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Dish of the Month - Meat & Savory Hand Pies (February 2016)

by masha 7 days ago

Welcome to the February Dish of the Month, which will be Meat & Savory Hand Pies. We had an extraordinarily tight ...

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DonnaMarieNJ commented 18 minutes ago

Rustic main course recipes for small wedding

by Willanoah 4 days ago

I'm catering a small wedding in my log cabin. Will be casual, 15 people, probably buffet. Suggestions or recipes fo...

Ttrockwood commented 24 minutes ago

Weekly Menu Plans - February 2016

by MidwesternerTT 17 days ago

Planning for February meals already? Will you be cooking for Valentine's Day, or making reservations? Planning may b...

ChristinaMason commented 28 minutes ago

What's for Dinner #390: Post Groundhog Day Edition

by hannaone 5 days ago

Well, here in the US our rodents have returned a mixed verdict. It's either going to be an early spring or six more w...

ChristinaMason commented 30 minutes ago

COTM Cookbook of the Month NOMINATIONS - MARCH 2016

by Allegra_K 10 hours ago

Greetings, fellow food enthusiasts! Pardon the interruption from our scheduled programming just as we're gaining mome...

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Siegal commented 41 minutes ago

February 2016 COTM: PHOENIX CLAWS and JADE TREES by Kian Lam Kho - Chapters 10-12

by herby 9 days ago

Use this thread to report on: Chapter 10: The Virtues of Slow Cooking p. 187-230 Chapter 11: The Intricacy of Boili...

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kaymbee commented 1 hour ago

Is good *BAKED* Felafel an Oxymoron?

by brooklynsabra 8 hours ago

So I usually make Joan Nathan's lovely fried felafel recipe with some small tweaks, including replacing the regular f...

Ttrockwood commented 1 hour ago

Salt and Pepper Caramel Brownies

by soccermom13 4 days ago

Has anyone made these? http://www.splendidtable.org/recipes/salt-and-pepper-caramel-brownies I'd love a report on...

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soccermom13 commented 2 hours ago

Dredged, Sautéed Chicken Cutlets?

by DuffyH 4 hours ago

For years I've been making simple flour-dredged sautéed chicken cutlets, but have often wondered if they have a prope...

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DLovsky commented 3 hours ago

Warm homemade cookies

by Auspicious 6 hours ago

Somewhere in this post you are likely to think "he wants to do what?" *grin* Bear with me. I am a technical speak...

hotoynoodle commented 4 hours ago

Long Ago Greek Lamb Dish in Alexandria?

by opinionatedchef 2 days ago

some 25+ years ago, my family occasionally ate at a white tablecloth King Street Greek restaurant, with lovely food ...

tommyskitchen commented 4 hours ago

Table Talk with Chef Zachary Golper of Bien Cuit

by The Chowhound Team 3 days ago

This is the second installment of Table Talk, and at this time, we want to welcome Chef Zachary Golper of Bien Cuit a...

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rosemans commented 4 hours ago

Cooking with Marcella Hazan

by CaptCrunch 3 days ago

Hey! I plan to do a fair bit of cooking with "The Essentials of Classic Italian Cooking" from Marcella Hazan (see ...

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CaptCrunch commented 5 hours ago

Safe or stupid to eat venison after thawing at room temperature overnight?

by Willanoah 4 days ago

Help! A guest (a hunter whom I do not know) presented me with a frozen leg of venison from a deer he had bagged. I ...

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ricepad commented 5 hours ago

Calling all San Diego area Chowhounds! Does anyone know the recipe for Board & Brew sauce?

by FORRESTMAN 3 years ago

I'm new to Chowhound and I heard this would be the best place to come for help figuring out their recipe. First, h...

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jake13535 commented 5 hours ago

How long do you cook raw chicken carcass for stock

by sepandee 9 hours ago

I keep coming up across different numbers. Jamie Oliver says 3-4 hours, but a Gordon Ramsay Youtube video says 30-45 ...

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Jussie commented 5 hours ago

Your favorite snack cake

by tweetie 9 days ago

I have been baking treats for a weekly work meeting. Been through loads of bars and brownies and am now exploring sn...

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tweetie commented 6 hours ago

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