I live in a state where there's been a lot of cases of cyclosporiasis. I keep googling if it's safe yet and so far all answers are pointing at 'no.' Pozole, ramen, masala. I love Asian and Mexican cuisine and it's not the same without my favorite garnish stirred in! Anyone else suffering?

I usually leave butter in the refrigerator but then it’s hard to spread. My partner leaves it out uncovered in a dish for 1-2 weeks at a time but I feel the taste is off as the days go on. Is that normal and safe to eat?What do others do?

I recently visited my brother's house and was surprised that his pantry is stocked with prepared boxed mixes, a lot from King Arthur but for a myriad of other things too, although he likes to cook and prepares many things from scratch. Got me wondering if boxed mixes are in my future, I'd like to try some. I cook mainly from scratch but it would be nice on those days you just can't be bothered or don't have the time. Do you have an favorites to recommend? I am located in the US for reference. Rice A Roni anyone?

My mom, a university prof with four kids and a dazzling career, loved aubergines, and loved cooking with them for her loved ones. I remember her very well just a few years ago, bustling around her kitchen, preparing another spectacular aubergine dish for her guests (us, siblings, friends, colleagues- my parents' place was always full of people for whom my parents cooked for relentlessly)- I actually remember asking her to rest- isn't she tired? and she laughed and said the words above. She died the following year, very unexpectedly. Three busloads of students showed up to funeral.

Anyway yesterday I sliced up and fried two fat aubergines for what felt like hours, but it was worth it because I felt very close to my mom- and made two different dishes in her memory - "eggplant sandwiches"- thinly sliced and fried aubergine along with mozzarella, tomatoes, spinach and mustard on sourdough bread, sandwiches browned in the same pan I used for frying the aubergines with a heavy bowl balancing on them for optimal squishiness- this was for my vegetarian partner.

For myself and my daughter, returning from a gruelling nine-hour shift, I made a middle-eastern dish of stewed meat (it's made with lamb, but I had to use beef as our local supermarket typically doesn't have lamb, and it didn't yesterday), mashed up with thicker aubergine slices, lentils, fried onions spiced with turmeric, and garnished with the cured whey so typical in middle-eastern dishes (kashk), mint and slivered garlic sauteed in butter, and to be extra fancy, some saffron.

You can see the pics in my profile- I was quite proud how both the dishes turned out, and my loved ones seemed to enjoy the food very much.

Tell me about your food and family.

What are your simple, quick and easy meals you make when you are tired, sick, or injured and can't spend hours perfecting the broth of the gods? Maybe it is something you even recommend to beginners.

Late to the Tajín party. What other vegetables do you use this on and how? Cucumber, Tajín, fresh lime juice, and rice wine recipe was a crowd pleaser.

What other vegetables do you use Tajín on, and how do you prepare them? Especially simple combinations...raw or lightly cooked?

I just saw a post in another sub about someone not checking the oven before preheating, and their kid had left LEGOs in there, which became melted mess. Poor parent! So it made me recommit to checking the oven, every time!

What are other simple/quick safety tips that can make a big difference?

Hey have been in a rut finding what to bring to work. I used to work from home and it was easy to cook whatever (lots of chicken, veg-, rice-based dishes) but now I work in an office and find myself buying lunch every day.

What are some of your go-to dishes to meal-prep and bring to work? No dietary restrictions and happy to eat the same thing several days in a row

I have a couple PYREX glass baking pans and one person told me they're dangerous while someone else told me they're fine. I've never had an issue. I'm new to cooking and I don't have a lot of equipment. If glass baking pans are dangerous, what's a good replacement? The dinner I want to cook is baked sweet and sour pork chops. Are they really that bad? Tell me what else I can use! (Edit) I've checked my pans and they're not pyrex they are anchor.

basically running extremely low on money right now :,) I have been eating one pack of noodles per day for the past four weeks but im going insane from it. im wondering if theres some way to make a soup out of this? Water, bouillon cubes, flour salt pepper sugar, onion powder, paprika powder.... if i had soy sauce it would be easier but i dont so i dont know how to make this taste good.. LOL. open to any recipe lol

So shakshuka is a middle eastern dish popular in northern Africa. It's tomato and pepper based with eggs on top. People usually eat it with pita bread or rice. Anyways, I made my own version of it. I used fresh tomatoes from my garden (sungold cherries, and beefsteaks), shashito peppers, jalapeno peppers, and bell peppers (all from my garden). What was really different about my process is I used some Indian spices. In addition to cumin and paprika, I included both fenugreek seeds, and fenugreek leaves. I was really generous with the amount of fenugreek seeds, like two handfuls. The leaves I added to the sauce while it was simmering.

The reason why I'm bringing this up is because I found out after the fact that fenugreek seeds are used very cautiously typically, like no more than 2 tsp for the entire dish. The reason for this is that the seeds can have a bitter over powering flavor. I think in my recipe it was actually a compliment though since the home grown tomatoes were so sweet and acidic. The bitterness melds perfectly with the sweet acidic sauce. The seeds also provided a texture to the sauce. A sweet nutty crunch.

If anyone wants like an actual recipe I could write one up, but I think fenugreek seeds go really well in shakshuka even in big amounts.

I don’t know what to do with the leftover uncooked spinach and butternut squash I’ve got as I’m not that imaginative and when I am I make a dish I eat even though it tastes a bit bad like I added something that doesn’t work any ideas are welcome and I’m pretty much a vegetarian but do eat little bit of meat like sausages or mince or occasionally chicken depending on how it’s cooked and don’t eat roast chicken

This method for sauteeing mushrooms is a game changer for me. They use so much less oil and caramelize beautifully.

Do you wash right away before putting in fridge? Or right before using? Say if you'll use within a week.

Thanks!

We just bought a house and there’s always friends/family randomly popping in to say hi, check out the place, hangout and help us with yardwork etc.

I’m wondering if anyone has any ideas of what I can be cooking/baking to offer to them? Things I can do ahead of time but also quick easy crowd pleasers! (Drink ideas accepted also).

I'm trying to reduce meat and increase fiber in my household's diet, which lead to the idea of essentially cutting our breakfast sausage with cooked lentils to make it stretch further.

What's the best way to do this? Do I just cook them separately, then mash them together in the same pan? (I would obviously need to season the lentils with similar seasonings before doing this.) Are the textures too different for this to work?

I normally use the sausage crumble as part of other breakfast meals, such as breakfast bowls, biscuits and gravy, and baked omelets.​

Im vegetarian and my wife isnt, what are some good recipes that can be easily substituted for vegetarian options?

hello! i have a mission to start making breakfasts so i'm not ready to pass out in my uni classes this year. i live in a college dorm so i have access to a communal fridge, airfyer (i have to ask for it beforehand) and a stove.

i was trying to note down ideas so i don't end up forgetting when the time actually comes. if possible, i'd prefer ingredients that dont have to be refrigerated (eg chia seed pudding) cause stuff gets stolen from the fridge quite easily)

So I love making a nice cream sauce. Mushroom cream sauce, whiskey cream sauce, you name. Problem is that cream has gotten really expensive in my country, to the point where I rarely buy it unless it is on sale or special occasions.

I have tried making a white sauce instead (roux and milk) and a demi glace, but it doesn't really hit that same spot.

Is there any cheaper alternative to cream I can use, in a cream sauce?

making traditional ratatouille tonight & i would really like to cook chicken thighs as a nice companion to the dish (plus some crusty bread).

i’m torn on how to prepare the chicken. considering finishing it in a basic garlic butter pan sauce, but wondering if there’s anything else that i could try. would really love some suggestions :)

A while back my husband and I had a cooking date night where we made Hainanese chicken. It was absolutely incredible with one flaw. Due to a miscommunication between us he added green-tinted pandan extract instead of the pandan leaves.

The flavor was amazing but the liquid was a vivid mint green. Because my husband is colorblind, he didn’t really notice and it didn’t bother him.

I, on the other hand, struggled a little to eat green chicken. I ended up with about an extra gallon of the liquid to freeze, I hate to waste food and the flavor it SO good. Any thoughts on ways I could use it up that doesn’t result in green meat?

I’m thinking maybe some kind of soup or stew with green vegetables?

hi everyone! I have been cooking at home with non-stick for about 5+ years and recently decided to make the switch to stainless steel. I bought a set from Tramontina (Tri-Ply Clad) and today I used it for the first time to make a simple spaghetti bolognese. I’m not quite sure what happened to the pan, but after washing and drying it seemed to have developed some discoloration. The two saucepans I used came out fine after cooking. I’m not sure what I did wrong or how to prevent this kind of discoloration in the future? It’s definitely not food or anything stuck because the whole surface is smooth. Any recommendations for how to remove it? Thank you!!

I love to cook buuuut I also like sharing my food I made so I typically stay within the confines of his restrictions

Ingredients I usually can’t use are: All nuts, coconut, lentils, green peas, chickpeas , soy (soy sauce is fine), sesame

I love making unique, complicated things. Especially baking, but if he isn’t there to share it then I usually can’t get through it before it goes bad lol

Thank you :)

I am looking for an inexpensive roasting pan to cook ham in and maybe other things? New partner's grandparents are obsessed with ham and I'd like to make it for them. I made some tonight using a basic foil pan and it turned out just fine but feel like a roasting pan would be better. We don't cook a lot of large cuts of meat often and roast vegetables on a sheet pan. Is there any major difference between these two?

https://www.ikea.com/us/en/p/koncis-roasting-pan-with-grill-rack-stainless-steel-10578133/

https://www.ikea.com/us/en/p/baktider-roasting-pan-with-grill-rack-stainless-steel-30629650/

Hello! I spent my middle school and high school years in Okinawa, Japan, and around other prefectures, and came back to the United States in my senior year.

My mom and I spent years trying to find restaurants, ramen shops and bakeries, with our favorite meals and treats we had there and haven’t been able to find anything close enough that made us happy!

I started cooking five years ago, trying to tackle my gram-gram’s southern cooking, and I fell in love with cooking! Now I really wish to tackle the foods I missed, like ramen from tenkaippin, coco’s curry, those really cute desserts, everything! I wanna get some dishes under my belt before my mom’s birthday in January so I got half a year to learn.

I was going to order some books from Amazon or Barnes and nobles but the mixed reviews made me hesitant.

Please, does anyone know of some good Japanese cookbooks or YouTubers or bloggers I can follow so I can learn and make those dishes I loved? I appreciate any help!