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Just wondering, are there any good old Cuisinart food processor models that don't require the "pusher" to be locked in for the motor to run? Or have they always had that safety feature?

by Perilagu Khan 3 days ago

This thread is for discussing your favorite hooch-heavy dishes, and the various boozes, wines and beers with which you love to cook. Last night I prepared a Jamaican-inspired pan-roasted steak ...

I'm hosting a brunch and plan to make an onion, potato, chorizo frittata. i'll have mimosas, fresh fruit. but i'd like to add another main dish. any ideas? thank you!!!

I purchased a Solidteknics AusFonte Bigga Skillet (33cm) over a year ago and only used it for the first time today. It is my first cast iron pan ever and I didn’t anticipate how heavy it would be w...

Any experience of either of these pans on induction? I have one of each of these on the way, the Demeyere multifunction in a 32cm and the Fissler in 28cm. I have Demeyere proline skillets in 24 and...

by Caitlin McGrath 4 days ago

Welcome to the voting thread for our Summer 2019 Baking COTM, which will run from the time the vote closes through September. Two books emerged with the most nominations, giving us a choice betwe...

Hello all, I recently found a set of recipe cards at a resale shop and upon inspection I noted that it did not have all of the cards. I was wondering if someone might have the full set and if you ...

Whenever I try to make a beef stew, the meat pretty much always comes out tough, and is not tender etc as the recipe always promises. What am I doing wrong? Today's stew was stew meat from New Le...

Okay, so I decided to make some homemade bbq sauce. I followed a recipe written down for me that I've tasted before and liked. Mine tastes like vinegar city. Any ideas on how to mellow it out? This...

Hi all. I want to put together an Asian type stir fry for dinner this evening. I have on hand left over marinated and barbequed flank steak, Crimini mushrooms, a yellow onion, tomatoes, zucchini,...

What're you putting up this year?

Hi everyone, it's another three-way vote! For August we will choose between PATI'S MEXICAN TABLE, EVERYDAY DORIE, and FOR COD AND COUNTRY. **Voting will close on Wednesday, July 24 at 9am Easte...

I have made cream puffs many, many times in the past and they're usually successful. I made them the other night and they didn't puff! They turned golden and dry, and didn't taste terrible (kind of...

I really do appreciate how many on here have shared great recipes and techniques. There are some food items, however, that seem to shine the more simply they are prepared. I'll go fishy again as my...

I'm originally from Bronx, NY and there is a pastry shop that makes an Italian ice called Lily with nuts. Its creamy, very aromatic and just the best flavor there is. I know this flavor has poppe...

I was born in the US, and grew up in a low-income neighborhood, surrounded by Mexican families, where our next door neighbors sometimes sent over a steaming stack of fresh tortillas (and where hunc...

I put a chicken stock on the stove yesterday afternoon and my husband turned off the stove after 3 hours. When I came home, I completely forgot about it and it sat on my stove overnight. I'm wonder...

Hello. I bought this beast in Europe, and would love to know if anyone here has info on the brand. The stamp says Ronval Remerie, with Brux in the middle. It measures 3.7+mm thick, and has simil...

Every Christmas my uncle brings over a few containers of sauce from Vincent's, one mild and one spicy. As those of you who have tasted it will know, it's got a very different taste profile than tra...

I'm searching for a recipe for "Corn, Green Bean, and Tomato Salad" from a Bon Appetit magazine dated somewhere from the late 90's through the first decade of the 2000's. It's probably a July or A...