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Salvadoran Plantain Empanadas

We usually think of empanadas as pastry shells filled with good things, like beans or sardines. Salvadoran plantain and sweet milk empanadas–sometimes called empanaditas–are a whole other beast, as katya will testify. Instead of pastry, the outside READ MORE

Southern Fried Quail at Boulevard

Southern fried quail at Boulevard is an exceptional experience, says DCarbonaro. Juicy little quail are the perfect size for southern frying–the meat cooks through before the skin is burnt. The coating is crunchy and substantial, and the flesh is juic READ MORE

At Yvonne’s in Pelham, Pig’s Feet with Soul

Pig’s feet at Yvonne’s are messy, bony, and thoroughly glorious, says Pat Hammond. Collards and black-eyed peas are smart picks among the sides. ... READ MORE

Chowing Highland Park

Highland Park is full of great places to eat (mostly Mexican), with a few sit-downs and a few takeout-only joints. Most are cash-only. La Fuente is the best restaurant in the ‘hood, say a couple of hounds, with a mean shrimp burrito in a small but com READ MORE

Tofu Treats

You think you know tofu? You think you know soy milk? Not until you’ve had the super-fresh stuff like at Vinh Loi. Fried tofu with lemongrass and chile has fantastic flavor, says westsidegal, and the tofu is fried just right with just a thin layer o READ MORE

A License to Print Money

The week’s edition of Gleeful Profiteering We Saw in Gourmet is a brief item called “Prints Charming.” READ MORE

Capers in the Kitchen

Capers are great for mashing into cream cheese to make a bagel schmear, especially with salmon and dill, says MuppetGirl. Indeed, they’re often part of a brunch spread with smoked salmon or lox, red onions, cucumbers, and bagels or black bread. ... READ MORE

Lobster Lifespan Out of the Tank

Most people buy lobsters and cook them the same day, but it’s possible to keep the critters alive, if not quite kicking, for 24 to 36 hours after they’ve left the store’s tank. Simply keep them in the heavy-duty paper bag your fishmonger packaged them in, READ MORE

Care and Feeding of Unpasteurized Cider

Many Chowhounds buy unpasteurized cider, both for the sake of being close to nature and for the beautiful fermentation that happens in the fridge after about three weeks. The natural yeasts in the cider go to work, and it gets slightly fizzy and ferment-y READ MORE

Textured Vegetable Protein

Textured vegetable protein, also known as textured soy protein and commonly abbreviated TVP or TSP, doesn’t sound, look, or taste very appealing. But, like most carbon-based items, it has its uses in the kitchen. As the name hints, TVP can add texture to READ MORE