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For the last three months I've been receiving 1-2 kilos of carrots in my vegetable box. This week I've received 3kg of carrots, both red and purple. I'm out of ideas for carrot-based meals for two. Suggestions? Our preferences and what we're tried are below the fold. [more inside]
posted by tavegyl at 7:13 AM - 21 answers

Can I store unopened wine in the refrigerator? [more inside]
posted by rustybullrake at 12:23 PM - 10 answers

I have been using a Duxtop portable induction burner for a few years now, and I am totally converted -- I love it, and I use it for everything. The only thing I don't love is that it seems to only have a nine-inch coil, and that means that the max size pan I can use most effectively is a pan with a 10-inch base. Are there any induction burners that have a larger coil, and could actually heat all of the actual surface area of a proper 12-inch pan? [more inside]
posted by Hadroed at 8:33 AM - 15 answers

I tend to make banana bread every now and then from scratch in a 13x9 pan. Oftentimes, the bread goes bad before I could finish it. As I live alone, it's hard to consume all of it. Tips for longevity? [more inside]
posted by dubious_dude at 8:10 AM - 18 answers

I’ve made this recipe twice. [more inside]
posted by rhymedirective at 6:23 AM - 12 answers

Nice, relaxed place to have tea and conversation (that is, not noisy) in the Village (Greenwich V., NYC)? Preferred around University Place --- Sixth Avenue, above Washington Square. Tables outside preferred (even more preferred would be heat lamps).
posted by DMelanogaster at 9:09 AM - 6 answers

Ok, so this crazy simple brisket recipe is both the easiest and tastiest I've ever made. But now I need to do it for an 8lb brisket instead of 3lb and I'm not sure what the proper timing should be. [more inside]
posted by gwint at 8:59 AM - 4 answers

I'm obsessed with BSA's raspberry sour, a non alcoholic beer that tastes like sour raspberries with a hint of beer or grain or something. I want to make something similar. [more inside]
posted by wheatlets at 5:50 PM - 5 answers

My relative wants to buy new food storage containers and a larger water bottle (64oz) for keeping water in refrigerator. She is concerned about plastics but can not use glass or stainless steel. I am looking for suggestions of the "safest"/"healthiest"plastic containers we could order. [more inside]
posted by fies at 8:18 AM - 10 answers

I'm looking for dishes where the taste, appearance or "wow factor" is much more than the effort, time or money put into the dish. For the purposes of this question, there are no other restrictions.
posted by NotLost at 4:18 PM - 53 answers

So I made this vegetable broth that pops up every few years when someone discovers it. After learning what fennel bulbs looked like, it was pretty straightforward. Although it didn't change my life, I'm wondering what your favorite homemade, fresh vegetable broth recipes you enjoy? [more inside]
posted by craniac at 4:07 PM - 4 answers

I find myself with 24 oz. of really good ricotta and I'd like to make a few dishes to highlight it. Typically I'd use ricotta in something that drowns it in tomato sauce, and that's not what I'm going for here. I have a robust pantry, a Meyer lemon tree in the back yard that's still producing, access to Spring produce at the farmers' market, and many grocery stores nearby. Open to savory and/or sweet. Assume no dietary restrictions. What should I make?
posted by rhiannonstone at 2:32 PM - 16 answers

Kay Redfield Jamison, my go-to for info on manic depression, says "Eat like a grizzly. Salmon and blueberries." I'd like to go to Alaska, hop into a river and catch the fish in the air, and roar, but my life -- thus far -- has me settling for Trader Joe's. I spend the bucks for sock-eye, worth every extra nickel. There are so many fish-oil supplements, I don't mind spending extra for high quality but not just for a product with a fancy label. [more inside]
posted by dancestoblue at 7:57 PM - 15 answers

I have 3/4ths of a cup of fresh squeezed lemon juice, a few more to juice and realized I don’t have a real plan. What is your favorite lemon based recipe? [more inside]
posted by larthegreat at 11:44 AM - 10 answers

I've been cooking with frozen peas for the last twenty years. Lately I find that instead of the sweet, tender peas I'm used to, they're inevitably starchy and tough. This seems to happen whether I just defrost and warm them, or cook them for the ~5 minutes the package suggest, so I don't think it's a matter of over or undercooking. Different brands, too. Has anyone else noticed this? Does anyone know the cause?
posted by umwelt at 4:41 PM - 12 answers

My local supermarket carries this - frozen puff pastry that has been pre-cut into modest squares. I tried something with them last night and I'm a big fan now. What else can I do with them? [more inside]
posted by EmpressCallipygos at 9:09 AM - 18 answers

I'm helping to organize an event for families at a park where pizza will be served. It'll be during Passover, so it'd be nice to have an alternative for Jewish families. I'm struggling to think of an equivalent we can offer since we won't have access to a stove or even a kitchen. Suggestions?
posted by Toddles at 7:25 AM - 12 answers

I'm trying to find a Korean cooking show I saw about 10 years ago and not having any luck finding anything via Google. I saw it on an Australian TV channel (don't remember which one - possibly it was SBS) but it was definitely filmed in Korea and the English title was something like "Cooking With Mrs Choi". [more inside]
posted by ninazer0 at 1:31 AM - 0 answers

I occasionally have the need to make an instant cup of coffee. My favourite instant coffee is the "Via" packets that Starbucks sells. However, I find them to be a) expensive b) wasteful as it's individual foil sachets. But all the other instant coffee I've ever tried doesn't taste quite the same. So is it possible to get something very close in taste, in a larger container? [more inside]
posted by cpatterson at 11:36 PM - 13 answers

What should I make with these chicken thighs given the following parameters: [more inside]
posted by saladin at 12:41 PM - 18 answers