Author: BRAdmin

Seeking Help with My Chopped Salad Recreation Last week, I enjoyed an incredible chopped salad at Leo in Brooklyn, and I’m determined to recreate it at home! I’m pretty sure it had the following ingredients: Radicchio Almonds Chopped dates Carrots Celery Cherry tomatoes Olives Some type of grated cheese on top There were definitely a…

Seeking Your Favorite Easy and Nourishing Postpartum Recipes! Hello everyone! As a postpartum doula, I dedicate my time to preparing warm, nourishing meals for new moms during their postpartum recovery. I’m eager to expand my collection of recipes and would appreciate your contributions! I’m specifically looking for easy, hearty dishes that are healing. Please keep…

Title: What to Do with Overripe Bananas? Hi there, I have five medium-sized bananas that have turned black on the outside and have a mushy interior, but they’re not spoiled. I really dislike wasting food, and eating them as they are isn’t an option. Would banana bread be a good way to use them up?…

Crab Legs Cooking Tips? Hi everyone! I’m looking for some simple ways to cook crab legs. I absolutely love them, and my wife had them for the first time at Red Lobster recently and fell in love too. It’s the only seafood she’ll eat! I noticed they were on sale at my local grocery store…

Attention all stainless steel pan cooks! Is the Leidenfrost effect something you can consistently count on? Does it truly prevent sticking every time you cook? I’m looking to sear steaks and cook eggs without worrying about anything sticking to the pan—can I rely on this science? Does the quality of the pan make a difference?…

What can you do with unsalted sourdough? After two years, I finally decided to bring my sourdough starter back to life and bake a loaf. Over three days, I carefully nurtured my starter, mixed the dough, let it rest, and folded it repeatedly. The result? A beautifully crafted baguette that looked perfect—until I realized I…

Eight ounces of beef fat I recently purchased an eye of round and ended up with an 8 oz chunk of flaky, white fat after trimming it. Does anyone have any ideas for using it? Should I render it and keep it for cooking potatoes and onions?

Japanese Chef Knife Brands? I’m in the market for a chef knife that is truly made in Japan (not just one that uses Japanese alloy but is actually produced in China—I learned that the hard way from my Amazon purchase!). Can anyone recommend brands that offer knives fully made in Japan?

Weird Water in Leftover Baked Ziti Hi everyone! My boyfriend and I are trying to figure out a bit of a mystery, and we thought this subreddit might be the perfect place to ask! The other night, he made some delicious baked ziti, and we stored the leftovers in the glass dish he used to…

Need some recipe ideas for Greek yogurt! I picked up a 48oz container from Costco, but accidentally left it at the back of my fridge where it froze. Now that it’s thawed, it’s watery and has curds, and I really don’t want to waste it since it’s brand new. Any creative suggestions to help me…