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So, I have a possible visit to Boston in September. Very much not confirmed at this point, but I was wondering if anyone has any local knowledge that would be useful to a UK visitor and a US visitor? (My friend from AZ and I are debating meeting up for a bit of sight-seeing - and neither of...

I tried another new recipe today. It's a fusion dish called a Dhansak Bake. Basically, a cross between a Beef Dhansak and a Cottage pie. And jolly delicious it was - proper comfort food. I took a pic before I put it in the oven, but forgot to take one before diving in ... oh well...

I promised to make these cupcakes for work this week, and found some blue poppy seeds at the back of a cupboard. Lord knows how old they are, and they smell a bit rancid so I won't be using them. I can't get hold of any poppy seeds currently, for some reason. However, does it really matter...

So, as it's St Patrick's day - I made a Welsh Rarebit Galette - obviously! LOL It was a new recipe in my latest Sainsburys magazine and it was very tasty. However, I question the need to have a pastry base. If I made a variation of this again, I would just make the galette part and use...

I had a molar extracted yesterday so mashed potato yesterday, and Cottage Pie today. (And more of the same tomorrow).

It was an office day, so I always do something quick when I get home. And I have realised that pasta and salmon are a very regular feature! However, I do try to vary the components to make it a little different each time, so this evening it was Penne with pesto, freshly toasted pine nuts and...

Spaghetti with hotsmoked salmon, broccoli and peas in a cream cheese and lemon sauce. And jolly tasty it was too!

I'm making a Sweet and Sour Pork Tenderloin tomorrow and was tempted to marinade it overnight. But it's only a 500g fillet, so I decided against. (The recipe only suggests 1 - 2 hours.) I'm a fan of marinading and generally think the longer the better! But actually, can you marinade...

Or does it not really make much difference?

I cooked up some pasta, then added some red pesto and cream, along with some very nice salmon which I had pan fried along with roasted red peppers, ancho chillies and petit pois. Combined it all and dished up. Turned out very tasty and will take the rest to work for lunch tomorrow.

I had Braised, Smoked Cod Loin and Patatas Bravas. It did not lack flavour!

I hate putting hot food onto cold plates. In the winter, the food gets cold really quickly anyway without making things worse by putting it onto a cold plate. I am usually only cooking for 2 people and can often put a couple of dinner plates in the top (small) oven if I am using the bottom...

So, I'm still trying out new recipes. This one was supposed to have chicory in it, but couldn't find any in the Lidl near my office at lunchtime and couldn't be bothered doing a detour on the way some, so I just added petit pois and courgette instead! This is Mezzi Rigatoni with Sausage...

I am trying out a few new recipes at the moment, so today it was multiseed soft flatbreads, topped with whipped feta, topped with roasted, rose harissa marinated chicken and cauliflower, with baby spinach and rocket, drizzled with rose harissa and mint yoghurt.

I saw a recipe in last weekend's Telegraph Saturday Supplement and thought it looked interesting, so I made it for Ollie and me this evening. I was a little bit dubious, but despite the slightly strange green colouring these "Green Burgers" came out very tasty indeed! (Not vegetarian despite...

I made Toad in the Hole. Recipes vary of course, but I used what I had, which was pork sausages, chestnut mushrooms, chunks of red pepper, spring onion in fat slices as the base and a standard batter with the addition of some dried italian herbs. Came out surprisingly well! (Served with...

I made a fish pie with a twist. The filling was a mixture of salmon and basa, with coconut and light Indian spices - along with cauliflower and peas. And the topping was a combination of mashed carrot and potato, with a lot of butter and some Garam Masala. Turned out very well!

I concocted a meal today. Chopped some onions and Chorizo and fried them off slowly, then added some chunks of chicken breast. Added some extra hot smoked paprika and then some flour, then added some chicken stock. Added sliced mushrooms, a tin of borlotti beans and let it simmer while I...

It's a kind of "yes" or "no" debate I suppose, but I recently threw out my old basting brush. It had a wooden handle and natural bristles. I had been using this brush for years - not often. Every time I tried to eggwash pastry, a bit of bristle would detach itself and I would have to pick it...

It's "Hash" for Ollie and me. (Basically anything I happen to have, thrown into a frying pan!) This one has potatoes (Charlotte), carrots, broad beans, green beans, petit pois, tenderstem broccoli and some slices of corned beef broken up. Salt and pepper and a few knobs of butter at the...

Okay, this is not a request for a recipe. I have been using the same recipe, which I think is American, for several decades and I am very happy with it! However, I made it last year for an American friend who has lived in Tucson, AZ for most of her life. And Tucson is very close to the...

Don't you just love it when you start stripping thick (Anaglypta) wallpaper off the walls of your house and find unexpected surprises! I think the previous owners had a leak or flooded the bath in the bathroom and did a spectacularly bad job of repairing the damage. Here is what I found today...

So I bought a Dracaena a few months ago and popped it on the top of a unit in my living room. It seems happy enough and I have followed the weekly watering instructions. (feel free to snigger at the wallpaper - not my choice and will one day be replaced!) However, I couldn't help but...

I am a little nervous to post a thread about apple pie to a mainly American/Canadian forum, however, I trust I will receive sound advice! Basically, I have never made an apple pie. I am fine with making pastry. However, I have looked up recipes (BBC and others) and get differing instructions...

I just realised it is 10 years since I first discovered Discuss Cooking. :flowers: A lot has changed since then - with me - and with the forum! Lots of new people have joined and lots have left. But the enthusiasm for food and all things food related has never waned! I have encountered...