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Obit: R. W. “Johnny” Apple Jr.

A tribute to famed political reporter and food and travel writer R. W. “Johnny” Apple Jr., who has died at the age of 71. READ MORE

Will I Get Trichinosis from Eating Undercooked Pork?

Relax, it's a rare condition. READ MORE

The Lapinators

For those who watch Bambi and think Thumper looks delicious, several area butchers around the East Bay can supply fresh rabbit meat for home cooking adventures. ... READ MORE

Egg Curry and Lemon Pickle at Namaste

Namaste is an Indian place with a buffet, but don’t write it off–it has a following among the chowhound family. It’s family dog’s number one restaurant, period, and Kitchen Imp likes it so much she drives there…from Berkeley. ... READ MORE

Challah Fame

Diamond Bakery makes an excellent loaf of challah, just don’t go when you’re in a rush. Even if you pre-order, it can take well over an hour just to pick up your order during the holidays, says PaulF. ... READ MORE

Return of the Oysters

Oyster aquaculture may help save the Chesapeake Bay ecosystem. READ MORE

Freshly Fried Fish

At 99 Ranch and other Asian markets around town you can choose live fish and the butchers will deep fry them for you. Rex sole, black pomfret, and tilapia are all great for frying, elmomonster says, but whatever’s on sale is always a good option. ... READ MORE

At Stop and Shop, a Lobster Roll for Bargain Hunters

At the deli counter in the Stop and Shop in Glendale, Queens, they’re not big on portion control–which means more lobster for us. Order a $4.99 lobster roll and the staff will often shovel in a staggering amount of lobster salad ($20-plus per pound when READ MORE

French Toast Secrets: Bourbon, Bananas, Creme Brulee

A dash of bourbon in the maple syrup might be the intoxicating difference in the French toast served at brunch at the Spotted Pig. Roasted pears come alongside the toast at the popular Village gastropub. Best version ever, swears livetotravel. ... READ MORE

Apple Cider Vinegar

Apple cider vinegar (ACV) is a staple in many pickling recipes, but it’s a staple in many Chowhounds’ kitchens for general use, as well. It works well in potato salad, drizzled over cooked greens, mixed with melted butter and poured over fish, and for cri READ MORE