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Any recipes that use Annato seeds?

by kgreig 8 years ago

On a whim, I purchased Annato seeds, having recalled seeing them in various recipes over the years. Trouble is...I c...


bbbarlow commented 14 hours ago

How do you make your beef (or veal) stock?

by rp17 20 hours ago

I make chicken stock quite frequently, and even tried Marcella Hazan's "meat broth" recently. Now I want to make a r...

hotoynoodle commented 15 hours ago

Baking wild sockeye salmon

by musiclvr56 4 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...


Madrid commented 15 hours ago

Slow-Cooking Brisket in an Oven

by mborghese 6 years ago

Hi there; I just bought a whole beef brisket (10lbs). I created a Texas-style dry rub from a recipe I found on...


astrogazer commented 16 hours ago

What Are You Baking These Days? January 2018 Edition!

by TorontoJo 21 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...

MidwesternerTT commented 17 hours ago

Taste like Rubio's Hot Red Salsa recipe finally!

by chef chicklet 10 years ago

I am so elated! Awhile ago I posted on Chowhound my request asking if anyone had or was able to duplicate the reci...


yami209 commented 19 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...

Thymus commented 20 hours ago

What can I make with these ingredients?

by lazy_engineer 12 days ago

Hi, I have the following leftover ingredients. I'd like to use up as many of them as possible, so I wanted to see if ...

ZoeyCovey commented 20 hours ago

January 2018 COTM: All Under Heaven - The Coastal Southeast

by MelMM 22 days ago

Use this thread to report on recipes from "The Coastal Southeast" section of All Under Heaven, pages 153-241. If y...

delys77 commented 20 hours ago

DOTM January 2018: LASAGNE

by herby 23 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 20 hours ago


by Allegra_K 1 year ago

Use this thread for the following chapters: Starters & Snacks - p. 21-54 Vegetables - p. 55-83 If you are the ...

EllenCooks commented 22 hours ago

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

by buttertart 19 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 1 day 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...


hungrytonight commented 1 day ago

January 2018 COTM: All Under Heaven - The Fundamentals

by MelMM 22 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 2 days ago

Looking for Authentic Chinese Recipes

by Halleyduh 5 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...


sugarheart commented 2 days ago

Favorite New Dishes from 2017

by MmeFleiss 21 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...


DonnaMarieNJ commented 2 days 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,...


medlar commented 2 days ago

Cooking from My Rice Bowl by Rachel Yang

by maestra 14 days ago

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


julieknits commented 2 days ago

Ham and Cheese Croissant Question?

by lmno101 6 years ago

I grew up eating ham and cheese croissants about every other weekend in southern california. Since then ham and chee...


skittles7 commented 2 days ago