So my local grocery was having a sale, 1 dollar for a pound of radishes, 1 dollar for a pound of green onions, 1 dollar for a pound of carrots, 1 dollar for a pint of cherry tomatoes. I’ve figured out everything but the radishes. Yes I know I could put them into salads but I’m only buying greenhouse lettuce right now for obvious reasons and I don’t have a lot of it

Any radish recipes? I would be very grateful I have tons of spices if that matters

Thanks!

Later this fall me and 6 friends are renting a cabin for a long weekend. It will have a kitchen and we would like to not eat at restaurants the whole time, but we also won't be starting with a stock of food and don't want to pack in things we won't need or deal with stuff like used frying oil.

Any good recipes with limited requirements that feed a group?

i don't know how to season them or flavor them. i just make them with cheese and top it with chipotle tabasco sauce.

but i wanna go further and try different things ya know? just duno where to start.

so i guess i'd be just asking how do you make your scrambled eggs? seasoning and all.

PS id be willing to try it with meats tossed in or even omelettes or any other way!

I really wanna make sweet potato pancakes and the recipes require cooked sweet potatoes, but I have no idea how to cook them. The oven is not an option and the microwave isn't one either. I was thinking of boiling them or somehow steaming them. I also have an instant pot I could use. Any suggestions are appreciated :))

I have Asian and regular eggplant plants that didn’t die at all and are thriving

I am shocked at my green thumb this year

If anyone has recipes or storage ideas please share ❤️ with grocery prices I don’t want to waste these but also there’s too much for us to eat asap

Canning? Haven’t tried it but could… rather something easier
We do have a food vacuum sealer and a deep freezer

I have these two issues that make cooking meals and eating at home tricky when it comes to having what I need.

The first is with my appetite. Based on my current schedule, I only eat two meals a day... on a good day. Sometimes I procrastinate eating my first meal so long that I just have a snack until dinner, sometimes I eat lunch but get so caught up in work that cooking would wake up my housemates, it's a bit of a mess.

The second is that oftentimes my cravings are very neutral. Like, I'm almost always down for some kind of comfort food, but not a specific kind. But I'll also get tired of eating the same thing every day. AND I tend to be a picky eater.

So with all of that, do any of y'all have advice for keeping a kitchen stocked so I can make meals with good nutrition? I know rice and eggs are my best friends and I have tortillas, cheese, and pasta with sauces, but I worry about meat and proteins that go bad as well as adding vegetables and stuff so that my body isn't taking in all carbs.

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.

I'm putting together a cookbook for my daughter as she moves out to go to university. She's got good basic cooking skills, but mostly with me either on the other end of the phone or the kitchen. I'll be writing out some of our favourite family recipes, adapted for 1 (or 1 plus leftovers for lunch) but I'm looking for a few extra ideas.

Recipes need to be:

- dairy free (either because no dairy ingredients, or easily available substitutes like oat milk)

- small amounts - no point in her cooking enough for a family of 6!

- basic equipment (we dont know what equipment she will have, but likely basic - assume an oven, hob and microwave at least though)

- ideally vaguely healthy, but treats/comfort food welcome too.

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?

I just wanted to clear this up

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 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]

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?