Home Cooking

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What's the best blender?

by ChefShell 13 years ago

i'm a chef and need help finding a good blender. i don't care if it's glass or plastic. plastic is more lightweight b...

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Caitlin McGrath commented 13 years ago

Cranberry Relish

by Michele Cindy 13 years ago

I was just given 2 lbs. of cranberries I thought I would make a relish. Does anyone have a good simple recipe. I'd p...

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Janie commented 13 years ago

I just made the best chicken salad from leftovers

by Eric Eto 13 years ago

I had leftover chicken from Casa de Pollo Peruano (a Peruvian chicken joint in Queens, NY) and decided to make chicke...

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sara commented 13 years ago

recipe for wine that has turned

by JBS 13 years ago

The wine wasn't awful, just slightly more acidic and fizzy than it should have been, so rather than dump the whole bo...

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squirrel commented 13 years ago

I Made The Daniel Boulud Short Ribs......

by Funwithfood 13 years ago

I made the recipe below as recommended by fellow Chowhounds. The celery-root potatoes were fantastic!!! (My 6 year ol...

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Misc commented 13 years ago

How to Make Roast Chicken w/ Vegetables, sans Chicken

by Cecilia 13 years ago

Hi everyone, I am so glad that there is a separate board to talk about cooking. When I make roast chicken, I alwa...

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Karl S. commented 13 years ago

Home Cooking Be the first to comment

ragu alla bolognese

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by knuckles 13 years ago

I learned to cook italian from Marcella's books and have been a devoted fan since, but I just made (actually I made i...

HB eggs

by saara 13 years ago

How long can hardboiled eggs be kept in refrigerator and still be ok to eat?

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Deenso commented 13 years ago

Showtime Rotisserie by Ronco

by RUBulldog 13 years ago

Anybody have experience using this rotisserie? How good does it cook whole chicken? I see them at yard sales all...

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Alan408 commented 13 years ago

first-time paella; advice requested

by kate 13 years ago

I am currently living and studying in Italy, and one of my greatest joys are the pescherie (fishmongers). Although Bo...

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squirrel commented 13 years ago

Recipes for "what to bring to an Italian potluck"

by The Chowhound Team 13 years ago

We've moved the recipe-oriented reponses to the thread on General Topics, linked below. Link: http://www.chowhound.c...

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Carb Lover commented 13 years ago

A holiday-worthy recipe to pass on: Mario's Almond Brittle

by Carb Lover 13 years ago

All of the recent talk about holiday food has reminded me of a brittle recipe that chef Mario Batali demonstrated on ...

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Carb Lover commented 13 years ago

Wow--baked butternut squash!

by LA 13 years ago

So I just discovered baked butternut squash...a little oil and cinnamon go a long way. I often bake sweet potatos thi...

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kate commented 13 years ago

Making a three star dinner every night

by Zoe 13 years ago

I read that William Grimes who retired as Restaurant critic of the NYTimes had to re adjust to not eating out every n...

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Tom Meg commented 13 years ago

Pumpkin Buttermilk Muffins?

by bk 13 years ago

I've got some buttermilk that needs to be used up and suddenly find myself in a pumpkin mood. Does anyone have a ...

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bk commented 13 years ago

Boneless Short Ribs vs. Short Ribs

by ericf 13 years ago

Recently I made a short rib recipe with boneless short ribs instead of regular bone in, as the price was about 17% lo...

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yimster commented 13 years ago

Help Spread the Word About This New Message Board

by Jim Leff 13 years ago

Hey, everybody, this new cooking message board will take a lot of the pressure off of the General Topics board, and p...

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Jim Leff commented 13 years ago

Home Cooking Be the first to comment

KitchenAid ice cream attachments

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by rebecca tree 13 years ago

Has anyone tried the KitchenAid attachment for making ice cream? How does it stack up against other mid-range ice cre...

main ingredient-red wine

by sabine 13 years ago

I have about 1.5 bottles of rhone red in my fridge that is not fresh enough to drink-lost it's fruit a bit- but woul...

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Joe H. commented 13 years ago

Sole Florentine - substitution question

by Deenso 13 years ago

We're eating lots more fish these days and I'd love to make Sole Florentine for my husband. However, by definition, a...

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Dorothy commented 13 years ago

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