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Ideas, advice, and what to make now from Chowhound editors.

Chocolate S’mores Sundae Blowout!

As Spumoni and Rocky Road were to earlier generations, the s’more is to ours. The blend of graham cracker, drippy chocolate, and toasted marshmallow has become a flavor in its own right, present at camp cookouts and, in modified form, in fancy restaurants. Here, our visiting food maker Kim Laidlaw turns the s’more into a crazy stack of a sundae whose only justification is that it’s a crazy stack of a sundae (oh, and summer, obviously). READ MORE

Manhattan Cocktail, Spanish Soul

One of my favorite drinks at a very nice bar in California called Prizefighter is the Butchertown. It’s one of many variations on the Manhattan served up by modern mixology—the Manhattan has withstood a lot of tinkering since it appeared in print in 1882, but at heart it’s whiskey, vermouth, and bitters. Prizefighter eighty-sixes the vermouth and substitutes sherry (like vermouth, a fortified wine) and a bit of Cointreau. READ MORE

Frosty Chai Ice Pops

Some days a milkshake is what you need, other days—like today, when it’s 93 degrees Fahrenheit with 41 percent humidity in New York City—only an ice pop will do. Fortunately Kim Laidlaw, who developed our chai milkshake recipe, worked out a variation for ice pops. They’re super easy, and all you need are pop molds, a freezer, and time. READ MORE

World Cup Menu: Global Score!

Ah, the World Cup. Even if you’re not a slave to your bracket, chances are you’ll stay current, if only out of a voyeuristic sense of global adventure. Speaking of which, we’ve come up with a sort of bracket of our own, a menu inspired by six national teams. READ MORE

How to Make Crispy Fried Avocados for Tacos

I've been on a taco quest in the past couple of weeks, playing around with breakfast tacos and trying to come up with a great vegetarian taco that isn't just a bunch of sautéed zucchini and peppers wrapped in a tortilla. I think I've done it. READ MORE

Slow Cooker Savory Oatmeal

I put together a set of savory oatmeal toppings a few years ago titled Oatmeal for Dinner. I remember adding sausage as a topping and thinking it would be great to get the sausage flavor into the oats themselves, instead of just sitting on the surface. That's how this recipe was born. READ MORE

Make These Delicious Fried Egg Tacos

Tacos and fried eggs are my two favorite things: Why not combine them? So I came up with these seven variations on the breakfast taco, all of them topped with an egg fried sunny-side up. I think the best thing about fried egg tacos is what happens to the yolk: It breaks when you pick up the taco, coating the filling with a rich yellow sauce. READ MORE

7 Ideas for Chilled Soups This Summer

It’s hot outside and I’m sweating up a storm, which can only mean one thing: cold soup season! Thanks to hungry and hot contributors to our community discussion boards, I’ve got seven new ways to chill out this summer. READ MORE

Slow Cooker Bourbon Ribs for Father’s Day

Welcome to Slow Cooker Sunday! Plug in and chill out for what’s supposed to be the laziest day of the week. READ MORE

5 Ingredients to Up Your Baking Game

Whether you’re baking chocolate chip cookies or a fancy three-layer cake with lemon curd and whipped cream frosting, the quality of ingredients can make a huge difference in the final product. By following a few tips from fellow pastry chefs, and splurging on a few ingredients (which is easy thanks to online specialty stores), your baked goods will go from amateur to professional quality in no time. Here are five ingredients that will up your baking game: READ MORE