I am working on a recipe for deep fried stuffed shrimp, but I'm not getting the results I want. Many decades ago I ha...
We've already started getting a couple of days in the 80s here in NJ, so it's time to start thinking of desserts to k...
Welcome to our Baking/Dessert COTM for June, July, and August 2018, SWEET, by Yotam Ottolenghi and Helen Goh. We’ll u...
I'm planning my soon-to-be 5 y/o's Star Wars themed bday party and he really wants Hutt Dogs and Han Burgers (hot dog...
It's the peak of summer fruits with the glimmer of fall just around the corner. If you can bear to turn your oven on ...
Let’s use this thread to share concise weekly dinner menus for each week in August. Will you be cooking with the Cook...
Hmmmm. I was trained, many years ago, by a great chef on caesar salad construction. My absolute fav salad with th...
Welcome to July, 2018 Dish of the Month reporting thread! This month we will be baking stone fruit cakes. A stone fru...
Please join us in cooking with your electric pressure cooker and posting about your experiences here. You can cook fr...
the first dish was a hoisin stir fry and the second dish was japanese curry (S&B)...i was using chicken breast both t...
What're you putting up?
How's everyone doing with the plentiful August produce? Who's picking blueberries? What are you doing with 10 tons ...
[NOTE: We've moved this discussion from the thread at http://chowhound.chow.com/topics/329906# -- The Chowhound Team]...
So this should be easy, right? We were in St Pete and went to the Floridian for a Cuban and beans and rice. How the...
As in lacto-fermentation - the method of pickling and preserving without vinegar and canning! The idea sometimes s...
It’s that time once again! September should bring most of us another month of warmth and lingering late-summer produc...
I am starting to move outside of my comfort zone and into curries. I have an issue in that I am getting great flavor ...
Welcome to our Reporting Thread for our August Dish of the Month (“DOTM”). For those new to our DOTM series, the pur...
I love a good puttanesca, which requires a few anchovies. Then I'm left with the rest of the tin and they always go b...
