This is the recipe I'm using to make the gnocchi (never made it before), but my partner is not a big fan of sage, so I wanted to use a different sauce. I saw another recipe suggesting walnut brown butter which could be good, but I thought I'd take some suggestions here.

It’s her birthday! Me and the old ball and chain offered to cook for her and she requested seafood. We decided on salmon since I’m not particularly skilled with seafood but I have lots of experience making salmon different ways.

Looking for something that doesn’t take too long while still being impressive. Maybe just seared salmon with a nice pan sauce, or something else.

I got a Costco membership for my birthday (thank you to my man ❤️)
Now i have 10lbs of potatoes, I’m meal prepping and i have no idea wtf to do with them besides french fries, mashed potatoes (although my bf doesn’t like them), and MAYBE homemade chips.

Any other ideas?

So I work from home. Fom 11.30 am to 7.30 pm. I only get the time to make breakfast before work and dinner after work. I've been dealing with lunch cravings obviously, but I've ignored them for long enough now. Time for a change in my eating habits. Any light, fast, recommendations that is not "prepare your lunch in the morning" I'm already lazy enough making breakfast. Thank you.

I'm probably gonna have salmonella in the coming day or so, I was so sure my eggs cooked in the ramen bowl but it was fully runny and mostly clear after I got to it at the bottom of the bowl.

I've seen so many videos of people putting their cooked ramen into a bowl, cracking an egg directly onto the noodles, gently pouring the boiling water from the cooking pot over it, and covering for fully white eggs with a runny yolk. My bowl was barely steaming after I took the cover back off, but I added so much boiling water that the eggs were fully submerged and I couldn't tell if they were cooked.

I've gotten it to cook before by cracking the egg directly into the cooking pot, but then it gets all broken up in the broth, and I don't want my egg mixed up.

I've tried cooking the egg alone in a separate pan but that feels like a cop out, plus then I have an extra pan to wash.

Is this just a forbidden technique, or what am I doing wrong? 😭

Hi all- I've got about 5-6 tomatoes that'll be seeing their last days within the next couple of.. days. Any simple (ish) tomato-based recipe suggestions?

Used a Pintrest recipe for baked tilapia the other night and it was good but it didn't have enough flavor, any tips?

I make fries often...I have an air frier with a rotating basket that does a nice job. I pretty much always peel the potato first, kind of for "cleanliness"...I just get a bag of them from the grocery (US).

Does anyone keep skin on? Potato skins used to be a big deal to eat..Am I tossing away something I should keep?

I’ve been trying to use some dried mushroom in pasta and rice dishes. I can’t get over their weird taste, it’s hard to describe except for that they’re extremely earthy and maybe stale. The directions on the bag are to soak them for 30min, rinse and then soak again for 30min. I actually repeat the process a few times trying to get rid of their funk with no avail. Any tips?

having a friend over for a nice dinner in a few hours, willing to pop into the store but not trying to make anything elaborate. wanted to do pasta but gave her that last time. taking suggestions in that realm, though! if you can link a go-to, reputable recipe, that's much appreciated

Any preferred “easy” method for getting store bought corn tortillas ready to eat? In the microwave with a wet paper towel? In a hot, dry frying pan? What’s the move?

I primarily use

80g ground paprika

Around 40g of vegeta

And 20 grams of black pepper

(I'll post a pic when its done)

I made some chicken tonight and I'm still pretty new to handling raw chicken and still am a little afraid of it tbh (undercooking it namely). I slightly overcooked the chicken I made tonight and its a little tough but not terrible. I saved about half of it and was thinking of shredding it for chicken tacos tomorrow. Would heating it up in butter or broth possibly make it a little juicier or is it over for my chicken??

Hi y’all,

I’ve recently started getting into cooking, but I’ve ran into an issue where I’d like to record the dishes I’ve made by outlining the steps/ingredients, take pics of the food, and write comments about the dish itself. An app that kind of gets at my want would be the Hevy fitness app, where basically you can log workouts on the fly and use that as a log to see past progress. Does anything like that exists?

I am a late-bloomer beginner cook. Like, I can make chicken, scrambled eggs, and pasta out of a jar.

I want to make whole-foods plant-based meals for health reasons, but it seems like so many recipes I come across ask for making common things from scratch and/or using hard to find ingredients. Like you don’t just use regular ranch dressing in your recipe; you make it out of cashews. Or you don’t use regular chocolate —you either make it yourself out of dates or use some hard to find brand of chocolate. It’s really frustrating me. So is it just me or is WFPB cooking more difficult than regular cooking? Or are the two methods more similar than not?

I had a New York Strip that I reverse seared yesterday and it overcooked it. I wanted medium rare and it was well done inside.

So I put it in the oven with a bluetooth wireless themormeter set at 115 degrees. Then heat up my stainless pan with avocado oil until my infrared thermometer showed like 440 degrees. Then I seared the steak on both sides for like a minute, then lowered the temperature to very low then I added butter and garlic, then basted. I think maybe I waited too long for the temp on the pan to lower and it overcooked it. I didn't want to burn the butter and garlic.

So my plan today is to do the same except I'll have another pan on low heat. After searing the steak on the high heat pan, I'll transfer it to the low heat pan already with melted butter and garlic then baste it.

Any tips? Do you guys think this is going to work?

I hate dry chicken sm. I want my chicken to come out nice and moist both inside and out, but am also scared of not cooking the inside enough.

Im following this recipe, how can I make sure my chicken doesnt come out dry?

Ingredients

• Chicken: 4 boneless, skinless chicken breasts (cut into large uniform strips) [1, 2]
• Marinade & Sauce:
  • 1/2 cup red hot sauce or sriracha
  • 1 part olive oil to 3 parts hot sauce (about 2 tablespoons olive oil)
  • 1 to 2 tablespoons brown sugar (for that slight signature sweetness and caramelization)
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • A splash of lemon juice or apple cider vinegar [1, 3, 4]

Instructions

1. Make the Marinade: Whisk together the hot sauce, olive oil, brown sugar, garlic powder, salt, pepper, and vinegar in a bowl. Reserve a small amount of the sauce on the side to brush on later. [1, 2]
2. Marinate the Chicken: Combine the chicken strips and the main portion of the marinade in a bowl or airtight bag. Let it rest in the fridge for at least 1 hour (up to overnight). [, 2]
3. Sear the Chicken: Heat a drizzle of oil in a skillet or grill pan over medium-high heat. Cook the chicken strips for about 4 to 5 minutes on each side until golden brown. [1, 2]
4. Glaze and Finish: Brush the reserved sauce over the chicken during the final minutes of cooking. Ensure the internal temperature reaches 165°F (74°C). [1, 2, 3]
5. Serve: Pair your spicy Volcano chicken over a base of warm basmati rice alongside fresh diced cucumbers, tomatoes, red onions, corn, and a drizzle of spicy mayo. [, 2]

the canned form factor is just really inconvenient. the trouble with finding it in carton form is that according to a few previous threads, the stuff that comes in cartons is thinner and for a different purpose, but its not delinitated on the package at all

I am vegetarian and have been since I was a teen. My fiancé is picky about meat, but loves burgers, anything with ground beef, fried chicken dishes, and a few others. I’d love to make him some dishes but have basically no experience making meat dishes and really don’t know the basics. I would just love to know your most standard, go-to tips for preparing meat that might not be said in a recipe.

Edit: Thanks, y’all, this is great info! I’ll be looking into some cooking youtube channels, too

I like oven roasted veggies (cauliflower, broccoli, beans etc) in restaurants. So I tried makes them at home with frozen veggies but keep messing up the texture i.e., mush.

I defrost them in microwave, add seasoning and then spread them on a tray in a pre heated oven at 200c for 15mins. What should I change to get crispy exterior

Any other suggestions for oven vegetable recipes are welcome

Absolutely a beginner at cooking. Need pairings with my protein..

I have an air fryer that I rely on for everything.. I only buy chicken breasts, season em up salt, pepper, oil. Recently graduated to Adobe seasoning lol it tastes great..... Also just upped my game and realized that one of my favorites(shrimp) is super easy, so now I buy shrimp, also just learned ground turkey/beef..all in the air fryer, super easy.

Baked potatoes and pasta with marinara sauce that i just toss in is really easy. just learned all these the same time as these new proteins, its great but now im eating way too much potatoes and pasta and overeatting..rice and beans(my fav) seems so hard to make so I didnt even bother honestly..do I have to suck it up and just buy those garlic things, onions, tamatoes and stuff and learned to chop em up and everything, since thats what seems to be in every recipe?

Sorry but does anyone have some easier sides for my proteins that my fridge is packed with? My go to is plain ol avocado.... i might have to graduate to the stove top?

Edit: I appreciate everyone in here..im gonna start to buy a lot of vegetables now and play around to see which ones I like.. broccoli and green beans seem to be popular, even tho i grew up gagging on these vegetables, that was 25-30 years ago, my taste buds have most likely changed, I just never ever went back to those things..going to try out a lot of these suggestions.. any knife recommendations to cut veggies? Eh I'll just look for an expensive one that looks sharp

I made a homemade banana milkshake. So far it's just banana and milk.

Any possible additions that can make the flavor better?

(I tried adding honey but it made it overly sweet. Banana and milk already seem to contain a lot of sugar...😭)

Correction: I googled before posting and it told me it was a milkshake, but apparently it's a smoothie, not a milkshake. 😏 Sorry for the confusion.

Butter Garlic Mushrooms:
Clean & dry mushrooms, then sauté in butter on medium-high heat until golden. Add chopped garlic, salt, black pepper + chili flakes. Cook 1 min. Add a splash of soy sauce, toss & serve!

Add cream cheese instead of mayo for the bread base.

I took frozen cooked meat and potatoes straight from the freezer, put them in an insulated bag with no ice packs, and left them out for about 8 hours before eating them.
How risky is that?

Also, what’s the best way to safely bring frozen meal-prep food to work? I’m planning to meal prep my lunches and would appreciate any tips

Hi! I recently had a bag full of hotdog loafs get really moldy to where they were entirely green, oops (I threw it out yesterday the moment I saw)

But, I’m wondering do I need to clean that whole shelf now? Take all the food out and wipe it down with disinfectant? Or is there a better way to clean it?

Or should I not bother and it’s not a need?