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New Food from the New EU

The shrinking globe in general (and growing EU, specifically) offers some exciting new culinary opportunities, or so writes the BBC. READ MORE

Death Be Not Hungry

Saddam Hussein’s execution, last meals, and death by Crock-Pot. READ MORE

Catch of the Day: Senegalese ‘Paella’ at La Marmite

La Marmite does a super job with the Senegalese fish specialty thiebou djenne–as good as any version around town. It’s a heaping plate of goodness, says Polecat: garlicky fish, rice, and huge chunks of carrot, yucca, and other vegetables. READ MORE

Le Bistro Elephant

Le Bistro Elephant serves very good small plates at a good value, says A Amore, like thick-cut, buttermilk-battered onion rings, dusted with melted cotija cheese and accompanied by a ketchup doctored with powdered chilis. READ MORE

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