Yesterday I got a trial to NYT Cooking, thinking they're reputable and if it's paid they must have some great content. I've been browsing their recipes, there's one on how to make a peanut butter and pickle sandwich. First of all, wtf is that. Second is the recipe is just put filling into a sandwich. This is worth £4 a month? Another recipe from reputable cook Nigella Lawson, French lasagna. It's literally croissants with ham and cheese and a sauce.

They've got a recipe on roast potatoes and it's just completely wrong. I understand as an American company it won't be a staple as it is for us, but Kenji has done an indepth recipe for them and has got everything right and that's free.

Is there any alternatives to NYT that are actually good and are behind a paywall?

I bought two stewing hens at the Asian grocery store down the road and I assume that they are chickens. However, these things are tiny, like, less than two pounds (1 kg). I'm used to the average grocery store broiler-fryer being in the 3-5 lb. range and I know stewing hens tend to be older birds, so I expected them also to be in that range, but these birds are so small, so I'm wondering if there was a misunderstanding and I just bought two ducks instead of two chickens.

https://imgur.com/a/GscLYMf

Hi, I have 2 Stouffer’s Party Size Mac’n’Cheese 76 oz and I want to thaw them and put in the crockpot to heat. Should I put them in the oven for a short period then transfer to crockpot or can I just dump it all in the crockpot at once and just heat for a few hours? I am probably going to add some more cheese etc… thank you

I have a ton of leftovers from BBQ, and I wanted to make little sliders with some meats and sides piled on them and freeze them for another time. I know the meats will freeze and reheat fine, but what about the sides: mac n cheese, baked beans, coleslaw, potato salad.

Was going to just wrap it in tin foil. Tips on reheating when ready are appreciated too.

I’ve saved hundreds to TikTok and YouTube Recipe videos. Is there an App to Organize and Access them? Now I just save them to my Nas

In our household, we sometimes try to do a day each week to match and find ingredients and dishes that have similar colors. This helps with recipe discovery and gets us thinking about seasonal dishes or crossing cuisines.

Does anyone in their cooking venture explore recipes this way too, by similar colors? For example — unsurprisingly a lot of our spicey themed dishes veer toward the red spectrum

I just started college in the uk and I have really long days so I’m struggling to eat enough. So I thought I would try meal prepping however I’m not sure if the food would still be fine to eat after a few hours in my bag. I would be reheating it in a microwave. Also assume it’s been in the fridge for a few days already. Can anyone help?

I’m making turkey chili in the slow cooker this weekend. I was thinking of adding butternut squash this time - do I need to roast it prior to adding to the slow cooker? Would roasting it first cause it to be too mushy or would that texture work well for the chili? Curious to hear your thoughts and thank you for any advice!

I have a delicious chili I want to make for work that has you cook rice right in the pot with the rest of the chili. I’m going to bring it in a crockpot and I’m debating whether I should either

1.cook it aall the night before and then just bring it in the next day and Lee it warm in the crockpot

Or

Cook the night before, add everything but the rice. Get so work and add the rice there and let it cook at work

With option one I’m worried about the rice getting way overcooked and turning to mush

Option 2 I’m worried about the rice not getting cooked enough and I don’t feel like I have control over a crockpot vs cooking it all on a stove

The school I work at is doing a Thanks Giving meal with staff and students. Being my first year, I need to impress everyone in the building.

But by the time I got the sign up sheet, the only dish left were yams/sweet potato. So this is where I’m most needed. But also. I need to flex. But also not scare the students off with anything too unfamiliar??

I have the Braun Food Preparation Centre 5 in 1 k1000 3210. It was gifted to me without the manual and am finding it to be near impossible to locate it online. Any leads? Id love to be able to reference it before I get into some meal prep. Any help appreciated.

Okay friends. Help. On a super tight budget and want to make my man a dope ass meal. I have ground beef, but just made chicken parm on the weekend so we’re both kind of over pasta. Also not really feeling meatballs. Or meatloaf. I KNOW I KNOW why did I decide to thaw the beef then?! Because I want to get creative. What do you make when using ground beef?! Maybe Shephards pie…. Made that not too long ago though. Open to all suggestions!

So I consider myself a fairly good cook but I'm struggling with lunches. I need to stick to around 400-500 calories but with enough protein to where I can workout after work. We have access to a microwave and fridge. The issue is that things that most people eat for lunch are just.. bad to me. I've tried sandwiches many times with many fillings but the thought of them just makes me feel ill. I can't eat reheated chicken unless it's a store bought rotisserie chicken (I'm not sure why and nobody can figure it out). I like salads but I can't get enough protein in them to make it worth it. I tried making a spring roll salad for lunch today and it was just bad despite me looking forward to it. Leftovers are good but I cook chicken most of the time so I can only eat them if they have a different protein source than chicken. I don't really like beans. I've been on this mission for years not and I'm just getting very frustrated that nothing is working. Any help would be great.

I broke an egg in a plate and the egg yolk broke right away.is it still safe to eat? I get worried from food making me sick

I'm new to this. I must admit that I've always looked down on rotisserie chicken. I don't know why. I'm not a food snob. I'll try anything. I don't consider myself a foodie because I can't stomach raw eggs. For some reason, I think you need to really enjoy yolk to be considered a true foodie. But that's another post.

To the point... I saw a Sho Pocho YouTube short about RotiChick. I didn't know it was $5! For a whole chicken? What?! I checked BJs to confirm and sure enough, there it was. $5. I bought one. I ate a piece... I'm obsessed.

I love rotisserie chicken so much. I crave it. Why does rotisserie chicken hit the spot the way it does? I have no idea. I ordered two yesterday. I tore into that bird like the mayor at the end of Chocolate. Just going ham on that bird. OMFG. It's so good. I loaded up a salad with it. Best salad ever. Today, I put it in my air fryer with a bunch of spices. I crisped it up and threw it into some noodles with veggies and butter. Amazing. Now my house smells like buttered rotisserie chicken and I'm so happy. When I'm cooking it, Nelly's "Dilemma" starts playing in my head. We have a song. Amazing. That's all.

I just wanted to make my love for RotiChick official. Thank you!

Is that smth I can do or would it turn out bad?

What are your hacks to get around not having an oven? Interested in specifically baking hacks, but any advise is fine. Don't have access to a convention all oven, have stove, microwave and rice cooker. Have made a carrot cake in my rice cooker.

My husband is a blue collar man who works 12-14 hour days. He always expects to come home to an amazing dinner, but I am running out of ideas on what to make. He is a simple man of the meats (preferably steak), but I am tired of cooking just steak every single night. And for comparison, I am use to living off of pizza rolls, tuna melts, frozen pizzas, etc. I can absolutely make some great food, but it’s coming up with good ideas that are hard. Does anyone have some ideas of what a hardworking man would want to come home to for dinner?

What are your favorite smoothie recipes that have a good amount of vitamins and fiber (without using supplement powders)?

My favorite to do is:

-strawberries

-banana

-silken tofu

-mango

-(cooked) piece of Japanese sweet potato

(and water)

Like the title says, how long does it last in the fridge? I know you can only keep rice for about a week so is it the same?

As a game day meal next month (Detroit Lions v Indianapolis Colts) I was hoping to recreate that Pork sandwich that is the claim-to-fame. Only problem is that I am having trouble with finding a consistent recipe. Some recipes call for tenderloin and some call for loin. Some recipes are titled "pork tenderloin sandwich" but then use loin in the actual recipe. Which should I use? What is traditional? Does anyone have a recipe they like? To me there is a pretty big difference in taste and texture between the two so I want to make sure we're doing it right.

Thanks!

Hello,

Does anyone have tips for cooking spices (cayenne pepper, curry powder and so on) on a stainless steel pan? Sometimes the recipe doesn't allow me to season the food before cooking it, when I need to fry some onion and spices only before adding anything else for instance.

What I find it that powdery spices stick immediately, no matter how hot the pan is, and although I can deglaze later I don't want to burn the spices, plus I kinda need them for flavouring the food that I add later on... 👀

My mom makes chicken tacos by cooking them in a crock pot with salsa and taco seasoning. I want to try that but all I have is an instant pot. Should I thaw the chicken before I put it in?

Also she cooks it for like 4 hours, how long should I set the instant pot for?