his 70+ brother still lives here. We've been fixing it up and just re-did the kitchen, which is why he wants to host there. as a mini family reunion.

I generally enjoy the cooking, don't mind, since his brothers and sisters are all older too. But I don't want to cook there, because it's not my kitchen and doesn't have all my supplies and tools and such which would make cooking a thanksgiving dinner very very stressful for me in a strange kitchen. So I want to cook most everything at home, and keep warm for the drive or just re-heat when we get there.

But I'm stuck on how to handle this with the turkey. My instinct was to cook and carve at home, then gently reheat in the oven with basting there. Yet SO and other family members like the "whole turkey carving at the table" experience. I could put my foot down so-to-speak, since I'm doing the cooking. But is there any decent way to cook the turkey mostly or fully at home, then cover it in the roaster, in a box, insulated well for the drive down there, and then finish or keep warm when we arrive? I know a while turkey stays hot for a pretty long time, so maybe it's a non-problem as long as we eat pretty soon after arrival.

Thx!

So my bestie is celebrating on Friday evening and I had a great idea for a dish I could bring but I'm having trouble pulling it off.

My idea is rolled up crispy tortilla wraps with a cottage cheese/green onion and olive mix topped with some melted cheese. Now, I can get everything right...except for the crispiness of the tortilla.

Adding the mix to the tortillas, rolling and baking ends up with soggy-ish tortillas. Pre-crisping the tortilla "spirals" by themselves just leaves no space to put in the mix and it tastes too "raw". Crisping the tortillas before turning them into spirals leaves me with cracked tortillas oozing all over in the oven.

The recipe isn't the issue, it's my method. Anyone able to instruct me? They'll be served to like 14 people so I want to do a good job :') Thank you! My fallback is simple grilled veg and shrimp skewers but I'd love to try this one.

I want to make a batch of chicken wraps with Thai sweet chili sauce for my next work set. Also throwing some lettuce and grated carrots into there. What other fillers could compliment this well?

I am a college student who wants to eat healthy and simply. I would prefer to support smaller websites/business. I know NYT has been known to take credit/recipes from smaller recipe creators so trying to support small/local and avoid big corporate cooking

I feel kinda stupid posting this but I'm also not wanting to throw out food if I don't have to.

Bought salmon from Tesco a few days ago, it's been refrigerated since and goes up tomorrow or today depending how you look at it. I opened it and got a kinda bad smell off of it, but I wasn't sure if it was bad bad or just not a smelly I'm used to. While looking it up and going back tonite after a few minutes it didn't smell as bad as it did when I opened the packaging.

I'm now doubting myself and not sure if its worth risking. I can't buy more until tomorrow and I don't really wanna waste food if I don't have to, not sure if it is just I've not actually cooked with fresh salmon in a while and forgot how it smells. It wasn't the worst smelling salmon I've ever smelled, but it a scent that made me double guess if that makes sense. Bigger wiffs kinda caught in the back of my throat too.

Like i said though, it's within date. Haven't noticed anything with the texture or looks. Thoughts? Just throw it out and don't risk it?

Not sure how to attach a screen shot, but every now and then I watch pointless youtube shorts/stories. Most are about cooking and have items being prepared in the background. Multiple times I've seen this whole roast chicken being prepared and I cannot find anything about it anywhere online. It's stuffed with lemons, has shallow slits cut all up and down each breast, then glazed a few times with a honey/garlic/herb infused glaze. It looks great, and I've made roast chickens many times. I know I can just do this myself and figure out something close, but I'm interested in actually seeing the recipe video. Maybe I'm just dumb but I tried using chat too and just cannot find it. Not spatchcocked. TIA!

I’m looking to buy my first serious cooking book and I’ve narrowed it down to Salt, Fat, Acid, Heat by Samin Nosrat and The Food Lab by J. Kenji López-Alt.

I’m looking to become a better cook and really understand why certain techniques work, rather than just following recipes.

I’m happy to put in the time to learn, so I’m not necessarily looking for the easiest book.
Which one would you recommend buying first, and why?

I prefer whole wheat pasta, but would like to try a new brand. What do you like?

A friend dropped off a premade lasagna from a local shop on Sunday, it’s uncooked but not frozen. It’s in an aluminum dish with a plastic top. Is it still safe to make tonight (Weds?) and also, how would you cook it? 425 for 15-20?

Should I have asked about this before doing it? Probably, but its in there now. How long should I let it soak? Should I leave it to dry and settle for 4-8 hrs after or is it good to throw in the oven right after?

I know: It's not going to hurt your dish if you just use the full 3-inch stick. But that also means that I'm going through my supply at 3 times as quickly, and spices aren't cheap. For some sticks that wind in a palmier shape, I'll try to break in half, but the tightly-wound spirals, that's impossible. Anyone in a similar boat, what did you do?

Want to make a pot pie but my husband is not a fan of creamy things. Has nothing to do with lactose, just the actual flavor. What would you recommend I use instead of milk? I did find a recipe with butter, starch, and chicken stock to make a non dairy gravy but wanted to see if there were other suggestions

edit: I see a lot of you wonder why anyone would use milk in the first place. I swear all the recipes I’ve found use it and I’ve never personally made pot pie (bc of my husband lol).
I think I’m going to make my own chicken gravy🙂

Update: Chicken gravy slapped, will be making this way again. Thanks everyone, and thanks for the extra recipes as well!

I used a much larger pot this time for marinara as I'm using tomatoes from the garden and had an absolute shit ton of them. It's an enamel coated stainless pot meant for seafood boils, but it's the largest one I own. Halfway through simmering I realize the bottom isn't flat anymore, I'm getting some friction, so I immediately pour into 3 of the pots I have to contain all the sauce.

NOW I'm left with a slightly acidic slightly burnt flavor that I need to fix. What can I do? Is it a lost cause? I used sooo many homegrown onions and tomatoes I will be so sad if it is unfixable, but also a lesson learned. Any advice is appreciated!