Home Cooking

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What are your HOLY GRAIL recipes?

by EAH 1 month ago

You know, those recipes so good that you aren't even tempted to try the newer "hotter" version? One of mine ( by way...

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Querencia commented 28 minutes ago

Help adapting smoked pork recipe using liquid smoke

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by MissM1 2 hours ago

I am trying to reproduce this recipe http://www.foodnetwork.com/recipes/alton-brown/pulled-pork-recipe.html using Wig...

Get me the secret to Popeyes' chicken.

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by Jussie 2 hours ago

And also What's more valuable, the Holy Grail or KFC's secret recipe?

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...

Joe MacBu commented 3 hours ago

February 2016 COTM: PHOENIX CLAWS and JADE TREES by Kian Lam Kho - Chapters 6-9

by herby 8 days ago

Use this thread to report on: Chapter 6: Harnessing the Breadth of Wok p. 93-132 Chapter 7: Explosion of Wok p. 133...

L.Nightshade commented 3 hours ago

Cooking with Marcella Hazan

by CaptCrunch 2 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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debbypo commented 4 hours ago

Leftover roasted leg of lamb

by picholine 15 hours ago

I made a boneless roasted leg of lamb last night (recipe from Chowhound). It was a perfect medium rare and absolutely...

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DLovsky commented 4 hours 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...

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CarrollLafio commented 5 hours ago

Weight Watchers Foodies: New (Lunar) Year, New Mindset, New Focus, New Results!

by The Dairy Queen 3 days ago

Hopefully your 2016 is off to a great start. If so, keep going. If not, here's your change to start anew! Eaten an...

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debbypo commented 5 hours ago

Help... when following a recipe and it doesn't turn out

by northwest9999 7 days ago

I have been cooking for a long time, but I won't say I am the best cook. My biggest problem seems to be that when I ...

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northwest9999 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 ...

Sid Post commented 5 hours ago

Need recipes for tea sandwiches this morning

by conniemcd 19 hours ago

I have chicken, black forest ham, chopped eggs, butter lettuce, romaine lettuce, cucumbers, parsley, chives, tarragon...

MidwesternerTT commented 6 hours ago

CHICKEN PARMESAN

by YOPLAIT1 9 hours ago

Put 8 boneless, skinless Chicken thighs in a baking pan,greased with 2 Tablespoons of Olive oil, 1 Tablespoon of Spic...

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Philly Ray commented 6 hours ago

What are you baking these days? February 2016 edition!

by buttertart 8 days ago

So here we are almost in February, which is liable to be a cold month at least in my little corner of the world. Ano...

MidwesternerTT commented 6 hours ago

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

by herby 8 days ago

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

delys77 commented 6 hours ago

DESSERTS/BAKING COOKBOOK OF THE MONTH SPRING 2016

by dkennedy 20 hours ago

This will be our second quarterly Dessert COTM*, and we'll cook from the winner from March 1st through May 20, 2016. ...

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kaymbee commented 7 hours ago

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

by hannaone 4 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 7 hours ago

Peruvian Chicken Recipe? (moved from Washington DC & Baltimore board)

by EJA86 6 years ago

I seem to have a distinct memory of reading an issue of 'GQ' magazine that mentioned our very own Arlington, VA as th...

ChristinaMason commented 7 hours ago

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