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Sunday Suppers at Lucques: Fall Menus

by Katie Nell 9 years ago

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


Westminstress commented 6 hours ago

Cooking chopped onions

by Bada Bing 2 days ago

Is it just me, or do others feel that recipes habitually underestimate the time that it takes for onion to be optimal...

outRIAAge commented 6 hours ago

SCONES & BISCUITS – Home Cooking Dish of the Month, September 2016

by masha 30 days ago

Welcome to the reporting thread for our September Dish of the Month. This month we will be baking Scones and Biscuit...

paulj commented 7 hours ago

What's for Dinner #396 (October 2016) - The Sweet Spot Edition

by MidwesternerTT 18 hours ago

Let's use this discussion to share evening meals. Photos and recipe links welcome. October is a sweet spot on the c...

Berheenia commented 8 hours ago

Prep Ahead Breakfast Ideas Needed for a Crowd

by jerseydiner 4 days ago

I'm hosting casual brunch for out of town guests - about 50 people - the day after my daughter's bat mitzvah. I'm lo...

outRIAAge commented 8 hours ago

What are you baking these days? September, 2016 edition!

by buttertart 29 days ago

September! Finally an end to the hideous hot weather, I hope. Time for apples and back-to-school treats, among othe...

Caitlin McGrath commented 9 hours ago

September–November 2016 Baking COTM: King Arthur Flour — Sweet Recipes

by Caitlin McGrath 1 month ago

Our Baking COTM for September through November 2016 is comprised of recipes from the King Arthur Flour Website (http:...

Caitlin McGrath commented 10 hours ago

Baking Soda to Reduce Acidity of Tomato Sauce

by Funwithfood 12 years ago

Has anyone used baking soda to reduce the acidity of tomatoes in either tomato sauce or tomato soup? What was the ...

paizley commented 11 hours ago

Making jam with or without pectin?

by Lazar 7 years ago

quick question to the jam makers out there. Made strawberry jam with pectin (a brand other than Certo), however, my ...


The Tattooed Lady commented 11 hours ago

Virtual Sagra all'Amatriciana

by Melanie Wong 1 month ago

Restaurants across Italy and around the globe are raising funds for earthquake relief by serving the iconic dish of A...

Melanie Wong commented 12 hours ago

What to do with an overgrown cucumber

by Scott_R 1 year ago

Found a cucumber in my patch that had escaped my notice and is now about 18" long. What to do with it? I'm thinkin...


boratini commented 13 hours ago

Ebook deals of the minute

by milgwimper12 1 year ago

I think we were discussing this in the what cookbook have you bought lately or lusting after, but I don't think anyon...


ellabee commented 13 hours ago

Sea spaghetti?

by Fuffy 15 hours ago

Yotam Ottolenghi cites sea spaghetti for one of his recipes. Googling I see that sea spaghetti is also named Himant...


terasec commented 14 hours ago

Variations Breading Food for Deep Frying

by zackly 1 day ago

I know there are many variations when breading using the Standard Breading Procedure. Usually items to be deep fr...


zackly commented 15 hours ago

What's for Dinner #395 (September 2016) - The Shiny Apple Edition

by ChristinaMason 1 month ago

It's that time: the weather's turning crisp, back to school, weekends at the orchard, and shiny apples for the teache...

ChristinaMason commented 16 hours ago

Braised brisket in slow cooker question

by andrewesque 1 day ago

I'd like to make this recipe for braised brisket in tamarind-palm sugar sauce this weekend (it's from the excellent S...


Bada Bing commented 17 hours ago

Croquembouche caramel variations

by trickykid7 2 days ago

Bonjour mes amis! I'm planning on making the notorious tower of pâte a choux known as croquembouche. I've read that i...


Nyleve commented 19 hours ago

What to do with one whole poached chicken breast?

by rcallner 6 years ago

Lovely dinner with friends last night - featured the better parts of two whole (free-range organic) chickens, among o...


Cori177 commented 1 day ago

Go to Comfort Food

by JanetJ 1 month ago

Interested in what you go to for comfort food when you're not feeling up to par. Ours is cornstarch pudding served wa...


JanetJ commented 1 day ago

Sous Vide Roasts

by nmr2002 5 years ago

I have a Sous Vide Supreme and, while I know I can make 48h tender short ribs, I want to try to maximize flavor/textu...

Mars10 commented 1 day ago

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