Recipe inspiration, tips, and kitchen hacks from the Chowhound editors.
Sensing weakness, Domino's Pizza is pressing the attack. Following up on the brilliant and commercially lucrative reinvention of its bottom-of-the-barrel garbage pizza as middle-of-the-barrel tolerable pizza, Domino's is running an ad campaign promising to end food styling in the service of promoting its product. READ MORE
The idea of beer before noon might make you shudder: the bitterness, the carbonation, the soporific qualities of alcohol. And yet you've probably sipped plenty of Mimosas in your life, a disgusting beverage if ever there was one. Who decided that (typically) bad champagne mixed with sticky, sweet orange juice would be a good recipe for anything other than a wicked hangover?
Even on sale, the store-bought granola brands I favor tend to hover in the $5 range for less than a pound. And they're not nearly as good as what I can make at home in an hour. This recipe takes beautifully to substitutions or omissions; the important things are well-toasted nuts, seeds, coconut, oats, something sweet, and a healthy shot of salt, something that's undiscernible in most commercial brands. And also in many online recipes, though I'm happy to note that CHOW's simple recipe includes it. READ MORE
Josh Skenes juxtaposes primitive and modern at Saison. ... WATCH THE VIDEO
When not enough people RSVP, is it OK to cancel a party? READ MORE
Haute macaroni and cheese with ingredients like Gorgonzola and truffle oil can be a delicious treat, but sometimes classic, creamy cheddar-rich mac 'n' cheese is what you want.
Several hounds are fans of Alton Brown's stovetop macaroni and cheese, which is made creamy with eggs and evaporated milk. Jen76 prefers to tweak CHOW's stovetop recipe by using buttermilk in place of half-and-half, and smoked paprika instead of hot sauce. "This is as easy to make as the boxed stuff," she says, "but so much better."
"I love a traditional mac 'n' cheese made with a bechamel sauce," says bear. Of Gourmet magazine's classic macaroni and cheese bear says, "If you use extra sharp cheddar, it is incredibly flavorful and cheesy even though it only has one kind of cheese." She's also a fan of this Martha Stewart recipe, in which she uses dry mustard instead of nutmeg.
Discuss: Simple and delicious mac and cheese recipe?
Cutesy, perfect, so crowded that shopping there is like a contact sport, Bi-Rite would be easy to loathe if it weren't so great. A retro-50s looking grocery store in San Francisco's Mission District, Bi-Rite is the brain child of Sam Mogannam: a former downtown chef, who had the idea of putting a serious kitchen inside his father's old grocery store to create restaurant-quality prepared foods for the deli counter. The results were ambitious and good: on any given day, you'll find delicious versions of things like chicken meatballs, fava-parmesan dip, bbq ribs, and lamb stew, as well as homemade charcuterie, house-smoked salmon sliced to order, and their own bacon. READ MORE
Apropos of nothing in particular (perhaps the looming and sort of terrifying background unemployment rate?), Consumerist asked its readers to chime in with the sickest things they've done to save money. The result is a culled-down list of 27 that should make even those of us who are experiencing fiscal lean times give a little involuntary shudder of gratitude. READ MORE