57 posts tagged with recipe and food.
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AKA "American Regional Food Stereotypes Are Entirely Accurate" -NY Times

After causing some serious angst among the good people of Minnesota (cf. the cri de coeur of ex-Gopher and Mefi's own Linda Holmes) with its own unique Thanksgiving recipe suggestions for each of the 50 nifty United States (previously), the agents provocatuer of the New York Times are back at it again, this time leaning on the Google data team to find out which unusual regional recipes really are the favorites of each state: Behold, the Snickers Salad Belt.
posted by Diablevert on Nov 25, 2014 - 244 comments

"And, of course, the funniest food of all, kumquats." ~George Carlin

Find Your State in the United States of Thanksgiving [The New York Times] "We’ve scoured the nation for recipes that evoke each of the 50 states (and D.C. and Puerto Rico). Tell us your favorites." [more inside]
posted by Fizz on Nov 18, 2014 - 77 comments

Somewhere in-between Chop Suey and Pork Roll, the truth lies.

Recently on The Blue we've had discussions about American Chop Suey and New Jersey Pork Roll, but what about other regional favorites, like Lutefisk, Scrapple, or the French Dip Sandwich? Just in time for Thanksgiving, here are a few links to get you started:

posted by Room 641-A on Nov 17, 2014 - 97 comments

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

Overthinking a plate of American Chop Suey

American Chop Suey (aka Goulash) gets the Food Lab treatment from MeFi favorite J. Kenji López-Alt. (American Chop Suey was the subject of two recent questions on The Green.)
posted by Room 641-A on Oct 4, 2014 - 219 comments

ffish Custard

One pound of Almons beat them small, in the beating put in the Row of a Pike 4 dates cut and the yolkes of 4 Eggs temper it with cold water Straine it through a Strainer & make a quart of it Season it with Suger Rosewater Salt pxxxxe beaten Mace When it is Baked scrape suger on
posted by Lord_Pall on Sep 2, 2014 - 22 comments

Ice Cream without the screaming

Nigella Lawson's Coffee Ice Cream: 4 ingredients. 1 step. No cooking. No churning. One of Food52's Genius Recipes.
posted by Room 641-A on Aug 19, 2014 - 76 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

I GET MY IRON FROM BEEF LIVER! SAME AS STAN LEE!

DC vs Marvel: Kitchen Stadium Edition -- In The Mighty Marvel Superheroes Cookbook, "Mighty Marvel Superheros show you how to perform heroics in the kitchen creating meals that are out of this world!" Meanwhile.... The DC Super Heroes Super Healthy Cookbook simply promises "good food kids can prepare themselves." Let the battle begin! [more inside]
posted by Room 641-A on Feb 15, 2014 - 31 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

It's like caramel-flavored crunchy cotton candy, covered in chocolate

Wings and Beef on Weck aren't the only culinary legacies coming from Buffalo, NY. Sponge candy is an airy, cripsy, delicious confection made with the magic of chemistry (video). [more inside]
posted by misskaz on Jan 16, 2014 - 75 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

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

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

Like your Mother used to make

"It's about coming together as a local community and sharing the fruits of your labour, your creation." In what has been described as a peer-to-peer community marketplace, people are connecting online with local cooks, who provide them with a meal for less than they would be likely to pay anywhere else. In Athens, the price is usually between three and four euros (£2.50 to £3.40). [more inside]
posted by arcticseal on Sep 23, 2013 - 28 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

It's good to be the king.

On June 6th, 2013, Mel Brooks will be presented with the 41st AFI Life Achievement Award, but this post is about his Tomato and Onion Omelette. Bon Appétit talks cooking, coffee, and career with Mel Brooks, Omelette King.
posted by Room 641-A on May 19, 2013 - 23 comments

the true history of Pad Thai

"In between surviving multiple point-blank-range assassination attempts and a failed kidnapping in which he emerged alive from the burning wreckage of a battleship his own air force had just bombed, Pibulsongkram decided that Thailand needed noodles that would advance the country’s industry and economy."
posted by moonmilk on Feb 23, 2013 - 35 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

Latkes

Hanukkah draws nigh and that means latkes. [The oil in which the potato pancake is cooked symbolizes the miraculously long-burning fuel that lit the Second Temple.] Bubala Please shows you how to keep it real. [more inside]
posted by Egg Shen on Dec 2, 2012 - 75 comments

Chicken Noodle Soup

The broth is just chicken and onions, with a confetti of vegetables added at the end where their flavor remains bright. The noodles are wide and winding... But, for me, the real triumph was giving the chicken parts and onion a saute... before adding water to make the soup. This deepened flavor base makes for magical soup, with a bronzed color, more robust flavor and significantly reduced prep time. ... With all of the blustery, cold days to go this winter, everyone... deserves to have a homemade, from-scratch chicken noodle soup that can be pulled off in just about an hour in their back pocket. [more inside]
posted by Egg Shen on Oct 10, 2012 - 57 comments

South American Recipes

Peru aside, South American cuisine does not get a lot of attention in the English-speaking world, but there are plenty of recipes out there which allow you to try the specialities from Colombia, Argentina & Chile in the comfort of your own home. Starting with the staple of Colombia and Venezuela and made from cornmeal / hominy, the arepa forms the basis of breakfast, lunch, dinner and anything in between. Basic arepa recipe. [more inside]
posted by jontyjago on Sep 20, 2012 - 55 comments

Kung Pao Chicken

Ding Baozhen (1820-1886) was a governor of Sichuan province during the Qing dynasty. The emperor bestowed upon him the title Gōng Bǎo - "palatial guardian". He supervised the reconstruction of the Dujiangyan Irrigation System. But he achieved immortality through the dish named for him: Kung Pao Chicken. [more inside]
posted by Egg Shen on Aug 30, 2012 - 18 comments

The Internet's Gift to Cooking: Recipe Aggregators

Ice Cubes - A Recipe. The comments offer many helpful tips.
posted by Miko on Aug 22, 2012 - 61 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

Chicken Wings

Buffalo chicken wings were invented by Teressa Bellissimo at the Anchor Bar in Buffalo, New York in 1964. Americans will eat 25 billion of them this year - not a few of them at the 10th annual National Buffalo Wing Festival. Some people eat nothing else. Alton Brown steams his. But will any of them be more delicious than these Sriracha Garlic Wings?
posted by Egg Shen on Aug 7, 2012 - 121 comments

Eating the High Life

"Legalizing pot would, in addition to engendering medical miracles and rendering moot a large sector of illegal-drug-related crimes, allow quantum leaps in the world of cooking. Maybe if we all pray really hard to Jah, pot will one day infiltrate snooty haute cuisine and local artisanal eateries alike, all over America." GQ reports on some incredible edibles. [more inside]
posted by Chipmazing on Jul 2, 2012 - 64 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

Chocolate Chip Cookies

Now I agree that to some people using half a kilo of chocolate to make 12 biscuits may seem excessive. But I can tell you I don't put a price on alleviating human suffering. - Nigella Lawson [more inside]
posted by Trurl on May 15, 2012 - 128 comments

Rub a greased palm along the bottom

For Super Tuesday, sardonic food writer Michael Procopio presents an excellent Rick-Santorum-themed cake recipe. [more inside]
posted by w0mbat on Mar 6, 2012 - 40 comments

Or understand the deliciousness that jiaozi has

You can make jiaozi. But you can't make it like this. [more inside]
posted by Trurl on Feb 14, 2012 - 29 comments

Belgian Fries

If you don’t use the right potatoes, the right oil, and the right fryers, well, you get french fries. And that’s the reason you don’t find Belgian fries anywhere. [more inside]
posted by Trurl on Jan 4, 2012 - 113 comments

chicken and rice recipe

Now you can make the famous NYC halal style Chicken and Rice at home.
posted by AceRock on Dec 5, 2011 - 93 comments

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

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

Mmm...sixty-four slices of American cheese.

By now we all know how to pimp our grilled cheese sandwiches, but maybe that's just not your style. Maybe you're like me, and enjoy the simple pleasure of a melts-just-right Kraft Single, but don't like the long list of unpronounceable ingredients. Well, today is your lucky day: America's Test Kitchen comes up with a recipe for DIY American Cheese.
posted by phunniemee on Sep 19, 2011 - 163 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

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

Roast Boned Rolled Stuffed Shoulder of Lamb (Farce Double)

Writer Harry Mathews' epically challenging recipe for Roast Boned Rolled Stuffed Shoulder of Lamb (Farce Double) in text and audio form.
posted by Joe Beese on Jan 7, 2011 - 42 comments

First we skate, then we eat!

Dutch Winter: Kasper Bak shoots handheld video on skates on frozen Netherlands waters. If you feel cold after watching that, try warming up with some great Dutch winter food.
posted by bwg on Jan 5, 2011 - 36 comments

I'm taking that word back and it's delicious

Faggot. Michael Procopio, food writer, chef, sometime waiter, makes mincemeat out of his least favorite word.
posted by w0mbat on Nov 10, 2010 - 38 comments

Hembakat är Bäst

Going to Ikea anytime soon? Stop by the kitchen section pick up their new baking cookbook, Homemade is Best, for free! (Limited time offer, only available in Sweden.) Try a game of guess-the-recipe and look at all the pretty pictures. [via]
posted by phunniemee on Sep 28, 2010 - 20 comments

Oh! That's what they mean by browned...

For the more visually-directed chef: CookBlast - a search engine for cooking and recipe videos. [via mefi projects]
posted by The Whelk on Aug 15, 2010 - 2 comments

The State of the Turkey Address

Happy Thanksgiving, MetaFilter! If you have friends from different parts of the U.S., you might have wondered why they consider certain dishes to be an essential part of a Thanksgiving feast, when you've never even thought of them as remotely Thanksgiving-related. Now you can see what dishes were popular searches on allrecipes.com in various states thanks to a series of infographics in the New York Times.
posted by grouse on Nov 26, 2009 - 70 comments

Thanksbittman

Bittmanfilter: 101 Head Starts on the Day-- "The Minimalist" gives us a hundred and one Thanksgiving dishes that can be prepared in advance.
posted by dersins on Nov 18, 2009 - 24 comments

How to cook like your grandmother

Barbecued Ribs, Roast Beef, French Toast, Twice Baked Potatoes, Macaroni and Cheese, French Onion Soup, Rye Bread, Corned Beef, Brownies. [more inside]
posted by Lord_Pall on Jul 27, 2009 - 95 comments

The Chocolate Chip Cookie Bowl Sundae

Ice cream sundaes are good, but what if you could eat the bowl? On a suggestion from his son, Michael Ruhlman, food writer and critic, figures out how to make a chocolate chip cookie ice cream bowl... and tells you how to do it too.
posted by SansPoint on Jun 18, 2009 - 62 comments

The perfect Yorkshire pudding

The Royal Society of Chemistry has published their specifications and recipe for the perfect Yorkshire pudding. Unusually for this type of thing, it might not have anything to do with selling anything.
posted by chorltonmeateater on Nov 13, 2008 - 56 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

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

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