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

Believe It: 14 Thanksgiving Classics Made in a Slow Cooker

Every Thanksgiving, we hear the same complaint: There’s not enough space in the oven. And we concede that between roasting vegetables, baking pies, and cooking the hours-long turkey, it can seem nearly impossible for everything to arrive hot to the table, all at the same time. That’s why we’re introducing a new idea: the concept that you can cook your entire Thanksgiving meal in the slow cooker. READ MORE

The Smart Cook’s Guide to Interactive Thanksgiving

Thanksgiving is every American's biggest cooking event of the year, highly anticipated for all its tryptophanorific goodness. There are two ways to enjoy our delicious Thanksgiving menu for 8 to 10 guests that puts seasonality at the forefront (no green beans, no corn). READ MORE

14 Pies You Need on Your Thanksgiving Table This Year

When you think of Thanksgiving dessert, the number one pick is always pie. Here are 14 kinds that would be a welcome addition to any Thanksgiving menu, starting with everyone’s favorite, pumpkin! READ MORE

Tips for the Perfect Pie Crust

The two imperatives of Thanksgiving pie crust are make it tender, and make it flaky. Those things don't happen by accident though. These tips from our Test Kitchen range from the best way to transport your rolled-out dough from counter to pie dish, to how to roll a rectangular sheet. Amy Wisniewski leads the way to the perfect holiday-meal ender. READ MORE

Thanksgiving for Six

Yes, you can have a big Thanksgiving and invite the entire family. But with travel delays, family tensions, and heightened expectations, the stress can often overwhelm. So try this tactic: fewer guests, more fun. This mostly make-ahead menu feeds six, and everything—from the goat cheese crostini to the pear tart—celebrates the flavors of fall. It's a holiday dinner with all of the flavor, but with none of the stress. Isn't that how holidays are supposed to be? READ MORE

Don’t Get Duped on Heritage Turkey

Whether it's turkeys or tomatoes, heirloom varieties are hot, hot, hot. More people are looking for foods that hark back to an era before industrial agriculture and genetic manipulation. You might be one of those people opting for a "heritage" turkey this Thanksgiving. But are you sure you're getting a real heritage turkey? SHOCKER: You might not be. READ MORE

The Basics: How to Make Roasted Sweet Potatoes

Sweet potatoes bust into the seasonal American diet in a big way every year at Thanksgiving. Below, you'll find a handful of recipes appropriate for the Thanksgiving buffet (and other holiday tables), but first, an easily memorized formula for the simplest sweet potato side ever: diced, tossed with a little oil, seasoning, and brown sugar. You roast them in a hot oven till they're brown, and serve; few dishes are as satisfying in their simplicity. READ MORE

The Basics: How to Make Cranberry Sauce

Cranberries are essential at Thanksgiving, but what you don't need is extra stress. Good thing making a delicious, orange-scented, and not-too-sweet cranberry relish is so easy, you don't even need a recipe, certainly not a complicated one. Here's a simple, memorizable method that turns four ingredients into the perfect condiment for your holiday bird. When you're ready to move on and tackle something a bit more complex, check out the recipes below. READ MORE

How We Made the Turducken of Cheese Balls

Here's how we made The Turducken of Cheese Balls: a layer of cheese stuffed inside another layer of cheese stuffed inside another layer of cheese. It was more challenging than we thought it would be. Construction-wise, it needed a solid core onto which we could mold more pliable layers. We hit on using a small washed or bloomy-rind cheese as the central building block, and cream cheese mixed with other shredded cheeses as the layering materials. We also wanted the cheese ball to look stratified, like a cross section of a planet from a kids' science movie. But what toppings would taste good with what cheeses? READ MORE

Mark Your Calendars for the Most Anticipated Beer of the Year

Each fall on Black Friday, hordes of beer enthusiasts crowd the sidewalks and parking lots outside beer shops and liquor stores, anxiously awaiting a chance to purchase the current vintage of Goose Island’s Bourbon County Brand Stout. The liquid inside the bottles—a silky, jet black Imperial Stout aged in Bourbon barrels—is the culmination of years of work by Goose Island’s brewers, the Kentucky-based distillers who first appropriated the barrels, and the meticulous cellarmen who track the barrels and blend the beer that’s been resting in them for 12 months. READ MORE