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Ideas, advice, and what to make now from Chowhound editors.
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Little Potato Bites

These little baked potato bites make a great appetizer (or baked in standard-size muffin cups, a good side dish), especially with a dollop of sour cream, says Candy: READ MORE

Preserved Lemons

Preserved lemons, commonly used in Moroccan cooking, are simple to make at home and keep for a long time. READ MORE

Preserving Fresh Herbs for the Long Haul

It’s possible to freeze some fresh herbs and maintain good flavor, when you have an overabundance of such green glory. READ MORE

Different Takes on Baked Ziti

JaneRI finds that sharp cheddar cheese nicely offsets the sweetness of roasted butternut squash and onions. READ MORE

Keeping the Heat in Your Meat

Many recipes instruct you to remove meat from a pan and “keep it warm” while you deglaze the pan to make a sauce, or take other steps and add the meat back to the dish in progress. READ MORE

So Many Ways with Fresh Dill

Fresh dill works with any number of foods. It’s a great complement to fish, chicken, and potatoes, but also works well with many other vegetables. READ MORE

Cheese Fondue Fun

There are plenty of great things to dip in a cheese fondue beyond cubes of French bread. READ MORE

Say Aloha at the Bar

When you want Hawaiian-style cocktails, but aren’t in the mood for sweet slushy fruit-based drinks, try out these libations. READ MORE

When Life Gives You Sour Grapes…

If you’re faced with a bunch of grapes that turn out to be too sour for eating out of hand, here are some ideas for using them: READ MORE

Keys to Great French Onion Soup

The most important step in making an excellent French onion soup is to thoroughly, patiently caramelize your onions. READ MORE