411 posts tagged with cooking. (View popular tags)
Displaying 251 through 300 of 411. Subscribe:

Related tags:
+ (237)
+ (85)
+ (39)
+ (37)
+ (27)
+ (25)
+ (18)
+ (16)
+ (15)
+ (15)
+ (14)
+ (13)
+ (13)
+ (11)
+ (11)
+ (11)
+ (10)
+ (10)
+ (9)
+ (9)
+ (9)
+ (9)
+ (9)
+ (8)
+ (8)
+ (7)
+ (7)
+ (7)
+ (7)
+ (7)
+ (7)
+ (7)
+ (7)
+ (7)
+ (7)
+ (7)
+ (7)
+ (6)
+ (6)
+ (6)
+ (6)
+ (6)
+ (6)
+ (6)
+ (6)
+ (6)
+ (6)
+ (6)
+ (6)
+ (6)
+ (6)
+ (5)
+ (5)
+ (5)
+ (5)
+ (5)
+ (5)
+ (5)
+ (5)
+ (5)


Users that often use this tag:
AceRock (20)
Trurl (16)
The Whelk (14)
netbros (12)
Egg Shen (10)
Joe Beese (9)
the man of twists ... (6)
dersins (6)
MiguelCardoso (5)
Kattullus (5)
nickyskye (4)
flex (4)
Miko (4)
zarq (4)
quin (4)
mathowie (3)
caddis (3)
jonson (3)
Brandon Blatcher (3)
mudpuppie (3)
OmieWise (3)
Iridic (3)
lalex (3)
reenum (3)
twoleftfeet (3)
mccarty.tim (3)
Celsius1414 (2)
curious nu (2)
puny human (2)
fontophilic (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)
Lord_Pall (2)
nola (2)
madamjujujive (2)
sotonohito (2)
pieoverdone (2)
Gyan (2)
milovoo (2)
braun_richard (2)
swift (2)
PeteyStock (2)
crunchland (2)

Recipe Puppy, a new Recipe Search Engine

Recipe Puppy, a new Recipe Search Engine [via mefi projects] A recipe search engine that lets you search for recipes by ingredients. Simply put in the ingredients you have and the type of food you want, and the search engine will return the recipes you are closest to being able to make. You can also specify ingredients you don't have, and ingredients that absolutely must be included in the recipe. [more inside]
posted by yuletide on Apr 21, 2009 - 41 comments

 

For Those Who Live to Eat

Communities of and for foodies. Foodbuzz is about dining out, cooking at home, discovering a new flavor, drooling over a food blog, or swapping recipes. Check out Today's Top 9, a daily feature. Chowhound is the community for Chow.com. Dozens of boards enable you to drill down to local favorites, like this request for live crawfish in Virginia. Both communities have very active memberships.
posted by netbros on Apr 21, 2009 - 32 comments

Cooking With Dog

Cooking with Dog is a fantastic Japanese cooking show on YouTube - but don't worry, they don't actually cook dogs. It's just that in Japan, an internet cooking show comprised of short videos of simple Japanese recipes just wouldn't be interesting unless it was narrated by a talking poodle. Katsudon / Oden / Gyudon
posted by billysumday on Apr 12, 2009 - 26 comments

Alinea Not At Home

Sometimes a blog to lead to more writing work: a book deal, maybe a movie. Carol Blymire (previously) started a blog and seems to have been offered one of the most coveted positions in professional cooking. (via)
posted by AceRock on Apr 1, 2009 - 8 comments

Zines!

The Zine Library has hundreds of zines in pdf format for your perusal. They are organized into categories ranging from the common political (anarchism, political prisoners & animal liberation) and identity based zines (indigenous, race & gender) to the more esoteric (anarchist history, primitivism & theory) as well as the useful (cooking, DIY & organizing manuals) and arty (art, comics & music). Now, zines are by their very nature hit and miss but there are some real treasures to be found. I recommend these three: [all links pdf] The Rebel's Dark Laughter - The Writings of Bruno Filippi, Barefoot in the Kitchen and Delivery from Below, Resistance from Above - Electricity and the Politics of Struggle in Tembisa, South Africa. Note: Many if not most zines are set up to be printed out and bound together in chapbooks. That requires a bit of going back and forth when reading in pdf-format, but they wouldn't be real zines if they were straightforward to read ;) Don't know what a zine is? A pretty good overview is provided by zine librarian Jenna Freedman in Zines Are Not Blogs: A Not Unbiased Analysis. [This site has been posted previously but was buried deep in the weeds of more inside]
posted by Kattullus on Mar 10, 2009 - 16 comments

Unpack your knives and throw

On Wednesday night, the chef at Jax Fish House in Boulder, Colorado became the most disliked culinary professional in the United States. (read the comments) [more inside]
posted by Joe Beese on Feb 27, 2009 - 122 comments

You want some mustard with that?

Waldemar Januszczak shows us how to cook a steak ala Toulouse-Lautrec. Or maybe how not to cook a steak, you be the judge.
posted by nola on Feb 22, 2009 - 33 comments

Welcome to my kitchen. I'm Clara. I'm 91 years old. Today we are making meals from the Depression.

Feeling the pinch? Ninety-something Clara Cannucciari can teach you how to survive the lean times. In a series of YouTube videos directed by her great grandson, Clara reminisces about the Great Depression ("I had to quit high school because I couldn't afford socks!"), and provides cooking tips on such Depression-era fare as Pasta with Peas (6:32), Egg Drop Soup (6:52), Poorman's Meal (6:50), Peppers and Eggs (Part 1, 5:41; Part 2, 5:47), Bread (4:08), and Depression Breakfast (6:13). [more inside]
posted by mudpuppie on Feb 19, 2009 - 26 comments

Grapes we can believe in

The first female White House chef, a naturalized Philippina named Cristeta Comerford, was appointed by George W. Bush - who told Philippine President Gloria Arroyo, "I am reminded of the great talent of our Philippine Americans when I eat dinner at the White House." Despite the urging of American food icon Alice Waters, President Obama has left Comerford in charge of the White House kitchens - though he's keeping quiet about it. But on the basis of the wines served at Obama's Inauguration Day lunch, oenophiles are still hoping for change. (more First Food posts here and here )
posted by Joe Beese on Feb 7, 2009 - 56 comments

Better Than 1000 Cookbooks

Recipe Goldmine. There are thousands of great recipes, but what makes this site special are the hundreds of recipes from popular restaurants everywhere. Many are "copycat" recipes and many are the originals shared by the chefs themselves. From Ruth's Chris recipes to Taco Bell, you'll be able to easily make it at home. [more inside]
posted by netbros on Jan 25, 2009 - 27 comments

It's National Pie Day!

It's National Pie Day! Whether we're in search of the best pies in the United States or have long been troubled by our personal quests to turn out the perfect pie, we should all agree: quiche is not pie. [more inside]
posted by jeeves on Jan 23, 2009 - 44 comments

Great Chefs, Great Cities

"Great Chefs is the oldest cooking/travel series on television and cable, and among the largest. The programs are seen around the world, and now they're available to you here." 80 videos, 3 chefs/recipes per episode. Ballottine of Sole Sauce Emeraude -- Chef Andre Soltner, Lutece l Corn Flan w/Smoked Salmon -- Chef David Burke, Park Avenue Cafe l Sweet and Sour Quail Peruvian Style -- Chef Stan Frankenthaler, East Coast Grill. (recipes from the entire series available for pdf download here)
posted by vronsky on Jan 6, 2009 - 14 comments

Jacques Pépin's Fast Food

Jacques Pépin has a sequel called More Fast Food My Way to his popular Fast Food My Way. Alot of episodes of More Fast Food My Way are online in their entirety and what episodes aren't online have excerpted one minute recipes. If that isn't enough cooking goodness videos exist online of most of the recipes in Fast Food My Way.
posted by Kattullus on Dec 26, 2008 - 29 comments

Meet the future stars of Palestinian radio

Radio Lajee is one lone Aussie woman in the Aida refugee camp in the West Bank, teaching young Palestinians how to podcast and share their stories with the world. The project's been going for a little over six weeks, but already there's four episode up on the site; all of them in English. These include a story about the beginning of the Camp, a day in the life of a 14 year old Palestinian girl, a celebration of the traditional dance style of Dabke and a cooking segment by future celebrity chef, Amal Abu Srour.
posted by jodrell banksmeadow on Dec 18, 2008 - 3 comments

Someone's Mama Made This

In Mamas Kitchen was born in the experience of living in New York where a bodega exists within blocks of a Jewish deli which is around the corner from an Italian salumeria which shares space with Chinatown which abuts Soho's gourmet stores. While this speaks of the legendary variety available in New York, it also tells of similarity, for in every bodega, every salumeria is someone shopping for the food that sustains physical life with a recipe that nourishes our hearts.
posted by netbros on Dec 15, 2008 - 11 comments

"Like fine wine and cheeses, the taste of semen is complex and dynamic."

In hard economic times, people often look to cut their food budgets first. There may be a tasty source of nutrition you're overlooking, and it's right inside your pants, or tucked into your bra! (NSFW)
posted by fontophilic on Dec 13, 2008 - 53 comments

Namaste! Welcome to my kitchen!

Never had an Indian mom? You poor, deprived wretch! Meet Manjula.
She'll be happy to teach you to make Naan, Rotis, Pani Puri, Vegetable Pakoras, Paneer, Raita, Navattran Korma, Palak Paneer, Pulav, Malai Kofta, Aloo Gobi, Chana Masala, Hari Chutney, Ras Malai, Gajar ka Halwa and much more! I can... almost... smell her kitchen. *sigh*
posted by Ambrosia Voyeur on Dec 7, 2008 - 50 comments

An A to Z of M. F. K.

A, in M. F. K. Fisher's case, is not for apple—it's for dining alone. The full text of her 1949 series An Alphabet for Gourmets is now available online. [via] [more inside]
posted by AceRock on Nov 25, 2008 - 17 comments

Everything with a Schmear

The perfect Sunday nosh: A short history of the bagel. In an age when allegedly edible breadstuffs that my grandmother would have barely recognized have become ubiquitous, did you know that even the Pharaohs had a yen for the iconic Jewish comfort food that is as much a symbol of New York City as baguettes are to Paris? Bagels turn out to be surprisingly easy to make at home, too, though they won't be the same without a schmear and some nice Nova. (Previously on Ask.) Extra credit: the history of everything.
posted by digaman on Nov 23, 2008 - 64 comments

In the mood for trying new things at TJs? Look no further...

Trader Joe's Fan: Recipes, product reviews and more.
posted by invisible ink on Nov 13, 2008 - 27 comments

Barbeque

Fall is here and if you're in the mood for barbeque why not make your own? Here is a helpful guide.
posted by nola on Oct 20, 2008 - 42 comments

Carol finished Cooking Keller

Carol Blymire recently finished cooking every single recipe in the formidable French Laundry cookbook. Here are some of her reflections on the journey, including favorite recipes, recipes to break your Thomas Keller cherry, and seasonal menus.
posted by AceRock on Oct 19, 2008 - 19 comments

Boy, you're going to bring home some meat this summer!

Squirrel: It's what's for dinner.
posted by blue_beetle on Sep 11, 2008 - 42 comments

Lard: The New Health Food?

As I sent my friends home bathed in the warm glow of hog grease, I felt sure that our generation would pass the test of lard. We might not cook with it every night—natural lard is expensive and (all right, I'll admit it) deep-fried foods are often loaded with calories, no matter which fat you use. But we won't live in fear of it, either. When we want deep-fried excellence, we'll reach for the best fat for the job: lard. [more inside]
posted by jason's_planet on Aug 30, 2008 - 30 comments

avec eric

Le Bernardin chef Eric Ripert's got a blog where he serves up demos of recipes he makes in his toaster oven.
posted by contessa on Aug 20, 2008 - 39 comments

Julia Child, Superspy

Julia Child apparently liked to mix cooking and covert operations. What did the beloved chef have in common with Arthur Schlesinger and baseball's Moe Berg? A career with the OSS, that's what. The CIA precursor's papers have recently been released, revealing Child's involvement in the agency. [more inside]
posted by mynameisluka on Aug 13, 2008 - 46 comments

Food, Glorious Food

Open Source Food is a multi-lingual community of enthusiastic cooks browsing, creating, and sharing recipes. The Itsa Pita Pizza is quick and easy, Yuzu Pesto Tagliolini is almost too pretty to eat, but !!!warning!!!, do not even look at the mango crepe a la mode. 2000 recipes with photos.
posted by netbros on Jul 20, 2008 - 18 comments

C is for Cookie that's good enough for me

David Leite, on his quest for the Perfect Chocolate Chip Cookie, learned that letting the cookie dough rest for 36 hours before baking makes for one hell of a cookie. Chefs Aki Kamozawa and H. Alexander Talbot didn't want to wait that long.
posted by AceRock on Jul 16, 2008 - 49 comments

Try the African Cookbook

The African Cookbook is a compilation of recipes from 9 countries in Africa, Ethiopia, Kenya, Liberia, Madagascar, Morocco, Mozambique, Senegal, Sudan and Tanzania & Zanzibar. As well as a handful of recipes each section has short chapters on how food is served in each country. For more recipes and information go to Try African Food.
posted by Kattullus on Jul 9, 2008 - 20 comments

101 is the tastiest number

101 20-Minute Dishes for Inspired Picnics (NY Times link irritatingly spread across multiple pages) from Mark Bittman, who also gave us 101 20-minute appetizers and 101 10-minute meals.
posted by dersins on Jul 2, 2008 - 12 comments

Hello friends and lovers -- Food Party

"Food Party is a (would-be) TV cooking show with a spicy saigon kitchen-witch as your hostess, a cast of unruly puppets as culinary advisors, and a cavalcade of hip-hop/sports world celebrities as surprise dinner guests. Shot on location in a technicolor cardboard kitchen, each episode will instruct you on how to prepare wild gourmet multi-course meals with ingredients you probably have on hand in your kitchen already, such as pretzel rods, cheese puffs, eggs, sugar, secret ingredients, and pizza. After all, you never know who might show up for dinner." [more inside]
posted by cog_nate on Jul 1, 2008 - 14 comments

Cooking with Masao

Sharing means caring, right? Well, Masao would like to share with you his techniques for cooking Torta di ceci which is a type of Italian cake. If beverages are your thing, perhaps you'd like a nice glass of Sambuca exotic fruit punch, some peach juice, or something he calls his "Super Energy Raisin Juice". More of a hot dog or sausage person? Well then, our buddy Masao has got that covered for you!

In all fairness, these video clips might ruin your appetite so be aware of that in advance.
posted by GavinR on Jun 25, 2008 - 22 comments

Infinite Oregano

If geeks talked about cookbooks the way they talk about RPG books, the results would not be pretty.
posted by Artw on Jun 19, 2008 - 51 comments

CookingFilter: Ten Home Cooking Mistakes

Keith Law's Ten Common Home Cooking Mistakes. Law, better known for his sports writing, lists ten pitfalls the home chef can fall into and how to avoid them.
posted by robocop is bleeding on Jun 17, 2008 - 73 comments

No glove boning for me.

NYT asks: What's your recipe deal breaker? Deep frying? Requiring a helper? Standing overnight? Lifehacker readers chime in with the recipes that stop them cold.
posted by divabat on Jun 10, 2008 - 139 comments

Wine Jelly!

Wine jelly. Yes, wine jelly. It isn't bacon flavored, but you can make it yourself and its damn good. Distilled beverages can also be made into jellies, though they tend to be mixed with fruit juice.
posted by sotonohito on Jun 7, 2008 - 11 comments

Bread Recipes and Classes

Here's your chance to bake bread like a master. Cookingbread.com. The detailed step-by-step instructions include photos to help guide you through each bread recipe, from start to finish. You will find many different kinds of recipes for bread machines, or family classics such as cheese bread and banana bread. I just made some cracked wheat this past weekend. Also includes printable recipe cards. So get baking. [more inside]
posted by netbros on Jun 4, 2008 - 15 comments

Enter ingredients, get recipes...

An interesting food web site - enter your ingredients, it tells you what you can make. Even suggests items you'll need for other dishes. Previously questioned in AskMe.
posted by ObscureReferenceMan on May 27, 2008 - 25 comments

Please eat the daisies

Summer has arrived! It's the perfect time to experiment with flowers. Begonias, pansies, roses, violets, lavender and more are all edible. Throw some color in your salad and enjoy! Careful, though!
posted by nax on May 24, 2008 - 5 comments

Soup, stew, broth, and stock

Make your own stock. Make your own broth. Argue about the difference! Use your stock to make French onion soup. Or Beef Bourguignon. But whatever you do, don't use the storebought stuff unless you have to.
posted by sotonohito on May 22, 2008 - 43 comments

Make Love to the Dough

How to Make Love to the Dough Instructional video on bread and love making. Portions NSFW.
posted by ghastlyfop on Apr 4, 2008 - 19 comments

Veganizing Anthony Bourdain

Hezbollah-Tofu Renegades systematically vegetarianize recipes from antiveganist chef Anthony Bourdain, who wrote (in Kitchen Confidential): “Vegetarians, and their Hezobollah-like splinter-faction, the vegans, are a persistent irritant to any chef worth a damn.” [more inside]
posted by joeclark on Mar 25, 2008 - 181 comments

Serving Bowls Made From Bacon

Bacon Cups are sure to make your next party a hit.
posted by jonson on Feb 28, 2008 - 82 comments

Hervé This: the man who unboiled an egg

Hervé This, dubbed the "Father of Molecular Gastronomy", is also known as the man who unboiled an egg.
posted by Lush on Feb 16, 2008 - 19 comments

What Am I Craving?

What Am I Craving? That's the question we always ask ourselves when thinking about what to eat. So we got to thinking: wouldn't it be cool to have a tool that could listen to what we were craving and then suggest something good to cook?
posted by amyms on Jan 25, 2008 - 28 comments

McGee Online

For all your culinary information needs, search through Harold McGee's On Food and Cooking for free online. Also, in a more limited capacity, Larousse Gastronomique.
posted by AceRock on Dec 5, 2007 - 17 comments

James Barber, 1923-2007

The Urban Peastant dies at 84. I don't know if the show ever got any play in the U.S. but here in Canada I learned to cook as a student from James Barber's show, The Urban Peasant, and from his books. They remain some of my all time favorites. [more inside]
posted by Bovine Love on Dec 3, 2007 - 38 comments

Cooking the Books

Multinational food and pharmaceutical company Podrovka is cooking its books -- literally. Its latest annual report includes a section that must be baked in the oven before it can be read.
posted by brain_drain on Nov 21, 2007 - 20 comments

When salting water for cooking use 1 tablespoon of salt for every 4 quarts of water

The only recipe for boiling salted water you'll ever need. Well, the reviews are entertaining, anyway.
posted by dersins on Oct 26, 2007 - 57 comments

zuni food

James Beard Chef of the Year (2004) Judy Rodgers espouses the benefits of salting early. She is the chef-owner of the Zuni Cafe in San Francisco, and the author of the incredible Zuni Cafe Cookbook. Her Roast Chicken with Bread Salad is a revelation, and really not that hard to do at home.
posted by AceRock on Oct 25, 2007 - 23 comments

Page: 1 2 3 4 5 6 7 8 9