How could I marinate my tofu such that it fits well with my couscous salad which is seasoned with mint and lemon juice, and also contains cucumber, tomato and b
Okay, I am writing this question as a result of a long experience in trying to make pesto at home :p I like pesto sauce alot and that is why I have decided that
Can I substitute Carrot Juice for Tomato Soup, in 'Tomato Soup cake'? Do I need to adjust the recipe in other ways?
I know this is about buying, not cooking, but gathering your ingredients is the first step, and right now this is the one worrying me most. I'll be cooking the
I was looking at the label on a can of Italian roma tomatoes (similar to San Marzano) and I noticed an ingredient called an 'acidity controller'. This makes p
I've just returned from a year-long trip abroad, and now have some interesting recipes to try. I was thinking of making Indonesian kelopon but I'm having a hard
I have some (not so) fresh broccoli I need use. I'm thinking of making a quiche with it. Most quiche recipes seem to call for frozen broccoli. Can I just use th
I am from Egypt and so I think some produce is different from the ones in Europe or the US where most of the recipes found online are written. Should I stick to
A blogger I generally trust recently posted a recipe for a simple, brown soda bread. The recipe calls for: bread flour, whole wheat flour, and wheat germ. Wha
Looking to make some bubble tea at home, not sure where to source the tapioca balls from. Local grocery stores don't seem to have them. Are these generally "b
I occasionally come across recipes that call for rice vinegar, but they don't specify which of the many varieties they mean. Is there a "standard" or implied ty
I have been looking for possible ingredients that are being used to make peri peri powder. Is there any significant difference between peri peri powder and per
I've gotten a batter recipe, but I fear that it might have something wrong with it. Mix together 250 grams butter and 200 grams sugar Add 4 eggs, one at a time
Up to this point when preparing steaks, ribs, or any sort of "meat" I would apply my spices in sequence: first adding salts, followed by a pepper-based powders,
I have a recipe for bread bowls that are made from scratch and seem to be lacking cornmeal. From the recipe: Place loaves on lightly greased baking sheets
There is a lot of articles among the Internet talking about the most caloric meals you can eat, but just out of curiosity, I would like to know which is the mos
I'm generally a fan of having quite a bit of whole milk/yogurt made with whole milk (no flavoured stuff, no extra sugar). I'm also quite finic
Iv'e recently seen, for the first time, chocolate coins filled with caramel and "Atlantic salt". I did a bit of searching and found some more of these types of
A lot of waffle recipes call for buttermilk and some claim its addition makes superior waffles. Apart from thickening the batter and giving it a slightly acidic
What type of flour should I use for crepes? What are the differences? I want to cook both sweet and savory, but not American style pancakes, just French thin on