cooking

Hello all,...

Every Thanksgiving since I was a child, I’ve had to make something for Thanksgiving. Typically, and I think this goes for many Americans (and presumably Canadians cause they have a similar Thanksgiving), this involves sharing the kitchen with way too many cooks. It can be difficult to know what tools you’ll have in an...

Hello all,...

Hello everyone, I’m curious about how everyone here store their recipes and organize them (and looking for ideas for me too)....

I whipped this up today because I am always having to look it up and figure out when I am supposed to put my turkey from the Freezer to the Fridge. I plan to pretty it up over the next few days but hopefully this will be helpful to others (me too since I am cooking a turkey for Thanksgiving and Christmas this year). I am open to...

We’re going to be in Seattle for Thanksgiving and our son and his wife are headed to Singapore, so we’re doing up an early Thanksgiving tomorrow!...

I’ve been kind of curious about these for a while now. I have several teflon coated pans, but they’re not so great for high heat applications, and the coating wears off after a while....

For years I was in a bi-monthly cooking group. We usually met at a friends house and would make dinner there. One night all those terrible things your mom and your aunt Sally forced on you came up....

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Ingredients...

Came across this channel recently. Chris Young is the creator of the Joule Sous Vide stick as well as the Combustion thermometer line. He’s going some really interesting, science-based, cooking videos, so thought I’d share.

When I travel, I try to taste the local cuisine and love to try things that I’ve never had before. Recently I tried haggis, which was outstanding. I’ve also had hakarl (fermented shark - not really my cup of tea, but glad I tried it) and balut (surprisingly tasty)....

Ingredients...

Hello again,...

Ingredients...

Ingredients For the filling:...

cross-posted from: lemmy.world/post/7214793...

This is an older recipe that became a favorite that I still make every now and then. Remembered it, so thought I’d share....

I say home cooked because with prepackaged masa it’s literally “add water” to prepare. It doesn’t take very long to make but since the flavor of the mass produced masa is very similar to some premade corn tortillas I usually only make them when I’m out of premade tortillas. In my opinion azul masa does have a better...

Well, it’s that time of year again, and the #1 thing people ask me for is the pecan topped sweet potatoes that I completely stole from America’s Test Kitchen....

I found this article pretty interesting… it seems to contradict the current cooking zeitgeist

It’s split pea or ham and potato for me....

I was watching Mythical Kitchen’s Last Meal series and caught the episode with Padma Lakshmi, and it got me thinking. I’m a big fan of hers. Her story is super interesting and she has this great balance of classy and elegant, while still being very relatable to all levels of cooking. I very much enjoyed her Taste the Nation...