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Paletas to Stimulate Your Palate

Mexican ice creams don’t just soothe your tongue with bland creaminess, they wake it up with flavors like spicy mango, chamoy, or jackfruit. READ MORE

A Sort-Of Spinoff of Sushi Gen

There’s a new sushi bar in Little Tokyo, Takumi, with an old hand behind the counter: Hiro, who worked for eight years at the crushingly popular Sushi Gen down the street. READ MORE

Huitlacoche Quesadilla at Doña Tomas

Doña Tomas is still making excellent food, says deelish–especially the terrific huitlacoche (corn smut fungus) quesadilla that one could eat at every meal, every day. READ MORE

Truffles and Coffee

5-Star Truffles and Coffee is a charming, unassuming place, offering excellent house-made truffles, along with espresso drinks and other beverages. READ MORE

Pizza Outside the Box at Layla Jones

The pizza at Layla Jones defies easy categorization, but hounds aren’t letting that keep them from enjoying it. READ MORE

Black Pearl Resurfaces; and Other News

Black Pearl, a New England-style seafood house that enjoyed a brief but promising run in 2005, is back. READ MORE

Savory Cooking with Apples

Apples are nice in grilled cheddar sandwiches, briefly sauteed and layered in turkey sandwiches, and raw in chicken or tuna salad. READ MORE

Arroz Con Pollo Remade

Will Owen says he’s finally created an arroz con pollo recipe that’s part of his permanent comfort food repertoire. READ MORE

Serious Dairy

What’s the difference between heavy cream and whipping cream? The major difference, says C. Hamster, is the fat content. READ MORE

Storing Olive Oil

Storing olive oil so that it remains fresh, retains flavor, and doesn’t go rancid is important, especially with special and expensive oils that are used only occasionally. READ MORE