As a thanksgiving guest the past few years I was served a delicious cranberry relish that I unfortunately did not get the recipe for and cannot get it now. I'm wondering if this sounds familiar to anyone? It was partially jellied, but I suspect jell-o to be a part of it based on texture. It had cranberries, orange, and I believe some sort of nut in it maybe? I don't recall much by way of spices.

They also served a "potato filling" which was made with potatoes, veggies, and bread? They were a penna dutch family and this was a traditional item in their area (Lebanon, PA).

I appreciate your help!

I'm looking for broccoli-cheddar-potato soup recipes. I'm having people over for playing games, it's frigid outside, and we are trying to use up some veg we have on-hand as money is tight.

The catch is, I'm looking for something rustic (aka chunky not pureed) and that has a minimal amount of milk in it (we can't have liquid milk but cheese and butter are OK). I have soy and rice milk, but would prefer to use a little of these as possible, as I find they give soups a weird flavor sometimes.

Thoughts? Recipes? Help?!

We can't always go out for dinner- I work in the food service industry myself and tend to work closing shifts, so I don't get home until it's a bit late for dinner. I'd like to be able to go out for a romantic evening of unwinding with my partner though. Trying to figure out a nice place to go and try some wine and have some light fare- a fruit and cheese plate or some tapas (but not what a lot of places are calling tapas, where each plate is enough for a full meal for me).

We're in Pittsburgh, PA- in the city proper, and looking for something reasonably affordable. Our budget for this is pretty much my tips from the day's shift.

Thoughts? Suggestions?

I'm trying to include much more raw food in my diet, and am curious if there are any other raw foodists here on Serious Eats? I'd love to learn what the best raw food blogs, recipes, books, etc. are. I'm also curious whether there are any omni raw foodists, or if it tends to be just vegan? I wonder how raw meats/fish would factor into the raw food diet.

Last night was a taco party. Now we have leftover taco fixings of assorted kinds, and I'd like to use them up as best we can before they go bad.

This morning was burritos and quesadillas for breakfast, but I'd like to find something a bit more interesting to do with all these leftovers.

What do you do with leftover taco goodies? I really don't want three days of loaded nachos.

I'm hosting a taco party soon, and am wondering- what's the secret to really amazing taco meat? I'd prefer not to just mix together a packet of seasoning and a lump of ground meat.

So what's the best seasoning blend, and the best form of meat to make some truly yummy tacos?

I'll of course be serving both the grocery store style taco shells/wappers, and some authentic corn tortillas.

I'm trying to do something special, but our budget is tight. It's just the two of us, and it needn't be fancy.

I'm making challah, but I'd really like to not just have frozen fishsticks and box mac and cheese with it.

Suggestions on a low-budget, rustic, Rosh Hashanah supper for two?

The scenario: You walk into your favorite cafe/coffee shop and they are having an invent your own drink special day. They have every syrup flavor known to man, and you get to concoct your own drink. It's autumn, the leaves are falling and there's a brisk crispness to the air outside. What do you have mixed up for you to drink this time? It needn't be coffee based- cocoa, tea, etc. are acceptable, just no alcohol.

What, in your opinion, makes a good barista? What sets one apart from the others? What aspects of your drink really make you smile? I'm curious- with the growing popularity of coffee culture, what people are actually looking for in their perfect coffee slinger.

This Sunday I am catering a concert. This means I'm feeding the rock stars. The requirements are that there be both vegetarian and meat food, some with and some without dairy, and that the fare be light, fresh, and flavorful. It's been ungodly hot, and they're coming off a southern tour leg, so I want to give them the best I can. I plan on hitting the farmers market to get tasty local food. Suggestions? I'm thinking a couple salads (caprese and something else), a pasta of some manner with optional meat topping, a cheese and crackers tray, and I'm not sure what else. Need to feed around 12-15 (three bands). I have some fennel in the fridge but I'm not sure what I would do with it if I used it... I will be bringing an assortment of cupcakes for desserts.

I'll be travelling to NYC soon, and am curious where one can find tasty vegan chow? Even better would be tasty vegan chow that isn't expensive.

I've got plenty of dessert, jam, jelly, etc. recipes- but no savory rhubarb recipes! I'd love to have some savory uses for rhubarb!

This past halloween Williams-Sonoma had these wonderful bat-shaped spatulas. I was stupid and only got one. I have a bat themed house. I asked at my local store and was given a blank stare and a vague "I don't know..." when I asked if there is any way to find out where I might get another one or three. Warehouse? Outlet? HQ?

Surely someone has an idea, right? So I'm turning to you- oh noble Serious Eaters. Where would you suggest I look for this, or am I doomed to daily be reminded of my lack of forethought when I only purchased one (I wasn't sure how it would hold up to actual use, and then they were gone in a hurry to make way for other holidays!)?

The day I realized that not all olive oil is the same was a breakthrough for me. It happened a few times- just when I thought I'd found the oil for me I ate at a restaurant and tasted the buttery-est most amazing olive oil ever. Then I went to Israel, I don't think I need to say anything more there.

What is the best olive oil, in your opinion, and how do you use it? Do you have different brands for sauteeing and drizzling/dressing? I know I can't be the only one out there on the search for that elusive creamy, buttery, yet fresh tasting oil, am I?

I've got quite a few freezer bags full of wild canada goose breasts. I've generally used them for pot-pies and the like, rich and hearty comfort food.

I'd like to expand a bit, and do something new with them. What would you do if you had some wild goose breasts to do with as you pleased?

No, it's not because Sweeney Todd was just in theatres (though it helps, I'm sure), but I've got a hankering for a good meat pie. I happen to have a freezer full of lovely game, as well as some organic mince-beef, so why not make some meat pie? Thing is- I'm tired of bland meat pies. I'm sure there are some wonderful recipes out there- so I'm curious to find them! Traditional, reinvented, the sky's the limit- as long as it's a meat pie!

How would you put together the odd assortment that is gravlax, the dregs of a jar of preserved lemons, fresh-off-the-stump cinnamon cap mushrooms, some homemade pasta, locally hunted goose (or rabbit), and your average green-grocery veg to create an elegant commemorative meal for two?