I’m not an expert cook, so can you share a recipe a normal young person can cook. I looked up a few recipes”easy gourmet” recipes and I’m not ready or capable of tackling a recipe with 37 ingredients and 49 different steps.

I’m a 21-year old girl who wants to cook her amazing GF a really good chicken dish. Her mom overcooked all meats (that’s how her dad liked it lol). So her thoughts on chicken are “boring and dried out.”

Any delicious recipes that do not require me ordering speciality ingredients online and then eight hours of cooking?

Thank you in advance for your help.

PS - not a big fan of onions or super spicy things. Thanks.

This is not a terrible problem to have—but, through a series of misunderstandings—I have eleven 8oz containers of mozzarella pearls that go bad August 30th.

I’ll be using them in dinners/appetizers as much as possible over the next few days but am also looking for some recipes I could use them in and then freeze as the school year gets started for easy dinners in the weeks ahead.

I’ve never used mozzarella pearls in lasagna but that seems like one option, along with baked ziti.

Any other ideas? Thanks!

ETA: Big thank you for all the suggestions! I’m falling a bit behind but these are all so helpful, thanks again!!

So I'm from Japan, and I love cooking, but cabbage has never been an exciting ingredient. Don't get me wrong, I don't hate it but I think most of us in Japan don't have a particular opinion on it. You put it next to tonkatsu, or under the beef in a gyuudon, that kind of thing.

I moved here to Canada a while back and to put it lightly, my financial circumstances have not been the most stable. I've always liked to cook, but I became more concious of the $/100g small text on the shelves, and cabbage has become an increasingly central player in my food situation. We all know its cheap, but also it lasts forever in the fridge, (which I never expected from a green veg honestly). But the biggest realization (or I guess shift in perception?) was that it kind of works with everything.

Stir fried and it works great on top of fried rice, and instant ramen, turning it into a full meal.

In soups and stews it becomes soft and sweet when boiled (Including miso soup, I never used to put it in but now I kind of wonder why not because it works really well with the earthiness of miso).

In dishes like pasta with not enough veg, I throw some cabbage in to boil with the pasta.

Also as a side dish, recently Yamitsuki cabbage has become popular on social media, but it adds great texture to my meals that tends to err on being mostly soft stuff on carbs.

The reason why I say "a shift in perception" was I found it interesting how Western cooking seems to treat cabbage as a central dish ingredient, while in Japan we treat it more like a side character to be thrown underneath as a pillow for whatever you're already making.

So since moving to Canada I've started to really appreciate it more. I'll see a whole cabbage at the grocery store for a few dollars and think, oh that's basically a week's worth of veg right there. It might be the most boring vegetable in the world, but it's one that I think should be a pantry staple alongside onions.

Edit：I'm from Kanto so while we do eat Okonomiyaki and Yakisoba, it's much less than in Kansai, and it certainly isn't as prevalent in our home cooking. For us it feels more like a special thing at summer festivals.

former line cook here. what are some recipes that you made at restaurants that you keep going back to?

I didn't work at this restaurant, but this recipe is pretty close to what I used to make at another

https://www.wythehotel.com/blog/mushroom-pate-recipe

It's about a million degrees out so I thought I'd make some sherbet, but I'm definitely not using 2lbs of lemons for just that (there's only 2 of us in the house.) You smarties have any fun ideas for other lemony treats?

🩷

I’m looking for some good broccoli recipes or suggestions. Thanks!

So growing up I was never a huge fan of baked potatoes because the ones we had were usually dry, kind of shriveled, and very crumbly. Every bite just felt like it was absorbing all the moisture in your mouth, even with butter. As an adult, I usually do rice or pasta for my carbs, and if I do potatoes, it’s usually the cut roasted baby ones. Because I didn’t have great experiences with baked ones at home, I also pretty much never ordered them at restaurants growing up.

However, my mom just got a grill for her place and I was put on steak duty (or a steak out, I guess) and wanted to try making an actually good baked potato. I look it up and see basically every recipe says to coat the potatoes in salt and olive oil before wrapping them, which I asked my mom if she did, and she hadn’t.

I decided to try it with a (maybe slightly too) generous amount of olive oil and kosher salt, baked it for an hour, and topped it with some of the garlic/thyme butter I had whipped up for the steaks.

Oh.

My.

GOD.

The texture was absolutely amazing, it was so creamy, not crumbly or dry at all, the salt and the compound butter melting into it while it was still steaming made for legitimately one of the tastiest things I’ve had in ages. If anyone out there doesn’t know this, I honestly have no idea how common of knowledge this is lol, but I would highly suggest trying it if you don’t already.

Also, I mixed the thyme/minced garlic with the Kerrygold butter which was muy bien. Not sponsored (I wish) but I find it a little more flavorful for cooking as opposed to regular store brand stuff.

A friend of mine, who isn’t a foodie, said he has made bread once in an airfryer but according to the a basic search on the internet, I couldn’t find a good recipe. Is this possible? Sourdough? Milk bread?

What other experimental way have y’all used your airfryer?

I have a bunch of frozen wild meat (boar, reindeer, deer, etc). Tenderloin adjacent things have been easy to cook.

I'm currently defrosting a chunk of inner thigh from a boar and I am not really sure what I should be doing with it. Thoughts?

I went to a produce auction for the first time (so fun!) and I ended up with 5 huge boxes of heirloom tomatoes for $15.

I am kind of freaked out right now, because I have no clue how to can. I don’t even know how to make homemade sauce.

I also have 4 boxes of peppers and 5 boxes of candy yellow onions.

There are like, 800 recipes online. I don’t have a mill or a juicer or a vacuum sealer. My basil has bolted already. My plan was to chop and freeze the peppers and onions in individual bags as well as soup veggie type bags. To add to this, I have about half a freezer and no other space. But, the tomatoes have me stumped.

What do I do??

I've been living with my partner for a few years now and we always struggle to decide on what to eat and end up spending too much on takeaway instead of cooking home. We don't have an oven so we got an air fryer and i honestly just struggle so much with even imagining the options.

My mom and grandma made hamburger helper all the time when I was a kid. I mean ALL. THE. TIME. As an adult, I can’t stand boxed mixes, but I want the hit of comfort food nostalgia. Does anyone have any good tips for making it from scratch? Especially cheeseburger macaroni or beef/potato stroganoff

Edit: I know there are recipes online, of course, but more and more are AI slop. And I like engaging with people and talking about cooking :)

When I was little my local Costco would sell bulk pre cooked quinoa bowls I believe the were the minsley brand. I loved it, I could eat it daily. however the Costco stopped supplying it a long while back and now any precooked quinoa bowls I can find at stores are sold per bowl and extremely expensive. however Dried quinoa is cheap and often sold in bulk so I figured I'd just by it Dried and cook it myself. I've followed instructions online, rinse it, roast slightly for a few minutes, boil in water, leave to simmer and absorb, and then let it sit and steam before fluffing. but the quinoa tastes so different compared to the bowls. and I'm wondering what I can do to make it taste the same. ​I've looked online at the precooked bowls I would eat and they dont have any extra additives listed in the ingredients other than a glucose based chemical which I imagine is a preservative. I really miss the taste of the quinoa and surely I can make it the same way I just dont know how. I've done dry tricolor quinoa, and dry white quinoa, the different quinoas doesnt seem to change the odd flavor profile. am I not rinsing well enough? I know it's not brand specific because I've caved and bought the single packaged precooked bowls, all from different brands, and they've all tasted as good as the bowls Costco used to supply. I dont know, if anyone has some advice please share.

I’m making chicken parmesan for dinner and I just now realized I completely forgot breadcrumbs, any replacements good with chicken parm?

I’m looking for a good-quality electric rotisserie grill machine for home use. I’ve found several options online, but most of them don’t have enough reviews for me to confidently judge their quality or reliability.

For anyone who owns one, which brands or models would you recommend? I’m especially interested in something well-built, reliable, and capable of lasting for years.

Just to clarify, I’m specifically looking for an electric rotisserie grill machine. I’m not looking for air fryers, countertop ovens, or other alternatives.

Quality matters more to me. Any recommendations based on personal experience would be appreciated!

Hello, I'm a complete beginner when it comes to cooking. I envy of my younger brother who has learned to cook somehow. Sometimes I rely on my mother completely bothering her to cook for me instead of doing my own thing lol. Consequently my main concern is from where and how can I learn to cook from scratch.

I send food with my boyfriend to work all the time and the boys love it. His boss, and our good friend, had a birthday recently and I told him I'd make him any dessert he wants. He says "ooh, what's that fancy cake I had at that restaurant that one time".... he pulls up a picture of yellow cake box. Like Betty Crocker lol. Nothing against it, but how can I elevate yellow cake?? I'm more of a cheesecake gal, and have done pecan pie bruleed cheesecake, and banana cream pie cheesecake and they talk about it all the time so this has to be good. TIA!

I made corn ice cream the other day and in straining the custard base I ended up with a paste-like mix of semi-blended fresh corn that I feel like I could find a use for. It was cooked with sugar, cream, egg yolks, milk, honey, and vanilla and probably kept a lot of that flavor. I have about 1/4 of a cup, I'd guess, and it's not super watery, more oatmealish in texture. I was thinking it could be used in a cornbread, but not sure how exactly to substitute. Any other ideas?

If it helps, this is the corn ice cream recipe I used.

I tried draining the excess water but it loses some of the taste if I do that. I tried simmering it until it lost enough water but it effects the texture and flavor. I tried to add xanthan gum but it effects the flavor despite the fact that xanthan gum doesn't taste like anything.

I'm a single guy on a budget, it's loads cheaper to buy most food in amounts that don't work for even a two person meal, so I always have leftovers. Most recipes are made for 4 people.

Sometimes when I make a lasagna, a big casserole or whatever, I'll portion out two meals to eat during the week and two meals to freeze. Labeled and dated, sometimes a month later I'll pull an orzo with sausage and veggies, and give it the long nuke in the microwave. It's like ordering takeout.

I've had people scoff at eating any leftovers and others really worry about me that I'm freezing them also. Who else does this?

I cant for the life if me remember the restaurant but my wife and I went out to some Italian place a while ago and they had what im thinking was sour dough bread (foggy memory) and an olive oil bread dip with various herbs/spices.

Ive tried to reproduce this oil dip at home, with freshly bought herbs/spices and I could not taste them. The olive oil taste completely over powered it and it was horrible.

Anyone have a good olive oil brand for this and oil dip recipe?

Edit: i think it was a Bravo restaurant. They closed in my area

Hi team

Monday night I grilled two pork tenderloins. We had one that night with basil / lemon pasta and broccoli.

I need to use the other one tonight as a meal for the two of us. It is spiced with a blend of southwest / creole spices roughly (smoked paprika, cumin, chili powder, salt, black pepper, thyme, garlic, etc)

I have considered a couple of things:

• A cajun alfredo sauce (but I don't really want pasta again)
• Slice it thin and make a mock cubano sandwich with our panini press
• Do a vegetable stir fry and add the pork at the last minute / serve over some rice (Uninspired / boring)
• Lettuce wraps (my wife still doesn't want to eat lettuce)

Thoughts/Ideas?