SOS Made a huge pot of chicken soup & must have put too much water in it urgh!!

Dec 07, 2012 by BonnieG in Home Cooking

2 cups of the richest duck stock you've ever tasted- what do I do with it?

Nov 13, 2012 by jameshig in Home Cooking

BBQ sauce question

Aug 29, 2012 by queenscook in Home Cooking

Looking for a vinegar slaw recipe

Jul 02, 2012 by danna in Home Cooking

Sous vide- I know this has been dealt with a good bit

Jan 02, 2012 by jameshig in Home Cooking

Help with menu from garden

May 22, 2012 by kengk in Home Cooking

Seared scallops with minimal fat

Apr 12, 2012 by hungryabbey in Home Cooking

Bloom- Moscow Idaho: Good food on the Palouse... Finally

Jan 29, 2012 by jameshig in Mountain States

Cooking Prime Steak the Right Way

Jan 14, 2012 by funkadelik in Home Cooking

Sous Vide Recipe of the Week

Jan 11, 2012 by Caroline1 in Home Cooking

Ideas for some economical main course at a 50th Anniversary party for at least 100.....

Jan 02, 2012 by Kree8tif in Home Cooking

Can someone identify this mushroom?

Jan 03, 2012 by blue room in General Topics

Finally Grinded My Own Meat- Still tastes like Storebought Frozen Old Hamburger Patties

Jan 02, 2012 by achilles007 in Home Cooking

Scallops with risotto question

Dec 31, 2011 by jameshig in Home Cooking

Dry Aged Rib Eye Roast - okay to convert to steaks? Or is that nuts?

Dec 31, 2011 by The Dive in Home Cooking

Smoked chicken thighs

Dec 31, 2011 by wildcat2012 in Home Cooking

Chicken stock from roasted carcass - will flavors from roasting appear in the stock?

Dec 29, 2011 by buzzy715 in Home Cooking

Chicken--Partially Cooked....Can I still use it?

Dec 24, 2011 by DaisyM in Home Cooking

Cassoulet - Duck Leg Confit

Dec 24, 2011 by lizzer in Home Cooking

~ What is a good nonalcoholic equivalent of Sherry based on taste for cooking? ~

Dec 14, 2011 by designparadise in General Topics

Help me fix a menu please!

Dec 24, 2011 by raisa in Home Cooking

Hollandaise sauce - proper egg yolk/butter ratio

Dec 24, 2011 by hto44 in Home Cooking

Store-bought demi-glace - thoughts?

Dec 23, 2011 by alexinct in Home Cooking

Prime rib tips: Pre-cooked, par-cooked?

Dec 23, 2011 by attran99 in Home Cooking

Prime rib..is boneless just as good?

Dec 20, 2011 by Rhee in Home Cooking