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Not-So-French Dip

The great pitfall of Los Angeles’ great sandwich, the French dip, is that the beef is often bland and flavorless. Yes, even at Philippe’s (where most hounds prefer the lamb or pork). Want better beef? Go for a prime rib dip. ... READ MORE

Stuffed French Toast

Stuffed french toast is most often filled with cream cheese or mascarpone, but fruit, chocolate, preserves, and any combination of these are also popular. There are two ways to achieve the “stuffed” effect. One is to use a soft, thick-sliced bread, cut a READ MORE

Baked Chip Tips

While many baked potato chips fall flat in the taste department, Kettle Foods baked chips are very crispy, with a good snap, unlike the Lay’s-style baked chips, says DivaMac. They’re actually ma READ MORE

One-Pot Meals

Sometimes you have to make a whole meal in one pot. Here are a few chowhounds’ go-to recipes for those times. ... READ MORE

Local Farming 101

The choice between organic produce that has to travel great distances to market versus locally grown traditional produce can baffle even the most educated enviro-conscious Chowhound. ... READ MORE

Freezer, Filled

A restaurant career is filled with downsides—lousy pay, grueling labor, ugly pants. Personal chefs cook, yet avoid the pants. Here’s how. READ MORE

Jive Tribal … but Great Buffet

The cafeteria at the Smithsonian’s National Museum of the American Indian, a.k.a. Mitsitam Café, seems enticing. READ MORE

Things to Do with Stale Bread

Ten uses for an old loaf of bread, from thickening gazpacho to soaking up the Grand Marnier in grown-up French toast READ MORE

Your Dog, the Gourmet

If your dog has such a great sense of smell, why is he eating your old socks? READ MORE

Three Times an Entrée

Double entendres aside, three-ways have been offered up since the Yuan dynasty. READ MORE