Home Cooking

I made the recipe below as recommended by fellow Chowhounds. The celery-root potatoes were fantastic!!! (My 6 year old daughter couldn't get enough!) The sauce was excellent too. This was the fir...

Hi everyone, I am so glad that there is a separate board to talk about cooking. When I make roast chicken, I always have a layer of carrots, garlic, and onions at the bottom of the pan. And, I...

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

Anybody have experience using this rotisserie? How good does it cook whole chicken? I see them at yard sales all the time. I gotta wonder if they are so great why people are willing to sell t...

I am currently living and studying in Italy, and one of my greatest joys are the pescherie (fishmongers). Although Bologna is inland, freshness and overwhelming variety are amazing. However, much o...

by The Chowhound Team 14 years ago

We've moved the recipe-oriented reponses to the thread on General Topics, linked below. Link: http://www.chowhound.com/topics/show/299159#1656180

All of the recent talk about holiday food has reminded me of a brittle recipe that chef Mario Batali demonstrated on Martha Stewart's show (recipe link below) that is too good and fool-proof to not...

So I just discovered baked butternut squash...a little oil and cinnamon go a long way. I often bake sweet potatos this way...are there any other squash varieties or veggies/roots that are this easy...

I read that William Grimes who retired as Restaurant critic of the NYTimes had to re adjust to not eating out every night. He decided that he could make a one to three star dinner at home with lit...

I've got some buttermilk that needs to be used up and suddenly find myself in a pumpkin mood. Does anyone have a great muffin recipe for me to try? BTW, does it depend on the recipe or is the...

Recently I made a short rib recipe with boneless short ribs instead of regular bone in, as the price was about 17% lower, even leaving out the bone issue. Now, I am a guy who makes a lot of beef st...

Hey, everybody, this new cooking message board will take a lot of the pressure off of the General Topics board, and provide a more concentrated resource for those who want to discuss cooking tips, ...

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 would be good to cook with. Besides coq au vin (which is supposed to use burgundy),...

We're eating lots more fish these days and I'd love to make Sole Florentine for my husband. However, by definition, anything Florentine involves spinach and spinach is something he doesn't like all...

I love the idea of throwing an authentic tapas party, but whenever I start to research recipes, I get stumped. There is so much that requires last minute cooking or frying, I don't know how I'd do ...

I am looking for a traditional sticky pudding recipe. thanks!

We often cook boneless beef steaks and salmon filets. I have been doing the steak in a Magnalite pan and the salmon in a flat non-stick pan. Both come out pretty good but I would like to improve ...