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Small Servings = Long Life?

Eat less and live longer? Interest in calorie restriction is on the upswing—particularly if actual starvation isn’t on the menu. READ MORE

You’d Better Be Anorexic

Is eating really slow rude to your fellow diners? READ MORE

How to Make Vinaigrette

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Tips for a basic salad dressing. WATCH THE VIDEO

Pimp Your Burger

Mix-ins, not toppings, turn ground beef into the best burgers. READ MORE

Graveyard Picnic

Traditional Day of the Dead treats from Mexico. READ MORE

The Mouse, the Man, and the Sandwich

This month’s edition of Cook’s Country reverse-engineers and scales up the Monte Cristo sandwich, an old-school Disneyland favorite. READ MORE

Cocoa Bar: Luxe Chocolate Under Wraps in Hell’s Kitchen

Behind the unpromising facade of a Tasti D-Lite outlet in Hell’s Kitchen, there lurks a classy chocolate salon called Cocoa Bar, reports Peter Cuce. Hot chocolate, made from the good stuff like MarieBelle and Schokinag, can be stellar, depending on who’ READ MORE

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