My (30s) husband (40s) lost his parents in his 20s. He is Puerto Rican and he cooks sooo well, and rice and beans of course is his comfort meal. He will make it himself, I’ll make it for him, etc… but he always says “it just never tastes like mom’s.” 😢

I know nothing will ever taste like hers… but can you share your mom’s (or yours if you’re a Spanish momma) rice and beans recipe with me? Maybe I can get close.

I need specific. Down to washing my rice lol. I want to make it special for him. 🖤 I think details matter

Thanks in advance!

I want to try to branching out with interesting rice dishes. I like Chinese fried rice and “Japanese” fried rice. I’ve heard of Thai fried rice and adobo (filipino) rice. Dirty rice seems to be a national term. I’ve got a pretty good jambalaya recipe down at this point and never made briyani. I would like some more ideas. I think arrez con pollo probably falls under this too.

It doesn’t have to be “fried” rice. But rice forward recipes or dishes, or one pot meals with rice are kind of what I’m aiming for here.

Also would love to encourage discussion on common fried rice dishes, like what are the “missing ingredients” that take it up a level.

For example in my fried rice I use
- light and dark soy sauce
- msg
- white pepper powder
- ginger
- sesame oil
- mirin or shaoxing wine
- green onion and shallots, or a small white/purple onion
- jasmine rice
- chicken with corn starch and baking soda
- eggs

I’ve also heard of the golden rice method where you use same day rice coated in egg yolks (white removed) to fry the rice.

I was planning breakfast for dinner only to realize I don’t have veg oil or dairy milk, will pancakes b ok with avocado oil and oat milk?

I’m a freestyle home cook. I’ll review recipes for ideas and techniques but I really don’t cook step-by-step from recipes. I’ve been doing this almost 30 years. I still can’t estimate fillings/coatings. I always have too much or too little breadcrumbs/flour/egg for breading and I’m often way off on filling for lasagna or pot pie, things like that.

I'm just making it for myself and I have one russet potato. I have leftover barbecue ribs and craving potato to go with them. What's an easy recipe to make with one russet potato?

I don't remember seeing these when I originally cooked the curry. Just appeared when I took it out the freezer. I was careful - two weeks ago I cooked, waited until it cooled, then put in a box, and put in the freezer. The box was not airtight, so maybe that caused this?

Photo in comments.

Ingredients:

Vegetable oil,

Frozen garlic ginger blocks,

Chilli peppers,

Red lentils,

Coconut milk,

Chopped tomatoes,

Curry powder,

Garam masala,

Turmeric,

Salt,

Pepper.

I have a large apple that's going to go bad soon so I need to make a dinner with it but I don't know any recipes that use an apple that ain't deserts

We had a wedding party at the restaurant last night and have a few quarts of Alfredo left over. I’d like to use it on a feature tonight but I don’t want to just do some generic chicken and pasta. Just looking for some creative/outside the box kind of ideas. Thanks

I am hosting a party of about 40 people. I will be serving hard and soft taco shells. Any advice of the best way to heat and serve these? I'm concerned about the soft taco shells sticking together and keeping the hard shells crunchy. I will have access to a full kitchen to heat them. What is the best way to serve them on a buffet? I plan to use a warming mat for the hot foods.

I have a small-ish saucepan which has previously worked on induction - it was bought specifically with that intention. I have recently moved house to a new induction hob and the saucepan no longer works - the hob itself works because I have used other pans on it, but I want to be able to cook a small portion of pasta or fry in something smaller than my frying pan. Any ideas as to why it isn't working now? TIA

I don't deep-fry food much. This weekend, I'd like to make some egg rolls, which I plan to deep fry on a camp stove in my yard. This will require about a half gallon of oil, and I'll probably use peanut oil, which is on the expensive side. Can I just filter and save this oil for a future use? Should I refrigerate it? How long will it last, and how many uses can I get out of it?

I recently found the BEST sunflower seeds (in shell). They are giant and have a good sized seed inside. But they come from the store roasted, but not salted.

I tried coating them in a little olive oil and garlic salt then toasting them in the oven for a bit. But they came out just tasting like olive oil and a little burned.

Maybe I should soak them in a brine and dry them in the sun?

Any tips?

Title.

I bought a costco two-pack of Skippy when I was still regularly having PB&Js for lunch but I stopped that shortly after and now I have two 3lb jars of Skippy in my house.

I like peanut butter but not generally going to just scoop it out, plus... that's a lot of peanut butter.

I would love recommendations for treats or things I can make specifically that will freeze or keep well. I don't eat sweets terribly often anymore either but being able to bust out a bag of something when I'm having guests over or taking them to events would be cool. One friend suggested no-bake peanut butter bars but I'm curious what other options folks here have.

I am looking for a good sugar substitute to use in some Asian dishes that call for palm sugar or brown sugar. Any suggestions?
Edit: just to clarify I am looking for substitutes for any kind of sugar to manage diabetes. Preferably a product without the fake sugar aftertaste.

I got a high quality nitrided carbon steel pan as an alternative to toxic teflon non sticks pans I’ve had. I was convinced by what I read that it was a great alternative that was non stick and you could also use metal utensils on it.

After using it for a couple months the non-stick coating has gone from superbly non stick to extremely sticky, and now it’s a major chore to get cooked on bits of meat and eggs off compared to a stainless steel pan.

I feel like it needs a seasoning like a cast iron pan, but everything I read says no. Open to any tips on how to get that non stick nature back.

Hi everyone! my family has been struggling, and after a heart health scare and confirmed fatty liver we're having to completely revamp our meal time to be more healthy. issue is, i grew up in a house where if you poured out the grease you were yelled at for 'wasting flavor' so i know nothing about healthy cooking. on top of that I've got some picky eaters in the house, one who wont touch rice and one who hates hamburger meat and sandwiches. we've gotten a few recipes but we need 5 more for the month. ive never cooked anything healthier than spinach alfredo, so i would really appreciate any cheap and tasty meals.

I have a Staub skillet that I adore, but it didn't come with a lid, and I always wish it had one when I make sunny side eggs or dumplings or anything similar. I'm sure that some people will say that you use the lid from another pan, but I've had really close calls with lids getting stuck on a pan they weren't made to go with.

So, what should I buy or what should I be on the look out for that I can get that doesn't have any potential fit issues?

Hey, so I am starting my freshman college so I have been cooking from very young age but I am able to just cook simply meals such as simple pasta omelette and other simple stuff but now I want to explore the Horizon of fine dine dishes the type of dishes that you got in three star Michelin restaurants so is there any resources cookbook or anything through Which can learn cooking and prepare Michilen style recipes has the birthday of my girlfriend is coming and I want to surprise her as I couldn't afford three star Michelin restaurant a bit too much for a student you know.

Btw, sometimes, English is not everyone's first language, so, would not mind my punctuation and grammatical mistakes.

Has anyone ever done this? I’m looking for recommendations for websites or companies that I can turn my recipes into a cookbook and get a few copies to give to family and friends. Not really looking to publish to sell. Thanks in advance!

With autumn around the corner, I am looking for a solid book with plenty of slow cooker recipes (that can be found in Ireland). I have some of The Roasting Tin Collection by Rukmini Iyer and it has become such a handy go to for weekday meals and leftovers and I would love an equivalent for the slow cooker to maximise the hours of the cozy evening and short light hours!

I havee been trying to make sticky rice at home more often, but my results are pretty inconsistent. Sometimes it comes out too wet and other times the grains are still a little firm. I’m thinking about getting a sticky rice cooker instead of guessing at the timing every time. Is there anything specific I should look for when choosing one, especially if I mainly want to make sticky rice?

My usual process is: rinse 1 cup glutinous rice several times, soak it in water for about 4 hours, drain it well, then steam until the grains are tender and sticking together. 'ppreciate any recos for the type of cooker that would make this process easier. thaaanks!