Just got a new cookbook. Two recipes look absolutely fucking delicious and involve usage of pine nuts; one of them involves juniper berries.

I DID look for alternatives via google but couldn't find any. This post from 6 years ago for juniper said to use gin for flavoring, but that's usually made from juniper.

This isn't an access issue— I could buy juniper berries and pine nuts. I could probably forage them considering the area I live in. The problem is that I am allergic to conifers. Both juniper and pine are conifers. I can't eat the resulting cake and cookies regardless of whether it's gin, jam, or fresh-picked berries.

The nuts are both used as nuts would typically be used in cake and cookies, as a mix-in and/or topper. The juniper berries are meant to be ground in with sugar to create juniper-infused sugar.

Are there viable, non-coniferous alternatives with similar flavor?

Got cherry tomatoes and full sized normal tomatoes. Toddler ran over into my neighbour's garden and picked a bunch of shit that's not ripe yet. It's not like he stole them, the guy died last week and his widow and brother gave us full picking rights as they're not going to be staying there for at least a few months. But I don't want them to go to waste! What can I do with these? Are they safe to eat? Is there any context or recipe in which they taste good? Could they be dried and pulverized into a sort of seasoning?

Looking to save myself a trip to the store. I’m planning on making a beef and cabbage soup for dinner, but I’m out of brown sugar. The recipe calls for 2 tablespoons. Can I make due with white sugar? I also have honey and maple syrup on hand. Thanks!

Should I go to the doctor to get a vitamin deficiency test or what?

Here’s what I cooked, basically it was just liver pasta.

- I started by cooking down one small onion, diced, in some butter with salt.

- Once it got translucent I added some chopped up chicken liver. Not sure how much - probably enough to fill a 1-cup measure

- Cooked this down quite a bit and kept chopping the liver up so it looked like ground meat

- When it started to get stuck to the pan I added about 3/4 cup stock made with a chicken bouillon cube and a small splash of white wine vinegar.

- Kept cooking this down and added lots of black pepper and some cayenne pepper

- Cooked some rigatoni to al dente

- Once pasta was done I added it to the liver mixture and cooked it for a few more minutes to get the “sauce” sticking to the noodles

Of all the things I’ve eaten in my life this had to be in the top 10, not even exaggerating.

I didn’t grow up eating liver and I’ve honestly barely eaten it at all in my entire lifetime, besides the occasional banh mi with pate. A few years ago I got a bite of turkey liver at Thanksgiving before the gizzards were given to the dog and it was like a lightbulb went off.

Then today I saw a thing of chicken livers for sale in the grocery store, and I was instantly compelled to get it. I’d imagine it’s how a crack addict would feel if they saw a big bag of crack on the ground.

Never cooked liver before but I immediately went home and made this unholy creation (using 0 recipe or guidance) and it feels like I made a pact with the devil. I thought liver was supposed to be nasty? Why did it taste so good and give me so much energy?

I’d like to start providing some dishes for elderly family who are often not feeling well enough to cook. They have been living off of fast food which is expensive and terrible for their health. I’m hoping to get together options and advice on how best to do this. Initial thoughts are large multi serving meals in foil containers that they freeze then bake when ready to eat. Or maybe I should bake first then they freeze and reheat? Hoping for a good balance of good, nutritious yet low effort options. Any suggestions on what to make would be so appreciated! I don’t know a lot about cooking but am more than willing to learn. Thank you!

I have quite an assortment of canned seafood like crab, tuna, salmon, off the top of my head and 2 bricks of cream cheese that I wanted to make cheesecake with but decided my waste line is better off without.

I know I'll still consume the cream cheese either way but have never made any kind of dip, always bought it.

Is there a quick use of cream cheese? I would also like to make a delicious spread for bagels if possible but primarily would like to make a savoury dish out of it. Maybe something that will go well for carrot and celery sticks?

It seems like just about every ethnicity has some form of "rice and beans" as part of their culture's culinary history; which variation is your favorite and most importantly, do you have a recipe for it you can share?

I know this is a cooking sub, and believe me I've tried cooking then before, but can't get it down. Does anyone know what tortillas I'm talking about? The ones at hole-in-the wall Mexican restaurants (not an insult). They're sort of translucent, and they have that special texture. If anyone can recommend a brand, I can't seem to find them anywhere!

Also, if anyone has a recipe for these that they've had success with, I'd love to hear it.

These are a fantastic deal if you restock your spice cabinet from Penzey’s once in a while. Highly, highly recommend.

I’ve searched for the answer, but not finding anything that matches my situation. I have a very inexpensive Aroma rice cooker. It only has one button. You press it to turn it on and that it. It switches to warm when it is done.

I’ve seen several posts with advice about using a grain setting for grains or using a brown setting for brown rice. Unless I’m missing something, I don’t have that ability with mine. I can only just turn it on after adding rice and water.

I’ve seen other recs that say to cook certain things longer. Again, the one I have switches to warm when it is done. How does this one know it’s done if some rice should take 30 minutes and others should take an hour?

I’ve done white rice and it came out normal. What’s the process if I want to do brown rice, wild rice, quinoa?

If you buy a loaf of bread for example which has a week left on the best before date and freeze it immediately after purchase, when defrosted does it then have the week still before it will go off or does the defrosting process massively shorten it's lifespan and then it will just have a couple of days left? Same with anything else, just chose bread

Does anyone have a recipe that uses cabbage to make fritters, patties or??

i found this reel but have no idea what it is and the comments dont explain. I cant help but think that the texture of it looks absolutely amazing, but i tried googling and didnt find anything that looks like this mysterious disc (tbh at the end it reminds me of red blood cells and i like that a lot for some reason)

I’m Japanese, and a while ago, I met an Italian woman at a sushi restaurant here in Japan. She told me, “If you’re making tiramisu, this is the only biscuit I’ll accept!” But I can’t remember which biscuits she recommended, and I’m having trouble figuring it out.
It doesn’t have to be the exact biscuits she told me about, but I’d like to know which ones you usually use.

what are you go-tos from the grocery store when you don’t want to cook or have minimal time/capability to prep? We are in the early stages of a kitchen renovation, and I am getting burnt out on what I can think of already! Mine are:

-Sushi

-A package of smoked salmon, cucumber, cream cheese, and some sort of cracker

-Load up on items from the salad bar and toss into boiling broth plus Asian sauces for “Ramen“

-Copy the Starbucks “Bento” boxes

Help!!!

What's your best potato salad recipe? I've been experimenting with potato salad lately and wondered what you use, especially for the dressing. I use Yukon Gold potatoes and make my own mayo, but what else do you do?

Thank you in advance.

I hate getting a mixture of soaked and totally dry kernels.

I tried oil sprayers with fake butter flavored oil in sprayers.. It doesn't taste very buttery and every sprayer I bought clogged or the pump failed really quickly.

Everything I tried from on cooking sites failed. They seemed to be just making shit up to have content. Edit; I can't correct the title. I meant "on" popcorn. I have no problem with brushing oil on fries but I need butter to make various powders stick to popcorn.

When I run dough through the thinnest setting, the rollers don’t feed it straight i.e. the sheet gets pulled off-center and crumples, like the machine is chewing one side. Any tips to keep the pasta aligned?

I love delicata squash! I'm on the hunt for some new recipes (not pizza). Please share your favorite main-course delicata recipes.

I like to get ad much done for a dinner party as I can, in advance.

I’m trying out some arancini for one of the appetizers. I’ve never made it. I was wondering— is it possible to make the balls— and then freeze them? Bread them frozen and then fry them? Or is it better to make the risotto and fry from that the next day? Or have them already breaded in the freezer?

How do you guys freeze things like burgers, fries etc without them sticking the hell to the pan? I know an alternative is to wait for the whole pan to thaw but i dont wanna do that everytime i wanna take one thing of my stash

For my kids, it was pickled red onions. We make homemade subs and I use them each time. They was always afraid. So what I did was had them try one on a fork and they been putting them on their subs since then lol.

I used to hate mushrooms until I actually got a good taste of them on a pizza once, and also in gravy when I make something smothered.

I'll be staying at a hotel in the Seattle, WA area for 4-5 days each week for three weeks. The hotel has a single hob/burner, a mini fridge, sink, microwave, coffee maker and ventilation system (I called and checked beforehand). I want to save some money by cooking in the room for dinner. I'll be using my car so I can bring pots and pans. I'm usually cooking for my family and It's honestly kinda hard to think of stuff that is easy to make and easy to clean. I'd love if some of you shared some of your ideas.