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What's for Dinner #403 (May 2017) - The Favorite Season Edition

by ChristinaMason 14 days ago

"The world's favorite season is the spring. All things seem possible in May." -Edwin Way Teale Agree or disagre...

ChristinaMason commented 4 minutes ago

MAY 2017 COTM: AOC, reports on Salads & Fish

by pistachio peas 23 days ago

Use this thread to post reports on the following chapters from AOC: SALADS & FISH (p. 53-151) If you are the fi...

alex9179 commented 2 hours ago


by Caitlin McGrath 12 months ago

Please use this thread for all reports and discussion of recipes from Rustic Fruit Desserts: Crumbles, Buckles, Cobbl...


maestra commented 3 hours ago

Jumbo Lobsters

by BostonTparty 7 hours ago

Anyone have experience cooking jumbo lobsters? Lobsters in the six pound plus range? The largest one I ever cooked wa...

coll commented 3 hours ago

Mulberries: Your favorite uses

by maestra 8 days ago

I have access to a tree with plentiful and delicious berries, and this year I want to do something besides eat them b...


maestra commented 3 hours ago

Need Help with Muffin Texture

by patrickbcox 5 days ago

Hello, I am trying to match the texture of my muffins to the texture of muffins that I have purchased. In general, ...

hotoynoodle commented 3 hours ago

Weekly Menu Plans – May 2017 First Half

by MidwesternerTT 25 days ago

May – A month filled with celebrations from Cinco de Mayo, to Mother’s Day (also known as “Fishing Opener Weekend” he...

ChristinaMason commented 3 hours ago

Help over simmered chicken broth

by heylids 6 days ago

I simmered the bones of an organic chicken in a crockpot from 9 pm to 2ish then added vegetables. I forgot it till ...


heylids commented 5 hours ago

How much water to cook rice?

by Douglassiter 2 days ago

The directions on plain long grained rice on the stovetop call for 2:1 mixture of water:rice. I understand that many ...


ricepad commented 6 hours ago

Broccoli turned yellow...can I use it?

by jenscats5 2 years ago

Had a giant head of broccoli and the florets turned yellow and pretty much disintegrated. So I steamed it but it sti...

OCEllen commented 7 hours ago

What Cookbooks Have You Bought Lately, or Are You Lusting After? May, 2017 Edition!

by buttertart 21 days ago

Hey hey it's the merry merry month of May...I've received most of the various odd items I bought last month (the Dani...

alex9179 commented 7 hours ago

My Side Dish Made My Food Bland

by wavebeast 1 month ago

Hey, new poster here and I need help (please). I combined a few recipes and slow cooker techniques to make a sout...


Bigley9 commented 8 hours ago

What Are You Baking These Days? May, 2017 edition!

by buttertart 21 days ago

Here we go with May, in which my husband needs a birthday cake baked (think I'll do George Lang's Ilona Torte, one I ...


rstuart commented 8 hours ago

Finding (and recognizing) Gochujang

by SuzieCK 4 days ago

OK. So I'm tantalized by the possibility of incorporating the Korean condiment Gochujang into my cooking. Problem. I ...


Dogboa commented 8 hours ago

Self-Catering an event - tips? Recipes?

by yumcha 9 years ago

I am having an event that I would also like to cook for. It should be for around 70 people. I'd like to be able t...


acgold7 commented 8 hours ago

Lots of fresh oregano

by AreBe 3 days ago

My little patch of oregano is off to a great start this spring. It and the rosemary seem to thrive on neglect which i...


Bigley9 commented 9 hours ago

June Dish of the Month (DOTM) Nomination Thread

by LulusMom 2 days ago

Welcome to the nomination thread for June 2017 Dish of the Month! If you’re new here, or if you just want a refres...


Joburger commented 9 hours ago

My chili is a little to spicy

by TVC15 9 years ago

Any ideas how to bring down the heat without losing the flavor?


akrealtor commented 13 hours ago

How do you tell when liver is done?

by truth1ness 3 years ago

I love both chicken and beef liver, but I always dread cooking it, particularly beef liver, because I have a lot of t...


lvlvr commented 20 hours ago

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