I grew up with milanesas, basically "wafer thin" steak cutlets. A basic recipe when I was a kid is just salting the cutlet and pan-fry. I have tried to recreate it but end up with a leather tough steak. All the juice escapes from the steak and if I get any Maillard reaction that means I over cooked it.

Any tips?

Can yalls share with me some of your recipes for making collard greens?

I cannot find my great grandmother's recipe for her famous Fresh Collard Greens with Black Eyed Peas or with 10 bean soup. Preferably I want it without any peas/beans but it doesn't matter. I haven't made it in many years but I've been craving it here recently. I've looked up a few recipes but none even sound remotely close to what her recipe was or I'm just not remembering correctly. I do know that sometimes she'd use 2-3 smoked turkey legs & other times she'd use 3-4 smoked ham hocks.(I like both meats so IDC which one) But she made big batches. I don't need a big batch. (Yes, I do know how to clean/rinse/destem/roll/chop/soak/repeat etc CG to get out the grittiness) FYI I do not like mine spicy!!

I hope seeing other's recipes will help jolt my memory or maybe I'll find a new recipe from 1 of y'all's to try. TIA

Not sure how to attach a screen shot, but every now and then I watch pointless youtube shorts/stories. Most are about cooking and have items being prepared in the background. Multiple times I've seen this whole roast chicken being prepared and I cannot find anything about it anywhere online. It's stuffed with lemons, has shallow slits cut all up and down each breast, then glazed a few times with a honey/garlic/herb infused glaze. It looks great, and I've made roast chickens many times. I know I can just do this myself and figure out something close, but I'm interested in actually seeing the recipe video. Maybe I'm just dumb but I tried using chat too and just cannot find it. Not spatchcocked. TIA!

I’m so excited!

I love to cook and am moderately good at it. Creating and sharing delish dishes is totally part of my love language, and I get really excited for the opportunity to communicate my love through food.

The only request is “steak”

We like all types of cuisine. I’m anticipating three courses. I want this to be memorable and feel super special. Hoping for some new ideas, especially ways to jazz up the usual sides. Thanks in advance! 👩‍🍳

A friend dropped off a premade lasagna from a local shop on Sunday, it’s uncooked but not frozen. It’s in an aluminum dish with a plastic top. Is it still safe to make tonight (Weds?) and also, how would you cook it? 425 for 15-20?

Hello, I am home cook with Balkan origins (Bulgaria) living now in Germany. I really enjoy Turkish, Greek, Lebanese and Asian cuisine

I dont want to make complicated dishes but want to make healthy food tasty.

I like to cook with "what i have in the fridge" too. Loved the format ot Jamie Olives show how to cook the leftovers.

Could you recommend me a book to learn some tricks to improve myself.

Salt Fat Acid Heat seems very popular.

Does anyone just get that feeling when you are making something with ground beef and you have spent all day thinking up a cool recipe, the one for the instagram shot. Then you actually cook it and it tastes good but you just end up with grey slop. Maybe I am perfectionist, or maybe the solution is more Parmesan!

I am a college student who wants to eat healthy and simply. I would prefer to support smaller websites/business. I know NYT has been known to take credit/recipes from smaller recipe creators so trying to support small/local and avoid big corporate cooking

I will be making some vanilla bean paste this week. I have a couple of questions for anyone who has made it before.

1. Should I add xanthan gum to thicken it?

2. Bourbon or vodka for the alcohol? Not a big fan of rum so that's out.

Thanks in advance for any help.

I wanna hear the future family secret recipes

I have been given 2 and a half dozen cooked and peeled eggs. Any creative ideas for using them up ? There's only 2 of us, here. I like deviled eggs, and egg salad. But what else !?

I feel like this is a dumb post 🤣 So I got these buffalo marinated boneless chicken thighs from a food pantry and I am absolutely terrible with spicy. Is there anything I can do to kinda reduce the spice level of the marinade? Aside from just washing it off. I really hate to waste food or to just have it sitting in my freezer until the end of time...

So my bestie is celebrating on Friday evening and I had a great idea for a dish I could bring but I'm having trouble pulling it off.

My idea is rolled up crispy tortilla wraps with a cottage cheese/green onion and olive mix topped with some melted cheese. Now, I can get everything right...except for the crispiness of the tortilla.

Adding the mix to the tortillas, rolling and baking ends up with soggy-ish tortillas. Pre-crisping the tortilla "spirals" by themselves just leaves no space to put in the mix and it tastes too "raw". Crisping the tortillas before turning them into spirals leaves me with cracked tortillas oozing all over in the oven.

The recipe isn't the issue, it's my method. Anyone able to instruct me? They'll be served to like 14 people so I want to do a good job :') Thank you! My fallback is simple grilled veg and shrimp skewers but I'd love to try this one.

I want to make a batch of chicken wraps with Thai sweet chili sauce for my next work set. Also throwing some lettuce and grated carrots into there. What other fillers could compliment this well?

So often when I purchase spice mixes in packets I notice the spices are much finer ground than I normally get from, say, Schilling's ir Spice Island. For instance, I find the Schilling cayenne pepper is more coarsely ground, while I'd prefer a fine powder, especially when creating my own mixes. It just allows the mixes to be more homogeneous. The same with garlic and onion powder-- the large containers in particular are fairly coarsely ground. Are there any brands that do have what I am looking for?

I live in Thailand, my wife is Thai. She is a talented Cook- but has a very limited perspective due to lack of exposure to the outside world. I think the family would enjoy chips and salsa- heavy flavor overlap with a lot of things here... minus the fish sauce.

I'm looking for a "from scratch" set of videos- she likes cooking content- in the hopes she will be inspired to start making it.

Hit me!

Should I have asked about this before doing it? Probably, but its in there now. How long should I let it soak? Should I leave it to dry and settle for 4-8 hrs after or is it good to throw in the oven right after?

I have done 3x cream (not traditional, desperate to cut the sweetness) and so much white pepper. More red wine. Balsamic vinegar. Worcestershire. It still tastes sweet. I added more mushrooms. I really don’t want to toss it all.

Edit: So far no helpful info. Thanks so much fam. Maybe I’ll turn it in to savory ice cream and sell it for €30/scoop. Don’t DM for location. Will make it a super secret pop-up for insta size zero’s and a scoop is a tsp. It’s called BBIC. You know you want it.

Want to make a pot pie but my husband is not a fan of creamy things. Has nothing to do with lactose, just the actual flavor. What would you recommend I use instead of milk? I did find a recipe with butter, starch, and chicken stock to make a non dairy gravy but wanted to see if there were other suggestions

edit: I see a lot of you wonder why anyone would use milk in the first place. I swear all the recipes I’ve found use it and I’ve never personally made pot pie (bc of my husband lol).
I think I’m going to make my own chicken gravy🙂

Update: Chicken gravy slapped, will be making this way again. Thanks everyone, and thanks for the extra recipes as well!

Hi, I'm planning to get an immersion blender and I had a few questions:

1. Is the whip function useful at all? What do you all use it for?

(I already have an electric mixer and a stand mixer for baking)

1. Is the food processor that comes with the KitchenAid/Braun models worth it? Can I use it to make humus or dips? Or would it be better to get a dedicated food processor?

(I have a Magic Bullet that I use for grinding spices and making pastes)

I went camping last weekend, and used egg rings. I sprayed them with nonstick so egg would slide out. I ended up with a burnt egg on one side and some of the egg on top wasn't done when I flipped it. So it was a half round egg that was burnt on one side. Any advice? Just really go low and slow- but if I do that, how do I get it done enough to flip? TIA!

I know: It's not going to hurt your dish if you just use the full 3-inch stick. But that also means that I'm going through my supply at 3 times as quickly, and spices aren't cheap. For some sticks that wind in a palmier shape, I'll try to break in half, but the tightly-wound spirals, that's impossible. Anyone in a similar boat, what did you do?

I have about a half a loaf left over. It's been in the fridge for over a week and is hard as a rock. Any ideas on the best way to use this?

I see lime juice added to just about any Mexican dish and it always tastes amazing, but I've never seen a chili recipe with any sort of acid added to it, so would it work?