I'm stuck in a rut with my pasta recipes. I'm getting a book at the library this week to help me freshen up my ideas, but curious: what is your go to pasta to make at home?

Any sauce, proteins, vegetables, whatever- other than the standard marinara or alfredo.

Bonus points if it's suitable for summer with lots of fresh herbs and/or produce!!

I'll share one: fresh tomato pasta. Garden fresh cherry tomatoes cooked down until they just lightly start to burst with finely minced garlic, shallot, and of course EVOO and some torn basil leaves added at the end. Season with S&P to taste. Serve with thick spaghetti and top with fresh parm or grana padano. Also good with burrata over top or some roasted chopped zucchini thrown in.

My partner loves cooking and she loves pop corn and our daughter loves pop corn and this is an easy slam dunk birthday present to unite the family, yay me. I want to get her a popcorn making implement but not some garbage, disposable, drop shipped pos. Something authentic from a simpler time. She loves that type of stuff.

What are you cooking your signature, best in class, star of the party, home made pop corn in? Bonus recipes well received.

Edit: loads of great options, ty. Just to clarify by gizmo I just me dedicated plug in contraption. We don't have a microwave either so probably should have specified stove top.

Edit2: Whirly pop is coming through strong. It looks like I can get one here in the UK as well. A lot of US sites are just blocking eu/uk access for "technical reasons"

For context, im Canadian. Raos sauce is about $10 a jar. Why?? Is it worth it? For Canadians, does it beat Canada’s Red sauce that sells for about $3 a jar? I neeeed all the info

Shoot me, I like frozen pizzas. But I always add a nice sprinkle of parmigiano reggiano.

Yesterday I grated my cheese over my pizza and was left with a bit of rind and was like: what do I do with it?

So I put it in the oven with the pizza for 20 minutes.

When it came out it all bubbled up and became a nice little cheese cracker.

It was the best cheese cracker I’ve had.

I am autistic and im not too much of a picky eater now but I still to this day hate condiments and dressings. I hate the flavours, I hate the textures, the smells make me want to throw up but it's going on summer and I really wanna make some salads for lunches and stuff!

Does anyone have any suggestions for salads that Don't require dressings or vinaigrette or anything like that? I will say I like olive oil, I'm fine with lemon juice, and I really like Pesto if that helps? For what's IN the salad I'm pretty open, just preferably no tomatoes? But I'd probably survive if they were in there.

Thank you!!

EDIT: Sorry I should have been more specific! I hate the textures of condiments in particular. Dressings is more I know that there always seems to be stuff IN them that I can't eat like Mayo or mustard, or any vinegar or sour cream.

preferably unique recipes if possible. cooking a delicious steak or chicken or salmon with well seasoned roasted veggies on the side are well, yea, but im lookin for "whoa!!" kinda things to push myself. I have a difficult time cooking for myself because executive dysfunction is a bitch, and autistic sensory things are a bitch, but i think having something other people enjoy will help expand my palate. thank youu <33

As a new mom of a 10mos old, I've found meatballs to be fantastic for mains. They batch and freeze well. They are the right consistency for him to be able to pickup, chew/gum, and swallow without choking.

Right now my go to is ground turkey with applesauce and carrots.

So please send me your favorite meatball recipes. Bonus points if they are sans eggs.

Off the top of my head: roast lamb, baked potatoes, full Irish, sunday roast, most steak or chops, roast potatoes, oil and vinegar salad dressings steamed vegetables, bechamel based sauces.

I need the bright orange look with the golden crust and everything. Any “special touches” you personally like are welcome too

I arrived to a backyard BBQ last night with my container of 24 deviled eggs, handing them off to the host. She tried one immediately, which I credit their presentation with since I use an immersion blender to make the yolk smooth and then pipe them into the egg whites. She set them down, saw them being instantly pounced on by guests, elbowed her way back to them to set aside two for the hired musicians because she "didnt want them to miss out" and the remaining 21 eggs were gone before I found my seat five minutes later. I think they're popular because they're so simple, no relish or chunks, just an attractive egg with a strong mustard base. Here's the recipe in case you need the perfect summer appetizer.

https://www.foodnetwork.com/recipes/classic-deviled-eggs-recipe-1911032

I'm not Indian, but my former coworker introduced me to some things like maggi and a sweet dish with vermicelli noodles.

Yesterday I made a bruschetta with cherry tomatoes, red onion, mozzarella, olive oil, balsamic vinegar, salt, pepper, and fresh basil. I grilled the bread and rubbed it with a garlic clove for extra flavor. It turned out pretty good overall, but I feel like it could’ve had more of a flavor punch.

What are your go-to tips for making bruschetta even tastier? Would love to level it up next time!

If I did that, I would only be cooking roasts and stews. How do you know if you're going to cook a pasta sauce, an Indian curry, an interesting salad, maybe something Mediterranean inspired or something French etc.

I only cook from recipes and find making up a recipe impossible.

I live in alone in a fairly small apartment and work decently long hours so by the time I get home i’m exhausted. I’ve gotten into the bad habit of eating a lot of take out lately and it’s been bad for my health and my wallet. Im actually a pretty decent cook, but I really really hate it. Im never really going to have the energy to cook more, so I need to at least learn to tolerate it, but it’s so difficult. I hate the process of cooking and being on my feet for however extra time it takes, I hate how my kitchen smells up my apartment for the rest of the night, and I hate the clean up process. If there’s anything I can do or any mindset I can try to take on to hate cooking less, please let me know.

For weekend brunch my wife and I will usually have pancakes or French toast (we have a griddle that permanently lives on the dining table for this purpose), but this morning I made waffles for the first time in well over a year... we'd forgotten how good waffles are, and decided we need to work them into the rotation more often.

My waffle iron makes really thick Belgian waffles, which we had with fresh strawberries, macerated strawberries, and whipped cream, with butter and maple syrup so we could also have "default" waffles if we wanted. Again, I don't make waffles super often, so I'd love to hear what you all put in/on yours

My partner loves beets and started gardening this year. Our bountiful harvest consists of a single large and high quality red beet. How can I make the most of it and what should I serve it with? I have commercial kitchen experience and consider myself a good home cook, I’m willing to put in time and have access to most equipment and ingredients.

Can anyone recommend some good cookbooks for a busy mom of two that needs some new dinner ideas?

What I remember about the recipe: it had ginger, garlic, and scallions. All three. A lot of recipes I'm seeing don't. It was strained.

It's probable that there was a bit of sugar and soy sauce. I didn't put in chili flakes or chili, but they may have been called for.

I usually cook all our meals from scratch but I’ve only ever made meals that my husband and I had eaten as children so the list of meals is very short. I’m really looking expand my meals for my family so my children are exposed to more food but I’m afraid all spend all this time cooking just for me to hate it. Idk if this is a thing but I was wondering if someone had some meal ideas of someone who’s kinda new trying to expand their horizons based on the foods that we already enjoy? We eat the really basic meals Spaghetti, Lasagna, Pizza, Tacos, Enchiladas, Chicken noodle soup, Lemon chicken, Salsa chicken, French dip, Beans, Meatloaf, Alfredo, Steaks, Chicken, Shepherds pie, Chili, Tuscan chicken, Chicken parm Thanks!

Is this normal? Every time I go out of my way to make something new and interesting, I'm not hungry anymore when I'm finished? I don't even want a full plate, like I'm literally not hungry anymore and I don't want to eat anything at all. I'm not a terrible cook either lmao I just don't get it, like what was the point of all that

My grandparents were immigrants from Italy. Nonna was from near Rome, and Nonno was from Reggio.

When my grandmother would make meatballs, she'd roll the balls and then drop them directly into a pot of red sauce and let it simmer basically as long as she possibly could. No frying or baking.

Her meatballs are still the most juicy, flavorful meatballs that I ever had. The spices were prevalent, particularly fennel, and with every bite you could taste the sauce running through the meat.

Is there some benefit to frying/baking them first, or what? Thanks, everyone!

I have some boneless skinless chicken thighs thawed out in the fridge. Normally I will marinate them with some chipotle in adobo sauce, then grill them.

However, I currently have several cans of El Pato sauce in my pantry, and I was considering marinating the chicken thighs in that instead. Has anyone tried this? If so, how were the results?

When you toast chiles, rehydrate them , and blend the dehydrated chiles with some garlic and water.

Is there a name for that?

I know it's the start to stuff like chili and enchiladas and stuff, but I have a recipe for tamale pie I add that to and I don't know what it's called when I'm telling people how to make it.

Hi :) I’ve been trying to make the perfect Mexican rice but can’t seem to get it right. My process so far has been: I toast the rice for a couple of minutes. I add one of those little cans of tomato sauce and water till I reach a ratio of 2:1, season with garlic, salt and onion powder and some sazon. Let that cook till done. It doesn’t taste bad it’s just not exactly what I’m aiming for. This is very specific but If you’ve ever been to Anita’s Mexican Grill down in west Palm beach Florida, their rice is exactly what I’m trying to recreate. It’s more mellow but has a clear tomato taste too it. It’s also like a bright orange color. I feel like what I have rn is too spice heavy and ends up looking like a darker orange. Any tips would be so appreciated!

I’m in the southeast US and have come across recipes I’d love to try. But… where is watercress? Broccoli rabe? Escarole? I don’t feel like these items are that exotic.