My theme for 2024 is to work on creative avenues, one of which is cooking. I want to expand my recipe book to include more show-off-y meals from a variety of regions. Are there any recommendations for recipes to try out?

I've offered to cook Christmas Dinner for my husband's side of the family, but have one problem. While my husband and I aren't the biggest beef eaters nor big fans of steak, my in-laws are. I don't mind cooking for their requests and find it a fun challenge to cook a different type of meat, but here's the concern: due to not regularly cooking it, I'm not as well versed in the methods or approaches.

They would prefer either a prime rib roast or beef tenderloin; both cuts I have never worked with. While there are a number of recipes out there, I would like see if anyone on Tildes has a recommendation on how to cook either cut or another of similar quality. My mother-in-law does not like a lot of pink appearing in her steaks as well, so I'm having to consider how to handle that while also not over cooking the meat. I was already considering dry brining it overnight, but after that I'm unsure what direction i would go.

Any tips and advice would be greatly appreciated!

So usually every couple weeks I make a pot roast on the weekend, however my crock pot broke I discovered, just prior to making it. My girlfriend and I need to eat it prior to leaving town this Thursday after work. As I have work all week, I don't have time to make an 8 hour pot roast, so I need an idea of what I can do with this thing.

My SO decided that she'd be a vegetarian after watching the most recent Avatar movie almost a year ago. I am the kind of person that will spend hours perfectly managing a charcoal smoker to make the perfect brisket and whose COVID hobby was making the perfect steak. I love chasing technique and incremental improvements. I hate instant pots and think making soups are boring- I want action and creativity rather than strictly following a recipe. I also enjoy cooking for others but cooking food I don't like to eat and don't like to make saps a lot of the joy out of it. This has been a challenging transition but I just wanted to share what's been working for me so people who are in a similar boat can survive, too, and hear what other people are doing to survive the transition as well.

1. Embrace the wok. Every meal from here on out can be a 1 pot mise-en-place made by action star. There is so much in making the perfect wok meal that it is crazy. Chinese cooking demystified is a great place to start, as is Kenji's book "The Wok." This single-handedly made me realize that I, too, could love cooking vegetarian.
2. To add meat flavor and texture into your meal without MSG, embrace the mushroom.
3. Wheat-started ferments are the next level down on the umami flavor chart without a lot of the vinegar of lacto-fermentation. Fermented soy beans are dope as are various fermented chile peppers (both korean and sichuan are delightful in different ways).
4. To add meat flavor into your meal without MSG, fermented everything is your friend. The Noma Guide to Fermentation is a great place to start and the pao cai pickle jar is the easiest way to have that on hand if you aren't eating pickles every day. Fuschia Dunlop goes into great detail on that in the Food of Sichuan.
5. "Alternative meats" never work if the meat is not the centerpiece of your meal. For example, impossible or beyond pork does not work ever in a pork fried rice because fake meats don't have the required fat content. Personally, I also really taste the pea protein flavor and have given up on them entirely. Use fresh mushrooms instead. Vegetarian mapo tofu isn't omitting the pork but rather adding wok-fried diced oyster/shitake/enoki/chanterelle mushrooms (removing some moisture is key- mushrooms have a lot of water in them) and increasing the amount of oil used since the mushrooms are so absorbent. Basically, impossible meat is impossibly bad- embrace vegetarian meals and their offer of totally unique flavors and textures.
6. A Nakiri or Usuba and a thousand little stackable steel mixing bowls makes the prep experience a lot better. Also, those bowls are like, $2-3/bowl at restaurant supply stores- don't buy them at amazon or walmart. Online restaurant supply stores offer similar prices+shipping.
7. When making dishes, particularly in a wok, your dish can still have fish sauce and other peoples' can have chinese light soy sauce or japanese soy sauce. BTW- another umami bomb- fermented sauces. Thai fish sauce or garum analogues are for you and soy sauce is for your vegetarian buddies.
8. There do exist good vegetarian broths that can mimic the flavor but not the gelatenous texture of a homemade chicken stock. AFAIK the only way to come close to that homemade broth mouthfeel is to thicken the soup in a finishing step with some type of flour (white wheat, teff, arrowroot, whatever you have on hand!). My greatest broth successes have involved a mirepoix, shitake mushrooms, piles of garlic, and tons and tons of nori, roasting or broiling it in an oven to add char, and then boiling it down with black peppercorns.
9. Your new burger recipe is Kenji's black bean burger. It's really good.
10. Most importantly, you can still cook for yourself sometimes. Just because other people don't eat meat doesn't mean you can't on occasion. You can still make The Dish even if you're the only one eating it. Accept that, when you move, you won't become friends with your butcher anymore and get weird cuts on the sly (h/t to Primal Supply of Philadelphia, the best butcher shop in the world).

I've recently made my own Chai Spice blend courtesy of Meera Sodha's cookbook, Made in India: Recipes from an Indian Family Kitchen. Instead of just turning on the kettle and throwing in a teabag, this requires a little bit more effort and setting a pot on the stove in addition to making the spice blend itself. Sure it's not instantaneous gratification, but it's a lovely slow-down in comparison to my busy days and deliciously more flavorful than a typical teabag. It allows me to be present with what I am doing and enjoy it.

The smell of the spice as it starts to simmer into the milk and tea. The need to watch my pot of chai for the right moment to turn down the heat so it doesn't scald. The delicate balancing act of straining floating spices out to make a smoother cup. The gentle clings of a spoon to sweeten it all with a touch of sugar.

I'm curious about what other folks do as mindful acts of food and drink. It can be a comfort meal, a tasty snack, a special drink, or anything in between! Maybe we could all inspire each other to incorporate a new way to find moments of peace through a hobby we mutually love in the joy of cooking.

I'm constantly using the Better Than Bouillon vegetable base when I need vegetable broth, because it's so convenient, space efficient, and it keeps longer than those cartons of vegetable broth.

But, I recently looked at the ingredients and was a bit put off, as I've been trying to eat healthier (less salt, sugar, and processed ingredients.)

Does anyone have any recommendations for something with a similar level of convenience and shelf life?

For cooking I mean like making it largely from scratch. Eating out (or dining in) is hopefully self-explanatory. By premade meals I mean like ramen bowls, cans of soup, Stoufers or Banquet meals, frozen pizzas, etc. Throwing something together is like a sandwich, cereal, a box of Mac and cheese/ hamburger helper or a ramen packet where you add a boiled egg, leftover pork and some chives, etc-- stuff where it's mostly finished food that just requires a little bit of work.

I had triple jaw surgery 6 months ago, but things went wrong around a wisdom tooth and one of the implants, so I had a revision last month. As a consequence of that, I have not been allowed to chew since my jawbone needed peace and quiet to grow back together.

The suffering is soon over, though. On August 17 I can eat normally again! I have had multiple dreams of eating and chewing things normally, and I have even had unquiet dreams/nightmares of eating but then remembering that I'm not allowed to eat.

For reference, I have eaten nothing but mashed potatoes, soups, overcooked pasta, yoghurts... for the past month. Last time around, my first solid meal was a cheeseburger from McDonald's but that was definitely not very satisfying. So please help! What should my first real meal in a month be!?

PS: my frustration is expertly expressed in this moment in this video. I WANNA CHEW!

I'm not sure exactly what you'd call it, I always think of it as just "chow" but it's a large portion of what I eat. Basically anything that is-- few ingredients, one pot or pan, everything cooked together and thrown in at the same time, cheap, easy, relatively quick, but hearty and filling.

So like my go to is a one potato, half an onion, cabbage, and one de-cased spicy sausage. Plus seasonings, depending on how I'm feeling either Indian (those premixed spice packets) or asian (ginger and garlic powder, mushroom soy sauce and chilli oil) . The prep work is maybe 2-3 minutes then 15ish cooking. I view it as "I want a cooked meal, but I don't want to spend any time on it."

Now that the summer bounty at the farmer's market is in full swing, I'd love to hear about your recipes that showcase the fresh fruits and vegetables you get from the farmer's market, or the garden if you grow your own. I'm thinking of the recipes that really let the flavors of the produce shine.

Two of my favorite farmer's market items are sweet corn and tomatoes, and I've come to realize the corn and tomatoes you can buy at the grocery store are just sad imitations of the real thing. My favorite recipe right now is a simple sweet corn and cherry tomato salad, with a little basil, flaky salt, lime juice, and good olive oil. I'll add mozarella or feta and pepitas sometimes for a little extra oomph, but the simplicity and flavors are heavenly. What are your favorites?

One of my favourites is inspired by Thai green curry and includes:

• Coconut Milk
• Homemade Vegetable Broth (as needed)
• Homemade Green Curry Paste
• Shallots, Garlic, & Ginger
• Kaffir Lime Leaves
• Green Lentils
• Freshly Squeezed Lime Juice & Zest
• Lemongrass Stalks
• Green Bell Peppers
• Solano Peppers
• Bamboo Shoots
• Snow Peas
• Zucchini
• Spinach
• Coconut Sugar
• Soy Sauce
• Salt
• Spices: Cumin, Chilli Powder, Red Pepper Flakes, Black Garlic, Turmeric, Coriander, and Pepper (as needed)

Served with crispy tofu, coconut rice, Thai basil, and homemade “roti” (using sweetened condensed coconut milk and avocado oil).

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I think we’ve had some variation of this recipe every week for the last two years. It’s not too hard for me to make after work, makes great leftovers, freezes well, and seems to be well liked.

I do try to make as many things from “scratch” as I can, since I find growing the vegetables and herbs, as well as making my own milks, dough, and tofu, really elevate the whole thing. Though ingredients that are store bought or from farmers markets work just as well.

Has anyone been experimenting with that? I recently found some fairly easy tutorials on tiktok. I always thought you need like special coagulates to make tofu, but apparently with many beans you can just boil them or add some acid to make them firm. And yeah, you can make tofu from essentially any beans, peas or lentils.

I tried making some green peas tofu, and so far i'm not too happy with the taste. It has a wierd, a bit caustic, aftertaste. I'm not sure if it's the green pea or my recipe...
I will definitely be trying lentils next!

For example, if I want to add ground flax to a brownie mix or oats to muffins? What if I want to add some extra dried blueberries to boxed blueberry muffin mix? The box instructions usually say 1/4 cup of oil and 1 egg, and I'm wondering if I need to double both or either if I want to add some more dry ingredients. Or is there maybe a max level at which I don't need to add extra oil/eggs, like a quarter cup at most of oats?

I know baking is a science and ratios are important, but still it'd be nice to have a way to make storebought convenience mixes a wee bit more filling or healthier. I'm used to substituting applesauce for oil in brownies, but I'm curious what else I could do with a storebought mix.