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recipe for wine that has turned

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by JBS 15 years ago

The wine wasn't awful, just slightly more acidic and fizzy than it should have been, so rather than dump the whole bottle down the drain, I figured I'd marinate some meat in it. Got me to wonderin...

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

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by Funwithfood 15 years ago

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...

How to Make Roast Chicken w/ Vegetables, sans Chicken

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by Cecilia 15 years ago

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...

ragu alla bolognese

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by knuckles 15 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 it last night and ate it tonight) Clifford Wright's Bolognese and I must say I fi...

HB eggs

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by saara 15 years ago

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

Showtime Rotisserie by Ronco

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by RUBulldog 15 years ago

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...

first-time paella; advice requested

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by kate 15 years ago

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...

Recipes for "what to bring to an Italian potluck"

The Chowhound Team
by The Chowhound Team 15 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

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

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by Carb Lover 15 years ago

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...

Wow--baked butternut squash!

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by LA 15 years ago

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...

Making a three star dinner every night

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by Zoe 15 years ago

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...

Pumpkin Buttermilk Muffins?

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by bk 15 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 great muffin recipe for me to try? BTW, does it depend on the recipe or is the...

Boneless Short Ribs vs. Short Ribs

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by ericf 15 years ago

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...

Help Spread the Word About This New Message Board

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by Jim Leff 15 years ago

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, ...

KitchenAid ice cream attachments

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by rebecca tree 15 years ago

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

main ingredient-red wine

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by sabine 15 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 would be good to cook with. Besides coq au vin (which is supposed to use burgundy),...

Sole Florentine - substitution question

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by Deenso 15 years ago

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...

Throwing a tapas party without being tied to the stove??

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by Christina D 15 years ago

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 ...

garlic chutney recipe?

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by Dbird 15 years ago

I live on Stonewall Kitchens' garlic & onion jam & would love to know how to replicate or create something similar. Thanks for suggestions.

sticky pudding recipes

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by edinaeats 15 years ago

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

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