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Bacon Inspiration

The cookbook Seduced by Bacon is now in its third printing in a little over four months, and author Joanna Pruess chalks it up to the fact that people just adore the pork product. She shares some tips on bacon makin’ here. READ MORE

Levain – Oatmeal Scone Paradise on the Upper West Side

“Heaven,” suggests Dave Feldman, “is a warm oatmeal scone at Levain.” READ MORE

Heads Up: All’Angelo on the Scene

The dynamic maitre d’ from Valentino, Enoteca Drago, and Il Grano, Stefano Ongaro, just opened a small restaurant, All’Angelo. READ MORE

Scarfing Down Spicy Mudbugs

Reporting on yet another Vietnamese-Cajun restaurant in OC (indie pub Squeeze OC has a story on the trend), MeowMixx says the little critters READ MORE

Poached Pear Epiphany

Junie D says she’d always intended to make poached pears, but never got around to it until recently. And then: ECSTASY. READ MORE

Papayas, Ripe and Sweet or Savory

Papayas are ripe when they are just slightly soft, like a ripe pear. Ripe papayas are wonderful with a squeeze of lime or lemon juice. READ MORE

Canned Foam

There’s a new product, Coffeehouse Classic, made by Simply Sublime Foods, for foaming cappuccino. READ MORE

Uses for Loose Tea

Before you toss the collection of loose tea that’s taking over your cupboard, try one of these suggestions for using it up. READ MORE

Cooking Backward

An amateur chef living in Vegas has made a hugely successful career out of reverse-engineering recipes from Applebee’s, Starbucks, and other national chains and processed-food manufacturers. Will he hit Jean-Georges next? READ MORE

The Eternal Quest(ion)

It’s the enduring dilemma for a modern urban world—how to get a reservation at the hot restaurant of your choice for 8 p.m. Saturday night? READ MORE