Join 3,494 readers in helping fund MetaFilter (Hide)

429 posts tagged with Cooking. (View popular tags)
Displaying 1 through 50 of 429. Subscribe:

Related tags:
+ (252)
+ (89)
+ (41)
+ (41)
+ (29)
+ (28)
+ (20)
+ (17)
+ (16)
+ (15)
+ (14)
+ (14)
+ (14)
+ (11)
+ (11)
+ (11)
+ (10)
+ (10)
+ (9)
+ (9)
+ (9)
+ (9)
+ (9)
+ (8)
+ (8)
+ (8)
+ (8)
+ (7)
+ (7)
+ (7)
+ (7)
+ (7)
+ (7)
+ (7)
+ (7)
+ (7)
+ (7)
+ (7)
+ (7)
+ (7)
+ (7)
+ (7)
+ (7)
+ (7)
+ (7)
+ (6)
+ (6)
+ (6)
+ (6)
+ (6)
+ (6)
+ (6)
+ (6)
+ (6)
+ (6)
+ (5)
+ (5)
+ (5)
+ (5)
+ (5)


Users that often use this tag:
AceRock (20)
The Whelk (17)
Trurl (16)
netbros (12)
Egg Shen (10)
Joe Beese (9)
the man of twists ... (8)
dersins (6)
MiguelCardoso (5)
Kattullus (5)
flex (4)
nickyskye (4)
mudpuppie (4)
Miko (4)
zarq (4)
quin (4)
mathowie (3)
caddis (3)
jonson (3)
Brandon Blatcher (3)
OmieWise (3)
Iridic (3)
lalex (3)
reenum (3)
mccarty.tim (3)
twoleftfeet (3)
Celsius1414 (3)
curious nu (2)
puny human (2)
Lexica (2)
Room 641-A (2)
fontophilic (2)
magstheaxe (2)
peachfuzz (2)
nax (2)
schmod (2)
Dave Faris (2)
Horace Rumpole (2)
shiu mai baby (2)
Ambrosia Voyeur (2)
jbickers (2)
Greg Nog (2)
Blazecock Pileon (2)
storybored (2)
jedicus (2)
Lord_Pall (2)
nola (2)
madamjujujive (2)
sotonohito (2)
pieoverdone (2)
Gyan (2)
milovoo (2)
braun_richard (2)
swift (2)
PeteyStock (2)
crunchland (2)

A dozen gazpachos from Mark Bittman

The simple chilled soup is perfect for steamy August days.
Gazpacho is so easy that children old enough to manage a food processor or a blender can make it themselves. But whether or not you have pint-size sous chefs at your disposal, a recipe that requires minimal effort and in most instances no heat is always a good thing this time of year. So, here is that ubiquitous summer standby done a few ways that you’re probably familiar with and a bunch more that you’re probably not. (If Thai melon gazpacho is already in your rotation, good for you, and I surrender.) The “recipes” here amount to little more than lists of ingredients and quantities, because the method doesn’t bear repeating 12 times: Combine everything in a blender or food processor, process to your desired texture, chill in the refrigerator if you like, garnish and eat.
[more inside]
posted by Lexica on Aug 3, 2014 - 74 comments

Good and Cheap - Cooking on SNAP

The Salt, NPR's food blog, explains how Leanne Brown was inspired to develop a cookbook for people on SNAP. Leanne published Good and Cheap[PDF] as the capstone project for her MA in Food Studies at New York University and released it online as a free ebook. She also ran a successful Kickstarter to produce a print version.
posted by Arbac on Aug 2, 2014 - 60 comments

Kenji in Asia

J. Kenji Lopez-Alt, managing culinary director at food blog Serious Eats, recently took an extended trip to China and southeast Asia with his wife, Adri, after driving across the country during a move from New York to San Francisco. He documented his Asia trip on a personal blog set up to elude Chinese censors. [more inside]
posted by ultraviolet catastrophe on Aug 1, 2014 - 14 comments

Plain Vanilla

VanillaReview.com provides reviews of online vanilla bean sources. If you want to give homemade vanilla extract to your friends and family this Giftmas, now's the time to get started. But don't stop there -- you can also learn about vanilla frost, vanilla bean grading, vanilla growing, and even vanilla tattoos, which are used to prevent vanilla rustling. [more inside]
posted by pie ninja on Jul 31, 2014 - 12 comments

Dinnertime cosplay

Multiple websites are out there to help you dine like an anime character. Typically, they consist of anime screencaps plus either adapted or invented recipes that attempt to replicate the dishes. Okonomiyaki, dainty strawberry cakes, gyoza, Ponyo's ramen, coffee jelly, you name it! There's the earnest Real Anime Food. Then there's the sillier Recipes for Weebs, which has functional indices. Anime Recipes hasn't updated in a year, but it has a long list of recipes, including the fish pie from Kiki's Delivery Service. [more inside]
posted by wintersweet on Jul 29, 2014 - 11 comments

Aftertaste

"In peace or war, the ultimate refuge—the sanctuary of all that is humane—lies distilled within the warmth of the kitchen." Journalist Paul Salopek pauses in the middle of his 21,000-mile Out of Eden Walk from Africa to South America -- Ethiopia to Tierra del Fuego -- to reflect on the food shared with him during his time in Israel and Palestine. "Watching the women of Nablus move briskly, efficiently, purposefully about their tasks, chatting, often joking (about men, politics, life), I am reminded of all the meals that admitted me briefly into the conflicted lives of Israelis and Palestinians." [more inside]
posted by Celsius1414 on Jul 26, 2014 - 1 comment

The Proceedings of the Oxford Symposium on Food and Cookery

The Oxford Symposium on Food and Cookery is an annual weekend conference discussing food, its history, and culture. Since 1981 the papers presented at the Symposium have been collected into a conference volume called the Proceedings of the Oxford Symposium on Food and Cookery, most of which have been made available for free in their entirety via Google Books. Each volume consists of about 25-40 papers surrounding the theme of that year's Symposium (e.g. Eggs, Authenticity, or The Meal). [more inside]
posted by jedicus on Jul 17, 2014 - 8 comments

Food from Algeria to Zimbabwe

Food in Every Country provides information on the foodways of several dozen countries (not all of them, despite the site's name), with brief explanations of their culture and history -- and recipes! [more inside]
posted by mudpuppie on Jul 7, 2014 - 25 comments

I'll have s'mores.

The Girl Scouts published the first recipe for Some Mores in 1927, and it just took off. The s'more has become an All-American campfire treat … and the combination of warm gooey marshmallow, melty chocolate, and crisp graham cracker has inspired a bunch of other s'more-inspired recipes. I give you: Triple dipped apples. Pie. Popcorn. Mini donuts. Stuffed cookies. Dip. Ice cream. Chocolatier ice cream. Homemade pop tarts. Macarons. Cups. Fudge. Krispies Bar. Truffles. Cheesecake. Pie pops. Bites. Milkshake. Empanadas. Trifles. Frozen. [more inside]
posted by julen on Jul 6, 2014 - 25 comments

And the Pulitzer for "Best Recipe" Goes To....

Looking for American recipes to take to tonight's 4th of July party? It's easy to find historic recipes. But why not look to America's great fiction writers instead? [more inside]
posted by magstheaxe on Jul 4, 2014 - 7 comments

No Bullshit Hiring Histories

"Pastry work takes a level of skill, precision and rigor that I lacked in spades. I could’ve maybe become a decent pastry cook, with months of practice and a patient boss, but I was in no way qualified to be a pastry chef. I gave it my best effort, for three days, until the chef-owner realized her mistake and fired me. The place closed in less than 6 months. I never got paid." Laurie Woolever at The Billfold talks about how she went from Botantical Garden Intern to Anthony Bourdain's assistant.
posted by The Whelk on Jul 3, 2014 - 26 comments

Let's Face It, Leaves Are Dumb

The Awl: How to make a salad without all those dumb leaves
posted by The Whelk on Jun 5, 2014 - 109 comments

Bread riots were as rare as the prized Semper Augustus tulip

The Austerity Kitchen (previously) on the Dutch abundance of the 17th Century
posted by The Whelk on May 31, 2014 - 7 comments

Free from Choice

The psychology of Soylent and the prison of first-world food choices
People are born with neither the ability to cook nor compile; both are taught, and chastising even an adult for not knowing how to cook a healthy meal makes about as much sense as chastising an adult for not knowing how to code or how to compile an application from source. Each of those two different ridicules demonstrates an identical lack of empathy and an accompanying equally stunning sense of privilege that you should probably check immediately.

posted by the man of twists and turns on May 29, 2014 - 395 comments

It’s a dog-eat-dog world down there at the South Pole

The Art of Antarctic Cooking
What comprises “Antarctic culinary history,” Anthony writes, is “a mere century of stories of isolated, insulated people eating either prepackaged expedition food or butchered sea life.” It helped if some of these isolated, insulated people knew their way around the kitchen. “The cook, however good or bad, is an artist whose simple vocation is to make others lives happier,” observed chef Raymond Oliver. More magician than artist, a cook with an Antarctic expedition ranked as one of its most important members. His kitchen little more than a Primus stove, his ingredients either canned or scrounged, he conjured nourishing dishes as if from the gelid air.
[more inside]
posted by the man of twists and turns on May 24, 2014 - 10 comments

Chocolate and water DO mix!

Molecular gastronomy at its most basic: Chef Heston Blumenthal makes chocolate mousse in five minutes using nothing but chocolate and water. (Heston Blumenthal (previously, pre-previously) [SLYT]
posted by Room 641-A on May 13, 2014 - 29 comments

Work the Line

Conservative bon vivant Michael Anton writes about the thrill of cooking in an haute cuisine restaurant, as well as the rise of celebrity chef culture and personalities like Anthony Bourdain and Michael Ruhlman.
posted by Cash4Lead on May 2, 2014 - 21 comments

maybe this could've gone in my last post

Ever thought about making ramen in your hotel's coffee maker? Well, this lady cooks everything in her coffee maker (also available in svenska). [more inside]
posted by and they trembled before her fury on Apr 30, 2014 - 35 comments

Those acorns went straight to his legs.

This video is an eight minute tutorial on how to carve an Iberian ham. You might feel the need to pause it for a drink and a plate of jamon at your nearest tapas.
posted by ardgedee on Apr 8, 2014 - 35 comments

On Engastration

His recipe calls for a bustard stuffed with a turkey stuffed with a goose stuffed with a pheasant stuffed with a chicken stuffed with a duck stuffed with a guinea fowl stuffed with a teal stuffed with a woodcock stuffed with a partridge stuffed with a plover stuffed with a lapwing stuffed with a quail stuffed with a thrush stuffed with a lark stuffed with an ortolan bunting stuffed with a garden warbler stuffed with an olive stuffed with an anchovy stuffed with a single caper - The Roti Sans Pareil or Roast Without Equal.
posted by The Whelk on Apr 5, 2014 - 70 comments

"Worth our weight in gold, dear."

Clarissa Dickson Wright has passed away, aged 66. The surviving half of the BBC cooking show Two Fat Ladies, she "was utterly non-PC and fought for what she believed in, always, with no thought to her own personal cost," her agent said in the announcement. [more inside]
posted by jbickers on Mar 17, 2014 - 52 comments

Kickin' it Old School

Each week for a year, the folks in the special collections library at the University of St. Andrews are taking a how-to book from the collection and following its instructions for a project, in order to get a clearer sense of what life was like a century or two ago. Thus far in 52 Weeks of Historical How-Tos, they've learned how to make shoe polish like an 1825 footman, bake mince pie from 10 different recipes dating from 1710-1862, perform parlour tricks to amaze your friends, and take photographs via the wet collodion process.
posted by Horace Rumpole on Mar 9, 2014 - 10 comments

You are a little high..and bored with the same old munchies (slyt)

you will so want to make some up...like about a dozen..or two! Chili Relleno simply means ‘stuffed chilies’ that form a part of the Mexican cuisine. This dish traces its origins to the city of Puebla and consists of roasted poblano pepper, a mild pepper variety named after the city it comes from. Sometimes instead of poblano pepper, hatch green chile, Anaheim, pasilla or even jalapeño chili peppers are used. Commonly, queso Chihuahua or queso Oaxaca cheese is used for the stuffing. Generally, masa flour or egg whites with a pinch of salt is used as the batter for the chili relleno dish. [more inside]
posted by shockingbluamp on Feb 28, 2014 - 70 comments

"I'm a lefty, liberal, lezzer cook."

Have you met Jack? Author of the popular "eat just as well when you have less" blog, A Girl Called Jack, Jack Monroe came to widespread attention in the UK and the rest of the world when she wrote a blog entry called "Hunger Hurts", in which she detailed how heartbreaking it was for her to realize that she had run out of money and yet she still had a small child to feed and needed to keep the lights on. The NYT has called her "Britain's Austerity Celebrity"; the Daily Mail hates her as does Edwina Currie, but whether you like her or not, she has created a delightful set of frugal yet elegant recipes. She even beat Jamie Oliver in an austerity challenge cook-off.
posted by Kitteh on Feb 21, 2014 - 82 comments

anti-pasta and autarky

In 1929, Italian artist (author of The Futurist manifesto) Filippo Tommaso Marinetti opened a restaurant, La Taverna del Santo Palato [Tavern of the Holy Palate] in Turin. In 1930/31, Marinetti went on a polemical crusade against pasta, decrying it as holding the Italian people back.
In 1932, he wrote La Cuicina Futurista [The Futurist Cookbook]. Part manifesto, part cookbook, all promotional, it contained a host of sensational delights, like "Chicken Fiat": chicken roasted with steel ball bearings, on a bed of whipped cream, as well as desciptions of banquets, and a recounting of his success against pasta. [more inside]
posted by the man of twists and turns on Feb 20, 2014 - 25 comments

'contemplating the nexus between meat and mortality in a post-BBQ frenzy

Food And Loathing In Charleston: Cook It Raw comes to Charleston, including the world's best hog roast
posted by the man of twists and turns on Feb 19, 2014 - 14 comments

Plain But Sturdy Frontier Cake

Celebrate author Laura Ingalls Wilder's 147th birthday with a recipe for Laura's Wedding Cake, taken from Little House Cookbook, Frontier Foods from Laura Ingalls Wilder’s Classic Stories. (The Hairpin)
posted by The Whelk on Feb 8, 2014 - 30 comments

OnlyTheBestRecipes.com

OnlyTheBestRecipes.com : The top 1% of recipes from sites like allrecipes, food.com, epicurious, and foodnetwork. [via mefi projects]
posted by feckless fecal fear mongering on Feb 3, 2014 - 51 comments

Do not reheat eggs. Repeat: DO NOT REHEAT THEM.

How to Reheat Food - From Pizza to Pasta to Eggs. (Warning: Slideshow)
posted by dotgirl on Jan 21, 2014 - 164 comments

Hygienic and Scientific Cooking

"....many a tragic episode in family life is superinduced by the baleful influence of a tortured stomach. Mighty is the hand that holds the ballot-box, but mightier is the hand that wields to advantage the pepper-box, the salt-spoon, and the sugar-shaker." read the entirely of Maud C. Cooke's, Breakfast, Dinner and Supper; or, What To Eat and How To Prepare It (1897) online and enter a world of home remedies, large scale recipes, sound advice, leftover wizardry, squirrel stews, scientific digestion, and horrible things done to vegetables.
posted by The Whelk on Jan 17, 2014 - 12 comments

“Is there a gay sensibility? Can you see it in a work of art?”

America, Your Food Is So Gay
posted by the man of twists and turns on Jan 11, 2014 - 68 comments

Top Chef, Old Master

"If there is an assassination planned for the meal, then it is seemliest that the assassin should be seated next to he who is to become the subject of his craft" - Leonardo da Vinci: head of the kitchen, designer of horse-pulled nut-crushers, inventor of napkins, and assassination etiquette expert.
posted by The Whelk on Jan 7, 2014 - 20 comments

Allez Cuisine!

"Tell me what you eat, and I'll tell you what you are." -- Jean Anthelme Brillat-Savarin [more inside]
posted by zarq on Dec 22, 2013 - 152 comments

8 Inches of Blackberries and 10 Strawberry Jam

Episode 3: Learn how to make Pasta and Jam Sauce with Misha Collins and his son West. [more inside]
posted by Lord_Pall on Dec 20, 2013 - 6 comments

Hobbits would only drink ales since lagers are not found on Middle-earth

So, you want to eat like a hobbit do you? The big old dragon of Middle-Earth recipes is the charmingly retro 'Middle-Earth Recipes' (now with a more modern and photo-friendly blog version ) from which NPR's Beth Accomando has complied an all-day feasting menu suitable for marathon watching (or reading) assorted Lord Of The Rings media while Recipewise sticks to foods served by Bilbo in The Hobbit itself and explains the Victorian convention of high vs. low tea. (Author Diane Duane's own Hobbit-inspired recipe, Took Family Seed Cake can be made with poppy rather than caraway seed if that's your thing) Need something to do while digesting? Why not read about the history and meaning of the rural comfort food in Tolkien at Strange Horizons " Well Stocked Larders: Food And Diet Of Hobbits" by Stephanie Green.
posted by The Whelk on Dec 15, 2013 - 45 comments

I’ve Created a Muenster

The Bob's Burgers Experiment is a blog that documents one guy's ongoing attempt to devise recipes for and cook every pun-laden Burger of the Day featured on the show.
posted by schmod on Dec 3, 2013 - 55 comments

Turduckens, Cockentrices and Helmeted Cocks

If you think turduckens are just too easy: Things inside things. Things on top of other things. Things that look like things. Things that do tricks, and other subtleties.
posted by Joe in Australia on Nov 26, 2013 - 21 comments

Don't Forget it Jake, it’s Pie-Town.

Pie-Town was held today (in Chicago) with America’s Baking Competition finalist Francine Bryson and her (no kidding) Chocolate Peanut Butter Bacon Pie! And with National Pie-Day coming up in January, again, you'll be all ready for the Great American Pie Festival next April with the National Pie Championships in Florida. Or stay at home and try out the winning recipes from last year (mostly non-bacon, non chocolate, non-peanut butter fruit pies, but still...Pie!)
posted by Smedleyman on Nov 17, 2013 - 24 comments

Stuffed.

Occurring once before in 1888 and possibly not again for another 77,798 years (really), the two holidays of Chanukah and Thanksgiving will overlap. The result? Chefs, food blogs, and nearly everybody else scrambling to create distinct fusion menus that draw from the delicious traditions of each holiday (NYT). Buzzfeed's massive Thanksgivukkah menu. Gothamist: Four Easy Fusion Dishes. Food 52's recipe challenge (in comments). Serious Eats' response ( Latke-Crusted Turkey Stuffing Fritters With Liquid Cranberry Core and Turkey Schmaltz Gravy) . NY Daily News asks Chef Zach Kutsher for ideas.
posted by The Whelk on Nov 7, 2013 - 61 comments

Sad Chili Cheese Nachos

"my friend told me to watch this cooking video while listening to sad music. so i mixed a little something for you all" Hello Wildcats. Chef Steven Reed shows us how to cook chili cheese nachos in the microwave. Additionally, spaghetti, creamed corn and potatoes, and Rice-a-Roni.
posted by BeBoth on Oct 31, 2013 - 23 comments

Making vegetables the rock stars

"The semantic mission for me is to have “vegetarian” become an adjective that describes food rather than a noun labeling a person." An interview with Mollie Katzen, author of the iconic Moosewood Cookbook. (Includes a recipe for Vegetarian Tan-Tan Noodles from her newest cookbook, The Heart of the Plate: Vegetarian Recipes for a New Generation.)
posted by Lexica on Oct 20, 2013 - 14 comments

When Maya met Madhur

Maya Angelou and Madhur Jaffrey share a lunch and conversation in 2005. "Maya Angelou and Madhur Jaffrey were born worlds apart, but for both, cooking and sharing food were key to their identities. We invited them for lunch to talk about recipes, love and memory."
posted by Celsius1414 on Oct 18, 2013 - 4 comments

Microwave Timing Conversion Charts

So the label on your frozen food gives a cook time, but it says it's for a microwave of a wattage other than what it says on yours. How are you supposed to know how long to nuke it for? Well, you could consult one of these handy charts!
posted by Pope Guilty on Oct 17, 2013 - 64 comments

The Julia Childs

If you become a cultural icon, those who come after in your field will almost certainly be compared to you and your achievements. And if you were the late Julia Child, ground-breaking television chef and champion of French cooking in the United States, you would find your name to be the first half of a lot of comparisons. The Julia Childs, as it were. [more inside]
posted by Celsius1414 on Oct 14, 2013 - 31 comments

Classical Roman Cooking

Pass the Garum is a cooking blog focused on the recipes and cuisine of ancient Rome. [more inside]
posted by jedicus on Oct 4, 2013 - 57 comments

Marcella Hazan - A Culinary Giant

A Culinary Giant Perhaps like no other food writer, Marcella Hazan, helped intergrate a foreign cuisine into American culture with her no-nonsense and easy to understand approach. Mrs. Hazan passed way yesterday a the ripe old age of 89. Her simple tomato sauce is legendary - she made all of us better cooks and eaters.
posted by helmutdog on Sep 30, 2013 - 87 comments

Gentlemen, let's talk turkey.

The Butterball turkey hotline is seeking to hire its first male spokesperson/operators.
posted by Diablevert on Sep 16, 2013 - 35 comments

Japanese recipes for the Anglophone

Cookpad is Japan's largest recipe site and cooking community. Yesterday, an English version was launched. [more inside]
posted by Tanizaki on Aug 6, 2013 - 52 comments

Let your feet be well boiled. Take half a pound of them chopped small...

The Cookbook of Unknown Ladies: Historian re-discovers a 300-year-old cookbook. [more inside]
posted by not_the_water on Jul 17, 2013 - 10 comments

Let's have a teeny-tiny dinner

Come over my house and we'll cook up a tiny Re-Ment dinner...do you prefer Japanese cuisine? Maybe something European or Chinese? Perhaps fresh from the farm? Save room for Decoration Cake and Gummy Crepes for desert. RRcherrypie's YouTube channel has served up mesmerizing meals to millions. [more inside]
posted by madamjujujive on Jul 2, 2013 - 34 comments

Page: 1 2 3 4 5 6 7 8 ... 9