this is one of my favorite soups OF ALL TIME and since moving out of california i can’t get it anymore😭😭it’s a beef short rib soup with dried cabbage, if you know the recipe i’ll give you my first born child😭😭😭

So a bit of a weird one. I know it was nothing special to some folks, but I loved getting a bowl as my first dish. I’ve tried other people’s recipes for a corn chowder in general, but they don’t satisfy that craving. Any help is appreciated. Thank you!

Okay, SO. 99 restaurant used to have a dish called shrimp Toscana in the early 2000’s. Not to be confused with Tuscan Shrimp.

I think it was a white wine sauce. Sun dried tomatoes, lemon zest, garlic, parmesan tossed in either linguine or fettuccini with breaded shrimp on top.

I know i‘ve just listed the main ingredients and i’ve made it many times over the years- tasted somewhat similar but juussst not close enough😭

Helppp. i need this shit back in my life mang

Quinoa contains more protein and fiber and has a lower glycemic impact than white rice, which helps reduce hunger spikes and keeps you fuller for longer.

When cooked as khichdi with lentils and vegetables, it becomes a well-balanced meal—combining protein, complex carbohydrates, and fiber.

From an Ayurvedic perspective, traditional khichdi is considered a light, gut-friendly meal that supports digestion. Quinoa khichdi retains these benefits while offering higher nutritional density, making it ideal for those with slow metabolism, bloating, or digestive sensitivity.

Ingredients (1 serving)

• 50 g raw quinoa (≈ 1 bowl cooked)
• 2 tbsp split yellow moong dal
• 1 cup mixed vegetables (bottle gourd, spinach, beans, zucchini, or carrot)
• 1 tsp cold-pressed oil or ghee
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric
• Salt to taste
• 2–2.5 cups water
• Optional: ginger, black pepper, hing (asafoetida) for digestion

Method:

1. Rinse quinoa and dal thoroughly to remove bitterness and impurities.
2. Heat oil/ghee in a pressure cooker or pan. Add cumin seeds and optional spices.
3. Add vegetables and sauté lightly for 2–3 minutes.
4. Add quinoa and dal, mix well.
5. Pour water, add turmeric and salt.
6. Cook:
   • Pressure cooker: 2–3 whistles
   • Pan: simmer for 15–20 minutes until soft
7. Adjust consistency (khichdi should be soft and slightly mushy).

How to Eat for Weight Management

• ✔ Portion control: 1 bowl (50 g raw quinoa per meal)
• ✔ Add more vegetables: increases fiber and satiety
• ✔ Keep fat low: 1 tsp oil/ghee is sufficient
• ✔ Best timing: lunch or early dinner for optimal digestion
• ✔ Healthy pairings:
  • Buttermilk
  • Cucumber salad
  • Light sautéed vegetables (avoid fried sides)

I had it for the first time in a loooong time recently and forgot how good it was! Would love to try and make it at home. Thanks in advance!

Does anyone have this recipe? imo they have one of the best tasting mashed potatoes for chains...

I’ve been looking around and I haven’t been able to find anything outside of basic ingredients. No measurements or assembly instructions.

PLEASE IM BEGGING. I need this cake but I don’t have a Susie’s in my state. I’ll pay an ex employee. The texture is so specific.

Hello! I used to live in DC and the only thing that could convince me to go to Georgetown was cherry blossom cupcake season at Georgetown Cupcake. I assume a long shot, but does anyone have this recipe? They’re $26 to ship 🥲

ETA: I am pregnant and last time a pregnant lady on here NEEDED a recipe y’all really came through!!! So adding that fun fact in case it makes anyone pity me enough to share! I have never craved cake more.

Back in the early (2001-2003 ish) 2000s, TGI Fridays had a contest with some tv show for a featured recipe in their locations. One of, or the one, winner was Grown up Mac and cheese. I remember there being peas, ham and maybe chicken in the recipe. I have literally been looking for the recipe for 20ish years and thought this might be the place to try. Thanks for any help!

I HATE just about every ranch dressing I have ever tasted. I find the smell and flavor repulsive. Then several years ago, a cute little pizza place in my neighborhood gave me a cup of white sauce with my tater tots and my life was forever changed. Unfortunately, that place closed but the owners’ other restaurants are still going strong.

I don’t mind shelling out $12 a pint for Old Louisville Tavern’s ranch, but is it ranch? What makes it so different? Anyone who works there, do you know what’s in it? I asked an employee or maybe it was the owner years ago and he said something about vegetable base yada yada and googling what that meant later didn’t really help me figure it out!

Thanks in advance for your help!

Hello, I’m having a masters party this weekend and was trying to create their sandwiches. I’ve never been to Augusta, so I dont know how they taste. Anyone know if there is a secret recipe for the Augusta egg salad sandwich?

Does anyone know the [recipe] to the roasted red pepper pasta salad at [Family Fare]? I live in traverse city michigan and I love this salad and want the recipe. Any help is appreciated!