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What are morita flakes, a kind of pepper? I haven't encountered them before. This looks wonderful and healthy. I like the idea of a smoky flavor with this dish. Were you trying for a Spanish vibe to this? It's perfect for a wintertime hearty soup! What kind of bread would you serve with this?

Greetings, Cooks! I am making a sauce from mushroom duxelles (made some time ago from decaying mushrooms and frozen) and coriander. (this is from a cookbook) I am going to put it with my leftover chicken from the roast chicken and frozen peas. This suggests a vaguely middle eastern dish to me...

That cake is drizzled so expertly! How do you do that? Last week the New York Times ran a recipe for peach pound cake, and I made it today. It was delicious, although I couldn't take any more sugar so I skipped the icing. Also, the crumb was courser than I expected - would this be because I...

Another question: how long would a soup thickened with egg yolks keep? I'm assuming the soup would not be cooked to a boil. And would the soup separate?

Dear Cooks, I was searching around for a way to use up the turkey breast I cooked the other night, and I wanted a soup, but not a hot winter soup. Couldn't find anything, so I searched chicken and found a "chilled chicken soup" thickened with egg yolks (not a roux), with cream and curry and...

Pepperhead, I have the old New York Times Cookbook, and the recipe for stuffed mushroom capslooks delicious!

I had a turkey breast that was nearing 6 months in the freezer, so I really wanted to get it cooked. I tried my instant pot! Seasoned the exterior, browned it first, then settled it on top of a mirepoix, and cooked at 6 minutes/lb. I was very pleased with how it came out. I put it in the...

Thanks, Pepperhead! I think I got the dryness about right! Yes, it took an hour or more, longer than I expected. The batch is now freezing in an ice cube tray, and I'll be looking for ways to use them.

Thanks, very helpful!

Another question - most recipes seem to call just for finely chopping the mushrooms, but Joy of Cooking calls for chopping, then squeezing out the liquid, then adding BOTH the liquid and the mushrooms to the pan. I didn't bother with the squeezing since I would simply be adding it back with the...

My Mom made them without. But I use my go-to "Famous Dave's Spicy Pickle Chips, " cut up because I like that they add both sweet and spicy flavor.

Hello Cooks! I made an impulse buy of mushrooms at Costco last week. I was looking for ways to freeze them and came across "duxelles," which I vaguely knew to involve mushrooms, but couldn't have described. Anyway, I am cooking down a batch now in a skillet, and I'm wondering: the recipes...

How about experimenting substituting some, not all, almond flour for some white flour? I would think muffins would be a "safe" place to start, you can throw in some fruit and it will probably be relatively tasty. Maybe substitute 1/4 of the AP flour with almond flour.

There is an advanced discussion forum, Forums | The Fresh Loaf, that takes baking to the outer limits. The photographs are ... humbling!

No, I absolutely think bread salad is a thing, and probably more "authentically" Greek than rice. It's just that I laugh whenever I think of how the extolled-to-the-heavens "Mediterranean Diet" ALWAYS excludes bread - the bread that is absolutely the foundation of the genuine Mediterranean diet!

Geez, I've had lemon balm around for years. I thought I didn't use it enough - just for salads and sometimes on drinks. Makes sense that cooking would destroy it. I'm going to experiment some with adding it afterwards.

Dragnlaw, I'm intrigued by your reference to "flavour profile." I think that was what I was aiming at, but the term itself is, probably inevitably, hard to define. It's not about: ethnicity, taste, or preparation. Or rather, it includes all of these - I think. If I can ever work out what...

Lemon balm? Would lemon balm work in the same way? I don't have a lemon tree, but lots of lemon balm (it's invasive!)

Thanks, Janet. For the sake of discussion, though, wouldn't the scented rice be lost in the strong flavors and smells of a Greek salad? I'm not disputing your advice, just trying to derive some general guidelines. (I like all kinds of rice, so don't have a strong personal preference.)

Hello, cooks - is there a general rule of thumb for which rice you select for a meal? I have a number of choices, and I am not wedded to any one variety (e.g. I don't necessarily choose brown rice for health purposes). I'm thinking that for a simple fish dish a white scented rice such as...

Taking a freezer inventory is a humbling experience ... From now on, I WILL be better organized.

One thing I will let this self-containment force me into doing is to make a current freezer inventory and devise a way of keeping up with it. (I think I had made up an old excel spreadsheet that I let go by the wayside). Organization!

The dilemma is, are we "apocalypse cooking" or "plenty-of-time" cooking? I love the thought of "plenty-of-time" cooking, but it does run one out of ingredients more quickly. I'm doubling my purchase of eggs from a nearby farm today. Since I made some nice, rich pancakes for breakfast

Cuisines are so interesting! Pork and shrimp are mixed in paellas, particularly Portuguese. Does anyone know of other cuisines where the shellfish and pork are mixed? (They certainly were not in my Midwestern home town. I don't believe my Mom ever cooked shrimp even once!)

Good weekend, fellow cooks! Last week was Mardi Gras, and I saw a simple recipe for shrimp etouffee in hte Washington Post. Well, I decided to use leftover chicken, but was left with some questions about the recipe...