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A holiday-worthy recipe to pass on: Mario's Almond Brittle

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by Carb Lover 14 years ago

All of the recent talk about holiday food has reminded me of a brittle recipe that chef Mario Batali demonstrated on Martha Stewart's show (recipe link below) that is too good and fool-proof to not...

Wow--baked butternut squash!

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by LA 14 years ago

So I just discovered baked butternut squash...a little oil and cinnamon go a long way. I often bake sweet potatos this way...are there any other squash varieties or veggies/roots that are this easy...

Making a three star dinner every night

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by Zoe 14 years ago

I read that William Grimes who retired as Restaurant critic of the NYTimes had to re adjust to not eating out every night. He decided that he could make a one to three star dinner at home with lit...

Pumpkin Buttermilk Muffins?

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by bk 14 years ago

I've got some buttermilk that needs to be used up and suddenly find myself in a pumpkin mood. Does anyone have a great muffin recipe for me to try? BTW, does it depend on the recipe or is the...

Boneless Short Ribs vs. Short Ribs

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by ericf 14 years ago

Recently I made a short rib recipe with boneless short ribs instead of regular bone in, as the price was about 17% lower, even leaving out the bone issue. Now, I am a guy who makes a lot of beef st...

Help Spread the Word About This New Message Board

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by Jim Leff 14 years ago

Hey, everybody, this new cooking message board will take a lot of the pressure off of the General Topics board, and provide a more concentrated resource for those who want to discuss cooking tips, ...

KitchenAid ice cream attachments

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by rebecca tree 14 years ago

Has anyone tried the KitchenAid attachment for making ice cream? How does it stack up against other mid-range ice cream machines?

main ingredient-red wine

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by sabine 14 years ago

I have about 1.5 bottles of rhone red in my fridge that is not fresh enough to drink-lost it's fruit a bit- but would be good to cook with. Besides coq au vin (which is supposed to use burgundy),...

Sole Florentine - substitution question

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by Deenso 14 years ago

We're eating lots more fish these days and I'd love to make Sole Florentine for my husband. However, by definition, anything Florentine involves spinach and spinach is something he doesn't like all...

Throwing a tapas party without being tied to the stove??

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by Christina D 14 years ago

I love the idea of throwing an authentic tapas party, but whenever I start to research recipes, I get stumped. There is so much that requires last minute cooking or frying, I don't know how I'd do ...

garlic chutney recipe?

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by Dbird 14 years ago

I live on Stonewall Kitchens' garlic & onion jam & would love to know how to replicate or create something similar. Thanks for suggestions.

sticky pudding recipes

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by edinaeats 14 years ago

I am looking for a traditional sticky pudding recipe. thanks!

non-stick grill pan or cast iron or other for steaks and salmon

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by erica 14 years ago

We often cook boneless beef steaks and salmon filets. I have been doing the steak in a Magnalite pan and the salmon in a flat non-stick pan. Both come out pretty good but I would like to improve ...

Help: cooking perfect steaks

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by Janie 14 years ago

This is my answer to your question from the general topics board....which should be here instead... There was a thread about a few months back, but I couldn't find it for you...this is what I do,...

BBQ Baked Beans

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by adamclyde 14 years ago

I hope I'm using this new board correctly... someone correct me if not. Has anyone done BBQ Baked Beans actually in a BBQ or smoker? Every recipe I find has them baked in an oven, but seems as th...

overnight oatmeal in a crock pot-

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by edinaeats 14 years ago

how can I get it to not stick? Does PAM give it a funky taste?

my first moussaka - update - also, can you freeze moussaka?

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by annab 14 years ago

It worked out great - mix of lamb and veggie mince to cut down on calories and money. Sauteed mince mix in onion and garlic, added red wine, tomato, tomato puree, some pine nuts, parsley. meanwhi...

gingerbread and hard sauce:recipes requested

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by merowitz 14 years ago

Years ago, appeared in the New York Times, recipes for gingerbread and bourbon/brandy hard sauce.We've lost the recipes. We liked the cake and sauce. Can anyone supply the recipes? Many thanks.

A plethora of pears- any recipes?

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by Chris VR 15 years ago

We can't eat our way through all the pears we got from our CSA last week quickly enough. Any suggestions for recipes?

Hatch Chile's - what to do with them all?

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by Jeanette 15 years ago

I've gone out and gotten crazy with the hatch chile's this year. About 15 pounds worth, medium and hots, already roasted, but not skinned (yet.) I know they freeze well, and I make a damn good gre...