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That’s Right, Fisherman’s Wharf

Alioto’s on Fisherman’s Wharf serves classic crème brulee–no trendy flavors, just the richest custard and crackliest sugar crust around. READ MORE

White Castle ready to enchant, nauseate your V-Day sweetie

The St. Paul Pioneer Press diligently reports on White Castle’s newly expanded Valentine’s Day tradition of fancy tablecloth service. READ MORE

Merguez Sausage

Merguez, a spicy, delicious Tunisian sausage traditionally made from lamb and beef, has many fans. READ MORE

For Fans of O’Rourke’s Diner, a Heartfelt Good Morning

Finally, some good news for fans of O’Rourke’s Diner, a hound landmark destroyed by fire in August. READ MORE

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