115 posts tagged with food and recipes.
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cooking.nytimes.com

As hinted in the leaked digital innovation report which outlined how the venerable newspaper could leverage a substantial archive to compete with clickbait, The New York Times has been developing cooking.nytimes.com, a beautifully searchable repository of every recipe ever published in the newspaper. [more inside]
posted by Juliet Banana on Oct 17, 2014 - 30 comments

DIY Ramen

The Food Lab: Make Your Own Just-Add-Hot-Water Instant Noodles. "Wouldn't it be great if you could get all of the convenience and pleasure of instant noodles—the portability, the just-add-water cooking, the lunch-sized portions—but pack it full of fresh vegetables and real, honest-to-goodness flavor? Here's a secret: you can, and it's easier than you think."
posted by showbiz_liz on Sep 30, 2014 - 105 comments

"How can I make the person eating this lose his goddamn mind?"

"The server comes over to your table after you've finished your cheesecake, carrying a deck of cards. He or she asks you to cut it and pick any card. Each of the cards has a different chocolate flavor on it, such as lime or raspberry. The waiter then asks you to flip over your cheesecake plate – and there, right in front of you, is a chocolate that corresponds to your card.

They do this mind-blowing trick to every single customer who eats there." The 6 Most Pretentious Dishes Rich People Pay Money For from Cracked.
posted by joseph conrad is fully awesome on Sep 15, 2014 - 90 comments

Tamale Recipes, Sweet and Savory

Delta Hot Tamales Are Hotter Than Ever
Delta "hots" themselves perfectly exemplify the tamale's malleable properties. Made with cornmeal instead of the lime-treated masa used in Mexico, a Delta hot is simmered (rather than steamed) in a spiced broth—hence the name. Though the dish's precise origin remains elusive, it's said that at one point in the 1920s a few Mexican cotton pickers made their way up from the Rio Grande Valley, toting a recipe that was then transformed by local African-American cooks—possibly aided by southern Italians who'd settled in the area. Whatever. By 1936, tamales were so entrenched in Delta culture that Robert Johnson, who'd made his pact with the devil just up the road from Greenville, recorded a song about them called "They're Red Hot."
[more inside]
posted by joseph conrad is fully awesome on Aug 12, 2014 - 46 comments

Phosphates, Fizzes and Frappes

Phosphates, Fizzes and Frappes [via mefi projects]
posted by feckless fecal fear mongering on Aug 9, 2014 - 17 comments

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

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

8 Irresistible Food Blogs From Sub-Saharan Africa

Food is life. It unites us all. Here at Global Voices, we love food, so we bring you eight yummy food blogs from Sub-Saharan Africa.
posted by infini on Jul 17, 2014 - 20 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

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

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

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

The circuitous histories of hamburgers and ketchup

The history of the hamburger could be a relatively short story, or one spanning centuries and continents, depending on how far you disassemble the modern hamburger. If you look for the origins of ground meat between two pieces of bread, that's something American, but where and when exactly is the question. But how did we get the ground meat patty? You can thank the Mongols and Kublai Khan, who brought their ground meat to Russia. Oh, and don't forget the fish sauce! [more inside]
posted by filthy light thief on Aug 19, 2013 - 35 comments

Remember that the elephant is only for decoration – you cannot eat it.

Bad Jelly. Trying retro recipes so you don't have to. (Some images involving fruit may be NSFW. )
posted by louche mustachio on Aug 16, 2013 - 52 comments

*burp* what took so long?

"Ariane Kambu Mbenza grew up with her uncle in the Democratic Republic of the Congo. When she was seven years old, he asked her to be in charge of preparing food. Sure, Uncle. No problem. She had grown up watching her mother cook and played kitchen plenty of times. "In Africa, you know how to cook automatically." Now a mother herself, Ariane showed me how to make what in Congo would be called, " Riz aux legumes avec poisson grillé avec la sauce tomate à l'ail." Text Via followed by Congolese mini Waffles as seen in the photo in the linked newspaper.
posted by infini on May 31, 2013 - 16 comments

Add Some More Bourbon - One Day We'll All Be Dead

Saveur's utterly charming "Recipe Comix" features illustrated recipes/short stories by some of the web's best cartoonists covering a wide range of meals.
posted by The Whelk on Jan 21, 2013 - 14 comments

Archie's Recipes

Archie's Recipes - When my grandparents passed away my family rediscovered an old family recipe book that my great grandfather wrote by hand in an old ledger. [via mefi projects]
posted by item on Jan 5, 2013 - 17 comments

많이 드세요

Learn how to cook Korean food with Aeri Lee and Maangchi. [more inside]
posted by zarq on Dec 18, 2012 - 26 comments

"A clam for supper? a cold clam; is that what you mean, Mrs. Hussey?

"New Englanders learn quickly to dismiss the chowder where tomato ruins its gorgeous broth, where references to New York tarnish its name...However, few know how such distinctions came about in the first place, what processes were involved that resulted in one person's disgust of another's beloved creation, and why, to this day, do we stand by such convictions?" The New England Chowder Compendium, from the McIntosh Cookery Collection at the UMass Amherst library. [more inside]
posted by Miko on Dec 4, 2012 - 92 comments

New Taste Journal

The New Taste Journal is a collection of well over 600 healthy and delicious recipes that were created using a wide variety of simple yet amazing natural whole food ingredients.
posted by troll on Oct 30, 2012 - 11 comments

Want to Make Historic Recipes?

Want to make historic recipes? You can help transcribe the University of Iowa Libraries age old assortment of handwritten cookbooks, ca. 1600s-1960s, documenting culinary history in America and Europe and how tastes have changed over the years. Copy the text as is, including misspellings and abbreviations. [more inside]
posted by cashman on Oct 27, 2012 - 31 comments

Hash browns

How to cook perfect hash browns
posted by Egg Shen on Oct 18, 2012 - 92 comments

Christopher Kimball: "He may be the sole person associated with food journalism to remark, 'There’s something about pleasure I find annoying.'"

"Cooking isn't creative, and it isn't easy." A NYT Magazine piece on Christopher Kimball, Cook's Illustrated, and his franchise (America's Test Kitchen, Cook's Country, et al.). "At the core of C.I.’s M.O. are two intrepid observations Kimball has made about the innermost psychology of home cooks. Namely that they 1) are haunted by a fear of humiliation, and 2) will not follow a recipe to the letter, believing that slavishly following directions is an implicit admission that you cannot cook... What the magazine essentially offers its readers is a bargain: if they agree to follow the recipes as written, their cooking will succeed and they will be recognized by family and friends as competent or even expert in the kitchen... The bargain further holds that the peppercorn-crusted filet of beef or butterscotch-cream pie will turn out not only in C.I.’s professional kitchen, with its All-Clad pans and DCS ranges, but also on a lowly electric four-top, using a dull knife and a $20 nonstick skillet." [more inside]
posted by flex on Oct 14, 2012 - 196 comments

White House recipes, from ale to woodcock (roasted)

We know the Obamas planted a vegetable garden in 2009, bringing back the tradition of a White House Vegetable Garden (7:44 YT video), and Barack has home-brewed beer. The White House then released the recipes for their honey ale and honey porter, but what of the other White House recipes? Here are some modern Thanksgiving recipes, but what about the rest of the year? Our White House provides a glimpse into past White House kitchens, menus, and recipes, but that's still too thin. More than 50 White House recipes? Still not enough! OK, how about the complete White House Cookbook from 1887 (on Archive.org, also on Project Gutenberg and Google books). Vintage Recipes has kindly provided a tidied up table of contents and recipes for quicker browsing, but be warned, the techniques are dated, and some of the household tips are a bit questionable. More on presidential gastronomy, previously.
posted by filthy light thief on Sep 27, 2012 - 18 comments

Richard Olney

Like all shrines, this one is on a hill, and built into solid rock. Richard Olney saw it first in 1961 on an excursion south from his adoptive home in Paris. Olney, whose The French Menu Cookbook was recently judged the best cookbook ever by this magazine, immediately knew he had found his proper place on earth. [more inside]
posted by Egg Shen on Sep 24, 2012 - 12 comments

Just a bunch of Fluff

Archibald Query 's creation, Marshmallow Fluff, followed a winding path to household name. Most famous as a component of the Fluffernutter sandwich, this icon of New England cuisine appears in hundreds of other recipes, including whoopie pies and Mamie Eisenhower's Never Fail Fudge. You can even try making it yourself. . Other homages include the pop-style "Fluffart" of Susan Olsen, perhaps better known to us as the Brady Bunch's Cindy; some video tributes, and the What the Fluff? Festival in Somerville, MA (previously),
posted by Miko on Sep 9, 2012 - 36 comments

Happy Birthday, Julia

Tomorrow would have been Julia Child's 100th birthday. To celebrate, PBS Digital Studios offers: Julia Child Remixed. They also have created a celebration page, complete with an infographic, recipes, quotes, videos and more. [more inside]
posted by zarq on Aug 14, 2012 - 52 comments

"And what were they serving at El Bulli? Water!"

Drive 8.7 km (5.4 miles) west of the municipality of Roses in Catalonia, Spain, and you'll get to the gates of the renowned avant-garde restaurant, El Bulli. Run by Ferran Adrià since 1987, the restaurant closed in 2012 due to Adrià and his partner Juli Soler losing a half million Euros a year on the restaurant and Adrià's cooking workshop in Barcelona. Slate's Noreen Malone wrote an article on the history of the "I Ate at El Bulli" piece, giving an overview of tropes that you could expect in an IAaEB piece, and you can browse images tagged "elbulli" on Flickr for snapshots of personal experiences. But for an extended look into what went into making the ever-changing 35-course taster's menu, El Bulli: Cooking in Progress (Trailer on YT and Vimeo) is a 109 minute documentary on the preparation and implementation of the 2008/9 season, an "extreme fly-on-the-wall vérité, with only the barest context provided." If you're looking for recipes, Molecular Recipes has a few listed under the El Bulli tag. [more inside]
posted by filthy light thief on Jun 4, 2012 - 26 comments

Bow before the power of my waffle iron!

Following on the heels of the easy way to caramelize onions, there are lots of other ways to reuse common kitchen gadgets including waffle iron hash browns and crock pot souffle, cooking fish in your dishwasher, using your rice cooker for oatmeal (among many other uses), and making a cornish hen on your panini press (and more from the master of gadget reuse). And to find out what gadgets are just plain useless, you can of course ask Alton Brown.
posted by blahblahblah on May 8, 2012 - 126 comments

Oniongate

Undoubtedly, at some point in your life, a recipe has told you to brown or caramelize some onions for 5-10 minutes. As many frustrated cooks have found through experience, this step of the recipe is a damned lie. In fact, the now-ubiquitous suggestion of 5-10 minutes isn't even a remote approximation of the amount of time it takes to brown an onion; Alton Brown and Julia Child weigh in on the matter, suggesting that the task can take anywhere from 45 minute to an hour. [more inside]
posted by schmod on May 7, 2012 - 202 comments

"What I want for dinner is a bass fished in Lake Huron in 1920" -William Burroughs

Classic seafood and fish recipes, from a time when it was cheap and plentiful, and often cured in salt.
posted by Brian B. on Mar 19, 2012 - 26 comments

Grown-Up Bacon Mac & Cheese

This is the perfect recipe for those of you who like to enjoy a big bowl of macaroni and cheese for dinner and absolutely nothing else. It’s beautifully flavored, creamy, cheesy, and with the smokey bite of crisp salty bacon on top?? Oh man, you guys are in for a treat — I’m not even kidding. It’s amazing. (previously)
posted by Trurl on Feb 3, 2012 - 111 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

This cake is not a lie

Have you every wanted to try GLaDOS' chocolate cake or S’Jirra’s Famous Potato Bread with a Nirnroot Salad? We've got Starkos straight from the streets of Hillys, and steak skewers prepared in Inaba's finest lunch stops. If you're thirsty we've got some NukaCola Quantum or Lon-Lon Milk, and there's always FK in the coffee. All these recipes and more from your favourite virtual worlds can be found at Gourmet Gaming
posted by yellowbinder on Oct 26, 2011 - 38 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

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

First they came for the tea drinkers...

Hot on the heels of the stunning revelation that Twining's had changed the 180-year-old recipe for Earl Grey tea, the Telegraph continues its reporting on the decline of British civilization with word that HP Sauce -- condiment of choice in millions of bacon butties around the United Kingdom -- has been brought "in line with changes in consumer tastes."
posted by villanelles at dawn on Sep 13, 2011 - 75 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

Mmmm...pressed peanut sweepings

64 slices of American Cheese and other foods from the Simpsons attempted in real life
Not included: Gummi Venus De Milo, Homer's Patented Space-Age Out of This World Moon Waffles, Skittlebrau, Floor Pie, the Flaming Moe [more inside]
posted by Alison on Aug 19, 2011 - 104 comments

Day of Honey, Day of Onions.

Annia Ciezadlo, author of Day of Honey: A Memoir of Food, Love and War [reviews, excerpt] discusses Iraqi intellectualism, war and food, ancient Iraqi cooking, the Middle East's dependence on imported wheat, and the link between bread and civilian uprisings. [more inside]
posted by Ahab on Aug 19, 2011 - 7 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

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

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

"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

A Thousand Ways To Please A Husband/Family/Yourself With Bettina's Best Recipes

A Thousand Ways To Please A Husband With Bettina's Best Recipes from 1917. A Thousand Ways To Please A Family. Free online with retro illustrations and stories. [more inside]
posted by melissam on Dec 25, 2010 - 12 comments

MetaFritter:“apple fritter is good hot, but the cold ye [should] not touch"

What species of food is 2000 years old, has evolved copious adaptive variations, and still tastes delicious as ever? [more inside]
posted by infinite intimation on Dec 22, 2010 - 31 comments

You don't have to be vegan to enjoy vegan food.

Vegan Dad: "When you have kids, supper has to be on the table every night. And when you are a vegan, the drive-thru, the deli counter, and TV dinners/frozen convenience foods are not an option. So, you do the best you can. This blog is a record of what my family eats. It's not always a totally complete meal, not always photogenic, and sometimes it's leftovers. But, it is a realistic look at a vegan family in a northern Ontario city that is not always vegan-friendly." [more inside]
posted by MaryDellamorte on Oct 14, 2010 - 51 comments

The Geometry of Pasta

The Geometry of Pasta. If you click on a shape, on most of them, it tells you a bit of history and recipe suggestions. l Pasta shape names l Recipes l Farfalle (butterflies/bow-ties) with Prosciutto and cream animation. The geography of pasta l The origins of pasta. Glossary. More pasta shapes. [more inside]
posted by nickyskye on Oct 1, 2010 - 29 comments

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