Home Cooking

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DOTM February 2018: Nominations

by MelMM 2 days ago

Time to take a quick pause from layering your lasagne to consider what we'd like to cook in February. If you are j...

LulusMom commented 3 minutes ago

Which weight to go by??

by lacoet55 1 day ago

I’m a firm believer in weighing ingredients for any baking recipe. That said , lately I’m feeling confused by the fol...

dave_c commented 19 minutes ago

February 2018 COTM: Voting

by MelMM 4 days ago

Wow, that was an active nomination thread. We had 29 books nominated. I'm going to take some liberties with the votin...

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Madrid commented 35 minutes ago

Weekly Menu Plans - January 2018

by MidwesternerTT 24 days ago

Let’s use this thread to share concise weekly dinner menus for each week in January. What’s planned from the COTM (Co...

LulusMom commented 1 hour ago

Cooking From Electric Pressure Cooker Cookbooks, Part 3

by DuffyH 13 days ago

Please join us in cooking with your electric pressure cooker and posting about your experiences here. You can cook fr...

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migmigmig commented 1 hour ago

Baking wild sockeye salmon

by musiclvr56 3 days ago

A few times when I made this, I took it out of the oven before it was going to be overcooked and chewy, but the salmo...

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masha commented 1 hour ago

Help! Need Ideas for Gluten-Free Mains and Sides

by PennyG 1 day ago

I had a dear friend reach out and ask if I would provide him and his family some basic cooking lessons. It is him, h...

hotoynoodle commented 2 hours ago

What Are You Baking These Days? January 2018 Edition!

by TorontoJo 20 days ago

Happy New Year, baking 'hounds! As most of the Eastern half of North America is in a deep freeze, turning on one's ov...

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Hadil100 commented 10 hours ago

What Cookbooks Have You Bought Lately, or Are You Lusting After? January, 2018 Edition!

by buttertart 18 days ago

Sorry I'm late, have been under the weather. So here we go into a new year. From what I've seen, this year will bri...

ad7yn commented 15 hours ago

DOTM January 2018: LASAGNE

by herby 22 days ago

Welcome to the first DOTM of 2018! During the month of January we will be cooking lasagne in its many incarnations. M...

MidwesternerTT commented 16 hours ago

"Clam base" for New England Clam Chowder? Also: do you use potatoes as a thickener?

by sugarcanejane 11 years ago

I have tried making clam chowder myself several times. All the recipes I have found suggest using "clam juice" in th...

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annieo49 commented 18 hours ago

Roasting Beef at 500 degrees

by SweetPhyl 7 years ago

My aunt gave me a recipe years ago for roast beef whereby you roast the beef at 500 degrees for 5 minutes a pound and...

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hungrytonight commented 19 hours ago

Good Easy Meals around 30 minutes from start-to-table

by MidwesternerTT 5 months ago

Per a request in the Weekly Menu Plans discussion, what are your tried-and-true meals that can be prepared in 30 minu...

ZoeyCovey commented 20 hours ago

January 2018 COTM: All Under Heaven - The Fundamentals

by MelMM 21 days ago

Use this thread to report on recipes from "The Fundamentals" section of All Under Heaven, pages 377-495 . If you a...

BigSal commented 20 hours ago

Looking for Authentic Chinese Recipes

by Halleyduh 4 days ago

I've been reading about the Chinese diet and on how they eat a lot of plant based food with minimal meat and no dairy...

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sugarheart commented 21 hours ago

Favorite New Dishes from 2017

by MmeFleiss 20 days ago

Now that 2017 is over, what were your favorite recipes that you discovered and have added (or hope to add) to your ro...

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DonnaMarieNJ commented 21 hours ago

Stuffed Peppers: do you brown the meat before making yours?

by mschow 8 years ago

I was thinking about making stuffed red peppers for dinner. Just to check the proper amount of meat vs rice to cook,...

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medlar commented 22 hours ago

Cooking from My Rice Bowl by Rachel Yang

by maestra 13 days ago

Let's share cooking adventures from the book from this innovative chef. Her restaurants (Joule, Revel, and Trove in S...

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julieknits commented 23 hours ago