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Safran: Assured Vietnamese Newcomer in Chelsea

Safran brings something unusual and welcome to Chelsea: decent Asian food. This stylish two-month-old restaurant serves slightly dressed-up Vietnamese dishes with a few Western accents and presentations–and avoids the common pitfall of over-sweetening f READ MORE

Menu Note: Beef Stew Pho

Valleyites love the classic Vietnamese beef noodle soup at Pho 999, but if you haven’t tried the beef stew pho, says Hypnotic23, you’re in for a treat–flavorful chunks of beef with carrots, a great broth and of course those noodles. ... READ MORE

Taco Flights of Fancy

Iguanas Ranas makes a great taco, especially when the owner lets his imagination do the cooking, says RoachCoach. Like the jalapeno taco: a large pepper (spicy-making seeds removed) stuffed with carne asada and raisins, then grilled and wrapped in excel READ MORE

Baked Apples

Baked apples are delicious for dessert or breakfast. p.j. notes that they’re a great way to use up slightly bruised or tired apples that are no longer appealing for just plain eating. To prep apples for baking, carve out the core, from the stem end down READ MORE

Don’t Trim That Turkey’s Tail

The triangular flap of skin on the butt end of a turkey, which is the stub of the tail, should absolutely, definitely be left intact before the bird goes in the oven to roast, concur hounds. This bit roasts up crisp and fatty, and is highly prized by many READ MORE

Super Secret Maltier Asian Ovaltine

Buying Ovaltine won’t get you a secret decoder ring anymore, but it’s an old favorite for many, who still drink it and prepare it for their kids. It has a malty flavor and some added vitamins, and no fat or cholesterol. ... READ MORE

Sous Vide

The term “sous vide” is French for “in a vacuum”. This is a technique that involves cooking foods under pressure in vacuum sealed plastic packages (a.k.a. cryovac packages) at low temperatures, for a very long time. Sous vide cooking concentrates flavor, READ MORE

Strategic Guest Ejection

How should we signal that it's time for guests to depart-- short of changing into our pajamas? READ MORE

New Blog, Bad Blood

Food writer Michael Ruhlman’s new blog gets vicious right out of the gate, bashing fellow journo-cum-blogger Regina Schrambling of Gastropoda. Reprisals ensue. READ MORE

She Blinded Me with Liquor!

_Wired_ is helping us bridge the gap between drinking insane, scientifically cutting-edge drinks at expensive urban bars, and drinking insane, scientifically cutting-edge drinks at home. READ MORE