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What is your favorite cooking mag--and why?

by farmersdaughter 13 years ago

It's a new year, so I'm trying to figure out which of my cooking magazines to get rid of and/or which new one (s) to ...

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farmersdaughter commented 13 years ago

Celery

by nikki 13 years ago

I just bought a whole thingie of celery and my recipe only needs a stalk...TWO QUESTIONS: what shall I do with the re...

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galleygirl commented 13 years ago

Marjoram uses?

by Wendy Lai 13 years ago

I am not familiar with using this herb, but I bought a nice bunch this past weekend. Any suggestions in using it? ...

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rudeboy commented 13 years ago

attention farmersdaughter!

by Mr. Taster 13 years ago

re the pasta w/ leeks recipe you posted-- I didn't want this posting to get lost in the shuffle. Good god was that a...

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dt commented 13 years ago

Need Help Choosing Cookbooks...

by Juniper 13 years ago

My friend's birthday is coming up this weekend and I would like to get her a cookbook, as she is an avid cook/baker. ...

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Juniper commented 13 years ago

Please explain the different mixers on a hand mixer!

by nooodles 13 years ago

I have a cheap hand mixer and have been wondering this for awhile: what's the difference between the two types of mix...

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Ruth Lafler commented 13 years ago

amaretti

by hello 13 years ago

does anyone know how to make crunchy amaretti like amaretti di saronno. they're so expensive and the cheaper brands ...

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hello commented 13 years ago

Looking for a creative ravioli filling

by amp156 13 years ago

I make ravioli fairly frequently and usually do butternut squash ravioli and wild mushroom ravioli. Also tried chees...

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Juniper commented 13 years ago

F & W Romesco sauce-- yum!!!

by emdb 13 years ago

I just made the Feb. Food & Wine recipe for romesco sauce in their Spain issue-- yum! It is the best recipe for this...

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Pina commented 13 years ago

cake decorating book

by jennyreese 13 years ago

Big challenge: my sister has asked me to bake her wedding cake. Date of event: May. I'm very excited -- but I've neve...

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twodales commented 13 years ago

Burr grinder recommendations?

by Chris Willging 13 years ago

A thread on the General Topics board has reminded me that I've been pining for a burr coffee grinder. I've checked o...

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Eric Eto commented 13 years ago

veal breast- where's the meat?

by twinmommy 13 years ago

I bought this cut to try it as a roast. I was told it would be fatty but delicious. Well, it was nothing but fat. ...

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Chuck commented 13 years ago

Food processor dilemma: Cuisinart vs. KitchenAid

by Carb Lover 13 years ago

I know this topic has come up before, but am needing some personal feedback at this time. Want to buy a good-sized (1...

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Carb Lover commented 13 years ago

weekly meal plans ??

by edinaeats 13 years ago

I am making the leap from someone who works at home (as a writer)to working from an office on a tight schedule. I...

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Shiro Miso commented 13 years ago

baking for a baker

by bluespoon 13 years ago

I've invited my friend over for supper on her birthday. I'm very excited, but trouble is, I work that day until 5pm a...

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Jess commented 13 years ago

"Brownulated" sugar???? Sweetener from hell....

by galleygirl 13 years ago

So, I had a baking mediocrity this weekend...Snowbound, at the BF's house....Vintage ingredients, none of my own reci...

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MikeG commented 13 years ago

Home Cooking Be the first to comment

Tritan Crystal

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by Jambalaya 13 years ago

Does anyone out there have any experience with this line? It looks nice, seems reasonably priced and I lke the idea ...

Food tv recipe discrepancies

by Mr. Taster 13 years ago

Has anyone else noticed that the FoodTV.com show recipe archive can be extremely inconsistent with the recipes shown ...

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Fat Fudge commented 13 years ago

Challenge: Absurdly tall Meringue?

by eatsdc 13 years ago

Help? So I really love meringue. The pie (lemon, coconut, chcocolate, etc.) is less relevant than the tasty light ...

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gp commented 13 years ago