Home Cooking

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Help with classic Jewish brisket sous vide

by Brsboarder 5 years ago

So, I want to cook a brisket for the upcoming jewish holidays but want to do it souse vide. I am thinking about doin...


ldl1187 commented 3 minutes ago

Got Big Rib Roast for Thanksgiving. Too Big to Cook? Cut in Half?

by Sammy568 7 minutes ago

I got a big 11-pound rib roast for Thanksgiving (5 adults and 3 kids) and now I'm wondering whether it is too big to ...

Cooking from The Smitten Kitchen Blog and Book, by Deb Perelman

by Goblin 12 months ago

The Smitten Kitchen Blog and Cookbook was a very close contender for Cookbook of the Month, December 2016. Since the...


sallyt commented 16 minutes ago

Weekly Menu Plans - November 2017

by MidwesternerTT 26 days ago

Let’s use this thread to share concise weekly dinner menus for each week in November. BRRR .. Soups are sounding good...


sallyt commented 18 minutes ago

How To Prevent Roasted Potatoes From Sticking

by JENNYBEEAY 15 hours ago

My family loves crispy roasted potatoes. I have not figured out how to roast potatoes at a high enough temperature to...


JENNYBEEAY commented 33 minutes ago

turkey thawing

by nonie56 38 minutes ago

I am defrosting a turkey 20lbs. today Tuesday 11/21/17 and it has been 4 days and just realized at 7:30 am Tuesday th...

DECEMBER 2015 COTM: FOOD52 GENIUS RECIPES - Breakfast, Dessert

by herby 2 years ago

Use this thread to report on: Breakfast p. 1-30 Dessert p. 199-239 If you are the first to report on a recipe,...


sosayi commented 39 minutes ago

Chocolate cake/icing like William Greenberg's used to make?

by seattledebs 10 years ago

No, I'm not looking for his precise recipe since I'm sure that's not public information. However, I grew up in NYC a...


joyfulcook17 commented 1 hour ago

What Are You Baking These Days? November 2017 Edition!

by Caitlin McGrath 19 days ago

Finally, as we move into the chill of late fall, the heat our ovens generates is a welcome accompaniment to our bakin...

Caitlin McGrath commented 1 hour ago

Cooking from Electric Pressure Cooker Cookbooks. Part 2

by DuffyH 11 months ago

Because the original thread has gotten exceedingly long, it's time to split it. Below are the guidelines TDQ set out,...


truman commented 1 hour ago

What's for Dinner #409 (November 2017) - The Harvest Edition

by ChristinaMason 19 days ago

Turning leaves, gap-toothed gourds, falling acorns, and steaming mugs of apple cider - these are just a few of the si...


inlovewiththedusk commented 1 hour ago

Kosher (ie dairy free) pumpkin pie

by BritInDC 2 years ago

Hi all, I'm from the UK but this year I am making Thanksgiving for a visiting American friend. I've never made pumpki...


masha commented 2 hours ago

Sweetmeat Empanadas with New Mexico influence

by Bourgeois 8 years ago

Please help me find a recipe for sweetmeat empanadas. My grandma, Teresina, used to make these at Christmas. She us...


feliciagarcia commented 2 hours ago

Thanksgiving 2017 Discussion

by bblonde 26 days ago

I hope I'm not duplicating! I just realized that 4 weeks from today is Turkey day!! I know I can't be the only one ...

Berheenia commented 3 hours ago


by MelMM 20 days ago

Welcome to November! Our selection this month is HONEY & CO.: THE COOKBOOK, by Itamar Srulovich and Sarit Packer. ...

MelMM commented 3 hours ago

December 2017 COTM: Voting Thread

by MelMM 5 days ago

Choosing a December COTM always sparks interesting discussions of strategy. Should we do a revisit? Quick and easy re...

MelMM commented 3 hours ago

December 2017 COTM: Nominations

by MelMM 12 days ago

Even though we've just gotten started on Honey & Co, it's time to start thinking about our December cookbook. To make...

MelMM commented 3 hours ago

December 2017 COTM: Announcement

by MelMM 3 hours ago

For December we will have both a revisit and a new (to us book). Library copies of both appear to be abundant, as wel...

Stuffing a suckling pig

by helloketi 18 hours ago

Hi! Is it ok to put herbs and flavorings (onion, lemon, garlic) inside the suckling pig two days in advance? Nothing ...

hotoynoodle commented 3 hours ago