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Which All-Clad / Calphalon line to get?

by Cecilia 14 years ago

Everyone seems to recommend All-Clad and Calphalon. But there are so many lines of All-Clad and Calphalon. How do I...

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Charlie commented 14 years ago

In search of cocktail party cookbook/entertaining guide

by Sheena 14 years ago

Hi, all! I'm looking for a cookbook and/or entertaining guide to help my wonderful boss on her mission to throw some...

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Sheena commented 14 years ago

looking to do some roasted bone marrow.....

by jaydee 14 years ago

i had a great bone marrow dish and parsely salad at St John Restaurant in London - and I wanted to replicate the dish...

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Hugh Lipton commented 14 years ago

Korean beaf, rice, wrapped in lettuce

by charlie 14 years ago

Hi! I recall having this somewhere. Korean or Vietnamese it was, but I can't remember exactly. It was really delici...

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rawcuzima commented 14 years ago

too salty salted eggplant - help!

by vozick 14 years ago

I have made two eggplant recipes from the New Best Recipe cookbook.They both called for 1 TBS of kosher salt for 2 e...

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will smith commented 14 years ago

Chicken Soup in Crockpot

by texasmensch 14 years ago

I am thinking about making a chicken soup to serve for lunch on Saturday. I will need to put it on the crockpot by 4...

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MikeG commented 14 years ago

just bought macadamia nut oil

by rebs 14 years ago

it was an impulse buy at TJ's, but now i'm not sure what to do with it (other than use it for salad dressing). any c...

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Funwithfood commented 14 years ago

Spice Grinding

by rudeboy 14 years ago

I'm going to buy an extra coffee grinder for spices this weekend - my current situation of using the little cuisinart...

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Funwithfood commented 14 years ago

buttered toast quandry...what to do?

by yummymummy 14 years ago

When I pull out the browned toasty bread from the toaster, I like to slather it with softened salted butter so the bu...

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Karl S. commented 14 years ago

Dry rub for Baby Back Ribs.

by King Of Northern Blvd. 14 years ago

Anyone have an interesting rub for ribs? I have been doing variations from The BBQ Bible for awhile and would like so...

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ricepad commented 14 years ago

beef heart

by Nina W. 14 years ago

So I have a large beef heart in my freezer. I'm thinking I'll braise it. Would love to hear your suggestions and e...

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Kim commented 14 years ago

Hearth ovens, building and using

by john clark 14 years ago

I just found this very informative post (link below) in another thread. I wonder if anyone has anything to add to th...

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muD commented 14 years ago

Which size/type Le Creuset to buy?

by emily 14 years ago

I have been wanting to buy a Le Creuset pot for some time now, and due to a generous holiday gift I can now afford it...

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emily commented 14 years ago

need help cooking beans and lentils

by A Fish Called Wanda 14 years ago

I can't figure out how to cook beans and lentils so that they are very soft inside, but don't fall apart. Somehow th...

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patrick commented 14 years ago

Hot tamales

by Ilaine 14 years ago

Anybody have a tamale recipe they want to share? My favorites are beef, and green-chile-with-cheese.

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mod'ern commented 14 years ago

Macaroni and cheese without mustard?

by Lee 14 years ago

Almost every recipe I have ever seen for macaroni and cheese says to add powdered mustard. Who can give me a yummy r...

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Nancy S. commented 14 years ago

springform pans

by edinaeats 14 years ago

FYI- Linen's and Things has a set of three pans- 8", 9" and 10" for $9.99

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Arlene commented 14 years ago

Home Cooking Be the first to comment

Fondue Cookbook Recommendations???

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by Nancy 14 years ago

I'm looking for a good fondue cookbook that includes both cheese and broth style recipes. Any help would be appreciat...

Crab and Glass Noodles

by Keri T. 14 years ago

Last year in the NY Times, there was a recipe for crab and glass noodles from the Slanted Door restaurant in SF; I've...

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annie commented 14 years ago

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