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Apr 20, 2014 12:18 AM

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 googD

          1. CHEESECAKE

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

            Rainbow/ tie-dyed or with a strawberry cake base

              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!