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Have a Barbera

Paul Blow

The over-planted Italian everyday wine gets refined. READ MORE

Bite the Antenna

Wires and spikes make up modern serviceware from Crucial Detail. READ MORE

Battle Foie Gras Is On

Take two food bloggers, give them each a free hunk of foie gras, and what do you get? An online cooking competition where they try to outdo each other in making the best Thomas Keller-style torchon. READ MORE

Not Krispy Kreme Christianity

In Santa Clara County, churches are helping their congregants save their bodies as well as their souls. READ MORE

Rise and Shine

Fabulous bread without kneading? Mark “The Minimalist” Bittman says his new method is foolproof and fantastic, but does it really work? READ MORE

Lutefisk, Meatballs and Lefse, Oh My!

The annual Sons of Norway Lutefisk and Meatball Dinner is taking place Nov. 10 and 11, starting at 4 p.m. In addition to the lutefisk (fish soaked in lye, but don’t be afraid) with melted butter, there are the meatballs with gravy, potatoes, peas, lefse ( READ MORE

Sheep Station: Aussie-Style Gastropub in Park Slope

An Australian-style gastropub called Sheep Station has turned up improbably in Park Slope’s western outback of auto shops and tire stores. “I’m totally loving this place,” raves pitu, who has enjoyed moules frites and flaky, moist meat pies. ... READ MORE

Comforts of Italy and France from Three Village Veterans

Three longtime Greenwich Village favorites are hitting their marks. Da Andrea has earned a loyal following with homey, comforting chow from Emilia-Romagna and gracious, unpretentious service. “I love the place,” declares mrnyc, who considers it one of t READ MORE

Sweet Potato Pie

The sweet potato pie at It’s All Good Bakery is delicious, says susaninsf–perfectly spiced and smooth, not too sweet, very nice crust, pleasantly firm filling. ... READ MORE

Wagashi

Wagashi are Japanese dessert items, super-sweet and in cute little seasonal shapes. They’re most frequently made from beans, rice flour, chestnut flour, sugar, and/or gelatin, says Louise. For those who deeply desire cute little Japanese desserts in READ MORE