Articles rss

Recipe inspiration, tips, and kitchen hacks from the Chowhound editors.
All Articles The Basics Cooking Tips Entertaining Slow Cooker Nagging Question Food and Kitchen Hacks

Biltmore Blueblood Blues (Plus Barbecue)

Lots of people love Asheville, and it’s on the way to Tennessee, so I stopped in to check it out. I found a town with a profound identity crisis, equal parts hippie artists, rural North Carolinians, and yuppies. READ MORE

Homemade Grenadine

Commercial grenadine syrups are usually made from corn syrup and flavorings, with little or no trace of pomegranate. Making your own grenadine is easy, and will make for superior libations. ... READ MORE

LaLoo’s Mission Fig Ice Cream

Laloo makes ice cream from goat’s milk. Their Black Mission Fig flavor has just a “shadow” of the goat’s milk, says limster. The combination is wonderful. ... READ MORE

Wild Rice Shelf Life

Wild rice isn’t rice, but a type of grass. It’s hardy stuff and will keep a very long time. Lunchbox kept some for 2 years with no detectable loss of quality. ... READ MORE

Postcard from Burgundy

Oh, to be in Burgundy for the wine harvest—the rolling vineyards, the vines turning red and gold, the anticipation and excitement. If you can’t make it this year, Chez Pim has the next best thing. READ MORE

Rum Run

Paul Blow

Spirits companies, buoyed by the popularity explosion of the mojito, are rolling out the premium rums as a potential challenger to the throne currently occupied by vodka. READ MORE

What Is Oktoberfest Beer?

How convenient that Märzen beers appear just in time for Oktoberfest. READ MORE

Watch, Drink and Be Merry

Prime time TV has liquor on its breath: USA Today reports that “[c]ocktails have replaced coffee as pop culture’s elixir of choice.” READ MORE

Take My Garlic Press, Please

The Chicago Tribune asks chefs about the kitchen gadgets they find utterly useless. READ MORE

Promising Moroccan at Brooklyn’s Fez Cafe

The talented Moroccan chef who charmed Chowhounds at Carroll Gardens’ short-lived Marrackech has resurfaced in Windsor Terrace. At her new place, Fez Cafe, she makes an amazing lamb shank tagine with apricots and prunes, among other things, reports *Barry READ MORE