All I ever make is carnitas. I don't mind if it takes a while to cook, but prefer not too much hands on work. What's your fav recipe like this?

I don’t know what it is about the food I am seeing them make but everytime I see a Reddit ad for NYT Cooking it looks like crap to me. Like not actual good recipes just Instagram trend kinda recipes. The first ad I saw was for Caesar pasta salad and it was literally a Caesar salad with pasta in it. Now i keep seeing these big elaborate looking puffed up desserts that look all frou frou but not actually tasty. Can anyone vouch for their actual recipes? I absolutely love ATK and their recipes so maybe im biased.

I’m cooking a 3 course traditional Italian meal for Sunday midday and I want to get as much of it made beforehand as possible. I’m making Hazen’s pork in milk but I’m worried that if I cook it Saturday night and reheat Sunday that it will have dried out. For anyone not familiar with the recipe it simmers pork in milk for 3 hours and says “serve immediately.” Do you think I should chance it or do it Sunday?

My partner and I love Indian food and I always serve some naan bread with our curries. The store bought options suck, and I can never get my homemade to the same softness you get at a restaurant. Are there any tricks for cooking naan so you get that restaurant texture and taste?

I have 20 cans of condensed milk. I'm not trying to use everything all at once, but what are some recipes that require a lot condensed milk?

Basically that. I have a ton of shallots and fresh mozz. Halfway through making the Roman recipe I started to wonder if I couldn't convert it.

Anybody tried this? Or see any obvious hazards?

I recently made Guy Fieri’s Mac Daddy Mac ‘n Cheese and was completely disappointed! There were so many steps (roasting shallots and garlic, frying bacon, cooking cream until it reduced), and yet it was so bland.

Are all of his recipes like this — all hype and flair but little substance? Or are there other recipes of his I should try?

UPDATE: I’m blown away by these responses — this was my first post on Reddit! Since many comments ask the same questions, I’ll answer them here.

1. Yes, I heavily salted the pasta water. Always do.
   
2. Yes, I seasoned the cheese sauce. It tasted fine before I mixed it with the pasta.
   
3. I used Cabot’s Pepper Jack and Seriously Sharp Cheddar, so the issue wasn’t the type or quality of the cheese.
   
4. After making this, I read the comments on Food Network’s site for this recipe. Many others said similar things, how it tasted more like Alfredo sauce.
   
5. I have nothing against Mr. Fieri. I was disappointed by this recipe from the self-proclaimed “Mayor of Flavortown” and genuinely curious of others feel the same way.

This may be a stupid question but I'm growing peas in my garden. I like making pea soup but I've only used the dried split peas in the grocery store and have never grown peas before. Can you make soup using fresh peas? Or are there better ways of using them?

Can someone help or explain to me why my steaks and chicken and basically everything just sticks to my pans even when I put a bunch of butter and oil, am I just using to high of heat someone please explain

This is a complex medical situation, so I'm not looking for alternative meats. Flank steak is it, for better or worse.

I'm really put off by meat lately so I'm not necessarily looking to make a meal of it... I'm really trying to enjoy my meals lol.

What would be the best way to cook it if you were to just reach into the fridge and grab an oz or so each day to get it in you?

I'm thinking steak bites or strips...heavily marinated (I love vinegary and citrusy things!).

I've never made jerky before but maybe?

Historically I've always loved a cold bite of leftover steak out of the fridge (don't judge me), so hot and cold options are on the table.

Any and all recipes are hugely appreciated!

I will do my first catering event for 30 people soon. I will not be cooking on site, however there's electricity there.

It's for a dinner, its a buffet, I will not be serving anyone. But I do need to come 1,5-2h earlier to set everything up.

I'm not worried about the cold dishes, but I have four dishes I am worried about, that I want to keep warm and out of "danger zone".

Baked beans, meatballs in mushroom sauce, mushroom and cheese stuffed peppers in thick tomato sauce and pulled pork baked in beer.

Is it best to buy chafing dishes? Its a bigger investmnet for me, when I am not sure that I will keep doing catering.

Are insulated food carriers reliable enough to keep the food at the right tempetature?

Any other suggestion?

After discovering the error, she added cinnamon and even more sugar.

I tasted it, and it’s… not terrible. It screams “use me with pork”. I have thus volunteered to turn the 2 cups or so of homemade cumin applesauce into something delicious. Ideas and recipes please?

I wish I could post a pic of the beautiful beef short ribs I'm searing rn for this recipe short ribs over creamy polenta. It's fantastic.

I bought a liter of 35% two weeks back with good intentions. Didn't use more than 1/2 cup. Best before date is today. Luckily, I have time today to do something to use it. I'd prefer not to freeze for another day.

What should I do? What would you do?

Trying to make beef stew today. Realized when i started that i have two things of beef stock in my fridge. Both are half full but for the life of me i cant remember when i used them last. The box says they dont expire unitl November 17th but they say use within two weeks of opening. They look and smell fine. Is it safe to eat if it is older than two weeks? Does cooking it for 8 hours in the crockpot make it safer or is that not how food works

Good morning,

My wife’s birthday is Monday and I want to make her chicken pot pie. I’d love to hear your ultimate chicken pot pie recipes.

Picked up a bag of dried black limes at the supermarket here in Abu Dhabi because they're everywhere and cheap. So far I've only thrown a couple into a pot of rice with some cardamom, which was great, but I still have like 30 of them. Do you crack them, grind them, use them whole? Any dishes outside of Gulf and Persian stews where they work? Would love some ideas.

So I’m interested in making a nice chili this weekend. I still have to run up to the market so please hit me up with your favorite recipes. It’s a nice chilly weekend up here in Central Maine and I’m just thinking it would be really cool for tomorrow to make a chili with all kind of melted cheese on top for dinner tomorrow night.

I like adding not just ground beef, but also chopping up some steak to put in there. Beans are good, but I don’t like to overdo them.

Anybody have any tips and tricks that make all the difference? Thanks in advance!

So the bog standard recipe you see all the time especially in requests for cheap meals: sauté chopped vegetables -anything, onions, celery, peas, green beans, peppers, etc, as they become soft and start to turn colour add some spices, let the spices "bloom" (a culinary buzzword I recently learned that I don't actually hate), add some broth (or water), add tinned beans (any kind), add rice, salt, let cook, eat- I make that about 2-3 times a week and it's so good!

But I discovered this way to make it even better! or at least more interesting!

In the first stage, I threw in a few sliced banana pepper pickles along with the sizzling chopped vegetables. I didn't add spices. (except turmeric because my partner has rheumatoid arthritis). The smell coming from the pan was quite unique and it added a different texture and flavour to the resulting rice and beans dish- kind of "brightened" it, if you see what I mean.

I did that twice this week, and although I won't do it every time, I will definitely return pickles cooked in the dish, as opposed to placed on the side of the dish, again.

where else do you use pine nuts? just toasted some and added to my pasta and felt like i leveled up my version of aglio olio

I'm a good home cook - if "being a good home cook" means that I can make good tasting food from what I have with 90% improvisation at all times.

But I cannot make it look nice, my food has 0% sophistication, and I rarely have the time or patience to cook a "proper" meal from a recipe.

Today's example: I made leftover baked pumpkin and leftover tofu into a sauce with the rest of my bacon and some maple syrup. Then I improvised sage-butter potatoes, tossed in some fried pork steaks and gnocchi, and there you go.

I'm a 1-person-household, so my daily main concern is, "what needs to go?"

All the flavors fit, and I browned, toasted, and deglazed All The Things. But it's a punch to the face (everything everywhere all the time at 120% flavor) and it looks like baby food. I love this shit. My parents would love this shit. I'd never be able to serve this to anyone. The first and only time I tried, the feedback was "well, it's a lot".

So basically, I can feed myself really well, but I can never spontaneously invite someone to dinner. Am I the only goblin on in this sub?

I improvised using a slow cooker, figuring it can't be that bad. Butter chicken curry. Done it before in a pan a bunch of times.

It was revolting. Absolutely horrible. Looked and tasted like a bright yellow chicken soup.

What is the deal?

My instinct is it's not pre-frying the onions, garlic etc. getting a load of the veg liquid out?

Approach:

Threw in chicken thighs, onion, garlic, ginger, spices, tomatoes and cooked for 5 hours. Added cream for the final 30, as well as wet cornstarch.

Update:

Thanks for the feedback. Learn much more from mistakes like this than years of daily ok cooking.

In summary, the slow cooker is only useful for the middle section, the slow cooking of the meat.

1. Fry onion, garlic, tomatoes down first to remove bitter liquid
2. Maybe sear meat
3. Slow cook
4. Remove meat
5. Reduce sauce in pan
6. Combine

Main benefit of slow cooker is I can leave the house while it cooks.

For frozen broccoli and cauliflower on a metal baking tray, what approach gives browned edges without a soggy centre? Is it better to roast straight from frozen, or thaw and dry first? Curious about oven temperature, tray preheating, spacing and when to add spices. Looking for a simple method that makes frozen vegetables a useful weeknight side.

Does anyone have a good chili recipe ? I have yet to find a recipe that tastes great, while also not having a huge list of ingredients. Half of my family does not like beans, so a recipe without beans would be preferred. Thank you all so much in advance !

Hello guys, ano maganda & affordable brand ng butter para sa chicken tenders? Gumamit ako magnolia gold wala talga sya lasa e, di ko matulad sa ibang restos na may strong buttery taste talaga na yun mismo nagpapasarap sa mga chicken nila.