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Does anyone know of any cheeses that will stay good at room temp? Say for as long as 2 days without refrigeration? Am I just wishing for the impossible?

So I live in the heart of Hollywood, which is terrible when looking for fresh food. Everything I buy usually goes bad within a few days to a week (for produce) and all my eggs, meats, etc. are poor to medium quality at best. Does anyone know where I could go to get some really good and fresh...

I have been searching the internet for a bit now for a guide to when different types of peppers are in season and cannot find anything, does anyone know of any such guide? Or even a book I could buy? Not just on peppers, but on everything would be best. Thanks.

There are two terms I've run into in recipes that are bugging me. 1) Whip (or beat) until stiff. This is when referring to egg whites. I try and try but when beating them all I get is foam and more foam. Never "stiff" is this something I will need to beat for like 10mins in order to achieve? Or...

I want to find a recipe for a particular potato side that often comes with steak at mid to high class restaurants. (You wouldn't need to go to the Four Seasons but you sure won't find it at House of Pies). The only problem is I don't know what it is called! The name that comes to mind is...

Does anyone know a very good chateau brion recipe? I have about a month to get it down before my next monthly dinner with a good friend of mine. So far every month I have made a better dinner than the month before that, so after last night's dinner I have to come up with something really good...

Hello everyone, I am new to this site and so far am pretty impressed. I have always been very much into cooking, my Dad always told me my first step was towards the fridge, not sure if that's a good thing though. Anyway, just now I made my first batch of bread ever. I used this recipe: 1...