Sent these out in the mail finally so I can post it here now: I made a little recipe zine about talking to my sister on the phone. Enjoy!!

Making and mailing minizines is one of my personal hobbies…things are pretty scary now and it’s one of my favorite ways to make friends and to keep in touch with others offline. 💖✨

Easily Paleo-ified with some tweaks to the stir-fry sauce.

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Like our fleeting youth, summer is almost over.

THANK YOU dead lady

if you fry an egg in pesto and top it with a little honey and parmesan cheese and red pepper flakes and put it on toast on a good quality bread its really good

also if you cook down halved cherry tomatoes with garlic and onions and spices and salt and a little bit of broth and cook in spinach and white beans and serve with a poached egg over sourdough toast its really good

also you can cook your scrambled eggs in a miso butter compound and top with scallions and oil and lao gan ma chili crisp

BOYS DO KNOW THIS

A NYC grad student working on food stamps for her thesis has released a free cookbook for those living on $4/day.

SIG NAL BOO OO OO OOOST

hello

oooooh this is so nice!

I believe it’s important to eat well, even when you’re strapped for cash. It’s good for your health and energy! This cookbook is full of delicious and healthy recipes, the ingredients of which are fairly inexpensive.

I ACKNOWLEDGE THIS WOMAN AS A FELLOW WARRIOR AND A FANTASTIC HUMAN BEING. 

Boost so hard. Feeding yourself well is a challenge when you”ve got little income

I HAVE BEEN USING THIS COOKBOOK FOR MONTHS AND IT’S AMAZING 100/10 RECOMMENDING EVERYWHERE

(just to give you an idea, my food budget is 30 euro/week at most [about $38] and I have to maintain a healthy diet due to weird medication side-effects and yeah, basically this book is a lifesaver if you’re broke but need to watch what you’re eating)

Reblog to save a life. Because it’s easy to find food for $4/day, but most of it tends to be garden variety junkfood

(The pdf is free, I repeat, the pdf is free) 

Chai tea bag + lil but of brown sugar + apple cider packet + 16 oz. mug of hot but not quite boiling water

it will not Fix You but like. maybe. maybe.

tags by @eridan-ampora

Update: this is the best post I've ever made because everyone is sharing their Warm Beverage recipes in the notes. Go check the notes for more Warm Beverages That Will Fix You.

For some reason, it never occurred to me that Project Gutenberg would have public domain old cookbooks. This is BRILLIANT. There’s a 1953 cranberry recipe pamphlet and a suffrage cookbook from 1915 and a translation of Apicus’s guide to food in Imperial Rome and a whole bunch of other fascinating old cookbooks, many pre-1800. Treasure trove!

I love you for sharing this!!!

For more old cookbooks, Michigan State University has 76 of their historical cookbooks scanned and searchable at Feeding America: The Historic American Cookbook Project.

For even older recipes, check out Gode Cookery.  They list medieval and Renaissance cooking instructions and translate the recipes for you into measurable amounts and all.

I have have have to mention Miss Leslie. I learned so much about cooking from that book, even if a lot of it is outdated.

Also, Forme of Cury is great fun, if you can muddle through the Middle English (Gode Cookery has translations and adaptions of some of the recipes from this).

I’ll always take an opportunity to remind people of Barkham Burroughs’ Encyclopaedia of Astounding Facts and Useful Information, which also contains recipes

but on the real though, here is your guide to assyrian rice preparation from your friendly neighborhood assyrian:

i really played myself with this post huh. every time it gets a note i start wanting rice.

for anyone who wants it, here is my family’s actual recipe for assyrian baked rice:

Put the rice in a pot and cover it in cold water and salt. Let it soak overnight. (If you don’t have the time to soak it, rinse the rice with cold water until it runs clear.)

Edit: The reason you want to soak basmati and other aromatic rice before cooking is to preserve more acetylpyrroline, the compound that gives aromatic rice its characteristic scent and flavor. Soaking rice allows the grains to absorb water, which reduces the cooking time, which means less time for the acetylpyrroline to cook off. It’ll still taste pretty good if you can’t do this, but you don’t want “pretty good”, you want mind-blowing, so for that perfect flavor you’ll want to soak your rice overnight. The soaking process also washes away the layer of starch on the outside of the rice, which allows the grains to separate rather than sticking together; this is why you want to rinse your rice thoroughly if you don’t have time to soak it.

Preheat your oven to 325°.

Boil three quarts of water in a separate pot. Once it’s at a fast boil, drain the rice and add it to the water. Boil for 5-7min or until one grain tastes half-cooked, but not soft. Pour the rice into a colander and rinse with cold water.

Edit: This step also helps get rid of any remaining starch on your grains, for perfectly separated rice. If your colander or strainer has large holes, you can put a paper towel/cheesecloth/clean dishcloth on the inside in order to drain your rice. Pour carefully if you’re using a paper towel, though, and put a bowl underneath your colander; I once lost a heartbreaking amount of rice when my paper towel got oversaturated and tore open.

Liberally grease the bottom of your baking pan with some of your butter. Pour the rice on top. Melt the rest of the butter in the microwave and pour on top of the rice.

Bake for 45min. (If you like, cover the rice for part or all of the baking time, but I find it gets less crispy on top if you do this.) Shake the pan a couple times during baking to ensure that the butter distributes throughout the entire dish.

Eat.

Serves four. Can easily be scaled up if needed (or down, but why would you do that?). Best enjoyed with a nice cup of chai.

(cc @raisedbyhyenas )

meal ideas!

low energy ("do not ask me to do any prep work at all, so help me god")

medium energy ("I'll boil water but don't ask me to chop shit")

high energy ("I don't mind chopping some things up!")

other tips:

This is all great!

I got this website from a nutritionist and it’s become my absolute favorite way to find new recipes. The search filter options are fantastic! Sorting by method really helps me because I think that’s what makes the biggest difference in how much energy you need.

And here are some other ideas for low/medium energy meals:

Source

Written recipe from her tiktok

Sponge:

Dough:

Cheese mixture

Garlic butter

Egg wash

Crust:

Method:

1. Mix together your yeast, sugar, warm water, and flour in a bowl. Cover with a damp paper towel, and allow to sit for 10 minutes.

2. After 10 minutes, add the rest of your flour (1 1/2 cups), salt, and olive oil to your sponge,

3. Mixture together grated mozarella, feta cheese and finely chopped fresh parsley; set aside.

4. Take a large wooden spoon and make roughly combine dough ingredients.

5. Knead your dough for 8-10 minutes on a clean and oiled work surface until smooth. It is recommended not to add extra flour but I had to because I was short on time. It still came out beautiful as I only added a little bit! :)

6. I got 5 mini dough balls out of this. Cover with a damp towel and allow to rest for 10 minutes.

7. Whilst that is resting mix together melted unsalted butter, garlic powder and salt.

8. After 10 minutes, lightly sprinkle flour on your work surface. Roll out each dough ball about a half an inch thick. 9. Roll out the dough balls in a circle; add plain grated mozzarella to the sides, fold to create a stuffed crust and transfer onto a baking tray lined with baking paper.

10. Add egg wash to the crust; add garlic butter followed by the cheese mixture and bake in the oven for 20 minutes at 200 degrees celsius; ENJOYY.

When I was little my mom’s meatloaf was my favorite food. But ONLY her meatloaf. I didn’t like anyone else’s, and she told me that she would teach me how to make it when I was older. And when I was like 19? She finally taught me, but she told me never to tell anyone else and I was like weird but okay

Anyway, she was super fucking homophobic and abusive to me when I told her I was gay, so here’s the recipe

You can get almost all of these ingredients at the dollar store, and have leftovers if it’s just you. The leftovers make great tacos if (taco seasoning is also like a dollar). Enjoy your revenge loaf

here’s a mashed potato recipe from my homophobic mother that i swore to never share that would pair perfectly!

(6 servings)

-2lbs red potatoes

-1 cup butter (2 sticks)

-1 cup cream cheese (1 pack)

-Chives (optional)

-Salt & Pepper to taste

1. drop those bad boys (potatoes) in a big ol pot. U don’t even have to chop them just wash them

2. boil til soft!

3. Drain

4. Mash (usually they’re small enough you can use a fork if u don’t have one of those squashers) until its a pretty chunky mix

5. add the other stuff. Keep mashing

I like my mashed potato consistancy more lumpy but its all up to you!! Peel the potatoes or keep them on, it literally makes the creamiest fluffiest mashed potatoes which she always served with the nastiest fuckin meatloaf

So after spending hours combing through the recipes in the comments of this post I have created a cookbook. Feel free to use it. The link should work for everyone, its the only file on the google drive! I have referenced all of the recipes I used, all of which are from this thread. I made it for myself, but figured after all that work I should probably share. Happy spite cooking! 

https://drive.google.com/file/d/1WjcDfZrPMr0Pw9f5GfEy0aTs2KEx4Pub/view?usp=sharing

there is a SPITE COOKBOOK now :DDD

I made Hungarian mushroom soup and it's a little too delicious to be real

BUNJY RECIPE BOOK- HUNGARIAN MUSHROOM SOUP

Ingredients:

okay! so take a large saucepan and heat over medium low, and melt the butter in it. add the mushrooms and turn the heat up a notch or so and cover, stirring occasionally until the mushrooms give up their liquid. once the pot gets soupy, add the onion and put the lid back on until the mushrooms are brown and the onion is fully cooked through. once this is achieved, remove the lid and cook off most (not all!) of the liquid. at this point, add the flour and paprika TOGETHER, and mix! this will get gluey and start sticking all over the place- that's fine. cook while stirring for a few minutes, enough for the paprika to gain aroma and the flour to darken. next, add the stock and soy sauce, and stir to work all of the clumps of flour off the bottom of the pan and into the liquid. once the soup is smooth, add the milk and bring to a light boil. once the pot boils, lower to the heat to a simmer and ignore for 10 minutes. once the time is up, REMOVE THE PAN FROM THE HEAT and allow to cool slightly. once the pan is no longer scorching hot, add the sour cream and dill, and stir it in. lastly, add the lemon juice and parsley, plus salt and pepper to taste, and stir again to make it all a smooth lovely soup. serve immediately.

now that this has left my bubble and is reaching non-usaamericans, here are some amendments for international use!

korean idiot makes rice paper omlette after finding out his burritos have been replaced with vegan alternatives