Family Recipes

Greetings. Does anyone know any recipes of cakes without oven?

See the previous discussion of rhubarb and my English wife: https://www.chowhound.com/post/rhubarb-969783 Well, she was at it again. I got about 10kg of an excellent English cooking apple, Balla...

by Melanie Wong 4 months ago

Stumbled upon this website that has preserved and shared in searchable online format recipes from community cookbooks in Hawai'i from around 1950 to 2000.

How will it be different than it was last year? My family zoomed it last time. Will you be preparing traditional specialties at home, or will you order take-out? Where do you like to shop for the b...

by Melanie Wong 5 months ago

One of our favorite cookbook authors stars in the pilot episode of "The Families that Fed America". She makes Bò Kho, but shares so much more about her family's path and the recipes they saved and ...

by ninrn 6 months ago

I’d like to make a red velvet layer cake using beets for color rather than food dye. I believe this was how the original versions of red velvet cake were made. Does anyone have a tried and true re...

by kySafran 7 months ago

Just in case you need to knock up a curry for 800 once lock-down is over and group gatherings are something to be celebrated again, instead of shunned. Here's a recipe. 4.5kg/10lbs of chilli & 7kg...

Everybody has that one dish they are known for- what’s yours? Mine is chicken tikka masala using this recipe (https://cafedelites.com/chicken-tikka-masala/) I practically have it memorized at th...

Thanks in advance for anyone who can help. As a child, my mother used to make a lamb roast for Christmas dinner. She always referred to it as scotched lamb. I’m thinking her name was her confusing ...

Now is a good time to buy lobsters. I have noticed sale prices at local markets starting at $6.99 lb. for pound and a quarter; a bit more for larger sizes. Even frozen lobster tails have been on sa...

by Melanie Wong 8 months ago

" . . . You, too, can use sensory memory, oral history, and historical detective work to better understand, or to recreate, family or cultural dishes that you connect with. Whether you have a trove...

I remember working with a top French chef on projects in the New York/Miami area. Once I asked him: How many recipes do you have memorized? He thought for a moment and responded: around 3,000. And ...

The New York Times had a piece this morning about the publication of a commemorative digital cookbook by the American Bar Association celebrating the 100th Anniversary of the '19th Amendment' givin...

We like diving into a bowl of mussels from time to time at restaurants that do the proper job with them. During the Covid crisis we have rediscovered how easy, cost effective, and delish these moll...

by The Chowhound Team 1 year ago

It would take more time than we’ve got to list all of Toni Tipton-Martin’s accomplishments as a food writer, organizer, educator, and historian. We’ll just say that she’s one of the most studied an...

We prepared a Peach Kuchen and it is delicious! Peaches have been great this season. Now were planning to bake up another. Have any tempting ideas? Thanks... By the way, do you consider kuchen a c...

by MariaRN 8 years ago

Hi All ! The curiosity is killing me! While reminiscing with my Parents, we started a huge conversation about my Grandmother putting eggs in her Sunday Pasta Sauce. I have NEVER heard or se...

by the3rdPoliceman 1 year ago

Simple question - what's the one thing you cook that people always want the recipe for? For me it's Momofuku's Octo Vinaigrette - goes with chicken, fish, pretty much whatever. I'd like to say i...

Will you be marking the day with some French favorites from your kitchen? Perhaps a meal out at a French bistro? I do enjoy the French culinary and we will be visiting a popular Gallic spot in our ...