I love dahl. In India (where my folks were from) there are an almost infinite set of combinations of dahls and corresponding phorons* (spice-seasoned anointing oil/ghee) But I only know a handful of ...
I just made a pot roast on the stove, vaguely following this recipe. My altered ingredients list would look something like this: some quick sprays of oil on the saucepan and meat while searing ...
Tonight, the main course is: Red Baron's Chicken Alfredo. The problem is that it's a little bland so I'm trying to figure out what the best seasonings will give it more spice, or at least a more ...
How would I make sure that my hamburgers (or any food unsuitable raw) tastes good? With other foods, it is possible to adjust the spice proportions according to taste, but I would not taste the raw ...
When I cook chicken, the flavor seems to be concentrated in the skin. But when I get a rotisserie chicken from Costco, it seems to be very flavorful through and through, beyond just the skin. I've ...
So I routinely serve up very simple style burritos in my apartment (beef, sour cream, cheese and white flour tortillas), and I've grown well past the days of using pre-mixed seasoning packets to ...
I've never made scallops before and I bought a frozen bag of them from Wal-Mart (I know, not the best kind). Do I just add some salt and pepper? I've no idea. I don't want to wrap them in bacon..
I've always wondered this. Is there a collective set of seasonings that equal "ranch"?
I wanted to Plank Grill a Salmon, after hearing about how much Jarrod enjoyed it: http://cooking.stackexchange.com/questions/23/besides-salmon-what-other-meats-can-be-grilled-on-a-cedar-plank How ...
I'm trying to make my own homemade fajitas, for both vegetarian and non vegetarian tasters. I know they have grocery store pre-mixed fajita seasoning, but I'd like to know how to make my own.
I am a strictly amateur cook. Most of my output is OK, certainly edible, but I seem to lack the ability to impart flavour through herbs. I can throw in an inordinate amount, but still no flavour ...
Restaurants always have delicious hamburgers that are well seasoned. How do you season your hamburgers?
When should meat be seasoned? I heard that salting meat prior to cooking draws out the moisture but I have noticed that a number of chefs season their meat prior to cooking.