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Apples and Oysters

Head up to Sebastopol for a double dose of natural beauty. First, taste some of the many varieties of apples grown by Walker Apples, including Northern Spys, Pink Ladies, Romes, and Arkansas Blacks. Twenty dollars will buy your forty pounds of apples, and READ MORE

At Blue Ribbon Market, Mustard Like Fine Wine

At Blue Ribbon Bakery Market, the mustard can upstage the sandwiches. Benjamin68 has no complaints about his smoked duck and honey on toast, but his enduring memory is of amazingly good Dijon mustard, with “intense, vibrant flavor and an incredibly long READ MORE

Mexico City Flavor

El Huarache Loco stand in the Alemany Farmers’ Market provides a taste of home–if you’re from Mexico City, that is. Huaraches, handmade from fresh masa before your eyes, are fried up with just the right touch of grease, says marlon. Quesadillas made w READ MORE

Filling Up on Baked Goods at a Gas Station in Brooklyn

Devotees of Ostrovitsky, the hound-endorsed bakery in Midwood, can fill up on kosher treats in Borough Park at a satellite outlet tucked into a Rio gas station. Selection is smaller than at the Avenue J flagship, but it passes the road test, reports *Mike READ MORE

Turning Over a New Leaf

Leaf Cuisine, a (mostly) raw and vegan restaurant, is a good choice for anyone looking to eat light, says Poorwater, who likes their wraps and salads. You can build your own wraps and salads using nine kinds of filling. ... READ MORE

Doughnuts for the Beverly Hills Set

With Fritelli READ MORE

Fromage Fort

Fromage fort is an old French creation born of frugality, a means of using up all the odd–and old–bits of cheese that have accumulated in the pantry. It can be made from any mix of hard, semisoft, and soft cheeses, and all mixes seem to work, so long READ MORE

Bagels by Mail

Bagels are serious business in New York. Happily enough, some favored New York delis will deliver their babies by mail. The cost of shipping perishable goods overnight is high, but if you really need a New York bagel: ... READ MORE

Things You Never Thought You’d Cook With: Pineapple Rinds

Never again must the thorny hide of the pineapple be relegated straight to the trash can or compost bin. You can make delicious stuff with it, like a fizzy, fermented Mexican beverage called tepache and a spicy-fruity condiment called pineapple vinagre. . READ MORE

Tofu Skin

Tofu skin (a.k.a. yuba) is wonderful stuff. It’s a thin skin that forms on top of boiled soy milk. The skin is dried in sheets and used for all sorts of applications after it’s been rehydrated. You can occasionally find it frozen, too. ... READ MORE