Cooking

9,599 topics in this forum

1. Beets 'Anna' (Pommes Anna)

   By G-rat, March 19, 2010
   • 7 replies
   • 2.7k views
   • 
   • andiesenji
   • March 20, 2010

2. Pressure Cooking Class: Ideas?

   By Richard Kilgore, March 8, 2010
   • 21 replies
   • 5.1k views
   • 
   • Yajna Patni
   • March 16, 2010

3. Wine or Beer?

   By Gail CDM, March 10, 2010
   • 11 replies
   • 4k views
   • 
   • ScoopKW
   • March 16, 2010

4. Adventures at the French Culinary Institute 1 2 3 4 5

   By manton, January 3, 2009
   • 119 replies
   • 40.4k views
   • 
   • jk1002
   • March 16, 2010

5. Suggestions for Venison Shoulder Steaks?

   By agray, March 12, 2010
   • 9 replies
   • 28.6k views
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   • ilikefood
   • March 15, 2010

6. Furry Pig Parts.. Feet and Ears

   By Paul Bacino, March 13, 2010
   • 5 replies
   • 3.8k views
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   • Dakki
   • March 15, 2010

7. Holding Pasta

   By Darcie B, March 13, 2010
   • 7 replies
   • 4k views
   • 
   • Blether
   • March 14, 2010

8. Parmigiano Reggiano -using the rind

   By Rez, March 10, 2010
   • 12 replies
   • 11.9k views
   • 
   • ScoopKW
   • March 14, 2010

9. Miniature Quiches

   By Tom Gengo, December 20, 2009
   • 13 replies
   • 5.8k views
   • 
   • Edward J
   • March 13, 2010

10. Safflower and Sunflower Cooking Oil

    By Shel_B, March 13, 2010
    • 0 replies
    • 1.1k views
    • 
    • Shel_B
    • March 13, 2010

11. Cooking Class for Seniors 1 2

    By Shel_B, March 8, 2010
    • 28 replies
    • 10.8k views
    • 
    • Gail CDM
    • March 12, 2010

12. Lobster claws - how do you remove the tendon?

    By therippa, March 11, 2010
    • 6 replies
    • 6k views
    • 
    • Prawncrackers
    • March 12, 2010

13. Best Beer for Brats

    By Chris Hennes, March 5, 2010
    • 19 replies
    • 24.2k views
    • 
    • Kouign Aman
    • March 10, 2010

14. Drying herb leaves

    By Ader1, March 4, 2010
    • 11 replies
    • 2.9k views
    • 
    • ruthcooks
    • March 10, 2010

15. Small mountain of broccoli rabe

    By Lilija, March 4, 2010
    • 15 replies
    • 5.1k views
    • 
    • heidih
    • March 10, 2010

16. Culinary Olympics

    By Gail CDM, March 9, 2010
    • 1 reply
    • 1.6k views
    • 
    • Lisa Shock
    • March 10, 2010

17. What We're Cooking for Shabbos: 2007 - 1 2 3 4

    By Swisskaese, January 12, 2007
    • 86 replies
    • 9.1k views
    • 
    • scubadoo97
    • March 9, 2010

18. Asparagus Souffle

    By Chris Hennes, March 9, 2010
    • 4 replies
    • 2.6k views
    • 
    • djyee100
    • March 9, 2010

19. Your menu/shopping decision process

    By JAZ, March 6, 2010
    • 21 replies
    • 4k views
    • 
    • ElaineK
    • March 9, 2010

20. Potatoes, Anchovies, & Jansson's Temptation

    By Chris Amirault, August 27, 2006
    • 14 replies
    • 7.8k views
    • 
    • Dianabanana
    • March 8, 2010

21. Ostrich Eggs

    By Shel_B, March 4, 2010
    • 4 replies
    • 3.2k views
    • 
    • Shel_B
    • March 7, 2010

22. 2 Mushy Granny Smiths

    By Isryelle, March 3, 2010
    • 4 replies
    • 1.9k views
    • 
    • helenjp
    • March 5, 2010

23. How long can this chicken marinate...

    By Emily_R, February 27, 2010
    • 7 replies
    • 3.1k views
    • 
    • Emily_R
    • March 2, 2010

24. What flavors complement watercress?

    By sheepish, February 1, 2010
    • 9 replies
    • 4.7k views
    • 
    • Blether
    • March 2, 2010

25. The natural thickening in stock-made sauces.

    By Karldub, February 28, 2010
    • 7 replies
    • 6.6k views
    • 
    • paulraphael
    • March 1, 2010