Home Cooking

I thought I had heard that it was actually in the winter but I can't remember for sure.

I'm in the middle of making a caramel cake with a homemade caramel frosting and the frosting right now is way too runny. What can I add to thicken up the frosting that is NOT sugar? There is alre...

Hi. My SO does not eat pork, and I would love for him to experience the soup dumpling. It is one of my favorites! Therefore, I would like to make it using chicken instead of pork. I think I can...

Is there a discernable difference between Mexican Crema and Creme Fraiche? Other than the price?

I recently went to Barcelona, and the best thing I ate there is a Catalan dish called chicken with prunes. The particular version that I ate also included pine nuts and something that I think was ...

i want to make lobster at home-never have before- and have decided to invite some friends over to eat it. what would you all recommend as the best way to make it, and what are good sides, soups, de...

What can I substitute for the nuts in pesto? I usually use walnuts (I am allergic to pine nuts) but want my toddler to be able to eat it and he has not yet been exposed to nuts.

I've just experimented with making grits for the first time (so I was interested in the recent discussion). However, my only experience with grits so far was the off-putting way they were served ...

Our Gourmet Club is having our first dinner of 2005 in a couple of weeks. I'm looking for a favorite crowd pleaser that's 'slap yo mamma' good! BBQ'd, fried, smothered, roasted, pickled - I don'...

Hi everyone, I have never made a standard American potato salad...the kind with lots of mayo and celery. Can someone please give me a great and easy recipe? Thank you! Happy New Year!

My friend's kid (4 years old) got one for Christmas and is evidently rapidly baking her way through the prepackaged mixes that came with the oven. Rather than buy the refill packs (both expensive ...

Hi, Does anyone have any combinations of dry herbs to mix with olive oils for bread dipping or know of any sites that have recipes already made up for the herb combinations? I see the dry herb mi...

Hi all, I opened this thread to let all the cooks have a place to air their ideas about what constitutes a traditional New England Clam Chowder. I know there are a lot of ideas about what is tra...

Discovered at New Year's Day brunch when the orange juice ran out: champagne (or whatever bubbly) and white cranberry juice - about 1/3 cranberry, 2/3 bubbly. Seamlessly delicious. Just had to share.

Thanks to all for the good advice. Here's the result: Made the Guacamole at about noon for an 8:00 PM party. My wife's family who are Mexican American are staunch believers in the put the pit in ...

Does anyone know the proportions of soy sauce, brown sugar, ginger and green onions that make a soy marinade for salmon? I've eaten this out and would like to make it at home. Thanks for your he...

My husband, an Aussie, is forever lamenting about the way Americans can't do roast potatoes. I'm talking about the kind you'd have with a roast beef or lamb. Generally, what I do is coat yukon g...

Texas-Style Chili (Modified for Supermarket Ingredient Availability*) 3 large red bell peppers 3 pounds of chuck roast, cut in ½” cubes 2 tablespoons vegetable oil 12 ounces of beer 1 teaspoon of...

I am quite confused as to ratios, different types of vinegar and acidity; which oil goes well with what vinegar and why; and emulsifiers and all that stuff...Can someone please explain(and maybe te...

I need to pre-make a substantial amount of Guacomole for a party but don't want it to turn ugly brown before I serve it. I would like to make it in the morning and then serve it in the late evening...