Are there any foods you only cook at certain times of year? I mean you personally, what meals or dishes do you want to cook as soon as a certain month rolls around? Could be a dish you feel matches the season, something traditional that ties into a holiday or family celebration, maybe something regional that coincides with the availability of a special ingredient. Or it could just be something you crave in specific weather.

Tell me the month you cook it, any special story that surrounds it (if there is one!), and if you have it, share your recipe.

This question has been banging around in my mind after I got a craving for rum cake out of the blue, which is associated with the Christmas season and would be something my grandmother made in December.

I would like to make a list of recipes that have associations with specific months of the year and try to make them over the course of the year.

I’ve been trying to do pancakes with whole flour and they are so flat!! I’ve used.
1cup of flour
1/4 of sugar
3/4 of milk
2 eggs
Vanilla extract
1 tsp of oil
Baking powder

I cooked them in low heat, and they are so flat!!! I would put photos but I am not able to attached them. HELP

I ran out of regular chili powder but have chipotle powder . Will the taste be off ? Has anyone tried making chili with chipotle instead ?

I’ve been trying different beef blends in the store of ground beef. Mostly consisting of 80/20 or 93/7. Most of different brands or cuts I’ve tried have so much gristle which makes it inedible. Wanted to know if anyone had any recommendations to not have any gristle or better cuts/brands?

Yes .yes, I know theres other options BUT

I use it mostly for camp cooking, the shelf life and how it solidifies makes it ideal for my criteria.

BUT im trying to not carry a seasoning mix....Im eyeballing my garlic cloves and such wanting to mix some other flavors into the tallow itself, for probably little change happening, but im torn. Because i dont know how adding stuff like fresh sautéed/roasted garlic + herbs will effect its shelf life.

Seeing as its not like I carry a fridge with me and I just keep a small container inside my cookwear/mess kit...just kinda looking for feedback/ideas of how to go about and kinda what I can expect.

There are so many cultures that have eggplant dishes and I have never had one that I disliked. I only cook Italian eggplant recipes though. I’d appreciate anyone sharing their eggplant recipes that are not terribly complex. 🙏

I need to do corn on the cob for 25+ people but I don’t own one of those giant pots and the catch is I need to cook them at home and bring them to a friends house for the party.

I’ve googled and seen the “cooler method” but I’m not going to pour boiling water into plastic and then serve to my friends.

Is the bbq my best bet to get them done in one shot? Or is the oven an option? Wrapped in foil? Husk on or off?

Thank you!

I've been making demi-glace out beef bones for years. I get about 15 lbs bones from my local butcher. Roast them at 400 until they begin to brown (usually 60-90min). onion/celery/carrots/tomato paste until well browned. I mix it all together in a 4-gallon stew pot with cold water, add a bouquet garni of parsley, thyme, and bay leaf, and simmer all day. I drain all solids and the demi is chilled in the fridge overnight, and fat is removed. I then reduce it by half and chill again. It has the consistency of very firm gelatin, and color of coffee. I cut it into cubes and freeze.

Ok, this year the consistency was perfect, it has a great mouth-feel, but the flavor is not incredible. It seems hit-or-miss from year to year whether I get a deep rich umami flavor or a bland rich beef gravy flavor. Any ideas?

Hi,

My husband bought a giant thing of baby spinach from Costco. It's just about to get gross so I need to use it quickly. No salads please. Can't wait to hear suggestions, thanks!

Not necessarily the “best” one. I mean the one that tastes like school breaks, grandparents’ houses, train rides, tea time, or childhood chaos.

Name, country, and what does it taste like?

I'll kick it off: Cardamom rusk, india, best dunked in hot chai.

I really like flavored potato chips. If I take plain chips and shake dry ground spice powders to them -what method would work best? I was thinking light spray oil, then toast in a low over or air fryer- but I’m not so sure.

Anything come out extra special? People couldn't stop talking about or asking questions about?

I have a beautiful bunch of fresh dill. Other than pickles*, what dish(es) would you suggest? I love dill, and I know that it’s great with salmon, eggs, chicken, etc. I’m looking for a recipe that will use a lot of it.

* If someone has a recipe for a half sour pickle that tastes exactly like it came from a Jewish delicatessen, bring it on! I’d have to use store-bought (or hopefully farmers market) cucumbers, but I have all of the spices/whole seeds I would need, and I have Ball Pickle Crisp granules.

Thanks!

I have been given 4 fat zucchinis. My house mate hates zucchini. I think he'll eat zucchini bread (who wouldn't?). Any other suggestions for making zucchini palatable to a hater?

Love tomato sauce. Want more beans in my diet. Don't love pasta. What do you recommend?

I thawed some chicken thighs this morning and about an hour ago put them into a marinade of olive oil, white wine vinegar, garlic, and herbs. Just found out that our dinner has been postponed until next Saturday. Should I grill the chicken then freeze until next weekend, or wipe the marinade off and re-freeze then grill as planned next Saturday. We were going to use it as a flatbread topping.

What do you do for sauce when you make steak on the grill and have no pan drippings? I'm doing strip steaks. Thanks!

My wife made a large batch of coronation chicken salad, which she loves. It doesn't do a lot for me. It's kinda lame and tastes too much of Madras curry. I love Indian food, the spicier the better, but this is just an English abomination. I'm trying to come up with way to make it taste better. I could just throw some scorpion pepper powder into it but I would also like to make it more flavorful. I have some ideas but I would love to hear from you all how you would handle this.

I want to make a carrot lentil soup I really enjoy, but knowing my husband, he will want an animal protein with it. The soup is made with ginger and curry. I thought about cooking up a few sausages separately to cut up for his bowl. The store has a few varieties of sausages, but Italian sausages (sausage with fennel) are on sale.

I know fennel can go well with curry, but does it pair with ginger? Should I get another type of sausage or just cook up some chicken and call it a day?

Recently, I ended up making a garbage stew by mixing leftovers

Mushrooms
bushes northern beans
shredded chicken
ground lamb
chicken stock
crushed tomatoes
onion powder
garlic powder
chili power
cumin

It honestly ended up tasting pretty good for something I just threw together in a rush, and I was wondering if there is any advice on using more ingredients or on timing how I cook and mix them to make this a proper recipe.