Home Cooking

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Thoughts About Bakewell Cream...

by Funwithfood 13 years ago

I finally bought some. It is supposed to make light & fluffy biscuits. The substitution for baking powder is 2 part...

Sweet potato pone?

by Ilaine 13 years ago

Denser, richer and chewier than a sweet potato casserole. They used to sell this at the Jazz Fest and maybe still ...


Candy commented 13 years ago

Home Cooking Be the first to comment

Just in time for Thanksgiving: Jim Leff's "Leftover Gourmet" Report

by The Chowhound Team 13 years ago

"The Leftover Gourmet: Secrets Of Hyperdelicious Reheating" proposes a radical approach to reaheating, including "The...


by annab 13 years ago

Have a big bunch of it, and am very partial to it as an herb. Any thoughts on a recipe that would feature it?


hildegard commented 13 years ago

Home Cooking Be the first to comment

Stokely Pumpkin Pie

by Middydd 13 years ago

2 cups brown sugar 1 teaspoon salt 2 teaspoons cinnamon 1 teaspoon mace 4 eggs, slightly beaten 1 28 ounce can Stoke...

report back on buttercream

by Wendy Lai 13 years ago

A while ago I asked in the General board about some buttercream advice. I promised to report, sorry it took so long....


Caitlin McGrath commented 13 years ago

taking a spiral sliced glazed ahm to the next level?

by cocoagirl 13 years ago

We are having a Spiral sliced ham (in additon to a Weber Turkey) on the gas grill- what is the best preparation of th...


Candy commented 13 years ago

Is a food processor even necessary?

by lb 13 years ago

I am registering for a wedding, and am contemplating getting a food processor. I don't think I need one...I'd rather ...


JoAnn commented 13 years ago

Timpano - main dish for vegetarians

by Kato 13 years ago

I offer this as a suggestion for anyone looking for a festive main dish for Thanksgiving. Following what they could s...


Kato commented 13 years ago

what to do with a kosher turkey?

by D-NY 13 years ago

My mom's buying an organic kosher turkey for "health reasons." I don't think I should brine it, since it is already ...


Joe MacBu commented 13 years ago

saucepan advice requested

by Smokey 13 years ago

I recently managed to completely blacken the inside of a 10-15 year old Revereware 2 qt. saucepan, and no amount of s...


Carb Lover commented 13 years ago

KA Double Dark Cocoa

by AGM/Cape Cod 13 years ago

I bought the double dark cocoa for a cookie recipe which (of course) I can't find. Would it be too bittersweet to sub...


Dylan commented 13 years ago

Why is my egg salad wet?

by kim shook 13 years ago

I love deli egg salad. Nubby textured with no big hunks of egg, just really finely chopped up bits. And almost a dr...


Chuck commented 13 years ago

whole wheat pastry flour for white?

by Julie H. 13 years ago

I have a recipe for an apple cake that calls for all purpose flour. I was wondering if a whole wheat pastry flour, l...


sailorbuoys commented 13 years ago

walnut oil--some questions

by Chow Chow 13 years ago

I recently bought walnut oil--should I keep it in the refrigerator to prevent rancidity? Also--any suggestions on wha...


sailorbuoys commented 13 years ago

Confused about slow cookery

by RebeccaBG 13 years ago

So, I finally bought a slow cooker, the West Bend that was discussed on this board (or GT board). I got it thinking...


Karl S. commented 13 years ago

Ideas for green side dishes for Thanksgiving?

by Wendy Lai 13 years ago

I've been planning my big Thanksgiving meal for a long time now. I already have my ususal suspects lined up, sweet p...


Zorra commented 13 years ago

Chicken Chili?

by Deenso 13 years ago

Can I use ground chicken breast the same way I'd use ground beef in chili con carne? Do I want to?


CIAChef commented 13 years ago

New Cookie Press

by Jane Hathaway 13 years ago

I just bought the Kuhn Rikon cookie press mentioned in the December issue of Bon Appetit (piece on tools for baking c...


Jujubee commented 13 years ago


by Sara Z 13 years ago

Has anyone ever had one of these - can you tell me how it is???


bob commented 13 years ago

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