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Recipe inspiration, tips, and kitchen hacks from the Chowhound editors.

Why You Should Definitely Cook Bacon in the Oven

There’s something nice and nostalgic about bacon sizzling in an iron pan on the stovetop, isn’t there? Well, I hate to be the bearer of bad news, but that nostalgia is a farce. This isn’t an argument against cast iron pans per se, because there are many things that cast iron pans are good at doing (hello, perfectly seared steaks). But if you want bacon that crisps and cooks evenly, you’re better off sticking it in the oven. READ MORE

13 Pasta Recipes to Keep You Cozy Through This Weekend’s Snow Storm

There are few foods that can adapt and change with the seasons quite like pasta. It opens its embrace to vegetables like asparagus and artichoke in the spring, gets along famously with fresh tomatoes and basil in the summer, and plays host to mushrooms and squashes in the fall. But I find myself eating the most pasta during the chilly depths of winter (especially during winter storms), and not just because I’m trying to store energy by carb-loading before facing the freezing temperatures and imminent snow frenzy. This is the time for reveling in rich sauces, layers upon layers of cheese, and filling bits of meat—the things that turn pasta into a luxuriant, sumptuous feast. It’s the season for breaking out the crock pots and casseroles, and for simmering and baking your way to strands of noodle drenched in ragu, or rigatoni crowned with a crispy, singed top. READ MORE

25 Meat-Tastic Ways to Celebrate Super Bowl 2016

I can’t really explain it, but whenever I sit down to watch football, I get a sudden craving for foods loaded with meat. Is that a studly, handsome quarterback with bulging arm muscles making a heroic play? Pass the hot wings. Did those players just fall on top of each other and tussle around on the field? Give me a cocktail wiener, stat. READ MORE

The Beginner’s Guide to Tacos

On any given night in Mexico City, at Taqueria Álvaro Obregón in the Roma Norte neighborhood, a hefty mustachioed taquero shaves pastor pork from his trompo onto small tortillas, tacos for drunk Chilangos (as Mexico City residents are known) under the sober gaze of General Obregón himself, framed and behind glass. Meanwhile, a couple of miles away at Pujol, chef Enrique Olvera’s high-end modern Mexican restaurant, you might find yourself looking down at a lamb “taco”: a perfect tortilla stained green with cactus paddles, delicately spooned with a little lamb barbacoa, a seared onion, and incredibly smooth blobs of avocado puree. These days, tacos can be high or low, cheap and ubiquitous, or rare and pricey. READ MORE

How to Make French Toast

Weekend mornings were made for French toast. Okay, and for staying-at-home, playing-hooky-from-work weekdays too. Plus those moments when you just want to eat breakfast for dinner. Scratch that. Anytime is French toast time. READ MORE

Looking Beyond Kentucky: 8 Craft Bourbons to Try This Winter

Winter is here, that perfect time of year when sitting around a nice fire can take the chill out of the night air. But if you're anything like us, it's also the time of year you crave a bit of bourbon for the same wonderful warming effect. When selecting a bottle, it's important to remember that you can find tasty treats outside of Kentucky and Tennessee these days. So, why not try some of these brands from the other 50 states this winter? READ MORE

How to Prepare a Winter Squash

Your huge, heavy winter squash lands with a thud on the kitchen counter. How do you make this thing into food–-without muttering expletives, making a mess, and possibly slicing off a finger? READ MORE

12 Healthy Recipes to Kick Off the New Year

After a month-long binge filled with too much beer, ham, and Grandma’s Christmas cookies, we could all use a few “healthy” weeks to kick off 2016. And if we want to keep our healthy resolution to start the year, our choices need to be filling or it will only be a matter of time until we’re back to eating like it’s Christmas season. Here are 12 recipes that are satisfying on all counts. READ MORE

10 Fantastic and Filling Vegetarian Entrées

In the eight years that I was a vegetarian, I often found that my veggie-centric preferences were the afterthought of the party. More often than not, menus offered one item either heavy in carbs or lacking in sustenance, and rarely anything wildly exciting. As a catering chef, I’ve guiltily and silently watched and assisted as my chef would arrange random side dishes and vegetables on a plate for the couple who RSVP’d vegetarian. Although I now refer to myself as a “reformed vegan” (I’ll eat anything), I’ve learned that a meal can be plant-based, balanced, flavorful, and filling. Here are 10 meatless recipes that are worthy of entrée status and taste great. READ MORE

What’s the Difference Between Green Onions, Chives, and Scallions?

Grocery stores label long, skinny, green-topped onions that have white bottoms as either scallions or green onions. But they are almost always the exact same plant, says Kat Barlow, a customer service technician for Territorial Seed Company in Oregon. Chives, on the other hand, are "typically considered an herb since the plant stays pretty tiny yet has a strong, pungent flavor that is good as a seasoning in smaller quantities." READ MORE