We heard it was smoked first and then steamed, but was wondering if any chefs knew the actual steps?

Ottolenghi cauliflower salad — but I add tarragon and I think it’s non-negotiable now

Been making a version of the Ottolenghi roast cauliflower salad for years and I could’ve sworn an older recipe had tarragon and allspice in the dressing. Every version I find online now has dropped it — sage instead, or nothing. Made it last night with tarragon anyway and honestly it adds something special, that faint licorice note against the honey is what makes the dressing. Anyone know if I’m misremembering, or did an early version actually have this?

Recipe:

**•** 1 whole cauliflower, roasted — toss in olive oil, a little parmesan and panko, and a good flaky salt before roasting  
**•** 1 cup roasted hazelnuts  
**•** 1 cup parsley  
**•** ½ pomegranate

Dressing (make ahead so the tarragon has time to infuse):

**•** Olive oil, vinegar, lemon juice  
**•** A good flaky salt (I use House of Pincho, made near Bells Beach — really carries the honey and citrus)  
**•** A big handful of tarragon, left to sit in the dressing  
**•** Pepper berries (not peppercorns)  
**•** Cinnamon, cumin  
**•** A generous amount of honey — don’t skimp, you need enough to balance the tarragon and lemon

Whisk the dressing hard before serving so the honey doesn’t just sink to the bottom.

Toss parsley, cauliflower, and pomegranate together in a big bowl — the colours alone make this worth making. Pour dressing over, finish with a scatter of cinnamon, a drizzle of extra honey, and (if you’re feeling fancy) a few threads of saffron on top. Finish with flaky salt, not table salt — you want to actually see the white flakes.

Don’t forget the hazelnuts. Genuinely ruins the texture if you forget the crunchy nuts!!

Hello I’ve recently become addicted to Shake Smart’s overnight oats, and as much as I try to replicate them something about theirs is just so extra yummy. I’m wondering if anyone who works there can PLEASEE help me figure out what brand of oatmilk, peanut butter, and granola they use 🥹🥹🙏🙏

Recently went to Kura Sushi in DC and had the best cheesecake I've ever tasted (from someone who dislikes cheesecake) and me and my fiancé have been wanting a whole one but they really only sell them by the slice and also it's a bit of a drive. Does anyone know a store bought dupe that tastes just like it or have a recipe. Please i need only people that have tried the kura cheesecake to respond because i would very much like the best copycat possible. I really appreciate it.

Does anyone know how to kind of recreate the lucas melon ice cream that used to be on trucks all the time. It has been discontinued for years but I cannot forget it haha.

Brio Italian Grille

Anybody a chef from Brio willing to drop the recipe for the black pepper cream sauce. I don’t even need the whole dish, just the sauce.

I’ve seen copy cat recipes and they just don’t look quite right and I’ve tried myself and can’t get the flavor.

I really miss Boston Market and their mac & cheese was phenomenal. It was just so creamy and cheesy and one of the best I've had in the fast/casual food market. Does anyone have a good recipe, and I'm particular to also using the spiral pasta instead of replacing it with the elbow macaroni. The spirals were great because they held onto more of the cheese sauce.

I need your help, please! Our family recently ate at a Rafferty’s and oh my goodness, do they ever make an excellent Thousand Island dressing!! I’m typically a Ranch person but our server actually said- trust me, this will be the best Thousand Island dressing you have ever had because it’s made in house! He knew what he was talking about! Oh my goodness - it was soooo good!

I’ve been craving it since then and also, my husband LOVES Rueben sandwiches, which also uses Thousand Island dressing and he’s been craving his Rueben’s. I would dearly love to have this recipe to whip up here at home for the both of us!!

The server had no idea if the recipe was a corporate one or a personal one coming from the head chef. And so, after failing in my feeble attempts to locate a similar recipe in the vastness of the internet, I am now turning to the best sleuths available to anyone- you guys!

Can you please help this Rafferty’s Thousand Island possessed girl out?! Please?!?

Hello all, I need some help coming up with a copy cat recipe for my favorite pizza place that closed down some years ago. I believe this was some type of greek pizza because the sauces had heavy oregano seasoning/flavor. This pizza like a 1.5 to 2" thick. The crust was hard and had a crunch like the outside of a artisan bread loaf. Id say the dough must be more like a bread dough then a neopolitian or anything like that. I also noticed a angle on the crust in the photos so Im guessing its cooked in a shallow pan or at least stated to cooked in one. Ive never seen another pizza place like this so any help would be great. I have a standard oven with a stone and a pizza oven outside so I can use either one to make it.

Thanks all!

When I was a kid, during the 2000s, I was obsessed with those free cookies that they had in the front of Harris Teeter grocery stores. They were so soft and buttery and they melted in your mouth before you could even chew them. They changed the recipe to something significantly less tasty in the 2010s, and I've been looking for the og recipe since. I do not want the recipe for anything that they currently have available in stores, because I've tried everyone they have and none of them are what I remember. Does anyone have a recipe for these cookies?

There used to be this ground turkey breakfast sausage that you could buy frozen at the grocery store. I think the company went out of business because I can’t find the product anywhere. Is there a mix of spices I can add to plain ground turkey to get the same flavor?

hey all, just wondering if anyone who has worked at cafe rio/ knows the recipe can give me it? the copycats online with Italian dressing taste completely different. and I’ve tried like 5!! thanks