Search results

Like the title says, I'm looking for a weeknight vegetarian cookbook. I'm not a vegetarian, but I seldom cook meat these days (although vegan need not apply). I'm cooking for one, if that makes a difference.

I made some ricotta this morning, and was wondering if there was anything I could do with the whey?

I "discovered" almost an entire package of almond flour in the freezer. I bought it late last year in a full hardy attempt at making macaroons. Any ideas how I can use it up?

I'm looking at getting some better wine glasses. I had my eye on this glass, but the "24% lead crystal" caught my eye. It seems to me that regularly consuming an acidic beverage from lead crystal would be a bad idea. Can anyone recommend good alternative?

Well, over the holidays the topic of wine making came up and a couple relatives said that they make wine, and it's not really that difficult. Has anyone done it? Can you make good wine yourself? Any tips or suggestions? I saw an ad yesterday on PBS Create for a complete wine kit for $65...

Over the weekend I did my first beef roast. I've done pork shoulders before, and did the beef boneless chuck roast the same way (which may have been my first mistake). I applied a dry rub and braised the roast, covered, at 250deg F until it reached an internal temp of 190deg F. I removed the...

I had lamb chops last spring at the Belagio, but I've never made them myself. I got a good deal on some lamb chops at the store this morning and am looking for some ideas on how to prepare them. Now it's snowing with a 20 below wind chill outside, so indoor recipes only please.

I'm working on gingerbread pancakes. I worked on this some time back, but could not get any ginger taste (despite using 2-4T per 1/2 cup of flour). The problem had to have been old/bad ginger. I now have some fresh powdered ginger, and I'm starting again. Here's what I'm going to try first...

I have a brittle recipe that calls for macadamia nuts. I checked several stores and cannot find them. Is there another nut that I can use instead?

Almost every thread a try to view on my Palm Treo, gives me this message: The Requested Page can not be displayed I'm not having any problems with other forums, just this one. Any ideas?

Does anyone know why it's generally considered OK to cook duck breast medium-rare? I tried Google, but all I found was a lot of amateur speculation.

I would like to get a magnetic knife bar for a number of reasons. The problem is that I have a couple of ceramic knives that I still use on a regular basis, and I'm not sure where to keep them. If I have to keep my knife block, that defeats the purpose of getting the magnetic knife bar...

I'll be spending a weekend in Moberly, MO soon, and was wondering if anyone could recommend any good places to eat near there.

I have a couple of non-stick griddles that I use for making things like French toast, grilled cheese and pancakes. I wash then with a cloth or a sponge, then towel dry them and they look clean. Later when I get then out to use, I can see a shadow on the surface. Scratching with my fingernail...

I am trying to find a certain type of whisk. The end resembles a slightly un-coiled spring, and is circular so that it can rest flat on the bottom of a pan. My sister has a nylon one. She thinks that she got it through Pampered Chef but their website doesn't list anything like it.

I never gave much thought on how to hold a kitchen knife until, while helping out in my sister's kitchen, I kept ending up with cuts on the index finger of my knife hand. I eventually discovered that I was resting my index finger on the back of the blade and the false edge of her knives are...

I love cornbread but there are times that I do not need a whole skillet of cornbread. So I bought a stick pan. No matter what I do, I cannot keep the cornbread from sticking. I grease the pan. I've tried preheating it, I've tried not preheating it but nothing seems to make a difference...

I am looking for some way to use the following eclectic bunch of ingredients: Canned chipotle peppers in adobo sauce Red onion English muffins I have some ground beef or chicken that I could also throw in.

Is anyone familiar with Chef Depot? Is it online-only or do they also have brick-and-mortar locations?

I added some Szechuan Peppercorns to my last Penzeys Spices order on a whim. I must say that they have a unique flavor and are unlike anything Szechuan that I have ever had. Does anyone have experience with these? Any ideas what I can use them in?

Kahlúa-flavored French Toast 1/2 cup milk 1 egg 1 t Splenda 1 T DaVinci Kahlúa-flavored coffee syrup 3-4 slices bread (I prefer Texas toast or homemade Brioche) Set the bread out on a plate overnight (optional) Combine the milk, egg, Splenda & DaVinci syrup Preheat skillet or griddle (medium-low...

I need something I can take for lunch that does not require refrigeration.

One question, why?

I have a Bread-Machine Brioche recipe that takes 4 hours to make (1 hr 45 min to mix, 1 hr in refrigerator, 45 min to raise & 30 min to bake). Can I leave the mix the dough one day and leave it in the refrigerator until the next day?

I have a recipe that calls for Orange flower water. Any ideas what I can use in its place?