u/EatzWithEyes — reddlx

▲ 15 r/dairyfree+2 crossposts

Making Focaccia to scratch that itch...

We have been dairy-free since January 2026. We have learned a lot, and realize for our household cheese used to make the average taste great and a last minute meal come together fast. Mac n'cheese, pizza, quesadilla...girl dinner/charcuterie, are all foods we no longer crave. We have found other foods that work: peanut butter, tahini, avacado, banana, and mayonnaise all have great qualities and are delicious without being a food-in-disguise.

Tonight I am tackling the big and bubbly Focaccia because for some reason we miss pizza. This would be pizza adjacent. This is going to be my first time, and since its just two of us I thought I would try breaking it into thirds to see if we prefer one topping or another: pepperoni, potato + rosemary, pesto chicken (1/3rd each).

Anything you might suggest or watchouts?

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u/EatzWithEyes — 9 days ago

▲ 6 r/CleaningTips

Crystal salt shaker with a stuck silver plated screw top

These 50+ year old shakers were left with salt in them and they have more or less been “sealed shut” likely because of the corrosive properties of salt. Any tips on how to loosen the lid enough to remove? We know we can order new tops for the salt shakers.

TIA.

u/EatzWithEyes — 25 days ago

▲ 10 r/CookbookLovers

1000 books, so I need to add Lidey to the collection?

I live in a small space, so I have to be discriminating about cookbooks. I usually start at the library and after a trial run my intuition or personal algorithm decides that the book is worthy of my shelf.

Haven’t heard many folks talk of this book, but lots of Barefoot Contessa fans out there for sure. Lidey publishes recipes on the NYT Cooking app, and they are reliably delicious and simple.

Anyone worked their way through “Cooking in Real Life”? Kind is a basic title, but it’s the recipes that count.

u/EatzWithEyes — 2 months ago

▲ 18 r/dairyfree

Brown butter in baked goods...but making it dairy-free.

Its en vogue to brown your butter these days for baked goods because it browns the milkfat and makes your baked goods have a toasty, complex flavor. Using dairy free butter means that there is no milkfat. Wondering if someone who has experience baking has come up with a substitute.

We love to make Eric Kim's Black Sesame Rice Krispy Treats with dairy free butter.
Recipe here: https://cooking.nytimes.com/recipes/1024985-black-sesame-rice-krispies-treats?unlocked_article_code=1.n1A.jRhG.McIYit9gmah3&smid=share-url

Nonetheless, I miss that toasty bit of flavor (even with Toasted Sesame oil, and toasted sesame seeds). This is a great recipe and easy to make dairy free, gluten free!

u/EatzWithEyes — 3 months ago