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

9 Party Perfect Chicken Parmesan-Inspired Recipes

Chicken Parmesan is a classic Italian dish that makes it hard to find anything not to like. READ MORE

The Many Faces of Salsa Verde

In Spanish and Italian, salsa verde (“green sauce”) sound pretty much the same. On the plate, however, it varies dramatically. In Northern Italy, it’s an herb-laden spread, almost a condiment, while in Mexico, salsa verde is usually based on tomatillos, either cooked or raw. Here’s our recipe roundup for both styles, with a few tasty applications. READ MORE

The Many Stages of Eggs: 9 Recipes to Get You Cracking

Eggs are a building-block ingredient, essential for scores of cooking techniques. The things about eggs, though—unlike other essential ingredients like flour—is that they also stand on their own, as delicious things that need little input and minimal manipulation to taste great. Here ar e9 diverse recipes that show off eggs’ unique versatility. READ MORE

9 Pizza Styles to Know (and Make at Home!)

There are plenty of guides out there that will try to tell you what makes a great pizza and point you in the direction of where to find it. But frankly, the best pizza is the pizza you grew up with.


Veggie Goes Gourmet: 7 Vegetarian Pâtés for Your Next Party

Following the meat craze of the early 2000s, when every animal, vegetable, or cupcake was wrapped in bacon, chefs have finally begun to ease off the carnivorous menu items. READ MORE

An Omelet Comeback: 7 Recipes for French Rolled Omelets

We love a chunky American diner omelet as much as the next person. Thick, gooey with cheese and fillings, covered with chili—this is our hangover breakfast of choice. But our love of omelets is large; we also appreciate a technically precise French rolled omelet. The French rolled omelet was Julia Child’s gift to the American kitchen. Now, chefs like Ludo Lefebvre of Trois Mec in Los Angeles are making it popular again. Here, we give you a classic foundation recipe, with 6 variations. READ MORE

9 Recipes for an Oktoberfest Feast

Munich may lay claim to the original, but Oktoberfest is also an excuse for food and beer lovers everywhere to drink up and gorge on meat, potatoes, and doughy things with the rapaciousness of a squirrel in the days before hibernation. READ MORE

8 Ways to Use That Cajun Seasoning without Saying BAM!

Summer maybe over, but across the country its heat remains. Our favorite way to hold onto summer is with the spicy crawfish boils of the season. They’re messy outdoor affairs that bring people together to sit in the shade, drink beer, and chow down for hours on seafood and corn and potatoes. READ MORE

7 Ways to Get Your Shrimp and Grits Fix

Once upon a time, shrimp and grits was an obscure, humble breakfast dish found mainly in home kitchens around Charleston, South Carolina. But in 1985, New York Times food critic Craig Claiborne managed to change that almost overnight when he published a recipe for “Shrimp With Cheese Grits“ gathered from the pan-Southern chef Bill Neal. READ MORE

How Is Panko Different from Breadcrumbs?

Panko is a Japanese-style breadcrumb traditionally used as a coating for deep-fried foods such as tonkatsu. The biggest difference between panko and standard breadcrumbs is that panko is made from bread without crusts, says Pam Becker, media representative for Progresso, which makes both types. READ MORE