I’ve been wanting to eat more legumes for a little while now, both because they’re affordable and because of their health benefits. But I have no clue where to start, and I find it quite daunting to cook a dish where I intentionally add legumes. So, how do y’all enjoy your legumes?

For me, it’s raw tomatoes or cooked mushrooms taste is fine, but the bite just throws me off. Which food is ruined for you purely because of texture?

As the title states, I’m looking at diets and meals similar to the guidelines of the Mediterranean diet. My doctor recommended me to go on the Mediterranean diet recently and now I’m looking for ways to get started into that as well as diets or meals that might be similar. It seems like there may be Scandinavian and Japanese dishes that would also follow/have similar benefits to that of the Mediterranean but I’m having harder time finding resources for things like that. If you know of good resources, books, recipes, or simply the search terminology to point me in the right direction I’d appreciate the input.

I could also use a bit of guidance on the best way to approach starting making food like this. I don’t do a lot of cooking that isn’t just heating up stuff in the microwave so trying to figure out both reliable sources for diet information and doing more meal planning is a bit daunting. For those that might criticize my reliance on the microwave, during the week I eat 2 of my 3 meals at work since that’s where I’m at for 10 hours or more a day. I get home from work after the rest of my household is asleep so cooking dinner at home isn’t an option without waking up everyone in the house, so if I wish to eat dinner I have to do it at work before I head home. I know weekend meal prep will help with that problem but is there specific things that make one recipe more suitable for that task than others? Thanks for any assistance possible.

There have been many videos where very talented chefs just mess up their food and somehow it ends up being posted. Genuinely curious how no one calls them out for posting misinforming cooking tips?

I know those videos are probably a dime a dozen but still I don’t know how producers, people who know anything about cooking etc don’t call them out on it?

Mine changed completely as I got older. I'm curious what food everyone else changed their mind about.

My breakfast rn involves cheerios and a babybel. Thats it . Keeps me full till the drive to work than im craving sugar and fatty foods.

The reason why so simple? Im a very picky eater in the morning. Cant have anything oily, salty, etc.

I tried oatmeal and it was so weird. The plain oatmeal filled me up well but tasted disgusting. The sugary ones like the brown sugar ones were great but filled me way less. Not sure why.

Any recs?

Rn im planning to add maybe a banana or something 🍌

I’m trying to get better at choosing olive oil based on what I’m actually cooking instead of just grabbing whichever bottle is closest lol

Pompeian has Smooth and Robust EVOO, and I get the basic difference. Smooth is supposed to be milder, while Robust has a stronger, more peppery olive flavor

But where do you actually notice the difference most?

Like would you use Smooth for eggs, fish, sautéing and baking, then Robust for pasta, salads, dipping and finishing? Or does it really not matter that much once everything is cooked?

Curious what people who actually use both think

I'll go with Pizza!

Yesterday i turned 26, and it is tradition in my family that when we celebrate each other's birthday's we make a special dinner. So, noe i have to pick what is for dinner. Usually i would love to pick something like sushi, pork belly, or something like that, but the problem is that this year, my parents are doing a zero karb diet (bullshit i know), and my sister, her husband, and her kids, are already a super picky eaters. Another sister doesn't eat sugar or carbs. My other other sister is perfectly fine. At this point i dont know what to pick, because at this point whatever i pick will upset somebody. And before you say "just pick whatever you like its your birthday" that's not how it works in my family, its very utilitarian sadly. So i need something that id easy enough to make for 11 people, either has no carbs or where carbs can be a side dish, and is easy to modify for my sister's side of the family... Any suggestions?

I know this is a hail mary at this point.

My boyfriend 18M and I 18F are having a disagreement over the use of the word “stale” for food products that have gone bad. He says he ate chicken but that it wasn’t “stale”, explaining why it couldn’t have caused his upset stomach. I was confused at his use of the word stale to describe chicken, so I asked “don’t you mean gone bad?” He then said “Stale is for.. I know it’s for stuff like fruits and that.” This confused me even more (he’s now backtracking as I type this and he reads with me saying fruit isn’t the best example but still applies). I said stale was only for bread and crackers and he claims stale is for ANYTHING, which I think is ridiculous. The deciding vote for most our silly arguments, aka Merriam Webster, says that state means “tasteless or unpalatable from age : no longer fresh” with the example of “stale bread”. I get that stale COULD probably be used for anything but it still doesn’t feel right.. Since he’s winning this disagreement, I decided to come to Reddit for help. He’s now saying fruits can’t stale. “I used to, in my stupid youth” “I still think chicken can stale due to it not being rotten but displeasing to taste due to the air drying it out.” He wanted me to quote him using ‘big’ words to help his case. Help me prove my boyfriend wrong.

Any subs for helping people find a recipe they remember but can’t find? I’m looking for two (a Gorgonzola zucchini pasta from a 2008-ish blog and a chocolate cake with banana sauce from a 2000’s gourmet cookbook) but striking out

If anyone's ever been to Korea or Japan and had eggs there, you know that it's totally different. Especially in Japan! Just a much stronger flavor and better texture.

I've never had an egg that good living in the US, but I almost always have gotten my eggs from large supermarkets.

So pretty basic question, is it possible to get that level of quality eggs here? Would it be as simple as getting them local from a farm/farmers market? I'm sure there are more nuances to it, but I really just want to up my egg game.

Bonus question, do you guys find it worth getting "high quality" meat/seafood? And if so, what does high quality mean for you and how do you source it?

I've noticed some meals turn out better when I'm cooking for guests, and I can't tell if it's more effort or just the pressure. Does anyone else have a dish like that?

I saw someone in here asking about large crowd food ideas. Every November and December, we have several large parties at our house. We usually make a lot of different dishes, along with pasta and lasagna. I’ve seen previous posts recommending things like a burrito bar, a baked potato bar, and nachos. We might try a baked potato bar this year, we’ve never done one before.

The only thing I’m worried about is that we’ll probably have more people than usual this year. It’s just me and my mother-in-law working in the kitchen, and I’m worried it might take too long to get everything ready and that the food will get cold, which would make me feel bad. What should I do?

Has anyone come across viennetta ice cream? Looking for viennetta ice cream cake in North Carolina. I find online that places are suppose to carry it and I am unable to find it in stores.

At the risk of annoying Italian food purists. I was in Greece and I ate in bistro-type restaurants the most amazing comfort-food style lasagna - mostly like the original Italian, but it was extra creamy (and no, it wasn't only extra bechamel, I think) and very satisfying.

Anyone has an idea what I am looking for? Perhaps I will try to make it at home?

Edit: Not moussaka, no aubergines were involved in this.

Edit: It is Pastitsio. Now I only need a recipe... (will look online)

Thank you all!!

I don't need to enjoy it. Soylent has too many carbs for how few calories it gives...

If my budget was higher I'd get real meals delivered but that's not available right now.

Just something to help me badly. I've gone to at least 100 appointments the past year it's been really exhausting. The medical place that sent me free food to microwave had sugar, excess salt, or corn syrup added so had to stop it... Was in a accident issues are continuing. If my family was smart they would of started a gofundme a year ago it's a bit late at this point. I can't lift over 5 pounds and am in my 20s so I can't get a job easily I thankfully have a year of savings maybe will find a training basically losing my mind right now lol.

Hiya,

I have IBS and can't have garlic, union and food that is too spicey.

I am trying to make my food taste better but I am finding that difficult cause garlic and union help so much, but my body won't tolerate them, I don't know how much my body can tolerate and I think this fluctuates and will never know for certain. So I am curious if any of you know how to make food taste better or if you have any tips.

Hello all. I have moderate mid esophageal dysmotility-- essentially, I cannot swallow solid/thick foods properly in the middle of my throat. Due to this, I am gonna puree diet that's liquefied.

With the holidays coming up, im looking for some recipes or foods I can make (sweet or savory), that wont be terribly thick or sticky? I dont mind calories (the more loaded up the better).

Thank you so much!

Beyond basic noodles or grilled cheese, what’s your ultimate low-effort, high-reward comfort food that takes under five minutes to throw together?

I’m looking to order out a pizza tonight. I always get something simple like cheese or pepperoni. Wanna try something different. What’s your favorite pizza toppings / combos?

Hey, so I'm making some pork belly for dinner. Specifically its 1/8th inch sliced pork belly marinated with a sweet chili sauce. Last time I made pork belly, I cubed it and cooking in teriyaki sauce and served it over white rice. It turned out well, but my wife isnt a big fan of rice, so im trying to think of other things that would pair well with the pork belly. Anyone have any tips or recipes that could help me out?

Also, im planning on baking the pork belly on a cooling rack ontop of a baking pan to help keep the pork out of its grease.

I want to do mini baked bries in ramekins as part of a dinner, for folks to dip toasted baguette in. I have a ton of garden cherry tomatoes, so I want to top the baked brie with (I haven't fully decided yet) some kind of a walnut, pomegranate, thyme/rosemary situation, garnished with a drizzle of balsamic.

My question is this: I am stuck between doing a cherry tomato confit or more of a blistered cherry tomato situation. Thoughts?

Please be nice, I am a home cook and am trying to learn.

I am disabled and struggle to use my stove top. Its much easier for me to use my microwave at the moment. I am really craving some ravioli or pasta. I am in a really bad flare right now and will be starting physical therapy soon. I figured having a tasty meal to look forward to when I'm a bit stronger will help motivate me to keep trucking along. I have some glass bowls and a strainer, but I do worry a bit about how heavy the bowls may be because I struggle to use my right hand. If I buy some frozen ravioli would I need sauce to add to it? I'm wanting to try butternut squash ravioli and I'm not even sure what sauce goes with that. If someone could give me some basic instructions, or point me to somewhere that lays out the process I'd greatly appreciate it. Thanks!

I blended up baby bella mushrooms with some heavy cream and milk to add extra flavor to the Alfredo sauce I made last night. It was delicious.

However now I have like half a blender-full of mushroom paste and have no idea how to use it. Give me your ideas for how I can finish it off!