Home Cooking

Hi y'all. I have a deep freeze and 2 stand-up fridge side-by-sides, one of which keeps foods in the freezer almost as cold as the deep freeze. As a result, I tend to toss stuff in that super cold...

by ad7yn 18 days ago

Welcome to October 2019 Cookbook of the Month! Please use this thread to post reports on recipes from the following chapters of VIETNAMESE FOOD ANY DAY: SALADS AND VEGETABLE SIDES (pages 161-182)...

I lost my recipe for mac and cheese. It didn't use a roux. From what I remember, cooked pasta was layered in the casserole dish with grated cheese. It had onions in it, raw I think. Then hot mi...

I have a can of Hormel chili (no beans) that I don't know what to do with. I bought two cans with a coupon I had. The first was served on a baked potato with sour cream and jalapenos. It was ok, bu...

by ad7yn 18 days ago

Welcome to October 2019 Cookbook of the Month! Please use this thread to post reports on recipes from the following chapters of VIETNAMESE FOOD ANY DAY: SWEETS and COFFEE (pages 209-225) Link ...

We are hosting Thanksgiving this weekend and I haven't cooked a Thanksgiving dinner for years and years so have been combing the CH boards and recipe sites for tips. There will only be six of us, ...

by islandmermaid 9 months ago

Welcome to Cookbook of the Month! Please use this thread to post reports on recipes from the following chapter of Ottolenghi Simple: *COOKED VEG (p. 52-151) If you are the first one to re...

i'm making tomatillo sauce for enchiladas. i broiled the jalapeno and tomatillos in the oven until nicely browned and blended with sauteed onion and garlic. the sauce was super sour so i added abou...

I started using the Cooks Illustrated Overnight Steel-cut Oats recipe last winter and loved it. Basically, the recipe is to oil water, add steel-cut oats, leftist it on your stovetop overnight, and...

by kySafran 8 days ago

According to Heston Blumenthal, one of the UK's most successful chefs, rare beef should be cooked at 50°C/122°F. I need to cook this joint today. I've been in deserts in the mid 40°C's/113°F'...

by Caitlin McGrath 5 months ago

Summer may mean fewer new releases than come in the spring and fall, but I know that doesn't cool our passions for new (or new to us) cookbooks. Which titles are on your mind this summer?

by Caitlin McGrath 7 days ago

Welcome to our Fall Quarter 2019 Baking COTM, THE BAKING BIBLE by Rose Levy Beranbaum, running from October through December 2019. We’ll use this thread for all reports and discussion of recipes in...

by ad7yn 28 days ago

Hi everyone, it's time to vote on the next Cookbook of the Month! For October, we will choose between VIETNAMESE FOOD ANY DAY by Andrea Nguyen and ISTANBUL AND BEYOND: EXPLORING THE DIVERSE CUISINE...

Hi everyone! I hope I'm not stepping on toes here, but as your *former* coordinator, I am going to take the liberty of opening nominations for our October 2019 Cookbook of the Month. Please nom...

Hi, I have a couple of bottles of fig and lemon vincotto that were given to me. I'm looking for a chicken dish that I could make with either one of them--any suggestions?

Help! My grandmother made amazing babka and can't find the recipe anywhere. It was huge. Made by putting rolls of dough with filling in large tube pan. The thing that made it special, is how she ...

I've been gifted with a box of CDM beignet mix. However, I don't like to fry things. Is there anything else I can make with this? It does not have to be in the beignet/donut family. I'm not familia...

I grew up eating ham and cheese croissants about every other weekend in southern california. Since then ham and cheese croissants have been my all time favorite break fast -and that's saying a lot...

by stecworld 8 years ago

My father used to make a casserole that had a wonderful flavor, but, alas, I never got his recipe. I asked his sister, but she couldn't really remember how to make it either. He was Romanian in cas...

I bought a gorgeous handful of bright pink (magenta?) speckled beans at the farmer's market yesterday. The sign said they are called "bird egg beans" but the only reference I found to them on the I...