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Home Cooking Dish of the Month (May 2014) Nominations

First of all, a big Thank You to Herby for carrying on the DOTM in my absence. Great job! Especially helpful is Herby's index all of the prior DOTM dishes, which can be viewed here:
You can always go back and contribute to earlier threads.

Currently, and throughout the month of April, the Dish of the Month is Leg of Lamb. Such a springtime menu item! You can view and contribute to the thread here:

Now it's time to begin nominations for the May 2014 Home Cooking Dish of the Month. Remember that a dish is loosely defined as an ingredient and a method of preparation.

Nominations will be open until April 25th at 10pm Pacific time (1 am on April 26th Eastern time, and 5 am April 26th GMT). Please nominate your dish using ALL CAPITAL LETTERS. (If you discuss the dish elsewhere in the thread, please type it in lower case. This makes it easier to count the dishes in caps, without counting extra nominations for one person.)

You may nominate more than one dish. And if someone else nominates a dish that you wish to support, just reply and type the name of the dish in all caps. The dishes with the most nominations will move on to the voting round, where each person only gets one vote. If you haven't joined us before, feel free to jump in!

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    1. re: ecclescake

      I love the idea of GALETTE!
      Do you have sweet or savory or both in mind?

      1. re: L.Nightshade

        I would tend toward savoury, but I don't see the need to restrict it.

      2. re: ecclescake

        GALETTE...had one today for brunch...so googD

          1. CHEESECAKE

            Celebrating Mother's Day, Graduations, and bridal showers.

            Rainbow/ tie-dyed http://www.justapinch.com/recipes/des... or with a strawberry cake base http://www.techydad.com/2009/08/cooki...

              1. re: LindaWhit

                I think that asparagus is a great idea for a thread this time of year, but we need a bit more definition for "Dish" of the Month: An ingredient plus a method. Asparagus is an ingredient, it could be raw in a salad, wrapped in prosciutto, puréed in a soup, filling for a crepe, etc. (Mmmm, maybe you should indeed start an asparagus thread!)

                1. re: L.Nightshade

                  Ahhh, sorry - I'm new to these threads, L.N. I'll sit back and see what's decided on and see if I'm capable of making what is suggested. :-)

                  1. re: LindaWhit

                    No worries Linda! It's sometimes a narrow line we walk, and it takes a little getting used to. Please don't give up on nominating, or jumping on the bandwagon with someone else's nomination!

                2. re: LindaWhit


                  Is this enough definition to be a "dish" for DOTM? I seem to always default to serving asparagus steamed , with lemon hollandaise sauce. I'm thinking a DOTM with inspirations reported by others would get me to branch out a bit.

                  1. re: LindaWhit


                  2. VEGETABLE SUSHI

                    I'm thinking of this as a way to perfect some techniques before investing in pricey sushi-grade fish for fillings. Knife/mandolin skills for matchstick carrots, cucumber, red pepper, asparagus and small bits of avocado. Rice cooking/seasoning to get just the right texture. Nori handling. Consistent forming / rolling. Perhaps even pickling ginger.

                    2 Replies
                    1. re: MidwesternerTT

                      VEGETABLE SUSHI
                      This is another idea I love! We'd be working with much of the same ingredients, but there are so many possibilities! Plus it's challenging, something I don't do all the time. I'd love to try to advance to those fancy, geometric futomaki rolls by the end of the month!

                      1. PASTA PRIMAVERA - to allow asparagus and other early-season vegetables to shine.

                        2 Replies
                        1. re: greygarious

                          I could definitely get into PASTA PRIMAVERA!

                          1. re: greygarious

                            I'd love PASTA PRIMAVERA!

                            I think maybe June for pickled vegies would be nice.

                          2. RHUBARB CAKES/QUICKBREADS - The first fruit of spring, too often forced to settle down with a strawberry tart before having a chance to date other fruits and savories.

                            4 Replies
                            1. re: greygarious

                              I'd support this for June DOTM. My rhubarb has just broken ground and likely first harvest isn't until May 20 or later.

                              1. re: greygarious


                                I've been so impatient to make rhubarb things that I bought rhubarb at my grocery store the other day for $4.99 a pound :/

                                1. re: greygarious

                                  Just saw local rhubarb at the store so
                                  RHUBARB CAKES/QUICKBREADS

                                  1. re: alliegator

                                    I would love to do salsa but here in the Midwest, we're a few months still from tomato season (although I know you can make other types), so I can't get behind this idea yet :)

                                    1. re: jpr54_1

                                      I wonder if we could expand this to make it a bit more appealing to more people. Not everyone wants a month of pickled okra, some of us aren't even able to buy it! What do you think of pickled seasonal vegetables? That would give us a lot of choices, but still keep us to a pretty specific dish.

                                      1. re: L.Nightshade

                                        I love the idea of PICKLED SEASONAL VEGETABLES!

                                        1. re: L.Nightshade

                                          sounds like a good idea
                                          lots of recipes in different cuisines

                                      2. LINGUINE CARBONARA WITH FRIED EGG (on top)

                                        5 Replies
                                        1. re: LotusRapper

                                          Carbonara could be great! I've only made it once, and I'd love to try variations. This dish is pretty specific, it might not leave enough to the imagination of creative cooks who want to try a few versions of a dish during the month. What do you think, LotudRapper? Do you think we might have more luck with naming a dish that is a bit broader, like Pasta Carbonara? Then let people take off with variations? (Including one with a fried egg and basil!)

                                          1. re: L.Nightshade

                                            Sure LN. I really should have said pasta carbonara, just so happens I prefer linguine over other long pastas, so it must have been a subconscious bias. While the base carbonara is key, accoutrements like basil, prosciutto, salumi, roasted red peppers, asparagus tips etc etc. can be added w/o taking away from the essence of the dish.

                                            Also the dish can be a meal in itself or act as a side dish (or even a weekend breakfast/brunch frittata).

                                            1. re: LotusRapper

                                              Do you want to change your nomination to pasta carbonara, in all its guises? Just type it in all caps if you do.

                                              1. re: L.Nightshade

                                                I'm past the editable timeframe, so I'll report the post to Admin to have them change it. Thx LN.

                                                1. re: LotusRapper

                                                  You can just make another post with carbonara in all caps and ask me to ignore the first one. We're easy going around here.

                                        2. RICE SALAD
                                          WHITE PIZZA
                                          PEA RISOTTO
                                          PASTA WITH PEAS
                                          FRUIT SALAD

                                              1. Just a reminder that nominations will close tomorrow night, 4/25, at 10pm Pacific time.

                                                I'm wowed by the great ideas here; can't wait to see what we'll be cooking in May!

                                                1. About five hours to go...

                                                  1. Nominations for May's Dish of the Month are now closed.

                                                    I'll be posting the voting thread tomorrow, as I'll be offline for a while now. But I'll warn you now: there will be several dishes from which to choose! There are more than the usual number of dishes tied for the top spots.

                                                    I'll post the link here when the voting thread is up. Stay tuned, and thanks for nominating!

                                                    1 Reply
                                                    1. re: L.Nightshade

                                                      So it'll be May's Dishes of the Month ? :-)

                                                    2. The voting thread (with all six options!) is now up here:

                                                      1. Nominations are now open for the June Dish of the Month. Drop by and nominate a dish or two here: