Home Cooking

by Amandarama 3 days ago

Here's where we help each other decide "What's for Dinner,” celebrate (or commiserate about) our nightly dinner results, and share recipes - with our modifications noted. What's for Dinner? Phot...

Let's hear what you have in the oven :)

by MelMM 2 months ago

Welcome to June! Once again we are sticking to an online source. Because of the nature of online sources and the lack of a need for time to acquire a book, this thread will serve as both the announ...

Does anyone have a reliable recipe for classic banoffee pie? Here the thing : I have never eaten a banoffee pie. I'd like to make it for my mum ; she tried it while travelling and can't stop talki...

by MidwesternerTT 13 days ago

Let’s use this thread to share concise weekly dinner menus for each week in August. It's helpful if you can include your location and how many people you are feeding. Links to recipes are always ap...

by herby 4 days ago

Welcome to August, 2020 Dish of the Month reporting thread! This month we will be baking CLAFOUTIS, a French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered ...

by MelMM 10 days ago

We're going back to an online source for our August Cookbook of the Month: SMITTEN KITCHEN. Because there is no book to buy, this is both the announcement and reporting thread. https://smittenkitc...

Hi Hounds. Is this okay? I picked up some chicken liver at a local farm and it is frozen in 2 lb. portions. I'm the only (or lonely) one eating it as my partner abstains. Can I cook it and then ref...

by MelMM 4 months ago

Welcome to our May Cookbook of the Month. We will be cooking from the Web site SERIOUS EATS: https://www.seriouseats.com/ This post serves as both the announcement and the reporting thread. Ther...

by MidwesternerTT 1 month ago

Let’s use this thread to share concise weekly dinner menus for each week in July. It's helpful if you can include your location and how many people you are feeding. Links to recipes are always appr...

Hi All- For my hubs birthday we are going to make ricotta cheese and then use it to create a 4 course meal (salad, pasta dish, main and dessert). I am struggling to find a gourmet dish for the ma...

by Charles Yu 1 day ago

After enjoying a long stretch of some of my favorite Cantonese style Lo-Mien these past few days/weeks. The time has come for a change of culinary scenery! With nothing but time at my disposal. ...

Since the pandemic forced us inside I've been deep frying everything to the point that I prefer it to all other preparations. Personally, I think it's the eat drink and be merry for tomorrow we die...

I'm looking for a recipe for fresh fig preserves that has less sugar and probably less cooking time. I have not yet been successful in turning out a fresh tasting fig preserves. Does anyone have ...

by MelMM 3 years ago

Use this thread to post your recipe reports from the following chapters of Six Seasons: Early Summer - pp. 127 - 170 Midsummer - pp. 171 - 216 Late Summer - pp. 217 - 274 If you are the fir...

I want to make bitter-orange marmalade. The problem is the oranges: they're known in Spanish as "naranjas agrias" or "amargas," but I can't find them in any Manhattan markets. They originate in Ind...

Ok, so I love World Curry. I know some people think it's mediocre (and I admit, sometimes it does seem like the cooks are stoned, but that is another topic). Give me their Singapore Curry any time,...

What're you putting up?

Hi, I just ordered a 1/4 HP All stainless LEM electric meat grinder from Amazon. I did some grinding a long time ago with my KitchenAid but it is 22 years old now and I thought I should give it...

by letsindulge 6 days ago

Scored a beautiful bunch of tarragon for a mere dollar during the last minutes of my local FM. My first use was a butterflied roaster chicken slathered with EVOO, garlic puree, and generously sprin...