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Taxi Brousse

Did you know there’s awesome Senegalese food in Albany? Did you know there was any Senegalese food in Albany? Well there is, at Taxi Brousse. It’s worth stopping in for beautifully spiced, tender, bone-suckingly-good lamb dibi, or sweet-onion-and-mustard- READ MORE

Le Retro

Ceramic cherubs, painted leather shields, and landscapes of Provence apparently painted by your Aunt Kathy are all part of what make La Bergerie surreal and enjoyable. It is not haute cuisine. It is not cutting edge. It tastes the way “fancy” French food READ MORE

Good Night, Uovo, and Other Manhattan Casualties

Uovo, an inventive Mediterranean-inspired spot, closed this month after a run of a little over a year. Devotees miss its simple but intense flavors, house-smoked meats, and deft hand with vegetables, among other things. ... READ MORE

Outstanding Omakase Lunch at Kiriko

Kiriko has great weekday lunch offerings. $30 for a small lunch–ten pieces of sushi, a roll, soup, salad, and ice cream–might seem a bit pricey, but it’s actually a great deal, given the quality of the fish they serve. ... READ MORE

Sacrilegious Yet Surprisingly Top-Notch Tortilla Soups

Some of the best tortilla soups in town might be lurking right under your nose… Loteria in the farmers’ market servers up huge bowls of amazing tortilla soup, Foodie5 reports. ... READ MORE

What to Do with Apple Butter?

There’s no butter in apple butter–it’s just apples cooked way, way down with some sugar or cider to a concentrated form of the apple’s goodness. It’s delicious spooned right out of the jar, or slathered on biscuits or toast. Or, try these inventive opti READ MORE

Peachy Peaches

It’s maddening to buy beautiful-looking peaches, only to find they never soften enough to be considered ripe. Peaches should be picked when ripe or on the verge of ripeness; but, for various reasons involving the economics of tranporting soft fruit, super READ MORE

Cooking with Dried Lavender

Dried lavender is nice in potpourri, but it’s even better in the kitchen, where it can be put to both sweet and savory uses. One classic use is as a central component in the blend, Herbes de Provence. ... READ MORE

Tricks of the Cookie Trade

Nonpareils are the teeny sugar balls used to decorate cookies. Here are some <a href=” READ MORE

What’s for Dinner?

CHOW's man on the street goes deep and finds out what is on the menu tonight. READ MORE