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October 2015 COTM: PRUNE by Gabrielle Hamilton - Dinner Desserts, Lunch Desserts

by herby 9 days ago

Use this thread to report on: Dinner Desserts p. 211-261 Lunch Desserts p. 337-361 If you are the first to repor...


Jennyreese commented 5 minutes ago

Soggy spring rolls?

by natewrites 4 days ago

This summer I visited my sister in St. Louis who made the most delicious spring rolls (made with the thin rice paper,...

natewrites commented 10 minutes ago

Go-to cookbooks for "must impress" dinner parties

by pistachio peas 2 months ago

I brought this up in the monthly cookbooks thread but I'm re-posting the question here as a couple other people thoug...

Goblin commented 25 minutes ago

COTM November 2015 - Nominations Thread

by herby 1 day ago

It is this time of the month again when we need to start thinking about a book to choose for the next month. November...

Allegra_K commented about 1 hour ago

need help with where I'm going wrong on a rib recipe

by C mac 1 day ago

Okay, so I had ribs at a friends house and I really liked how they came out. He told me how to make them, but he live...


San Antonio Sam commented about 1 hour ago

"Difficult" kids' recipes

by biggreenmatt 1 day ago

Arright. Here goes nothing on what may be a contradiction in terms. My 5 and 3 yr old niece and nephew are coming...


szw commented about 1 hour ago

Contorni (side dish) for sausage and grapes dinner

by Profsuzy about 20 hours ago

I'm hosting a dinner this weekend with an "Italian harvest supper" sort of theme. For the entrée (secondi), I'm maki...


Profsuzy commented about 1 hour ago

Can I have some apple pie advice?

by hungryinmanhattan 17 days ago

I could use some apple pie advice. What apples do you prefer and do you add a thickener like flour or cornstarch to t...

hungryinmanhattan commented about 2 hours ago

Recipes for pork/pig heart

by smprm 6 months ago

Hi everyone - I recently joined a meat club at my local butcher's. Like a CSA, we get around 5lbs a month, whatever i...


jjohio commented about 2 hours ago

Suggestions on how to elevate bottled BBQ sauce

by letsindulge 1 day ago

No time to make homemade so I'm soliciting your ideas for a unique, and tantalizing sauce that starts with a bottled ...


San Antonio Sam commented about 3 hours ago

Persian or Turkish Beef Stew (or Beef Filling)?

by opinionatedchef 7 months ago

I have a 3-5 lb. chuck roast in the freezer. I had bought it to make my annual big batch of boeuf bourgignon, but I h...


lastZZ commented about 4 hours ago

Stuck in a soup rut

by highlyunlikely 3 days ago

My five favourite soups to make are (in no particular order): -NYT corn soup with poblano peppers -Anthony Bourda...


Querencia commented about 6 hours ago

Paul Prudhomme's Spiced Pecan Cake--your thoughts?

by dixieday over 9 years ago

Has anyone ever made Paul Prudhomme's Spiced Pecan Cake with Pecan Icing? It's from his first cookbook (I think)--Che...


WINDELLA commented about 8 hours ago

Create a nuts and seeds smoothie

by VeeK727 13 days ago

Hey Guys, I'm vegetarian and trying to add some nutrition to my diet and found out the nuts and seeds are a real powe...


VeeK727 commented about 11 hours ago

Caramel Coloring for Bread??

by Neurofabulous about 15 hours ago

Hello all, I'm wondering where to buy caramel coloring for baking pumpernickel bread and also a copycat Cheesecake F...


maccrogenoff commented about 11 hours ago

What's for Dinner #387: A Fresh Start

by hannaone 4 days ago

The first What's for Dinner since the new site roll out. In the northern part of the world Fall has arrived. Cooler...

ChristinaMason commented about 11 hours ago

recommendation for curry paste

by koshfoodie 3 days ago

Hello again! I am trying to make a tasty thai curry and would love a recommendation for curry paste. I would prefe...


koshfoodie commented about 12 hours ago

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