Winter comfort food that’s not pasta or casseroles

What’s happening to jalapeños?

Please help

Anyone else notice the horrible chicken quality in chicken strips the last few years?

I cooked Shrimp Creole and my wife (pro chef, baker, chocolatier) gave me her first ever "two thumbs up". Here's the recipe I used.

What is the secret for dishes that just causes this mind blowing effect?

Is there anything you can do with the onions in every grocery delivery I seem to get that are two days from liquifying? Serious question? Please read below for more details and only comment if you don't think I'm an idiot for asking.

How would you make the most decadent spaghetti dinner on a tight budget?

How do you actually develop a “refined palate” as a beginner cook?

My restaurant serves thick sliced jalapeños.

How Can I Make Cooking More Bearable?

The Food Labs Bolognese help

Lobster Pasta for NYE

What to do with jam that doesn't taste good?

James Beard's Stroganoff. Have 2/3 required sour cream. Would you sub fat free Greek yogurt or heavy cream for the remaining third?

What would you cook if you wanted gravy?

What to do about drab gray/green lentil color?

Favorite food to cook for leftover purposes?

How to have very flavorful food without too much salt?

Cast iron pan advice

¿Espinacas congeladas en hojas desapareciendo de los supermercados? Olor a amoníaco al cocinarlas

Why Did it Take Me So Long to Figure Out What to Do with Leftover Deviled Eggs?

Help with a dish

Update: Blind Butter Tasting Contest

Meal recommendations for large group/hosting?