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Home Cooking

A home cook's go-to resource, Chowhound has discussions on recipes, techniques, cookbooks, and so much more.

Weekly Menu Plans – October 2017

by MidwesternerTT 27 days ago

Let’s use this thread to share concise weekly dinner menus for each week in October. Time to make our favorite Fall r...

herby commented 10 minutes ago

Peach crisp with frozen slices?

by nofunlatte 28 minutes ago

This summer's peach crop in central Indiana was superb, a marked change from the past few years (including one where ...

OCTOBER 2017 COTM: Six Seasons - Early Summer, Midsummer, Late Summer

by MelMM 20 days ago

Use this thread to post your recipe reports from the following chapters of Six Seasons: Early Summer - pp. 127 - 1...

clcorbi commented 43 minutes ago

Home Cooking Dish of the Month: Nominations for November 2017

by L.Nightshade 21 hours ago

It’s getting chilly around here! November is approaching. It's time to think about what we'll be cooking together nex...

herby commented 1 hour ago

November 2017 COTM: Voting Thread

by MelMM 4 days ago

While we had a healthy number of nominations for November, there were really only two strong contenders, both of whic...

LulusMom commented 1 hour ago

OCTOBER 2017 COTM: Six Seasons - Go-To Recipes, Pickles, Spring

by MelMM 20 days ago

Use this thread to post your recipe reports from the following chapters of Six Seasons: Go-To Recipes - pp. 29-56 ...

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qianning commented 1 hour ago

OCTOBER 2017 COTM: Six Seasons

by MelMM 20 days ago

Our October, 2017 Cookbook of the Month is SIX SEASONS: A NEW WAY WITH VEGETABLES, by Joshua McFadden and Martha Holm...

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sosayi commented 1 hour ago

Jam Making? What Does "Calcium Water" Do, and Why?

by kaleokahu 2 years ago

Title is self-explanatory. I bought some pectin, and the firm instruction was to use it with "calcium water". Wou...

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AmethystSamia commented 1 hour ago

Crack chicken

by pumpkinspice 21 hours ago

My bff mentioned she saw a recipe for crack chicken, basically it is chicken breast, dry ranch seasoning, cream chees...

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MikeG commented 2 hours ago

Cooking from Electric Pressure Cooker Cookbooks. Part 2

by DuffyH 10 months ago

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

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Nannybakes commented 3 hours ago

Pork rib membrane - remove or not?

by Midlife 3 years ago

OK............. now I'm confused. The cooking shows I remember about making pork ribs all said to remove the membran...

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jonearwood commented 3 hours ago

Cacio e pepe: tossing cheese in cornstarch

by antihawk 4 months ago

Hi, all. I originally discovered the technique of tossing cheese in cornstarch from Heston Blumenthal's cheese sau...

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Foxeyblue commented 3 hours ago

What are you baking these days? October, 2017 edition!

by buttertart 20 days ago

So...I did get the Swedish gingersnaps from Milk Street Kitchen and the lemon-apple tart from Baking Chez Moi done th...

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shellybean27 commented 5 hours ago

Has something changed with canning lids?

by Gin n Tonic 7 years ago

This is sort of an odd question, but I've done a few batches of canning over the last few weeks and don't know if I'm...

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dfrostnh commented 5 hours ago

Ice cream recipe?

by laraibcooks 1 month ago

I want to make a coffee ice cream that isn't overly rich or sweet. How does this sound? One and a half cups each ...

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IceCreamMan commented 6 hours ago

Ice cream - why yolks but no whites?

by henrikbe 4 years ago

Hi all, When making a custard based ice cream, all the recipes I've seen require egg yolks, but no egg whites. I w...

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IceCreamMan commented 6 hours ago

Looking for a nice vegetarian lasagna recipe

by Soop 1 day ago

So I saw a really nice marinara recipe, and I think I'd like to use it in a lasagna. Has anyone got any tips to make...

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Libranflight commented 9 hours ago

My water bath ALWAYS leaks!

by LAcupcake 9 years ago

I always use a water bath for cheesecakes in my spring form pan and I follow the standard directions: wrap well with ...

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Kazinoz commented 13 hours ago

What's for Dinner #408 (October 2017) - The Spooky Edition

by ChristinaMason 20 days ago

October already! A month for ghosts, ghouls, and other frights. What's bubbling in your dinner cauldron tonight? Phot...

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mmpott commented 15 hours ago