Home Cooking

I have a lot of rendered duck fat and was thinking of making something other than duck confit. Has anyone had success with pheasant or other birds, and is the process the same or are there modifica...

Too eager to try Galley Girl's pear cake (Best Recipes of the Year thread below)to wait for pears to be back in season. Rather than experimenting blindly for guests tommmorow, though, thought I'd a...

So, I'm about to make my first foray into marmalade. I picked up some nice looking meyer lemons per the recipe I had carefully chosen, but before I left the store some beautiful Clementines had ma...

I plan to make a chicken in a salt crust for dinner tonight. Usually I use Wolfgang Puck's recipe from his first cookbook. It uses a 3 lb chicken cooked for 1-1/2 hours at 350 in a crust of salt,...

I bought a bag of the shelled edamame from TJs. I have heard of people tossing the edamame with pasta and I was thinking of using it with risotto. Any recipes for these or other ideas?

Am planning on giving my husband the electric rotisserie attachment for our Char-Broil gas grill for Christmas. It is around thirty-five dollars, I believe there is one about three times that avai...

I am in Chicago and would like to know what brands of sausage you prefer. I will be using the sausage as a base for some appetizers. I'm afraid of buying something that is too gristly or tasteles...

How would you reheat hainanese chicken and the rice w/o a microwave oven?

I'm having some friends over for dinner next weekend and I'm concerned that the food is too heavy. What do you think? Any suggestions for substitutions? And I feel like I'm missing something in ...

I'm probably going to get slammed for this...but has anyone tried splenda for baking? Just curious if it's any good in an actual recipe? I've only used it in coffee.

Ok, still got a lot of leftover rosemary, sage and thyme in the fridge from Thanksgiving. And all are in good shape. But I want to use them before they go bad. I've done ravioli with sage/butter ...

My citrus trumpet is my new favorite kitchen gadget, joining the pantheon of microplane graters and silicone spatulas. This thing is stainless steel, with one end flared like a trumpet, the other h...

I've got a quiche recipe that I want to make with frozen puff pastry instead of the pie crust the recipe calls for. The recipe gives directions to blind bake the pie crust at 400F. for 30 minute...

I am going to make a brisket today. A few years ago I made made a brisket recipe that included coffee, which was quite good. Does anyone have an *unusual* (and tasty) brisket recipe? TIA :)

Have been having some trouble lately when cooking meatballs. They seem to fall apart while simmering in the red gravy for pasta. Mix the ground beef with egg and breadcrumbs, salt, pepper and fre...

This cookie recipe brought me 1st prize at a cookie exchange. I used fresh sage (3x amt of dried). It is not very sweet and has some texture because of the cornmeal. Frankly, I was surprised it w...

I want to perfect these for my husband who associates them w/ his childhood/mother. Thanks in advance!

I just made the Gramery Tavern gingerbread and have leftover Oatmeal Stout. I saw in the NYT today that there's a recipe for Chocolate Guinness Cake. Would the Oatmeal Stout work instead of Guinn...

i made ravioli w/ sage and butter sauce for the first time yesterday and it was actually the first time i've ever tasted or cooked w/ sage (horrors!). anyway, i was terribly disappointed with the r...