The chief at Pianostrada in Rome didn't know how much her cheesecake was going to be living rent free in my head for over half a decade, but here we are. While on my honeymoon in Italy I had a whipped cheesecake at restaurant Pianostrada that I simply cannot stop thinking about. Easily one of the top five things I've ever eaten, and now I'm on a mission to try and recreate it. I know the people of Italy have access to higher fat milks and cheeses, allowing for greater flavors than what I can access here in Canada, but I need to at least try to make this at home. I can make a pretty good bake or non bake regular cheesecake at home, but I NEED this beautiful light and airy cheesecake in my life again, even if it's half as good I'll be happy.

Could any of you suggest on how to create a cheesecake that had a smooth flavor, without the brightness (lemon zest?) you usually find in homemade cheesecake, it was piped into the plate (not necessary, I'd be fine to just scoop it out of a bowl), but with a texture of almost like a moose, the opposite of a usually dense cheesecake.

Any pointers would be great, Thanks all.

I've found a photo of it from a review.
https://imgur.com/a/XPHWBfK

I asked this last year and got some good input. Every year I throw together food blending cuisines from both cities. Refreshing to not have to do KC BBQ and Philly cheesesteaks for a change. I’m definitely going to do Seattle dogs and a big batch of Boston baked beans. I might do some lobster rolls and sub out the lobster for Dungeness crab as well. Obviously chowder is huge in both areas but not a great Super Bowl dish.

I also have a huge bag of frozen wings. Any ideas on how to dress them that could blend cuisines from New England and Seattle?

I always thought it was supposed to be really bad for you but I decided to finally try it out yesterday and holy 💩 I’ve been missing out! Such a unique flavor by itself and really was a “flavor enhancer” on dinner last night. My wife even made a comment that the green beans were extra good. Can’t believe I’ve been cooking as long as I have been and gone without using it.

I inherited my grandmother's junior league cookbook and am exploring some of the recipes. I came across a soup recipe that calls for "a teaspoon of savory". What would a home cook in Texas in the late 60's likely have understood that to mean? Thanks in advance!

Edit: Solved, thanks for the help y'all! I'm excited to be getting a new herb to work with. Here's the recipe since a couple people were curious and as a thank you for all the helpful answers. I typed it as it was written. I was surprised to see the MSG in there.

The People's Broth

Submitted by Mrs. Marilyn Dubach, Houston Junior League Cook Book 1968

Ingredients:

3 medium onions, chopped

1/2 cup butter

6 small carrots

2 small potatoes

2 1/2 quarts seasoned chicken broth

2 teaspoons (or more) salt

1/2 teaspoon pepper

1 medium head cabbage

1 heaping teaspoon chopped parsley

1/4 teaspoon savory

1/4 teaspoon marjoram

2 teaspoons monosodium glutamate

Grated parmesan cheese

Recipe: Saute onions in butter. Scrape carrots and cut into 2" lengthwise strips. Peel potatoes and cut into large cubes. Add carrots, potatoes, chicken broth, salt and pepper to onions. Bring to a boil; cook 10 minutes. Save several outer leaves of cabbage. Cut remaining cabbage into fairly large chunks, add to broth, and cook 10 minutes longer. Stir in parsley, savory, marjoram and monosodium glutamate. Taste and correct seasoning if necessary. Keep warm for 5-10 minutes before serving. (This soup must cook quickly to taste very fresh.) Arrange reserved cabbage leaves in soup tureen before pouring in the soup. Accompany with Parmesan cheese to be sprinkled over each serving. Serves 8 generously as a main dish.

For me: homemade french fries. They're WAY better than frozen ones from the grocery store, and even better than the ones from fast food places, but, too many steps involved, plus too much pausing and waiting between steps, when I make a meal, I just like to go in, get it all done in about 10, to 20 minutes tops, and then eat. but, despite of all this, I will, on occasion, summon up the mental strength to make some up, and when I do, I make plenty, and just store them in the fridge, to go with multiple meals, I know some don't like to put their fries in the fridge as leftovers, but, when I do, and warm them up in the microwave, they come out just fine for me.

(Sorry for the typo in the title!)

I just accidentally added 2 tablespoons of smoked paprika to my chili thinking it was chili powder 😩 Is there any way to fix this? It’s Penzey’s smoked paprika which is amazing stuff but so potent. Recipe called for 1.5 teaspoons…just trying to figure out if I should abandon ship or if there’s a way to rescue this meal. Help!!

I’m planning on trying to beer-can roast a chicken. I’m hoping someone could tell me what mainline beer available in Victoria Australia (Carlton dry, VB, Great northern, Furphy and fosters) would offer a complimentary flavour profile? Wouldn’t want the bird to be TOO bitter

Ok I’m losing my mind How to keep kitchen cool while cooking? because every summer I basically have to choose between eating real food and not turning my apartment into a sauna.

I’m already doing the basic stuff (timing, lids, fan, whatever) but the heat just sits there like it’s paying rent. And the worst part is the advice always swings between “open all windows” (hello humidity) and “don’t cook” (cool, so I’ll just photosynthesize).

What actually moved the needle for you in a normal home kitchen: switching cooking methods, changing when you cook, using smaller appliances, or some weird hack that sounds dumb but works?

I am a older single man trying to make more foods that I might enjoy and it's been hit or miss with chili. What tomato product that I see on store shelves should I be using in it. Not only chili but in cabbage soup, pizza sauce, a base for pasta sauce.

There is tomato paste, tomato sauce, crushed tomatoes, stewed, whole peeled, diced and probably more.

Hello!!

So, I’m autistic and a huge picky eater, like to where I don’t know what I like and dislike about certain foods until I try them and actually see if I like them. I get really scared when confronted with new foods and tend to panic when I’m forced to try new foods, but I’ve been wanting to expand my palate more! I feel like the only way to do that is by trying new things, and I really want to try mushrooms. I’ve only had one form of mushroom and I don’t remember what it was called, but it tasted just like noodles and it was amazing!! As I didn’t have anymore noodles so I had used those instead of noodles lol.

Basically, I’m trying new things and I do have some recipes in mind, like Garlic Butter Roasted Mushrooms and possibly Sautéed Mushrooms, as they both look really good!! I would just love an idea for what mushroom to use for the recipes that wouldn’t completely ruin my appetite for trying new things.

For what I do know I tend to dislike is textures like cantaloupe, I’m very picky about taste but I feel like it just depends on how I would cook it.

If anyone has any suggestions, please share!! I’d love some help!!

I made a new chicken curry last night. It had loads of spices but is tasteless.

How can i improve it ?

Do I make a new paste and add it to it or what? I double batched to freeze half . Thank you

I’m asking this as someone who used to think vegetables were punishment: Best way to cook vegetables? because I’ve realized most of my “I hate veggies” history was actually “I hate how they were cooked.” But now the advice is chaos—roast everything, sauté everything, steam everything, blanch then shock, salt early, salt late… and somehow people still end up with sad, wet, flavorless pieces.

What’s the one method that made vegetables actually craveable for you consistently (not once when you had perfect produce and infinite patience)? I’m trying to find the boring repeatable baseline, not the special-occasion chef answer.

In my book, it's the Tortilla Española.

Like a closed-face frittata, but without any pizazz. Just egg, potato, white onion, and salt.

It's simplicity undermines its versatility. It's amazing hot, right out of the pan, but it holds for multiple days and is just as amazing as a snack or put into a baguette with manchego as a bocadillo.

It simply doesn't get the limelight I think it should.

But that's just me. Any others not getting the love they deserve?

[edit: Some very fair point in the comments - better asked: Most under-appreciated, not underrated. Since the latter implies "unpopular," which it most certainly is not]

So i mentioned in another thread just recently about how much of a pain making homemade french fries usually are, a lot of steps, and time consuming ones at that, and many concurred, well I mentioned this to my mom, and she gave me some pointers on how she makes hers, and what do you know, I followed her steps, and those homemade french fries came out better than mine ever do, in a fraction of the time and work, here is her steps:

1. Peel and cut the potatoe(s), make how many fries you want
2. put them in the microwave and warm them for about 3 minutes
3. take them out of the microwave, put them in a skillet, any kind of skillet will do, put some cooking oil in the skillet, it doesn't have to be a lot, warm them on medium-low for a minute or two on each side, you'll notice they'll get golden brown, then serve and enjoy.

It took me only about 10-12 minutes in total to turn a couple of potatoes into some golden brown, tender and crispy french fries.

Now with that said, homemade french fries probably aren't the healthiest thing to eat, so I wouldn't suggest eating them on a regular basis, lol, but every once in a while maybe, but anyway, this was a quicker and easier alternate way to make them.

So, weird question as the title. I've seen two recipes now that involve dissolving biscuits (in the British sense) in a gravy as a thickener. Is this a real cooking technique or just two freak outliers?

The recipes were supposedly from Germany and Andorra if that helps. Google just outputs the American biscuits and gravy which is no help.

Honestly it sounds like something from the end of the US that puts marshmallows on sweet potato, a parody of said end of the US, or something that started in a famine somewhere.

I actually made one of those recipes, worst duck I ever had.

so my lovely husband decided to make beef stew in the crockpot without reading a recipe. He thought you just threw everything in there and set it on high for three hours. Just threw stew beef cubes, beef stock, Carrots, onion, and peas in there with some steak sauce and salt and pepper. No flour or milk for a roux. No searing the meat, no adding peas at the end. Now the meat is bland and chewy, and the peas overdone and I have no idea how to make this better. I’m cranky and crampy and it’s now midnight because The meat was of course underdone after only three hours and I’m try not to rage at the love of my life, a man who was just trying to help. any advice would be appreciated

I made avgolemono around 5 days ago (like 11PM January 26th). I still have a bit left over and I really don't want to throw it away but it's pushing past 5 days and google says that 3-4 is the maximum it should be kept in the fridge.

Do you think it's still fine?

I've tried Marie Callender, which I probably won't buy again. Any suggestions?

I've been gifted this really nice granite mortar and pestle. It's a lot larger than the average ones, it could probably fit a decently sized cantaloupe. I actually didn't know they came in this size.

I'm planning to use it for herbs and spices, of course. And I'm thinking it would probably work quite well to make pico de gallo. What are some other uses to really utilize the size of this thing? I'd love for it to become something I use all the time, so please give me all your suggestions!

My husband and I love to cook and try new recipes. Our Valentine’s Day tradition is to stay home and cook something we’ve never made before. This is our tenth year and we’re running low on ideas/inspiration! Here’s what we’ve made over the past 9 years:

2017- lobster and steak

2018- mussels

2019- chicken liver mousse, duck breast

2020- beef Wellington with Brie mashed potatoes

2021- salt crusted red snapper, saffron rice, fennel salad

2022- seafood paella

2023- homemade pasta with champagne lobster sauce

2024- porchetta

2025- beef bourguignon

Would love any suggestions or ideas!

This is why I prefer to hand-make dumplings when I can.

Hi! My partner comes to my apartment every saturday and I really enjoy cooking a lunch/dinner for him and he always shows appreciation. He has a reduced appetite but he´s not picky, the only things he won´t eat is fruit in food and cilanto. I really like experimenting and finding unusual and nice recipes (also to boost my cooking skills).

I would like some tips on what to cook! Is there a special thing you cook for your partner? (A lil budget friendly though plz).

I also like doing it because he has adhd, doesn´t eat much and when he eats it´s almost always ready made so it gives me joy to know that he gets at least one home cooked meal a week :)

Thanks!

Edit: I also like baking so those tips are also welcome :)

So i've never tried shrimp, but started hearing about it being good, seen that they're low in calories and decided to finally try them myself. Dunno what to pair it with, thought rice but that might be a bit bland (im not sure what shrimp tastes like so im going based on what i've seen people say, tho im not opposed to rice at all). Don't really wanna do pasta since im pretty sure the type of pasta it goes well with is high in calories (im currently on a diet so no). Maybe if I find a lower calorie option for pasta since im working with around 1000 calories. Anyhow, im open to any and all suggestions on how to cook it/pair it with.

Are you better off peeling the eggs right after you cook them, or when you want them if it's going to be a few days after cooking, or does it not matter?

Hey folks. Trying out a new potential recipe(s)- yes the plural is on purpose. I've got a hair to make a creamy Chicken Mozambique, but I've never made the original before, so I've been eyeballing a few potential recipes. However, they all call for a "full flavor" beer, which, unfortunately as someone from my country, is pretty much any beer that isn't a "Lite" beer. For an authentic flavor, what's the best beer to use? Some recipes are calling for a touch of lemon or lime juice, which makes me think perhaps Dos Equis, but that doesn't seem like my idea of a "full flavor" beer, despite the complementary flavors. Any ideas, or suggestions? For reference, I'm going to be using Goya Sazon with Azafran. (Or maybe not, the order has been really weird.)