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Happy National Zucchini Bread Day!

Our perfectly moist quick bread (similar in texture to banana bread) pairs fresh grated zucchini with cinnamon, nutmeg, brown sugar, and vanilla.

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Home Cooking Be the first to comment

'Tis the season...

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by ChiliDude 13 years ago

Merry Christmas to all, and to all a good night! You should all have a grand feast!

Appetizer to bring Christmas Eve?

by Susie Q 13 years ago

I am going to a dinner Christmas Eve and have been asked to bring an appetizer. Any suggestions for something that c...

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Susie Q commented 13 years ago

Strata or Quiche for holiday brunch?

by Judith 13 years ago

I am having the family for brunch on Sunday. Making a Strata for the main course appeals because it is assembled the ...

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dkotler commented 13 years ago

Homemade Powdered Sugar?

by desert rat 13 years ago

Here it is, holiday baking season, and I am reminded once again just how much I dislike the powdered sugar sold at th...

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Cathy2 commented 13 years ago

Cassoulet recipe for dummies

by Food Tourist 13 years ago

I would love to make a cassoulet for Christmas and need a simple recipe with the least number of "exotic" ingredients...

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Sarah commented 13 years ago

Help! : French Laundry Cornet / Cone

by HungryHoward 13 years ago

I can definitely use the collective wisdom of the Chowhound community if I'm going to survive Christmas dinner! For...

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Sixy Beast commented 13 years ago

Peking Duck

by rudeboy 13 years ago

I love duck but I've never had Peking Duck. Usually, you have to order it in advance, and it's expensive. Should I t...

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yimster commented 13 years ago

Hearty vegetarian chile

by Chow Chow 13 years ago

Any suggestions for a tasty, hearty vegetarian chile?

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brookmonton commented 13 years ago

spaghetti al limone recipe (long post)

by sake 13 years ago

This is one of my all-time favorite dishes, and I would love to be able to make it at home. Unfortunately, I've had ...

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heidipie commented 13 years ago

Cookie Brittle from December Bon Appetit

by Jane Hathaway 13 years ago

Has anyone made the White Chocolate and Peppermint Cookie Brittle from the December issue of Bon Appetit? I just mad...

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Erin commented 13 years ago

Home Cooking Be the first to comment

Moosewood New Classics

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by sue 13 years ago

Does anyone have favorite,or just solid, recipes from The Moosewood Restaurant New Classics cookbook? Just received a...

Could I substitute white chocolate for the semi-sweet in this recipe?

by Richie 13 years ago

I would like to make the following recipe into a white chocolate frosting? Could I substitute white chocolate for the...

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muD commented 13 years ago

Cauli casserole?

by Shmingrid 13 years ago

Anyone out there have a recipe for some sort of creamy cauliflower casserole?

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MzMaggie commented 13 years ago

Cooking yucca (moved from General Topics)

by Sarah C 13 years ago

When we lived in New Orleans we frequented a tiny Cuban cafe where we always got the wonderful oxtail stew, a weekend...

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Lanny commented 13 years ago

ISO foolproof white chocolate frosting recipe that you have tried

by Richie 13 years ago

Ok,I am a bit nervous subbing the white chocolate for the semi-sweet in the above post so do any of you have a white ...

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Richie commented 13 years ago

Questions for Goose Cooks

by Aaron 13 years ago

I'm roasting a holiday goose and I've read a few different articles on the prep work. Some say brine, some say scald,...

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Caviar commented 13 years ago

Boneless Turkey Breast

by valerie 13 years ago

In an effort to stick to my diet, I'm planning to make a boneless, skinless turkey breast for dinner tonight. It's a...

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mic9ael commented 13 years ago

Balsamic Vinaigrette - on the thick side?

by Susnshine Girl 13 years ago

My boyfriend loves balsamic vinaigrettes from particular restaurants that are thicker rather than runny. That is to s...

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jennyantepenultimate commented 13 years ago

Ideas for chestnut puree or nut meats?

by Carb Lover 13 years ago

Once in a while I like to buy something from the market that I've never used before nor have any recipe in mind for w...

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Carb Lover commented 13 years ago