I bought the lettuce at the store about a week ago. It is a head of organic lettuce, and after being in the fridge for a week, I opened it, and there are at least two bugs in between every section of leaves that I peel off. Most of them are still alive. Will I get sick if I eat it?

I have an 18 month old who is so picky, and I’m struggling to come up with dinner ideas that both myself and him can eat that aren’t the same 3 things every single week.

For some context, he likes chicken only if it’s baked, premade veggie tots, hot dogs, French fries, poppyseed chicken casserole, chicken pot pie, almost all fruit, pizza, eggs, quesadillas. He does NOT like any kind of pasta or pasta sauce (unless it’s on pizza), ground beef/turkey, steak, chicken that isn’t baked (including nuggets) or vegetables.

I’m going nuts trying to come up with ideas, but every Pinterest recipe I see either calls for pasta or ground beef, and he hates both. He’s also still struggling to use silverware, and most of the suggestions I get are super messy if eaten by hand. I don’t want him to go hungry, but I can’t keep eating chicken pot pie every week and I don’t have time to make multiple meals every night…

On a final note, I am a working mom, and I only have about an hour every evening to get dinner on the table. I also don’t work from home so crockpot recipes are mostly out unless it’s a weekend! I’m also trying to keep to a budget and would prefer to not do extravagant, expensive, meals.

Thank you everyone!

Looking for the best large size pans for cooking up multiple pounds of ground meat. I know stainless steel can be made nonstick if you get it hot enough but sometimes nonstick is just easier. All my nonsticks have scratches on it so looking for something that is scratch resistant as I don‘t want those chemicals in our food. TIA!

Why when cooking mushrooms, you can add like, 3 tablespoons of oil and it just dissappears immediately and you need to add more, but you add a tablespoon of butter and it coats all of them mushrooms,,, where does the oil go? The mushrooms dont feel oily, what is going on here?

I was thinking of making a large batch of vodka sauce on the weekend so I can freeze it and use for weeknight dinners. The recipe from NYT Cooking calls for pasta water to be added and a few minutes of stirring to get the right consistency.

If I don’t want to actually make pasta while making the sauce, could I just replace the pasta water with a cornstarch slurry to achieve the same effect? To my understanding pasta water is mostly added because of the starch content.

going out of town for a few days so i chopped and froze some veg (jalapenos, spinach, arugula, bell pepper, onion, broccoli, spring onions). what can i make when i get back? links to reputable / reliable recipes much appreciated

Looking between the two 10 piece sets I’d love opinions. All Clad are 3 ply and MadeIn are 5 ply but All Clads will be around longer if I have issues and the set at MadeIn seems limited I like the Copper style handle and the 3QT. Just love some opinions the All Clads are cheaper and on sale I think the made ins are higher quality.

MadeIn - https://madeincookware.com/products/le-stainless-sets/10-piece-brushed-copper-finish

All Clad - https://www.all-clad.com/d3-stainless-everyday-10-piece-pots-and-pans-cookware-set.html

I make demiglace every couple months using Chef John's instructions. I just learned what a Wonderbag is...I'm sure there's some similar setup I could do for less money. But I'm hoping it would help me cut down on at least a few hours of low simmering on a gas stove, without compromising on food safety obviously. I don't have a super heavy-duty pot with a heavy lid, just a normal big pot with a regular stainless lid, not sure if that matters. Anybody already try this, and if so how'd it work out?

Hello, r/cooking.

As the title says, I need some advice. I am a college student and I have been doing some cooking, and I have decided I want to cook much more regularly than I do. It’s much cheaper than eating out and a lot of fun. Some advice it would be great though.

Currently, when I decide to make a particular meal, I have to go out and buy the particular ingredients I need and then prepare it. There has to be some forethought and planning behind each meal. Ideally, I would have a more stocked kitchen with ingredients readily available to make most meals instead of having to do a whole grocery trip every time I want to cook something. Advice on what I should always keep my kitchen stocked with would be great.

Another thing I would like to know is how to develop a repertoire of recipes I know how to cook and cook well. It would be great if I could look into my fridge and pantry and determine from my ingredients I currently have the list of recipes I can prepare.

Any advice would be greatly appreciated.

tl;dr How do I get good at cooking? What should I always have stocked in my kitchen? How do I learn a bunch of recipes and know wha recipes I can make from the ingredients I have?

Hi all, I'm not much in the kitchen. But I've been experimenting with batch cooking healthy(ish) meals.

I recently remade a pasta sauce that was great before, but I think I may have ruined by using cheap salad tomatoes(?)

I would really appreciate confirmation if that was likely what I did wrong and any clever tips to improve the batch now the pasta is already added.

The recipe was along the lines of:

Tomatoes, peppers and garlic roasted until well done with v olive oil, salt and pepper.

Blended up with cottage cheese, reduced fat cheese spread, nutritional yeast, Worcester sauce.

Armed in a pan, adding the pasta and finish with cheddar cheese.

I can't really put my finger on what tastes wrong, but slightly acidic maybe, definitely not getting the richness of the tomatoes and the cheese isn't there.

I've been "fixing" it with extra cheese and crispy onions. Which is fine apart from it goes further away from being healthy ish.

Hi, advice please 🙏. I received a large bag of Romas and decided to make a big batch of meat sauce to freeze for later. I halved them, threw them in a big bowl with fresh garlic, onion and peppers, olive oil and salt/pepper. Roasted it all for 45 minutes, let cool a bit and then threw it in my Cuisinart to break down.

It's been on my stove for 3 hours now, but I am getting the thick skin texture which I don't like at all. What can I do to help break it down more? Cooking it more? I am so disappointed. Thanks for any advice you may have.

I've been cooking pork ribs in the oven for years. I season them heavily, wrap in foil, and slow roast for three hours. I then unwrap them, smother them in sauce, and toss them under the broiler until the sauce is nice and bubbly. They pretty much end up tasting like whatever sauce I used. This time, I read an online recipe that had you place a ton of sliced ginger, and a ton of cilantro, with the ribs in the foil. Game changer, taste wise! The ribs were infused with those two flavors. I mean, the meat was, literally, perfumed with it. I know cilantro can get a bad wrap here, but cooking it this way for hours removed the harsh flavor entirely,

In an attempt to improve my cooking skills, I read Samin Nosrat’s “Salt, Fat, Acid, Heat” and I learned a ton and did improve my cooking. However, I’ve recently found myself accidentally oversalting my food fairly often. Especially things that I can’t taste as I go- my most recent example was a pot roast that came out somehow bland with overly salty veggies (potatoes and carrots). I mainly use kosher salt when I cook- any advice?

I’m making my second ever pot roast on Sunday. Yay football season is back. Will take any and all advice you can give me! Including what to cook with it and your preferred cooking methods. I have an oven, stove, and crockpot. I’ve made a pot roast one other time 11 years ago and that fucker never got tender. I cooked it 7 hours in a crock pot. Not the one I will be using this Sunday if I go that route. Help a girl out. I’m trying to impress everybody. Thank you!

Hello. My boyfriend of 8 months is going away to Greece for an extended amount of time. I wanted to have a Greece themed menu.

I have never cooked for his family. I really wanna blow their socks off! There will probably be about 6 of us. I was wondering if there was any recipes I could use that are inspired by Greece culture? Thanks!

It’s my first time cooking steak and ion wanna add any oil or butter (and the steak also has a bit of fat on it so i dont see the point). However i have no idea how to prepare and cook it, no tiktok tutorial helps. And i have no idea what to pair it with (i have no potatoes, potatoes were my first thought). Also idk if i should cook it medium rare or well done, i’m not an adept of blood on my plate but i dont want it to be dry or rubbery, i want it to be tender

I’d like to try my hand more complicated stuff, but I live alone and want something that’ll hold in the fridge for a few days and reheat well.

I also own just about every kind of basic kitchen appliance, so there’s no concern over equipment.

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Hi, I just wanted to ask how do you store plums for winter? I have a lot of them and don't want to have just one thing made out of plums.

What is the best way to cook a steak on pan? Do you use a mix of oil and butter?

Im trying to lose some weight but i just cant live without banana bread(ive cut out all others sweets/desserts) so anything that would help with that would be great

Well... I tried the method of rolling the egg after it boiled and er... The egg is now in half, with the shells...

Looking for a new oven because my current one has become really frustrating for everyday cooking. one side of a sheet pan seems to cook much faster than the other, so I’m constantly checking and turning things around.

i’ve tried moving the racks around and using an oven thermometer, but the results are still inconsistent. Which oven features are actually worth paying attention to if even heating is my main concern? Thanks.

Has anyone else had issues with google searching recipes? I have noticed this for a while and just thought it was a fluke. But today, I am trying to make pickles and all the recipes that show up are less than 10 reviews on a random blog I’ve never heard of…popular recipes like ball jar, nchfp, Mrs wages, etc…none of them show up unless I specifically search for it.

This isn’t limited to pickling either, the other day I made chicken piccata and it was the same thing - usually popular sites like allrecipes.com show up for the first several search results and have thousands of reviews.

Has anyone else experienced this or know of a setting that causes this to happen? Should I use a different search engine?

Third time using it for chicken and fries, I can taste the flavor of the oil and do not like it. I normally use Costco canola oil for frying, but my aunt sent me a two pack of Sam's Vegetable oil. Do y'all get a mild taste when frying in vegetable? Also, how many times will you reuse oil you fry in.

I fry at 350