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Using yogurt to hold together cake pops (Black Forest cake inspired)

Oct 16, 2014 by adenhailemariam

2

What to do with double-yolk eggs?

Mar 02, 2011 by momnivore

8

Cream of tartar substitute

Sep 11, 2003 by charlie

12

How to give beef stew more punch?

Jan 09, 2010 by ziggystardust

167

Announcement Thread: October 2014 COTM "The Book of Jewish Food"

Sep 22, 2014 by qianning

87

Voting Thread: Cookbook of the Month October 2014

Sep 15, 2014 by qianning

72

Cognac for cooking!

Sep 21, 2005 by queue

38

What to do with frozen 9 lb chuck roast

Oct 16, 2014 by Siegal

4

Help me create a simple rustic dinner menu

Oct 03, 2014 by withabandon

48

Sourdough favorites?

Oct 04, 2014 by rmarisco

2

I forgot to boil the brine for sauerbraten, it's been in for 3 days im ready to cook

Oct 16, 2014 by clantinga

9

Seductions of Rice: Cela, Polo, Pulao: The Persian Way

Jun 01, 2011 by bayoucook

28

Need ideas for cooking meals without a kitchen

Oct 15, 2014 by mwk

34

More than gourmet demi glace and brown stock

Oct 16, 2014 by zakappel

26

Slow roasted pork shoulder- not pulled. Am I giving up gravy?

Oct 16, 2014 by SimonSaysWoof

6

Korean Hangover Soup (for liveloveeat34)

Feb 13, 2009 by hannaone

4

Anne Burrell's Porchetta

Mar 16, 2010 by bear

3

"Cooking from a wheelchair" has been moved

Oct 16, 2014 by The Chowhound Team

0

Sorrel veloute recipe?

Oct 03, 2014 by SuchTaste

24

Gravy, as in Biscuits and Gravy 2.0

May 29, 2010 by WhatThePho

61

Roasting Beef at 500 degrees

Sep 15, 2010 by SweetPhyl

11

September 2011 COTM Companion Thread: Nigel Slater

Sep 01, 2011 by greedygirl

84

Leftover ham trimmings in a stuffing for chicken?

Oct 16, 2014 by thesmokinggunby

1

Tough beef in stir fry

Oct 15, 2014 by RealMenJulienne

11

January 2011 Cookbook of the Month: BREATH of a WOK

Dec 31, 2010 by smtucker

526