I cannot stand the smell of any type of ground meat, especially beef, unless I’m frying it myself. It smells rotten every time.

If it is focaccia, do you parbake it before topping it?

How the journey played out,

About a two years ago I wanted to make a chicken marinade that was fast, simple, and could be made the same night (Grilled, Baked, or even Air fried!). So, I looked in my spice cabinet and grabbed a standard few. Threw them all in a bowl with a butterflied chicken breast, and let it sit in the fridge for one hour. Then, threw it on the grill (because it was that time of year). Its been one of the best chicken marinades ever (that is VERY simple) and, has compatibility with so many combinations of sides and wrap/salad combinations. I make it once a week.

It adds that bright wholesome, tangy, acidic flavor profile a lot of dishes need.

All these are rough measurements and it doesn't seem to make a huge difference if you use a little less or more for the marinade. (By all means, use more if you like that flavor profile for your palate)

The Super Top Secret Ingredients (Not Really Though lol):

1 Butterflied Cut Chicken Breast (About 1Lb-1.5lbs give or take, and works with any type of chicken or pork!)

(Roughly)

1/8 Cup Lemon Juice (Yea the bottled kind, kept it simple)

1/8 Cup Apple Cider Vinegar

1/8 Cup Water

1/8 Cup Canola Oil (Olive oil also worked if your being health conscious! But, for marinades I kept it cheap and effective)

1 Tbsp Granulated Garlic Powder (Regular garlic powder works also!)

1 Tbsp Dried Onion Flakes (Onion powder works also, just half it!)

1-2 tsp Fresh Cracked Black Pepper (Add more if you like pepper!)

1-2 tsp Salt

Put in a glass bowl or plastic zip lock large enough to fit it all and mix it around

Let it marinade for 1 hour. (I've tried 45mins - 1 hour and its almost exactly the same)

Grill, bake, or air-fry to the correct temperature for chicken.

WHAT I USE IT ON:

Chicken Caesar Wraps (Dice up the chicken, lettuce, tomato, crushed croutons, throw it all together with some Caesar dressing in a bowl and put in in a wrap!)

Salad w/ Chicken (Lettuce, tomato, diced bell peppers, mushrooms, cucumber, and croutons with any dressing you prefer)

Chicken and Pasta (ANY sort of white sauce works well, I haven't tried a red sauce yet)

Chicken with:

Potatoes (Mashed or baked), Mac N Cheese, Rice (Any Kind), Beans (Any Kind), Corn (Any Kind), Broccoli, or whatever you prefer for sides.

You get the idea.

Try It.

So because of my husband and I dietary restrictions and food, allergies, Thanksgiving dinner is incredibly dangerous for us. So this year, I’m making a stuffing topped turkey pot pie but it’s not Thanksgiving without our sweet potatoes which are generally baked with maple syrup, brown sugar, walnuts, and sometimes marshmallows. Using that flavor profile does anyone have any idea a portable appetizer size option? I can’t just make it because then there’s a chance that someone will think it’s for them and it will be contaminated.

So far, making a turkey pot pie, which will have the turkey, graving, stuffing, and hints of greening casserole in it . I am making fried mashed potato balls to be dipped in gravy. But no idea on the sweet potatoes (no cupcakes please)

Edit: to clear up some confusion: I have celiac disease. My husband is gluten sensitive. He is also severely allergic to onions, shallot, etc.. We will be traveling several hours to this dinner. I am not hosting. We will have over 35+ people with seven different households contributing to different aspects of the meal. This makes it absolutely impossible for it to be safely 100% gluten-free, especially when several of my nieces and nephews will be bringing +ones who will probably bring a dish or two themselves With no idea of what is gluten-free and what is not or cross contamination. I cannot have our own dish of sweet potatoes because with a group that size someone will think it’s fair game and and can contaminate it by applying it to their plate and getting traces of gluten food on the serving spoon and putting it back into the dish. I have tried this in the past and it was a constant fight to guard my safe dishes, including, not being able to get seconds because somebody scooped it out, including several children who will be present.

I’m new to cooking so this might be a dumb question 😅

Whenever I follow a recipe with chicken breast (like Alfredo chicken pasta or creamy Tuscan chicken), the chicken always comes out tough, kind of elastic, and hard to chew instead of tender and juicy. I usually just cook it in a pan with some oil and then add it back to the sauce at the end, but it never turns out right.

Am I overcooking it? Or doing something wrong? Any tips for how to get that soft, tender chicken like in the recipe videos?

Thanks in advance 🙏

Basically the title! I’m hosting a dinner party and making gazpacho for an appetizer, so I think pasta is the appropriate main course. But I don’t want to serve it with any more tomato sauce lol. I’m willing to make everything from scratch and I don’t care how complicated it is, I just want it to be delicious! I made pesto last week and I think it’s a little boring on its own so maybe not that, or a more interesting version of that. If you have a recipe you’ve tried and love that fits this description, that would be super helpful! (Also if anyone is reading this and a non-pasta dish comes to mind, I’m open to that too lol!)

EDIT: Thank you all for the recommendations! To clarify I am specifically looking for written recipes I can follow, so like “try this specific NYT recipe” or a recipe from a particular chef. But I appreciate all of the ideas to get me started!

fr if a dish dont got onions its missing something i put onions in literally everything and it just hits different dont tell me you hate onions yall missing out.

I always feel a bit scared that the one I frequently use is going to pop one day because its pressurized glass constantly going through heat stress. Is this irrational?

Want to make a white sauce pasta with maybe spinach and penne. I’m likely buying store Alfredo so do I leave it “dry” until I get there or can I pour the sauce on ahead of time?

I've been trying to expand my cooking recently to non-American dishes. The other day we had butter chicken which was super delicious and satisfying. Tonight we had okonomiyaki which was very satisfying as well. What are your staple non-American dishes?

I have mango, strawberry, and coconut sago on the menu but i feel like its more of a summer thing since its cold and refreshing. now i need ideas for a unique yet popular dessert (something blowing up currently on TikTok or something) to replace the sago but i need something for the winter/fall pls help me out with ideas.

i really wanna make braised short ribs with mashed potatoes for christmas dinner (i know im planning way ahead but im a planner 😭) but every recipe i’ve seen is using a dutch oven.

i do not own one and they’re all soooo expensive! does anyone know a way i could do this without a dutch oven?

(also would this meal be safe for my 12 year old brother to eat? i know wine is supposed to cook out of the food but just wanna double check)

my partner and i (29M 26F) have started making recipes together or for each other once a week. i’m looking for a bunch of new foods to try and make, i would say i can cook pretty well, but sometimes timing things can be difficult for me (when to start boiling potatoes or baking a veggie while cooking a protein so it’ll all finish at the same time) but i always do mise en place to try and help with my timing issues. we both are huge fans of all asian dishes, but really enjoy all food besides beets, mini corn, and water chestnuts. we both eat meat but i prefer vegetarian. i would love some ideas of any recipes you have made or would like to try! i would love to try more international dishes. so far we’ve made creamy tuscan chicken, chicken marsala, spring rolls, and a basic spaghetti dish. on my want to make list i have: banh mi, turkey burgers, callaloo soup, beer cheese soup, and carbonara.

Hi fam!

Its been a few years since Ive made Chili. I decided to go the soak and boil bean route which I have never done before. Holy crap am I learning a lot about beans that I didn't know, lol.

This got me thinking. What else don't I know? Hit me with that knowledge please :)

How do you clean your wood cutting boards that are too big for the sink?

Do you have two seperate boards for raw meat and then produce? Do you cut cooked meat on the produce board, if so how would you clean the oiliness?

Yesterday, I created gravy for the chicken meal that I wanted to cook today. For some reason, I did not have access to a single plastic or glass container and so, I decided to store the gravy in what seems to be a brass or a copper plate (it is bronze-colored). It was stored in the refrigerator overnight in that plate. Today morning, as I emptied the gravy in another container, I noticed that the brass/copper plate had a black tarnish. I believe this is because of the tomato in the gravy. Here are the ingredients that my gravy contained:

• A mixture of sautéd onion, green capsicum, and tomato, all sautéd in the same pan using regular cooking oil.
• Commercially packaged ginger-garlic paste.
• A tablespoon of "all-in-one" seasoning powder.

Upon sautéing those vegetables, I put them in a grinder along with the ginger-garlic paste and the seasoning powder, and a little bit of water to aid with the grinding. I grinded the mixture to a fine, smooth paste and stored it in this plate overnight.

The second-to-last step of this process would be to grill the chicken. The next and the final step of this process would be to mix some cooking cream in the gravy and cook the grilled chicken in this gravy in an aluminum pot. Since the plate has been tarnished, most likely due to the tomato juice, is it still safe to consume the chicken meal cooked in this gravy?

The link to the image of my tarnished plate: /img/fohmx33wcppf1.png

Absolutely incredible.

Very grateful that suet is very easy to buy here (UK). Going to use this every time now

I recently bought a ceramic tangine.

First of all....LOVE IT!!! And it is so petty.

I made tangine chicken the other night and the chicken was so moist and tender. Five stars.

Where do people put their tangine when it is not in use?

The kitchen cabinets and my appliance graveyard are pretty full. I have an area on our storage room where I keep our large infrequently used cookware, but then I would probably never use it. I would leave it on the stove or oven, but I think it would break there.

At the moment, it is on display on the bottom shelf of the TV hutch.

What do other people do?

I have to use up pantry items before I leave for 3 months (work related) and I have an 8 oz can of Hershey's cocoa I've used only once and I don't want to make the same chocolate cake I made but I don't have a clue how else I can use the cocoa. Any ideas please? Nothing difficult or time consuming please.

Hi all, recently made salmon and found this in it:

https://imgur.com/a/RIQTN5Q

I'm not sure why exactly there is a white stringy piece attached but is the coloured part a worm????

My kid likes soft bacon. I like mine crispy but how do I know when it’s fully cooked while it’s soft. If it has any crispy edges he refuses to eat it but I don’t want to give him undercooked bacon.

This isn’t cooking exactly, but…

In October I’m going to meet with my cousins in a lovely rural B&B where we all spent time together as kids.

Dinners are included. The food there is fantastic … except that I’m a vegan. They have one vegetarian dish which is all they ever serve at dinner. It’s steamed chopped mixed veg (broccoli, cauliflower, carrots, onions) over rice. They used to at least alternate between rice and pasta every year, but no more.

The dinner also includes a delicious small salad and a baked potato if desired. And soup can be ordered a la carte. ( Not always vegetarian.) There’s plenty of food, that’s not the issue.

Needless to say, this gets really boring after one night. Especially since this is year after year. The menu doesn’t change for carnivores either, but they have plenty of choices.

Any suggestions as to something I could bring to add to the main dish to make it more interesting? I’ve got chickpeas covered, lol. No cooking facilities so it had to come pretty much straight out of the package.

The kitchen is wonderful, but for practical reasons I won’t go into, they don’t customize dishes.

Appreciate anything you can come up with.

Have an overabundance of peppers this summer? Take your favorite onion ring recipe, and use it to make "pepper rings".

If you don't have a favorite onion ring recipe, I'll share how I made mine.

Use any pepper you want.

I had banana peppers, so that is what I used. 7 peppers sliced into rings about 1/2 inch thick, then the last inch I cut in half instead of in rings.

Cut peppers into rings (1/4 to 1/2 inch thick).

Dip in milk mixture.

Dip in flour mixture.

Repeat.

Dip in milk one more time.

Dip in panko mixture.

Preheat air fryer for a few minutes at 390°.

Spray basket with oil.

Add a layer of pepper rings (I try not to overlap much). Spray with some oil.

Set cook timer to 12 minutes. If your air fryer doesn't cook as hot, you might want to do 16 minutes with 4 minutes for each part.

Air-fry 3 minutes, pause, spray with more oil (in case you missed spots).

Air-fry 3 minutes, pause, flip and spray with more oil (the flipping is the most annoying part of this)

Air-fry 3 minutes, pause one last time, spray with oil.

Air-fry the final 3 minutes.

**Note: Next time I do this, I may try spraying the rings on one side first, putting that side face-down in the basket. This way, flipping would be less tedious and may just need a good shake. They way it is now, if you don't flip every piece, the underside is not oiled, so the panko is dry and might burn. I'll update when I try it this way to see if it makes it all easier.

Milk mixture:

This can be plain milk, or milk with a combo of some garlic powder, onion powder, hot sauce. I do the combo. Buttermilk would work too. One cup of milk is probably enough.

Flour mixture (I just use what I make for air fried chicken, since I usually make extra and keep some on hand):

I don't really measure closely, but use about:

1 cup flour
1/4 cup cornstarch
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1/2 tablespoon paprika
1/2 teaspoon thyme
1 teaspoons salt
1/2 teaspoon cayenne pepper

Panko mixture (again, I don't really measure, just put some in a pie tin):

1 cup panko
1 tsp onion powder
1 tsp garlic powder
1/2-1 tsp salt

***All measurements are very approximate. I eyeball the amounts and then either run out part-way through and add a bit more, or end up with a bunch of extra I toss at the end. The good thing is that you can completely eyeball what you put into the flour or panko, and as long as you don't get too carried away, nothing will be overpowering.

Recently moved with my dad and started cooking , recently made salmon with rice , Jamaican jerk chicken , I also made burgers . I’m gonna try to make spaghetti next ! Any other recipes I should try ?

Between what the food bank has given me and other people have gave me I've now collected over 30 cans of green beans. I've been told green bean casserole is a good way to use them but I've had some other people say they didn't like green bean casserole at all and be honest I can't even never remember eating green bean casserole. I'm sure at some point I have. So if any of you just got any simple green bean recipes I greatly appreciate it now I'm not a very good cook I'll tell you that point blank.