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by kevincox 6 years ago

The amazing thing about the internet is that a question asked 12 years ago on the Chowhound board is still a point of discussion today. As such, the question of How to Make Pepperoni Balls the way ...

My dad's 85th birthday is coming up. He LOVES black licorice. If I were to make licorice ice cream, what cake flavor would pair well with it? I found a licorice chocolate cake, but no revie...

the best fried chicken I've ever had was first smoked then fried. It was at a restaurant that doesn't exist anymore. Any tips for how I might accomplish this at home starting off with a simple ke...

I am going to a neighborhood physically distanced Oktoberfest soon. We are all bringing food. I thought of bringing Jaegerschnitzel but am wondering if it is possible to keep it crispy and warm s...

by blackbookali 7 years ago

I just can't seem to get over sausage and onion. If the place has it, fried eggplant and meatballs are a wonderful thing. But then there is pepperoni. In a pinch I pair it with mushrooms, tonight, ...

by islandmermaid 1 year ago

Welcome to Cookbook of the Month! Please use this thread to post reports on recipes from the following chapters of Ottolenghi Simple: *MEAT (p. 204-237) and SEAFOOD (p. 243-263) and DESSERT ...

by Pertti 3 months ago

I'm not looking for a new cooktop right now, but had the idea that it would be nice to know what would be the most even heating induction cooktop or tech in general. I believe most here know by now...

I have a Mauviel 2.5mm tin lined pan that was recently tinned together with another 3mm saute by me. The Mauviel, food sticks no matter what I do. It starts out nonstick and as soon as the heat get...

Saturday night was my fourth visit to Mandalay on California Street, and I would say this was the best experience yet. My husband and I got a parking spot right across the street, and we were seat...

I usually marinade my chicken with a little avocado oil, salt, pepper, and garlic, then I vacuum seal it and marinade for 24 hours, however, I had to leave on a business trip and was gone for a few...

Let's share cooking adventures from the book from this innovative chef. Her restaurants (Joule, Revel, and Trove in Seattle and Revelry in Portland) are must-visits when you're in the area. Here's ...

Hi, I'm trying to replicate a great sandwich that I used to get at a Natural Foods store in Towson. It was on Susquehanna Av, behind the Courthouse. They had a sandwich bar as well as other things...

I have found that sometimes when I eat zucchini I get horrible stomach pains. Other times I'm fine. I have tried paying close attention to what I am eating and how it is cooked. The only common den...

by MidwesternerTT 2 months ago

Let’s use this thread to share concise weekly dinner menus for each week in September. It's helpful if you can include your location and how many people you are feeding. Links to recipes are always...

Does anyone else go through food "phases" where they eat the same thing every day, look for/make different version of it, and eat practically nothing else for weeks or months? For example this fall...

by islandmermaid 1 year ago

Welcome to Chrissy Teigen Month! Please use this thread to post reports on recipes from the following chapters of CRAVINGS: RECIPES FOR ALL THE FOOD YOU WANT TO EAT: SH*T ON TOAST, page 156 V...

by kaleokahu 1 month ago

Hi, Everyone: A brief search turned up nothing here. So do any Hounds have a scalloped corn recipe they think is a standout? Any particular hacks or tricks? Thanks, Kaleo

by Charles Yu 1 month ago

Ever since Popeye's introduced its 'Spicy Buttermilk Crispy Fried Chicken Sandwich' a couple of weeks ago. Food blogs like ourselves have been posting exchanges about how this novelty match-up with...

by Mr Taster 7 years ago

Am I the only one freaked out by this lady? The format is that she "teaches" a student how to cook. Here's a few of the big problems I have with her. 1. She speaks to her adult students ...