I have never made lasagna

A chocolate layer cake. Anytime I bake a cake, which isn't that often anyway, it's always in a 9x13 or a bundt cake.

I don't make lasagna either. I prefer a baked ziti for example. All the flavour without the work.

Chicken and dumplings. My Nan made the best, but I've never attempted it. Her dumplings were the light, puffy, pillowy kind.

WOW! The list is long but for a shorter one: I've never made an angel food or chiffon cake. Or puff pastry. Or Beef Wellington. Never made boullebaise or paella, never tasted them for that matter. I've never made anything that requires using gelatin. I've never made homemade mayonnaise. And I've never used a pressure cooker. I know there are many more but these are the ones that I would expect most cooks have attempted at least once.

Hard to think of a common food I haven't made but one that is common around here that I would like to make, but haven't yet, is tamales.

Just thought of something I have never made....jam or jelly or homemade pickles. I don't eat jam or jelly and Claussen does a good job of making my pickles. ;)

Jasdip, I make chicken and dumplings often.....same kind your Nan made....just self rising flour, butter and buttermilk. My favorite comfort food.

Edited to add....I have never made an apple or other fruit pie. I don't like cooked fruit.

Never made coffee - don't drink it. Never made fried chicken - too much work and jerk chicken is better. Never made a cake, but I have made pies. Never made sushi at home, but I did make the rice... once. On the other hand, I make a world-class lasagna and promise to post the recipe and the finished product the next time I make one.

GOOD topic! As I was reading though, at almost every one I said REALLY??

First things that came to mind were 2 I made for niece that she had NEVER had "real". One was pop corn from kernels... a little oil, some kernels , in heavy pot with glass lid so she could watch... mesmerized! Another was waffles... she didn't know what that "thing" was that I hauled out of a cabinet. Even when lid was lifted, she was clueless. Found it kinda sad that she'd NEVER had anything but microwave popcorn and microwave/toast waffles. Would like to think, if there were kids still in my house, making a BIG batch of waffles would be a fun activity. Once made, then frozen and ready to be revived in toaster.

A few things I've made that were worth trying but not worth repeating. Made puff pastry from scratch... NOT difficult to make, just time consuming. Made pot-stickers... not the prettiest but tasty.

Never made chicken & dumplings. My SIL calls her's chicken and "dough balls"... brother loves them. My grandfather called Nana's "sinkers"

Croissants and bear claws. I would eat every single one, in a short period of time!

That chicken in the pressure cooker was fascinating. I've never used a pressure cooker. Watching the British Baking Show there's a whole list of baked stuff I've never heard of or made (and I'd totally have Bumblebeez issue -- eating every. single. one!)

I've made nearly all of the above mentioned things, including coffee 3 ways, LOL, and home canned goodies from jam to spaghetti sauce. Chicken and dumplings are both the noodle/slider type and puffy biscuit type and I've made both but Elery likes neither.

I've made croissants and puff pastry and bread and homemade pasta, but not phyllo. I have made sushi and love it. I've even made my own peanut butter, smoked my own bacon (after raising the pig) and made sausage, including liverwurst. (grin)

So there are things I haven't made, like lutefisk, but I don't think they are "common". I've not made phyllo, but I'm not sure that's "common" either. I'm sure there's something, and probably more than one, but I can't think of any.

Annie

Annie, you're off the hook. Making things out of phyllo is common enough. I do that often. Making phyllo dough is not. Most people who claim to make phyllo at home are perhaps making strudel dough, but almost nobody has the skill to make phyllo at home. Even most of the stuff they call phyllo (or filo or fillo) that's made on machines isn't really the real thing. If anyone could do it, I bet you could, but it wouldn't be good for you. Boil a king sized bed sheet and some comfy clothes, clear the furniture, mop well and spread the sheet on the floor. Put on the clothes. Make a very well stretched ball of dry dough, just flour and water, about the size of a small melon. Put it in the middle of the sheet, and pull and ease it until the sheet is covered with an even layer of dough, all the same thickness (transparent) and with no holes.

I've made most things listed (NOT phyllo).

I don't think I've ever made a PBJ. An open faced almond butter and black current jam, but not PBJ.

I've never made hash browns or scalloped potatoes or potato kugel.

I don't cook pork or veal, fish or shelfish.

I've made all the components but never strawberry shortcake (I don't actually like it).

OK, that would be why I never made phyllo, LOL. I dislike working with phyllo and avoid it any time I can, although Elery will make baklava for Mother every Christmas and save me the aggravation.

I'm not overly fond of strawberry shortcake either, although I've made it. Again, both kinds, the biscuit type and the cake type. They both get mushy...

I don't think there's anything I wouldn't try to cook at least once, although I think the most over-rated thing in the world is beer can chicken. And I hate to grill, so although I've grilled things from burgers to pizza, I don't like it well enough to actually do it very often.

Annie

Like Annie, I honestly can't think of anything common I haven't made at one time or another. (Though I don't understand not liking to work with phyllo, it's rarely given me grief- maybe we just have bomb-proof phyllo over here :-) ) Actually, I've never made baklava as such, I don't really like it all that much. Maybe that should be my Christmas project for DH, because he _loves_ baklava.

I can't think of anything at all 'common' that I have never made... unless you think that Eggs Benedict is common. I've never had the opportunity to try EB either. :) I'm also very surprised by some of the things being named, but realize that what's common for some isn't common for all.

I thought this would be a thread about things you have never made that have been on your radar FOREVER! I know I have a few dishes I've wanted to try (like cioppino -- difficult to get the ingredients around here!)... but that may be common where you are!

PM, you're right on about that not common for others. Most of what I named are things we just don't eat, though common for most people.

I've never made pork chops or pork tenderloin or pulled pork or anything else pork- I have such an extreme dislike of it that I can't even swallow a single bite.

I have made all the things listed here but for Phyllo and sushi...not even a California roll....
AND I have never made noodles from scratch! Can you believe that?
Oh and I have never made a turducken!

Never made green bean casserole, tuna noodle casserole, scalloped potatoes, jam/jelly (but, I have pickled and canned peppers and cucumbers), sushi, pie crust.

I know there are a ton of things that I've never made but the one thing that pops into my head right now is chile rellenos. I have a bunch of lovely home grown Highlander green chiles that really, really need to get made into rellenos. Gotta' get some cheese and get on with it!

H B - I've been watching a lot of the Great British Bake Off lately. I have not made many of the things on the show, and like you, haven't even heard of most of them before. But darn it, I think I could eat every single thing on the show. Alone. :)

Y'know, Linda, I can't believe that! Noodles are such a basic thing, and you're such an experienced cook! You could remedy it tonight.

This is the way my old auntie taught me. Put a double handful of flour in the middle of your baking board. Use the back of your spoon to make a crater in the center. Crack an egg into it and use a fork to puncture the yolk, then draw the flour from the outside into the middle, going around the the entire outer edge of the flour mound, then working your way in, until all the liquid is incorporated. Knead until a nice ball forms. Roll out thin, flouring as needed. Fold the dough one direction to make a nice packet shorter than your knife. Slice about 1/8" wide and kind of shake loose so they don't stick together. Put in a single layer on waxed paper to dry. Add to soup immediately, or put in a warm, dry safe place to dry completely and use within about a week.

LOL about the Great British Baking Show. I haven't seen or heard of a lot of that stuff either, but I have to say a lot of it doesn't look like something I'd want to eat either. Those cream buns? Really? But I love the way they think about baking, and love how comprehensive it is. It makes me think that it rises out of the City and Guilds courses.

Is a double handfull of flour, the amount of flour you cans coop up in to hands...or one hand twice?
And really? no water or milk?
And I have never made a tuna noodle casserole, nor hamburger stroganoff, nor chopped baloney salad, nor slow cooker chicken anything, nor that salad with the cool-whip and mini marshmallows and canned fruit.....but I have made green bean casserole..;-)

I was trying to think of something I hadn't made and finally realized it is corned beef! Never made it, don't want to. Not a big fan of corned/pickled meats. I have never had lamb so haven't cooked it at home. I've had to cook it commercially, but never tasted or ate it. Supposedly I do a good job cooking it. Smiles. Interesting thread.

Linda, our family makes pasta/noodles like Pillog. No water or milk. Eggs in a well of flour, beat til mixed then you just pull in with the fork, beating motion, as much flour as it takes to make the dough a nice soft stiff consistency. That's it. No measuring needed.

There are a lot of things that I haven't made, but I think the one thing that is unusual is that I've never made a from-scratch cake with frosting. I think it's because I don't like cake that much. Way back when, if I needed a cake for something, I'd use a mix. Now, since we live near a fabulous bakery, I'll just order one.

I don't care for most desserts to start with, so that might have something to do with it too. The only cake-like thing I make fairly regularly is karithopita, a Greek walnut cake drenched in honey syrup. But for me, making it regularly means every 2-3 years. Yup, I'm just not a cake or cookie person.

Yep. No real measuring. Technically, you use the right amount of flour for the size of your egg. The amount in two hands together, or one hand twice. Unless your hands are abnormally big or small. I'm guessing for a graded large egg, maybe a baseball of flour? A bit more? A softball seems too large. I have no idea what that is in real measures. Definitely no milk.

You know dough. If it's just too dry, I suppose you could use the excess flour to flour the board for rolling, or if it's half mixed in add a little water, or eggwhite if you have some saved. I haven't had that happen, and I'm quite inexpert. It all just seems to work. My auntie called it "one egg noodles". A bigger batch would be "two eggs noodles". :)

Linda, we're in uncommon territory where I live with those casseroles you named! The only one I've ever seen is the green bean one. :D

I'll try it!! But not tonight!

If it's easier, LindaC, I've found that it's about 1 cup flour and one egg, but my eggs are pretty big, probably extra large. I also add a pinch of salt....

I like all the parts of the eggs benedict, except the hollandaise sauce. The lemon in it just doesn't seem to "go" in there.

Annie

Re the Hollandaise, I've found that my lemons are too lemony to use in the proportions in most recipes. It's supposed to give it a little oomph. If the sauce tastes of lemons, it's too lemony.

Linda, I agree it's awfully late by an hour ago where you live to start with noodles. :) Thanks, Annie, for the measure.

I love Hollandaise, but I don't make mine lemony.

Klseiverd, I have never bought frozen waffles but instead of waffle maker, I have a spouse who is able to turn over an entire skillet of pancakes with a flip of the wrist. It was quite exciting when Dad made pancakes and we had them at least once a week. When our daughters had sleepovers, I would hear cries of "Higher, higher" from the kitchen and knew the airborne pancake show was on.

I have never made cassoulet in the classic fashion where you start by making duck confit. I made a cheater's-style cassoulet once using canned cannelini beans, sausage, pork shoulder, and chicken thighs. But one of these days...

The OP asked about 'everyday', or 'common' foods, so I was really surprised by many of the answers here. A lot of them would definitely NOT be considered 'everyday' around here. So it's pretty apparent that environment, upbringing, and ethnic background have a pretty big effect on what is considered 'common' foods.

I honestly can't think of any 'common, everyday' type food that I haven't made. Nor can I think of many dishes that I really like that I haven't at least tried to make. How successful I was at it is a whole 'nother story. (Big grin)

Rusty

I have made most of common everyday things, noodles, dumplings, puffy and flat, cakes, pies, jellies, jams, pickles, lots of fried chicken and also in the pressure cooker made for that type of frying. What I have not made are things using olive oil, avocados, cilantro, and any seafood except for fish because I do not like those. I have not made coffee either as I do not even like the smell of it. None of the family likes them either.

Sue in Central Indiana

Hmmm....I sure have made things I don't like because other people liked them and eventually I learned to, if not "like" at least tolerate things like beef liver and brussels sprouts and cream of wheat, cream of tomato soup from a can to name a few.

Never made salmon, never made mac & cheese (never saw the sense to it - no meat), no sweet potatoes with marshmallows, no green bean casserole. Never made twice-baked potatoes - never had one I liked so no incentive to try. No tuna salad (not into tuna). Lots of things I guess, but these come to mind.