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From Lemons to Apples at Corona’s Ice King

When the temperature drops in fall, so does demand for Italian ices, sending some purveyors into hibernation. But not Corona’s Lemon Ice King, which shifts into autumnal mode and starts making caramel apples. ... READ MORE

Majestic Fried Pork from the Queen of Chicharron

Uptown hounds kneel happily before the queen of pork rinds, a.k.a. Elsa La Reina del Chicharron. Best chicharron ever, says Jeremy Osner, who describes hefty hunks of fried pork with ample meat attached to the rinds–sold by weight, $10 a pound. Crispy READ MORE

Smart Cookies: Handmade Treats from Nana’s in Chelsea

Dense, handmade, slightly irregular cookies are the signature treat at Nana’s, a cozy basement cafe tucked under a small hotel in Chelsea. Chocolate chip is a favorite; the rotation also includes M&M, oatmeal-butterscotch, and peanut butter cookies–all READ MORE

On the Importance of Not Rinsing Pasta

Don’t rinse drained pasta unless you plan to use it in a cold pasta salad. The starch that clings to unrinsed hot pasta helps sauce stick to the pasta. In fact, the now-starchy pasta cooking water itself can help marry sauce and pasta more effectively. .. READ MORE

Give Me a Glug of Glogg, or Make it Gluhwein

Glogg is a heady Swedish variation on mulled wine, laced with plenty of booze and traditionally containing fruit and almonds. And gluhwein (‘glow wine”) is the German version of mulled wine. ... READ MORE

Barbecue Sides

Eat_Nopal objects to the universally sweet dishes that seem to get paired with barbecue. Baked beans, coleslaw, potato salad, sweet barbecue sauce, sweet tea–all full of sweet flavors, with little else going on. Chowhounds point out that the afore READ MORE

Squid Guts

The gelatinous stuff inside a squid–it might be clear, or it might be murky with half-digested squid prey–won’t hurt you. It’s technically edible, and the Japanese make a shiokara (salted, fermented marine animal viscera) out of squid innards. ... READ MORE

This Just In: American Arteries to Remain McClogged

More evidence that this is just not America’s century: McDonald’s is cutting the trans fat out of its food—but only in Europe. READ MORE

No Thanks, I’m Trying to Cut Back

Donald Trump, who doesn’t drink alcohol, recently launched his own premium vodka brand. Why is he hawking a product he hates? READ MORE

Well, It’s Sorta Like Restaurant Food

On Monday, Slashfood’s Jonathan Forester wrote a post about the recent explosion of “make-and-take” food-assembly stores in the U.S. He’s so confident these chains will take off that he wants to buy into a franchise. Is he crazy? READ MORE