I recently purchased some ground Fenugreek, mostly because it smelled so good. Other than curry what should I be doing with it? Any vegetables it might go well with?
I'm planning to make a pretty decent sized braised pork shoulder this weekend for a party. The problem is, that as it is, it won't fit in my oval stockpot. Can I cut it in half to make it fit, or will it not turn out as good? How much space do I need to leave between the meat and sides of the pot?
I also haven't decided on a final recipe yet (although I'm leaning towards an apple cider/beer based one), so suggestions welcome!
I know if I search hard and long enough I'll find my answer, but I don't have the time, so I'm hoping you can all help save me from my lack of planning.
I'm making a pumpkin pie from scratch for the first time ever. I've already made my puree. I bought a kabocha and roasted it and pureed in the food processor. I was going to strain through a chinois, but it's really thick and I think that will take forever, and it already seems pretty smooth from the processor.
The question is, how do I choose a good pie recipe for using this puree? I've made the Cook's Illustrated before, but I would rather stay with all pumpkin this year since I went to the trouble of pureeing my own. I am also worried about adjusting for moisture, although, my puree does seem as thick as canned to me.
I'm open to any help/suggestions for turning this puree into deliciousness. I probably have about 4-5 cups so I may be able to expand beyond just pie.
I'm buying a new house and getting a glass cooktop with it. I'm pretty sure it's not induction. Until I can afford a gas replacement I'm stuck with it. So, what do I need to know? I've never had anything but gas. I'm terrified I'll bust it as I've never had to be careful before and I'm used to keeping my dutch oven on the stove at all times.
I'm sure I could scour the site for this answer, but I don't have that much time...
I'm going to be in NY for 2 days and my only goal is to eat all the (great) pizza I can. I'm looking for your best recommendations. I will be staying in Brooklyn (North part) and going into Manhattan for at least a couple of hours one day. Public transport is my only option.
I like large thin sloces. The most important component to me is the crust. If I don't like the crust, I won't care what's on top. I also want to make sure I eat at least one coal fired slice.
Already at the top of my list is Paulie Gee's, which is great b/c it's close to where I'm staying.
Thanks in advance for your help!
I want to make a variation on beer bread using a hard cider and putting in a chopped apple. What I'm wondering is if I should make an adjustment to the liquid due to the apples and if so how much? Any suggestions?
I'm going to Boston next week (Oct 6-10 to be exact in case there's anything special happening) and I'm not sure what I should eat (and I guess other things to do too). I'm overwhelmed by the amount of choices and my limited time (& budget). I will be staying in Peabody and have a car to get anywhere worth going, but would probably drive to the subway, and get around that way. I can't do anything too expensive, so nothing like No. 9 Park, but I could swing a night at a place like Sportello. I'm game for simple things like food trucks and great diners too. I haven't been to Boston since I was a teenager so I need your help in planning my adult vacation!
When I have a question I'm sure has been discussed on SE in the Talk section, what is the best way to search and find it. If I just put my query inot the search SE box I don't get the discussions, but I don't see an obvious way to just search the threads. Thanks!
I'm looking for a good recipe for a cheddar beer sauce for dipping soft pretzels in. All I can find is fondue recipes. I want something that will keep and reheat well. I'm thinking something more along the lines of a bechamel perhaps?
I got a great deal on Shiitakes at the market yesterday and am wondering how you all use them. I usually just fry them up crispy, sprinkle with sea salt and then eat them. But perhaps I could broaden my use of these delicious fungi.
I bought some really great homemade ravioli yesterday, and now I need ideas for saucing them. I have 3 kinds, mushroom (no cheese), roasted red pepper w/ ricotta, and broccoli w/ feta. I want to make sure that I am not overpowering the flavor of the pasta and fillings. Suggestions?
A few glugs of hop-heavy Stone Ruination IPA cut right through the richness of this cheesy, garlicky soup.
What do you do with an excess of fresh ricotta? I had picked it up for some random recipe, but had kind of forgotten about the package before running into it in the fridge. Pancakes are always an option, but I was thinking about something a little more savory. I didn't want a pasta, and after searching for a while I ended up with this solution.
Note: Want to know all about homemade ricotta?: Check it out here....
Perfect passed at a cocktail party or as a little apéro before dinner, these crisp, flaky tartets are topped with a bird's nest of sweet onions caramelized in brown sugar, fresh leaves of thyme, and a dollop of mellow, tangy chèvre cheese.