Category: Cooking

New to Wooden Cutting Boards I recently received a gift card to Williams Sonoma from my mom for my birthday, and I decided to use it to buy one of their basic wooden cutting boards. I know that it’s generally recommended to go for something thicker, like 1.5″, and to choose materials like Teak or…

Looking for New Soft Food Ideas! I’ve been on a soft food diet for more than six months now. My dinners usually consist of mashed potatoes, macaroni and cheese, Top Ramen, and canned soup. For breakfast, I have eggs and yogurt, and lunch is typically rice and beans. It’s the same thing every day! Occasionally,…

How can I enhance the texture of this Korean-inspired rice bowl? I’ve been super busy lately and, with spring and summer around the corner, I’ve been exploring quick rice bowl recipes that I can easily prepare at home. I just tried one for lunch, and here’s what I used: 2 bacon strips, chopped 1 green…

How can I achieve a more even cook for my roast chicken? Every time I roast a chicken at 350°F, the thighs and wings are cooked perfectly after 55 minutes, but the breast and internal cavity remain raw and require an additional 35-40 minutes. However, if I cook the entire chicken for the full 1.5…

Olive Oil vs. Lard vs. Tallow: Which is Best for Everyday Cooking? When it comes to cooking oils, many people wonder which option is the healthiest—olive oil, lard, or tallow? Animal fats like lard and tallow are often praised for their health benefits, including the potential to lower blood cholesterol levels. But how does olive…

What can I use instead of eggs in meatloaf? I just realized we’re out of eggs and it’s the night before grocery shopping, so the only thing I can whip up for dinner is meatloaf, but all the stores nearby are closed. Any suggestions for egg substitutes? Update: I decided to use a dollop of…

Shiozaki vs. Gravlax I’m really enjoying the world of cured salmon, but so far, I’ve only tried gravlax. To me, shiozaki seems quite similar (feel free to correct me if I’m mistaken), but it involves baking as well. Is the extra effort for shiozaki worth it, even if it’s minimal?

Coriander What are some local recipes that showcase coriander or cilantro as the main ingredient?

Does anyone recognize a cheddar soup recipe that includes sautéed onions and celery? It was in one of my mom’s cookbooks, but I can’t recall the name of it. Any help would be appreciated!

Mochi Animals I’m working on creating a mochi version of Nemo for someone special. I’ve decided to use tangerine and white peach flavors for the colors, with red bean paste to create the dividing lines. Has anyone had experience with working with mochi or making shapes out of it? I’d love to hear your tips!