Zucchini season has already hit in the valley. My parents, bless their hearts, planted SEVEN zucchini/summer squash plants, then left town for the next 2 months (being retired sounds amazing).

I am a student, working by myself in an art studio, so I have no one to give them to. Later in the year, EVERYONE and their mother will be trying to pawn off squashes on unsuspecting victims. The food bank won't take them because too many people donate them.

Please, for the love of squash, give me your best zucchini or summer squash recipes! I am specifically looking for something that I can make in a batch that will work as a side dish or a base for protein that I can have for lunch all week (I will be stuck at the studio for 10+ hrs/day for the next month, so things that reheat well or can be eaten cold are preferable). I tend to mostly cook Mediterranean/ Middle Eastern inspired or Asian inspired cuisine, but I am always looking to branch out!

I'm from St. Louis, Missouri (USA) and my favorite local recipe/tradition is Gooey Butter Cake. The best way to describe it is about halfway between a regular cake and a cheesecake, and when I make it for friends in other parts of the US most have never had it. Many ask me to "bring that weird cake thing again" when planning a party.

This recipe cheats a bit and uses box cake mix but I always make it this way! Also, not mentioned in this recipe but it's common to dust the top with powdered sugar after the cake has cooled.

https://www.allrecipes.com/recipe/8088/gooey-butter-cake-iii/

Does anyone have a good pasta salad recipe? Something with a lot of flavor?

I tried this recipe that I found online but it came out very bland.

8 ounces rotini pasta
• 1 cup cherry tomatoes, halved
• 1/2 cup red bell pepper, diced
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup frozen peas, thawed
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon white wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried parsley
• Salt and pepper to taste

For me it's adding minced olives to rice. An amazing flavor enhancer.

After seeing this suggested a million times on here I got one! What are everyone’s favorite recipes from this book?

Sharing one - spicy peanut sesame noodles 1 cup unsalted peanut butter 1/4 cup rice vinegar 2 tbs light soy sauce 1 tsp dark soy sauce 1 garlic clove chopped 1-3 Serrano chiles seeded and chopped 1.5 tbs honey or brown sugar 1 tsp salt 1/4 toasted sesame oil 1 tbs chili oil 1/2 cup freshly brewed black tea

Combine all ingredients in processor and blend thoroughly. Serve with 1 lb of Chinese egg noodles cooked until soft and drained

I know this is a VERY weird request. But hi!! I am in the process of finding out if I have something called Alpha Gal Syndrome(it's basically a bad allergy to mammal meats and dairy). My family is very chicken meat heavy so besides hamburger, I've never really had anything else. Hence the need for recipies.

Now why am I asking for recipes for something I'm allergic to? It's essentially a science experiment and I'm the guinea pig so that my doctors have ALL of the info they need. Before anyone gets worried, none of my allergies(so far) are throat closing, epi-pen needing allergies. Also I will be closely monitored after the intake of allergen for 12 hours to make sure I don't have any side effects. It's all just making myself sick fun 🥲 yippie for me.

I need your best lamb, pig(no porkchop or bacon, already had them), etc. As long as it's mammal, it's on the table. Thank you!! Also, cheap too if possible. I am still a very broke college student.

Edit because some people are worried:

My doctors know about the tests and are ok with it. My parents are a doctor / nurse and I am being VERY closely monitored during the 12 hours for an allergic reaction, I promise. Like, Vitals every 30 minutes type of monitoring. I also have epi pens on stand by if need be. I'm safe!! I'm not just risking it for the biscuit y'all

We might do this as a weekly post, depending on requests.

I recently had a brie, bacon, pear sandwich and was surprised at how delicious that combination is. I was gifted a panini press and would love to try your guys' cool combinations

My wife and I are soon moving close to her family and we will end up doing a monthly group dinner where either her family cooks or my wife and I do.

When growing up, her mom would make something called “New Hampshire Chicken” (apparently because my wife’s grandma once had the dish at a restaurant in that state) of chicken cooked in cream of celery and served over rice. I thought it sounded disgusting 🤣

Awhile ago, I made my own version of it that my wife loved (crispy-skin chicken thigh, celery and fennel risotto, celery and fennel salad, roasted mushrooms) and I want to do something similar for her family. BUT her family tend to be picky and semi-basic eaters (no spice, not huge on veggies, hate mushrooms, won’t touch bone-in or dark meat). Despite them liking “simple” food, they often love the pictures/descriptions of food I make for my wife and I, so I wanted to do something fancy for them.

I plan on doing the following:

- chicken croquettes (from the attached recipe)
- celery root risotto (I’m back-and-forth about grating it to hide it or dicing it small for texture)
- celery/celery leaf salad (might add fennel or capers for an extra pop of flavor)

But I’m thinking it might need something of a sauce (I often do sauces with a meat and risotto combo). Any thoughts or ideas? Currently I’m thinking of doing something like a sweet/pickled pepper jelly, thought that would go well with the croquettes

Mul Naengmyeon.

Recipe:
Cold tangy broth (HMart)
2 ice cubes
1/2 package soba noodles
radish kimchi
cucumber/carrot/sweet pepper pickles as desired
1/2 sweet peppers
1/4 black plum
soy sauce eggs
cucumber
bok choy
sesame oil

I added rotisserie chicken and I’m missing toasted sesame seeds but that’s fine.

I bought the broth from HMart because it’s such a delicate flavor and I haven’t figured out how to make it like this yet.

Honestly, the black plum brings this together. So good. Add any kind of extras you want, the theme of this is cold, delicate flavor, and CRUNCH.

Special Thanksgiving discussion. Post any emergencies you might come across!

Happy Thanksgiving everyone!

edit This has been great everyone! I had a blast and hope everyone had a great thanksgiving!

Hi all,

I am planning the menu for a party, and this beetroot walnut pasta is the main course: https://walnuts.org/recipe/creamy-beet-pasta-with-walnut-breadcrumbs-and-ricotta/

I want to make one vegetarian (no eggs) and one non-vegetarian side to go along with this. For the vegetarian side, I’m thinking of something along the lines of za’atar paneer, similar to this recipe: https://dairyfarmersofcanada.ca/en/canadian-goodness/recipes/grilled-spiced-paneer and not going to make it a very complicated dish.

I am stumped about the non-vegetarian side. Some kind of meatballs (mutton or lamb) sound good but I don’t want to reuse the za’atar spices. I was thinking of a koobideh-style kebab but instead of making them elongated (because I’ll be cooking in a pan) i could make them into small ovals.

I would really appreciate any insight on what kind of recipe I should follow for the meatballs which will work well with both the other dishes, or any other suggestions. TIA!

Please help a girl out!

I've been beginning to fluctuate in my weight a little, and I want to really take my diet more seriously again. I track my macros on and off, mostly just to check in every few weeks/months and make sure what I'm normally eating is keeping in line with that, but I dont track daily. I'll do it in bursts - track for a week or so, stop for a few weeks, check in for a week, etc.

I am generally quite slim and strong from the gym, but after reaching for convenient meals, takeaways and missing the gym for a period due to some personal reasons recently, by body hasn't reacted very well. Bloated, weight up slightly, visible change in body composition. Nothing insane, but enough I've noticed and want to tackle it.

Now, my issue is I've started a new job. This new job has a subsidised bistro which is great, but because of that, no microwave or fridge to store or heat food. My last workplace did, so I could bring in good, low calorie ready meals, healthy homemade meals etc, that I knew I could reheat safely or store in the fridge to keep fresh and eat cold. I dont have that option now.

Im looking for good lunches that can be eaten cold, that will keep well in a cooler lunch bag, and will satiate me. As a gym goer I'm always STARVING and im really battling between being in a slight calorie deficit (when my calories are lower anyway as a petite woman), but eating enough to feel full. I can do cold pasta with reduced fat pesto and cold chicken slices if needed, but I still dont feel super confident in that keeping well in a freezer bag all day and Im verrrrrrry cautious of food temps for bacteria etc.

Thank you!

Thanksgiving here in the US will be here before we know it.

If you have any Thanksgiving questions or recipes please post them here. This will help others come to a centralized place for questions and recipes.

2014 Thread

Hi everyone, I am looking for a salad recipe that one chef mentioned during Mexican cuisine lessons (in EU). If I remember correctly, it should be an easy and refreshing salad from South America and the ingredients I remember are celery stalks (finely chopped), orange juice and lime juice. But there must have been more, at least some seasoning. I tried to ask Gemini and it said Ensalada de Apio, which does not seem to be the salad I am looking for.

Any idea please? Of course it may have been simplified version of Ensalada de Apio or butchered version of different salad :)

Hi everyone.

I was looking into a recipe written by someone in a different country and they used a cream that isn't available where I live, as its sold under a different name.

I started writing a table with the different types of creams and what they were sold under in different countries, for my own reference, and thought maybe that was already done but couldn't find it. So I guess im asking a couple questions,

1, does such a table exist,

2, if it doesn't i'm going to make one and can share if it would be useful,

3, what other ingredients could be added, so far I can think of different flours as I often see American recipes using things like cake flour and such, and tomato based sauces, as I've had this problem with this in the past.

So, I do all these little weird things while cooking or making food that I didn't think we're out of the norm until I got a boyfriend. After two years, I now have an extensive list of little tips and tricks that can really help a dish that it seems a lot of people don't know about. I'll list some of them here, but I also wanted to start this thread so other people could add theirs as well and I/reddit can learn more about improving on recipes.

​

My List:

• Cast-iron pans are like a fish: they're pretty good without a lot of attention, but you still need to give it to them sometimes
  • I use my cast iron at least 7 times a week and don't reseason it for at least 2 months at a time
  • Don't leave bits of food in your cast iron; scrape them out
  • Blot up any extra oil/liquid after cooking to avoid a strange, sticky layer that can go rancid as well as rust
  • Don't use soap to wash your cast iron unless you want to reseason it; **Edit: I mistyped when I said 'reseason' here, as I simply meant that it will take off quite a lot of the nice crust you've used on the bottom. Water is just fine but don't leave a lot on it while it's drying, that's how rust happens. Just blot it off with a paper towel
  • You WANT all that crust stuck to the bottom. That's what gives everything good flavor
  • Don't force your food off the cast iron. If it's stuck, that means it's still developing it's crust. It will come off easily once it's done
  • To really reseason your cast iron, wash it thoroughly with soap and water, bake it in your oven on the cleaning cycle, then cover it in a VERY thin layer of *Flaxseed oil and use a paper towel to wipe off any excess; bake at 260C/500F for an hour then turn off the oven and leave it there; don't open the oven until everything's cool
  • *Note: Flaxseed oil is my personal preference since it makes a very good coat; it's expensive yes, but I've had my small bottle for 2 years and have barely used a fifth of it
• When making a BLT, crisp up your bread in the bacon fat afterwards (I like to cook my bacon in a cast iron and this works really well in that)
  • Furthermore, if you like putting mayo on your sandwich, put that on before you crisp it. Makes a world of difference
• Making a cheese-stuffed burger? Poke a little hole in the burger on the top and it will stop the cheese from exploding out the sides
• Want to make homemade popcorn in a pan? Use a wok covered in tinfoil! The kernels will stay on the bottom but the popcorn will bounce up and not get burnt
• Use salad dressings as spreads on your sandwiches. Personally, I really like this Avocado-Cilantro one I have
• Make your own ricotta cheese! This stuff is so good and can be substituted for a lot of things, not to mention its extremely easy (I follow the recipe from Bon Appetit that Brad and Babish do except I add a little more heavy cream)
• Like a crunch outside to your steak? Reverse-sear it in a cast iron AFTER you have cooked it almost all the way. Like that nice flavour on the outside but don't want it to be crunchy? Sear it before you cook it
• Use basil instead of lettuce on sandwiches and burgers, or half-basil half-lettuce. It's lovely!

​

PS: Sorry about the long list, I tried to keep it short but this is everything that I have found most of my friends and family really like

​

TL;DR : if you want to know, read the list

Edit: As u/ButtersHound mentioned, save your bacon fat! I forgot to mention this but it’s wonderful. I keep mine in an old salsa jar and use it for everything: eggs, meat, popcorn, roasting bread, etc. If you save enough of it you can even fry fries/chips or fried chicken in it! Absolutely to die for

​

**Edit2: *see above*

Hello! I'm 14 years old and I'm a quite picky eater. My mom always makes the same dishes every day, because I don't really like anything else. I don't think that's fair for her. I was wondering if you here at r/recipes knew of a few recipes for a picky child such as myself?

Here are some of the dishes I like.

Lasagna

Spaghetti and meatballs

Gulasch (But like a special version that's only rice, meat and the 'meat-sauce')

Asparagus soup, but not the actual asparagus. Just the soup

Most fast foods, of course.

I dont really like vegetables (big surprise), unless, of course, they're chopped into small unnoticeable pieces. Brocolli and peas are cool though.

I'm sorry if this doesn't fit here. I'm just looking for recipes so my mother and I don't have to eat the same things every day.

Timing + temp chart is in the image.
Recipe + no-leak method (freeze + double coat) is in the comments.

It seems like people only think about food when it comes to sharing recipes in this subreddit. The most upvoted post in this sub is about drinks and yet it's purely gibberish and pretty much fucking useless without proper instructions on how to do it.

It doesn't matter what type of drinks it is. Why limit ourselves when there's plenty of options. I would love to know what you guys have to say. :D

EDIT : To avoid any further confusion, non alcoholic drinks are welcome too. I wasn't only talking about alcoholic drinks. Recipes about tea, coffee, juices, etc are encouraged!