Articles rss

Recipe inspiration, tips, and kitchen hacks from the Chowhound editors.
All Articles The Basics Cooking Tips Entertaining Slow Cooker Nagging Question Food and Kitchen Hacks

Down-Home Taiwanese Food, with Flair

The Red Onion Cafe is the new incarnation of the eclectic Oshine Caf READ MORE

Want Great Cannolis? Do it Yourself

At a little hole-in-the-wall Italian shop apparently run by Russians supplying the restaurant industry, you can find what may be your best bet–and the best deal–for cannolis in town, says George. ... READ MORE

Blue Crab Mondays at the Hideaway

For just a few more weeks, the Hideaway in Tribeca is serving blue crabs on Monday nights. Flown in the same morning from Maryland, they’re excellent, says lilhornet–three big ones for $19. ... READ MORE

Enrico’s and Conti’s: Old-School Italian Sweets in the Bronx

Enrico’s is the go-to spot in Morris Park for Italian pastries. Best sfogliatelle in the area and nice Italian ices, reports gardener. To kenito799, it’s the equal of Veniero’s, the popular East Village bakery, at a fraction of the price. ... READ MORE

Top Dog Toppings

Is your favorite hot dog topping no longer cutting the mustard? We have searched the world for new zesty and exciting hot dog topping concepts. In Sweden, crispy fried onions with an optional shrimp salad sauce is the topping of choice. ... READ MORE

Trolling for Fish Sauce

There are hordes of fish sauces on Asian on market shelves with poor English labeling. Here’s how to find the best. ... READ MORE

Smoked Salmon Dip

For smoked salmon dip, Sarah goes the minimilist route: just chopped smoked salmon mixed into a tub of soft or whipped cream cheese, with a dash of lemon juice. ... READ MORE

Enchiladas: Getting the Tortillas Right

There are a few tricks to making enchiladas with nicely rolled tortillas that neither turn goopy nor crack and fall apart once baked. First, always use corn tortillas, the fresher the better. ... READ MORE

Super Carne Asada, Please

In a feat of culinary derring-do, the new food critic for the San Francisco Chronicle samples 85 taquerias in 70 days. READ MORE

Passing Pecorino but Failing Feta

It’s here at last: a school that any dairy-obsessed geek will be lining up to enroll in. The Cheese School of San Francisco is now open and accepting applications for the fall term. READ MORE