Cooking

9,590 topics in this forum

1. What to do with leftover rack of lamb?

   By Recoil Rob, April 10, 2010
   • 10 replies
   • 18.3k views
   • 
   • Andrew Fenton
   • April 11, 2010

2. Tasting Menu Construction Advice

   By Brianemone, April 10, 2010
   • 13 replies
   • 6.3k views
   • 
   • Tri2Cook
   • April 27, 2010

3. BBQ in a NYC Apt 1 2

   By mathewr, April 8, 2010
   • 32 replies
   • 7.1k views
   • 
   • David A. Goldfarb
   • April 15, 2010

4. Turkey Confit

   By Porthos, April 8, 2010
   • 5 replies
   • 2.5k views
   • 
   • Shalmanese
   • April 11, 2010

5. Keeping skin crispy when resting meat

   By kermie, April 7, 2010
   • 2 replies
   • 5.7k views
   • 
   • Joe Blowe
   • April 7, 2010

6. Coed Baby Shower

   By CDRFloppingham, April 6, 2010
   • 16 replies
   • 3.3k views
   • 
   • judiu
   • April 6, 2010

7. Need a sauce suggestion for arugula pasta

   By Ono Loa, April 5, 2010
   • 7 replies
   • 2.6k views
   • 
   • godito
   • April 13, 2010

8. Swiss Steak

   By Shamanjoe, April 4, 2010
   • 4 replies
   • 2.6k views
   • 
   • Shamanjoe
   • April 5, 2010

9. Decades Dinner

   By Michaeltheonion, April 3, 2010
   • 1 reply
   • 1.5k views
   • 
   • Lisa Shock
   • April 3, 2010

10. Potato Kugel/Latkes- Is it Sour Cream, Applesauce or...? 1 2

    By weinoo, April 2, 2010
    • 29 replies
    • 8.5k views
    • 
    • eldereno
    • April 2, 2012

11. Chorizo

    By Shel_B, April 1, 2010
    • 5 replies
    • 5.4k views
    • 
    • dougal
    • April 1, 2010

12. Vegetable Portion Sizes

    By Porthos, March 30, 2010
    • 4 replies
    • 1.8k views
    • 
    • nickrey
    • March 31, 2010

13. Ideas for Outdoor Entertaining with a Big Griddle

    By griddler, March 30, 2010
    • 7 replies
    • 17.3k views
    • 
    • VermontGrillingandGrowing
    • March 30, 2010

14. Keeping Tofu

    By LizD518, March 29, 2010
    • 16 replies
    • 6.9k views
    • 
    • heidih
    • March 31, 2010

15. Alternative to Whole/Heavy Cream for Whipping? 1 2 3

    By Shel_B, March 28, 2010
    • 62 replies
    • 10.8k views
    • 
    • GlorifiedRice
    • December 24, 2014

16. Compare and Contrast: Sous Vide, Poaching and Confit

    By IndyRob, March 27, 2010
    • 0 replies
    • 3.9k views
    • 
    • IndyRob
    • March 27, 2010

17. Thawing cryovac-ed fish

    By Dianabanana, March 27, 2010
    • 19 replies
    • 19.3k views
    • 
    • nickrey
    • August 5, 2012

18. Sous Vide: Recipes, Techniques & Equipment (Part 7) 1 2 3 4 24

    By Guy MovingOn, March 27, 2010
    • 591 replies
    • 227.1k views
    • 
    • Chris Amirault
    • January 1, 2011

19. Browning and Flavor

    By Shel_B, March 27, 2010
    • 10 replies
    • 2.5k views
    • 
    • paulraphael
    • March 29, 2010

20. Cooking Sea Bass

    By SaladFingers, March 24, 2010
    • 4 replies
    • 2.6k views
    • 
    • kayb
    • March 27, 2010

21. Baby Food?

    By emunding, March 24, 2010
    • 16 replies
    • 3.3k views
    • 
    • MollyB
    • December 23, 2011

22. Black Bean Tofu - Will it work?

    By G-rat, March 24, 2010
    • 3 replies
    • 3k views
    • 
    • G-rat
    • March 24, 2010

23. Easter Brunch

    By Gail CDM, March 21, 2010
    • 8 replies
    • 3k views
    • 
    • judiu
    • March 22, 2010

24. Aioli vs. Mayonnaise vs. Hollandaise

    By NadyaDuke, March 20, 2010
    • 14 replies
    • 14.8k views
    • 
    • NadyaDuke
    • March 23, 2010

25. Beets 'Anna' (Pommes Anna)

    By G-rat, March 19, 2010
    • 7 replies
    • 2.9k views
    • 
    • andiesenji
    • March 20, 2010