Home Cooking

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Air dried turkey too long?

by vespito 14 hours ago

Hi all, Quick question - air dried turkey 2 days in fridge. Is this ok? No dry brine, I was just going for cripy s...


acgold7 commented 8 minutes ago

Cooking time for brined turkey

by newmarket2 2 hours ago

Can someone give us some guidelines on how best to roast a brined turkey?


acgold7 commented 11 minutes ago

What are you baking these days? November 2015 edition!

by buttertart 25 days ago

Here we are into glorious fall weather in our little corner of the world, and the oven beckons (as if it doesn't alwa...

buttertart commented 13 minutes ago

how to reheat cornbread stuffing

by richard4505 1 hour ago

I made my stuffing day before yesterday and now i need to reheat it with out drying it out how should i do that?


jjjrfoodie commented 24 minutes ago

APPIES that folks will wish were entrees!

by KYguyinGA 18 hours ago

I am involuntarily all alone for T-giving,,,drag...BUT, I got an invite to a dear friend's house for dinner. I was as...


KYguyinGA commented 34 minutes ago


by kseiverd 2 hours ago

I know you can eat the stem/stalk that the head of broccoli comes on. I just take a veggie peeler to the stalk to ge...


LorenzoGA commented 1 hour ago

How To Reheat Chinese Roast Duck?

by Bon Ap 1 hour ago

Help! Purchased a Chinese Roast Duck (and all Peking Duck fixings) at Corner 28 in Flushing, NY last night. Am curr...

Sunday Suppers at Lucques: Fall Menus

by Katie Nell 8 years ago

May 2007 Cookbook of the Month: Sunday Suppers at Lucques, by Suzanne Goin. Please post your full-length reviews ...

pistachio peas commented 1 hour ago

Maple Syrup for Brined Turkey

by rainndancer 15 hours ago

So, for the past 4 years, I have been making Bacon Wrapped Maple Brined Turkey for T Day. Comes out perfect every tim...

C. Hamster commented 2 hours ago

Crap! Is my stock ruined??

by EAH 2 days ago

I was so excited to make extra stock this year for gravy. I went to WF and purchased 2 turkey legs, 2 wings, 2 backs ...

hotoynoodle commented 2 hours ago

Tips on making croissants?

by atlantanative 9 years ago

I don't usually bake much, but have a craving for croissants and thought I'd give it a shot (yikes!) Anyone with mor...

Adagio commented 2 hours ago

What's For Dinner #388: Holidays, Holidays Edition

by hannaone 8 days ago

Happy Occult Day, Independence Day (Morocco, Western Sahara), Repentance Day (Germany), Armed Forces Day (Haiti), Rep...


drloripalooza commented 2 hours ago

Omit garlic/ground spices/herbs when pressure cooking?

by charbelcher 12 hours ago

Reading threads on here got me interested in pressure cooking - especially for stock-making and braises. I already ha...


ellabee commented 2 hours ago

Winter 2015-16 Baking Cookbook of the Month Announced!

by Caitlin McGrath 7 days ago

And, our inaugural quarterly baking/dessert COTM is... BAKING CHEZ MOI: RECIPES FROM MY PARIS HOME TO YOUR HOME AN...

rasputina commented 3 hours ago

Cassoulet - Paula Wolfert Style or How to Spend One Week Accomplishing Only One Amazing Thing

by jacqueline f 5 years ago

I wanted to share my insane cassoulet making experience with you folks... You may remember that about six mont...

BigSal commented 4 hours ago

Slow roasting the turkey: a homily

by jvanderh 4 years ago

I slow roast my turkeys, and I think you should, too. Especially if you're cooking a big one. It all started with ...


jvanderh commented 9 hours ago

Phantom Cookie at ELLA/Miami Design District

by Bologna 10 hours ago

It's haunting me. Can anyone guess at the recipe? I don't live there so I can't just pop in when I want to treat my...

My turkey's missing its giblets!

by spkspk 7 years ago

I'm making my turkey stock tonight and went to pull the neck and giblets from my turkey. I was up to my elbow in the...


cookieturkey commented 12 hours ago

Looking For Healthy Snacks Recipes

by AvanthikaReddy 2 days ago

Hi Friends, My Kids were asking for snacks, after returning from the school. Suggest me some recipes related t...

Ttrockwood commented 12 hours ago

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