Home Cooking

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

You are viewing page 4089

Reload from page 1

Dropped my All clad copper core fry pan and.....

by potmishap 13 years ago

there is a small dent in the bottom...very small...will that affect the performance of the pan..and how so?


Nancy commented 13 years ago

lobster risotto

by nomadfromcincy 13 years ago

What other dishes would you serve with lobster risotto? Asparagus with truffle oil? Sauteed mushrooms? Just a sal...


Limster commented 13 years ago

what to do with battarga?

by coll 13 years ago

A chef I know keeps giving me chunks of Battarga wrapped in wax (some kind of Italian fish roe, I think preserved in ...


Tom Meg commented 13 years ago


by Pat Darnell 13 years ago

I decided to make some home-cured gravlax. I saw some nice, reasonably priced salmon last week and used a recipe fro...


Pat Darnell commented 13 years ago

Chocolate Cake

by Keri T. 13 years ago

I want to make chocolate cupcakes tonight, would people please share their favorite chocolate cake recipe? Thanks.


peppermint pate commented 13 years ago

Sift and measuring and...some help needed

by ACM 13 years ago

Hello! I have a question that has been perplexing me for some while... When using a digital scale measurement (say,...


saucyknave commented 13 years ago

The Perfect Croissant

by Deb Frueh 13 years ago

Once upon a time there was a great little book called "The Perfect Croissant". It appears that I have lost my copy in...


saucyknave commented 13 years ago

Non-shellfish, non meat paella

by Nyleve 13 years ago

Ok - any ideas here? A previous post made me think I'd like to serve a paella for a buffet dinner next week. Only one...


Nyleve commented 13 years ago

Home Cooking Be the first to comment

Bajan Corn Pie

by westhead74 13 years ago

Hi all. Wondering if someone has a good recipe for Bajan/West Indian corn pie. Thx! WH

Stable whipped cream

by Another question 13 years ago

What's the easiest and least taste-intrusive way to stabilize whipped cream? Not for a hot summer day, just so it wo...


Candy commented 13 years ago

Prime Rib Question

by Billy 13 years ago

I understand that a Prime Rib Roast cut from the back end, which consists of ribs 9-12 (also called "the first four r...


gordon wing commented 13 years ago

Buffalo wings

by RUBulldog 13 years ago

Anybody have suggestions on how to make homemade buffalo wings? What kind of hot sauce do you use? Do you just put ...


eleanor womack commented 13 years ago

Lemon cake recipe?

by Questions Questions 13 years ago

Can anybody point me in the direction of a simple but good lemon cake with lemon buttercream frosting? I'm just a pr...


Middydd commented 13 years ago

steamed lobster

by coll 13 years ago

I make whole Maine lobsters every Christmas Eve (along with the other fish dishes) and was thinking to steam instead ...


coll commented 13 years ago

Chocolate to use for Buche de Noel

by Nancy 13 years ago

Thanks for all the positive replies to my buche de noel question below. My next question is which brand of chocolate...


La Dolce Vita commented 13 years ago

paella for christmas

by ton casmo 13 years ago

i'm going to make a big dish of paella for christmas- any suggestions for good and interesting side dishes?


Kirk commented 13 years ago

Beef for Christmas...now what??

by Meils 13 years ago

We are going to do beef tenderloin for 18 and need some sides and do not want anything creamed or yorkshire pudding. ...


Dorothy commented 13 years ago

Steamed Black Bean Spareribs recipe?

by Mark C 13 years ago

Does anyone have a recipe for steamed black bean spareribs? I am talking about the type you eat at dim sum r...


Sarah commented 13 years ago

Home Cooking Be the first to comment

Blini for a crowd

by Carmen 13 years ago

I am trying to find a recipe for a large quantity of blini, but I can only find one that yields 36-40 3-inch blini. ...

Leftover Rib Eye Roast -- Ideas Anyone?

by Kirk 13 years ago

I have two bones (about four pounds!) of leftover, rare, bone-in rib eye roast. Any ideas for creative uses for dinn...


Mike commented 13 years ago

You've reached the end of this page

Catch up on the latest activity across all community discussions. View latest discussions