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449 posts tagged with cooking.
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Cooking with vahchef

Chef Sanjay Thumma (vahrehvah.com) wants to teach you how to make pretty much any Indian dish you can think of.
posted by curious nu on Nov 22, 2011 - 18 comments

Are you paying attention, boy?

He does not cook like you do. But I would like an invitation for dinner: Cajun Stuffed Pork Chops with Bacon [more inside]
posted by Toekneesan on Nov 17, 2011 - 40 comments

Giving thanks with pumpkin juice and butterbeer.

Great food ideas for a fantasy and sci-fi themed Thanksgiving features recipes from Inn at the Crossroads (medieval recipes/Game of Thrones), Harry Potter Recipes, and The Geeky Chef ("a collection of recipes inspired by books, movies, and video games").
posted by flex on Nov 17, 2011 - 34 comments

Stress free thanksgiving

Food Lab Filter: J. Kenji Lopez-Alt presents the "Complete Guide to a Stress-Free Thanksgiving"
posted by AceRock on Nov 10, 2011 - 30 comments

Just what it says on the tin.

The Ridiculously Thorough Guide to Making Your Own Pizza
posted by Orange Pamplemousse on Oct 29, 2011 - 45 comments

Is That Cupcake Vegan or Just Butter- and Egg-Free?

Vegan bakeries are churning out increasingly tasty treats. Due to the negative connotations associated with veganism, many of these bakeries are forced to keep their vegan identities on the down low.
posted by reenum on Oct 20, 2011 - 111 comments

"He is, it goes without saying, a popular, popular man at dinner parties."

Beyond Pot Brownies
posted by empath on Oct 16, 2011 - 48 comments

M.F.K. Fisher's "How to Cook a Wolf"

[M.F.K. Fisher's] "How to Cook a Wolf" reads like an issue of Lady's Home Journal, if the editorial staff were taken over by a philosopher with an empty stomach, a slightly tipsy poet and your mischievous, foxy grandmother who once kept many lovers. (related) [more inside]
posted by Trurl on Oct 15, 2011 - 19 comments

Is Cooking Really Cheaper Than Fast Food?

Is Cooking Really Cheaper Than Fast Food?
posted by reenum on Oct 7, 2011 - 192 comments

The Dinner Party Matrix

The Dinner Party Matrix from Mark Bittman. Drinks, appetizers, entrees, and desserts grouped by cuisine and ingredient.
posted by lalex on Sep 30, 2011 - 12 comments

Mock Apple Pie

A recipe for no-apple apple pie, with notes on the dish's science and history.
posted by Iridic on Sep 29, 2011 - 115 comments

Your garlic-related life will be forever changed

How to easily peel a whole bulb of garlic in ten seconds [single-link vimeo]
posted by DoctorFedora on Sep 28, 2011 - 216 comments

The cost of healthy food

Food Fight: Does Healthy Food Have to Be More Expensive? In which the blog Get Rich Slowly chronicles an argument about nutrition vs cost and then invites readers to chime in.
posted by Brandon Blatcher on Sep 23, 2011 - 129 comments

Carbonara

Pasta alla carbonara (usually spaghetti, but also fettuccine, rigatoni or bucatini) is an Italian pasta dish based on eggs, cheese (pecorino or parmesan), bacon (guanciale or pancetta), and black pepper. [more inside]
posted by Trurl on Sep 20, 2011 - 105 comments

“When I made the chili for myself, I accidentally added tears.”

Henry's Kitchen is a cooking show unlike any other: it is unpretentious (he's no arrogant, trained chef), dramatic in a unique way, and has some information that one doesn't find anywhere else. Henry's Anytime Chili for One is a classic. There's also Killer Oven-Baked French Toast, Spicy Shepherd's Pie, and Delicious Nutty Chocolate Truffles.
posted by esprit de l'escalier on Sep 5, 2011 - 68 comments

The Joy of Cooking

In 1931, Irma Rombauer, a Missouri homemaker struggling to support her family after the suicide of her husband, self-published The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat. The New York Public Library later named it one of the 150 most influential books of the century. [more inside]
posted by Trurl on Aug 29, 2011 - 61 comments

Peter Greenaway's "The Cook, The Thief, His Wife & Her Lover"

Though it is by far Peter Greenaway’s most well known film and, for all of the visceral and intellectual challenges it proposes, probably his most approachable, The Cook, the Thief, His Wife & Her Lover remains a difficult film to apprehend. (the beginning and the end, both NSFW)
posted by Trurl on Aug 21, 2011 - 37 comments

Just like Mom used to make.

Aspic and other delights showcases the absolute horrors of good, old-fashioned home cooking. Or, at least the advertisements for it. Aspic, in case you were wondering, is food, often meat or seafood encased in gelatin or cooled meat stock.
posted by converge on Aug 17, 2011 - 84 comments

Food Network Humor

Food Network Humor (previously)
posted by Trurl on Aug 3, 2011 - 61 comments

Dietary restrictions reframed as sensory surrogates

Doppelgänger Dinners. That was the seed of an idea that grew into our most recent dinner: a 7 course meal with an omnivore and vegetarian option where each corresponding course looked identical across the meat/vegetable line. [...] We also wanted to challenge ourselves by not simply creating a bunch of meat dishes and substituting each meat with tofu or some other protein stand-in. So no repeating of ingredients: if we used basil puree in the veggie dish, then we had to use parsley puree in the meat dish. Studiofeast commits culinary counterfeiting. [via]
posted by shakespeherian on Jul 27, 2011 - 26 comments

Bake our dreams come true

Ever wanted to eat those nachos in the gas station but been too scared? This recipe for Filling Station Nachos will help you out. Thanks to the Milwaukee Public Library's Historic Recipe File you can make that dish, Three Hole Cake or a Milwaukee Man's Crepe. A "fascinating glimpse into the local and ethnic foods that were popular in Milwaukee from as long as 50 years ago." Making Taters Polish Pride or President Washington's Rice Waffles With Honey-Maple Syrup might take you a while. And while there are no bees in Bee Cake, the Barbecued Coon is a different story. [via]
posted by rakim on Jul 6, 2011 - 22 comments

Asian fast food artistry

Fast food in South India is fast | in Thailand iced tea is really cool | in Sri Lanka tea is cooled with dramatic effect | in Delhi the bread is made fast too | in Calcutta it puffs up magically | tea serenely | singly | or two at a time | in China tea is served with a long spout, acrobatically. [more inside]
posted by nickyskye on Jul 5, 2011 - 39 comments

How to Peel Hard-boiled Eggs without Peeling

How to Peel Hard-boiled Eggs without Peeling by Tim Ferriss.
posted by nickyskye on Jul 3, 2011 - 115 comments

Illustrated recipes

Do you find yourself envious of the perfectly staged photos accompanying recipes? Are your drawing skills better than your culinary skills? Recipe Look is a collection of user-submitted illustrated recipes, some with pictures fit for a magazine, others a bit more casual. See also: Drawn Butter, an illustrated recipe blog (via Johnny Wander's Ecto-Cooler Smoothie); Pictoral Recipes from Oregon State University (in English and Spanish); and two recipes from comic artist Lucy Knisley (via; Knisley prev, prev).
posted by filthy light thief on Jul 1, 2011 - 5 comments

Nathan Myhrvold

Then, coming on six o'clock, Mr. Myhrvold, the former Chief Technology Officer of Microsoft and an inventor with hundreds of patents to his name, came in, wearing chef's whites, and ushered us into dinner. Boy, people eat early around here, I thought. Little did I know I would be eating non-stop for the next three hours. (previously: 1,2) [more inside]
posted by Trurl on Jun 28, 2011 - 31 comments

I hope they don't cook bacon

Cooking With Beefcake was a VHS cooking show about cooking near naked men. (Warning: Contains butts, feathered hair) (via)
posted by The Whelk on Jun 26, 2011 - 38 comments

Nothing gets this girl excited like a good meat sale!

Freezer Meals on the Cheap.
posted by bwg on Jun 26, 2011 - 94 comments

Chef Boyardee

26 years ago today, we said goodbye to Ettore Boiardi - who fed the Plaza Hotel, Woodrow Wilson, millions of GIs, and - more likely than not - you. [more inside]
posted by Trurl on Jun 21, 2011 - 18 comments

D.I.Y. Cooking Handbook

What follows is a D.I.Y. cooking starter kit: small kitchen projects that any cook can tackle. What they all have in common is that they are simple, season-less and a clear improvement on the store-bought version. Includes: Chinese Chili-Scallion Oil, Chocolate-Hazelnut Paste, Corn Muffin Mix, Crème Fraîche, Cultured Butter, Fresh Cheese, Horseradish Beer, Mustard, Kimchi ,Maple Vinegar, Preserved Lemons, Tesa (Cold-Cured Pork Belly), Tomato Chili Jam, Vin d'Orange
posted by AceRock on May 25, 2011 - 43 comments

Cooking should be fun

Food should be delicious, cooking should be fun, and people should feel good about what they eat. This blog is all about making that happen!
posted by Brandon Blatcher on May 24, 2011 - 46 comments

But that's another show

After 249 episodes on a wide variety of ingredients and other cooking related topics, Alton Brown ended Good Eats last week (save for 3 unaired one hour specials). The show leaves behind many unaddressed recipes that were to be in "another show." [more inside]
posted by mccarty.tim on May 11, 2011 - 138 comments

"You are missing one ingredient... the HEAT of SATAAAAN!!"

Vegan Black Metal Chef makes pad thai.
posted by flex on May 10, 2011 - 86 comments

My Drunk Kitchen

What goes better than alcohol and cooking? My Drunk Kitchen brings you important recipes for when you're boozed, like grilled cheese, mac & cheese, omelettes, and everyone's favorite: cookies! [more inside]
posted by whitneyarner on Apr 28, 2011 - 55 comments

They were going for edginess

Kids shouldn't be given cooking shows—or maybe they should.
posted by Taft on Apr 25, 2011 - 28 comments

On top of spaghetti, all covered in cheese...

Tom Junod writes about cooking, his mother, and mashed potatoes. [more inside]
posted by WalterMitty on Apr 24, 2011 - 14 comments

A real dandy plant

Spring (aka scurvy season) is a great time to learn more about a wonderful weed! The dandelion, considered by many to be a scourge, a lawn-wrecker and a pest but others see it as an ingredient in many tasty recipes and as medicine.
posted by vespabelle on Apr 13, 2011 - 44 comments

You're Doing It All Wrong!

You're Doing It All Wrong A collection of How-To cooking videos from Chow.com.
posted by ColdChef on Apr 3, 2011 - 46 comments

Cooking with Google

"The more Google's scientists refine search algorithms, the more they manipulate the results, even unconsciously. When you search Google for a recipe now, you get steered towards something with low calories that can be made quickly". An interesting post about how Google's search results can be seen as "promot[ing] a cooking culture focused on speed and diets. "
posted by hepta on Apr 1, 2011 - 98 comments

Burgers. Juicy, Juicy Burgers.

Linda's dad is not an adventurous eater. Linda's dad likes hamburgers. All-American juicy hamburgers. Linda doesn't want to cook the same thing for her dad every night. So, Linda decides to introduce her dad to new foods through inventing a NEW hamburger recipe for every country in the world. 192 United Nations recognized countries. Using ingredients inspired by the cuisine of each country but relatively available in most U.S. grocery stores. Enter...the hearty Australian. The piquant Azerbaijan. The sweet and spicy Afghanistan. Each recipe invented for and tested out on Linda's dad. [more inside]
posted by jeanmari on Mar 27, 2011 - 153 comments

The spice!

Welcome to Gernot Katzer’s Spice Pages On these pages, I present solid information on (currently) 117 different spice plants. Emphasis is on their usage in ethnic cuisines, particularly in Asia; furthermore, I discuss their history, chemical constituents, and the etymology of their names. Last but not least, there are numerous photos featuring the live plants or the dried spices.
posted by halcyon_daze on Mar 18, 2011 - 28 comments

"It's the only grain that's a complete, perfect protein"

How to cook quinoa with David Lynch. Part 1, part 2. Yes, that David Lynch.
posted by londonmark on Mar 9, 2011 - 34 comments

Perfect Risotto

Engineering the perfect risotto. [more inside]
posted by AceRock on Mar 8, 2011 - 62 comments

Elizabeth David

At Elizabeth David's Table: Classic Recipes and Timeless Kitchen Wisdom "When I go back and read her books now, I feel I plagiarized them. All of it seeped in so much, it's embarrassing to read them now." Alice Waters [more inside]
posted by puny human on Mar 7, 2011 - 11 comments

Key Ingredients

Key Ingredient: in which Chicago chefs grapple with kluwak nuts, geraniums, hops and spirulina.
posted by Iridic on Mar 4, 2011 - 5 comments

The Easy-Bake Oven

The Easy-Bake Oven has inspired some children and mutilated others en route to being immortalized in The National Toy Hall of Fame. But with 100-watt incandescent light bulbs effectively prohibited from manufacture starting in 2012, the suprisingly versatile cooking instrument is being retired in favor of an "Ultimate" model powered by a non-bulb heating element.
posted by Joe Beese on Mar 3, 2011 - 73 comments

Modernist Cuisine

Microsoft’s Former CTO Takes On Modernist Cuisine. [more inside]
posted by AceRock on Feb 25, 2011 - 62 comments

The new school of fish

The Bay Area’s smartest diners, chefs, and purveyors now know (and care) where every cut of grass-fed beef and stalk of pesticide-free produce comes from. Yet nearly all look the other way when fish is on the plate. What will it take to stop the eco-fibbing?
posted by Joe Beese on Feb 4, 2011 - 47 comments

"Nutella is more than just a 'chocolaty hazelnut spread,' it is a way of life."

February 5 is World Nutella Day! [more inside]
posted by dcheeno on Feb 4, 2011 - 64 comments

Modernist Cuisine in 6 Volumes

Modernist Cuisine, a 2400-page, 6-volume lavishly-illustrated and highly-anticipated $625 list price set (available for pre-order) by authors Nathan Myhrvold, Chris Young, and Maxime Bilet, expounds a deeply scientific and avant-garde take on cooking techniques and been praised as the most important cookbook of the last 10 years. Its burger recipe. Its kitchen.
posted by shivohum on Feb 4, 2011 - 156 comments

The Minimalist ends its weekly run

Today marks the exit of The Minimalist from the pages of the Dining section, as a weekly column at least. There may be return appearances, but the unbroken string of more than 13 years and nearly 700 columns ends here. (I’m not leaving the Times family; more about that in a minute.) (previously)
posted by Joe Beese on Jan 26, 2011 - 51 comments

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