Super excited to make a refrigerator cleaning version of this recipe. Just had to share how pumped the thought of kimchi fried rice is making me.

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Anyone else get super excited at the thought of making something fun and new?

I've just discovered vermecelli noodles at a local Ghanaian grocery store. Have bought them once so far, enjoyed eating them a lot. Any recommendations for recipes/ideas utilizing vermecelli?

The Worst Thing you Made This Week thread by @smsingram is awesome, but I just made what I think will be my personal best meal this week (skillet browned and oven finished steak, vitamin greens with garlic and sesame oil and the best part, German potato salad).

I'd love to hear what everyone's personal best was this week.

As a member of a CSA there is a time of year when I receive micro greens several times a month. Beautiful little greens, crisp stemmed, fresh leaved and young.

My problem is I have no idea what to do with them. I get that they can be mixed into a salad but I feel like it's easy for them to lose their individuality and texture. While I've seen them used as a garnish I would like to be able to use more than a handful at a time. Does anyone out there use these regularly?

I'm visiting Arthur Ave tomorrow. I'm going to buy some treats for a big antipasto dinner. Aside from the recommendations in the SE article on Arthur Ave, does anyone have recommendations for things to buy, or simple things to make?

Here's the deal: I've got some curly kale, I've got some broccoli. Can anyone think of a recipe that would use them both? I can't!

Thinking about making these for the office Christmas party. Excited b/c recipes use condensed milk and I'm excited to have a reason to buy some. Any advice/experience with these little bites of sugar and joy?

Help! I have gotten so many potatoes in my CSA share. Waxy yellow skinned, little red skinned, purple ones, blue ones, big ones and small ones.

I just don't like potatoes that much and am running out of ideas. There's a potluck at my office on Friday and I'd love to bring in something that would use up a bunch of the spuds. Any suggestions?

Just bought some miso paste, been wanting to for a while. I already have some plans for it, including Kenji's vegetarian kimchi, but am wondering what others use miso paste for.

I am not a vegetarian and definitely an adventurous eater. Any advice or recipes would be excellent!

Hi all,

I'm meeting a friend at Lincoln Center on Saturday night. We haven't seen each other in a while and are looking for a quiet place for food and drink where we can catch up. I live uptown and haven't ever hung out around Lincoln Center. Any suggestions for a good place?

Thanks so much!

I am blessed to work with many people who love food, (cooking it, eating it, talking about it), as much as I do. One of them has a particular quirk. The best, and most common example of this quirk is pizza. My coworker can only truly be satisfied with a pizza experience if the pizza is of a specific type, which happens to be NY slice style.

This particular coworker feels this way about hummus too, and will eat only Sabra.

I like eating the same food (pizza for example) made well in many different styles (Greek, Neapolitan, deep-dish to name a few), and although I agree that Sabra Hummus is addictive I enjoy other varieties as well.

So I ask you, are there some foods that you only like one style of? Will you only drink a certain kind of orange juice or buy a specific kind of peanut butter? Are you like me, and are you somewhat indiscriminate, letting your whims dictate your tastes?

The title says it all!

What do you think will last the 48hrs it will be unrefrigerated?

I'm thinking: eggs, sealed cheeses, English muffins, most condiments, butter, maybe frozen veggies?

What do you all think? raw meat has been dumped already, how long do you think the cooked sheperd's pie I made last night will last?

What about my frozen pizza dough?

But how? I've looked at a bunch of posts on this sight, and am getting some ideas. I've saved up 4 bags worth of them, but am not adverse to buying more.

Might have to be a meal that I either 1) eat along or 2) makes the giblets so delicious my SO doesn't realize what he's eating until it's too late.

I had a root (rhizome) of ginger in my fridge. Frankly not quite sure how long, I usually buy a biggish chunk and cut knobs off it til I use it up/it dries out and gets gross. Tonight I cut a chunk off and the inside was purple-blue-green. The ginger smells fine, is juicy and unmoldy, totally normal looking on the exterior, but I am weirded out by its unnatural interior color.

What happened?

Just got a box of white currants in the CSA, don't want to make jelly. What should I do with em'?

I want to make a recipe for blueberry crumb bars from The Smitten Kitchen, but I want to halve the recipe.

Issue: The recipe only calls for one egg. Do I try and use 1/2 the egg? Can I use the whole egg anyway? What happens if you use twice the amount of egg called for?

I hard-boiled a dozen eggs last night. Put them in the fridge to make deviled eggs today. Overnight they froze in the back of the fridge (anyone else have this problem with their fridge?)

Do you think my eggs will be ok when they defrost?

Help! My sister caught a striped sea bass on a recent (yesterday) fishing trip. I am now the happy but unnerved owner of approximately 2 pounds of striped bass filet.

How should I cook it?

I know I could look up recipes, but I'm hoping the SE community can come to the rescue. I am a fairly competent cook, but I rarely make fish and am a little out of my element here.

Thanks for any and all advice!

Usually I manage to think of recipes to accommodate whatever I bring home from the grocery store on Sunday. Tomorrow is Wednesday, I've got

Vegetables: broccoli, mini eggplants, green beans, carrots and potatoes.

I am tired of stir fry, and don't really want to go buy anything.

Imagine that I've got just about any other random pantry ingredients, and about 2 hours to cook dinner in, what would you suggest I make?

All suggestions are appreciated, thank you for your help!

When I first started cooking for myself my meals were pasta based, and often involved a cream sauce, the first thing I figured out how to make. Now my repetoire is so much bigger and bolder, and it feels great! I'm hoping you will share some woah, I can cook moments with me.

This topic occured to me last night as I mixed roasted beets in with kale and fried up some tilapia. Two nights ago I had never roasted a beet, two years ago I wouldn't eat fish, and four years ago I'd never even tasted kale, and my life was a poorer thing then it is today.

Tell me how cooking has expanded your horizons, or how competency in the kitchen happned for you.

Barley, Oxtails, carrot, onion, bay leaf, celery, salt, pepper, garlic, water, time, heat.

Suggestions?

I'm heading down to Charleston for two days. I need a place for a lunch, a place for a dinner and a place for some drinks. I'm not looking for fine dining, but good solid food some Southern flare, and some good beers.

What are the recommendations?