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

by masha 8 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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nikkib99 commented 7 minutes ago

Is good *BAKED* Felafel an Oxymoron?

by brooklynsabra 12 hours ago

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

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MikeG commented 31 minutes ago

COTM Cookbook of the Month NOMINATIONS - MARCH 2016

by Allegra_K 14 hours ago

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

delys77 commented 1 hour ago

Leftover roasted leg of lamb

by picholine 1 day 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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Querencia commented 1 hour ago

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

by Willanoah 5 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 ...

kaleokahu commented 1 hour 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 3 hours ago

Rustic main course recipes for small wedding

by Willanoah 5 days ago

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

kaleokahu commented 3 hours ago

Your favorite snack cake

by tweetie 10 days ago

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

Ttrockwood commented 4 hours ago

Make pseudo-mochi with rice flour+starch?

by TavisC 9 months ago

I love mochi. But, I'm a poor college student, and none of the grocery stores near me carry sweet rice. They do howev...

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jirehP. commented 4 hours ago

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

by herby 9 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 4 hours ago

Weekly Menu Plans - February 2016

by MidwesternerTT 18 days ago

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

ChristinaMason commented 5 hours 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 5 hours 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 6 hours ago

Dredged, Sautéed Chicken Cutlets?

by DuffyH 8 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 8 hours ago

Warm homemade cookies

by Auspicious 10 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 8 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 8 hours ago

Table Talk with Chef Zachary Golper of Bien Cuit

by The Chowhound Team 4 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 8 hours ago

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