Articles rss

Recipe inspiration, tips, and kitchen hacks from the Chowhound editors.
All Articles The Basics Cooking Tips Entertaining Slow Cooker Nagging Question Food and Kitchen Hacks

Pizza Margherita

Pizza margherita–straight-up pizza that’s just a crust with tomato, cheese, and some basil–is excellent at Bucci’s, says TopoTail. READ MORE

Tinto Fino: Spanish Wine Source for New Yorkers

Diners at Tia Pol, the popular tapas joint in Chelsea, kept asking owner Mani Dawes where they could buy the wines poured at the restaurant. So in October she opened Tinto Fino, the city’s first store devoted exclusively to Spanish wine and sherry. READ MORE

Han Shin Pocha: Seoul-Style Pub and Grill in Flushing

As Korean pubs go, Han Shin Pocha is about as authentic as they come. Known as Goo Gong Tan to Koreans, this drinking and eating hangout is part of the often-overlooked Korean enclave in Flushing’s Murray Hill neighborhood. READ MORE

A Nicer Place for Rice Noodles. Also, More Hunanese!

Guilin rice noodles at Dandan are as good as what you’ll find in Guilin itself, says Chandavkl, who should know, having eaten the stuff three times a day on a tour there. READ MORE

A Solid Shanghai Choice

Among the not-so-interesting picks of New York Times writer Mark Bittman, who passed through our town recently, was Chang’s Garden, a Shanghainese spot near the Arcadia Supermarket. READ MORE

Alert for Southland Southern Bakers

Southern bakers take note, at least one 99 Cent store carries Martha White self-rising cornmeal–THE standard ingredient in cornbread in Tennessee and most of the Southeast. READ MORE

Homemade Irish Cream

It’s easy to replicate the popular flavor of Bailey’s Irish Cream at home for a fraction of the cost. READ MORE

Russian Tea with Vodka and Hot Rum Cows for Cold Winter Nights

kittyfood learned this recipe from a Russian instructor several decades ago. READ MORE

Salt Caramels

A hit of good salt will round out the buttery sweetness of caramel; hence, the genius of salt caramels! READ MORE

Buttermilk

In the “old days”, buttermilk was the liquid left over from churning the butter. Lovely stuff it was, with flecks of butter floating around in it. READ MORE