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Seared Fish That Cuts the Mustard

Nice quick takeout bite at gourmet grocer Agata & Valentina on the Upper East Side: head for the sushi case and look for seared tuna or salmon, advises Cheese Boy. They’re encrusted with cracked black peppercorns and lightly toasted fennel seeds. ... READ MORE

Vitamin E (Coli)

Hot on the heels of the E. coli outbreak in spinach comes another food-supply warning, this time targeting raw-milk purveyor Organic Pastures. Four California children have contracted E. coli after drinking their milk. READ MORE

The Best NY Cheesecakes in LA and Beyond?

The Grill on the Alley and Pastina Trattoria might make the best New York-style cheesecakes in Los Angeles, even better than anything in New York itself, russkar raves. ... READ MORE

Super Sunomono and Other Small Plates At K-Zo

While Hounds have already made much ado about the sushi at the elegant new K-Zo, it’s worth checking out the small plate selection, too. ... READ MORE

No-Stir Polenta

The traditional stovetop method for cooking polenta involves constant stirring. Instead, try this method for cooking polenta in the oven, adapted from Paula Wolfert; it takes almost no attention but comes out just as well every time, says *Robert Lauristo READ MORE

Getting More B in Your BLT

To make your next BLT a bit more divine, try frying the bread in bacon fat instead of just toasting it. You don’t want it laden with grease–you just want enough for a little layer of bacon-y flavor. ... READ MORE

A New Spin on Salad Spinners

KitchenAid has good-looking new salad (and fruit) spinner. The spinner body is divided up with inserts, so you can spin lots of different stuff at the same time. ... READ MORE

Heated Plates in a Jiffy

Need warm plates for dinner? There’s no need to heat up the oven. The easiest way to warm up plates is with the microwave. ... READ MORE

Holy Grail with Curly Tail

Madcap Tuscan chef Cesare Casella is setting out to breed an über-pig from several heirloom hog varieties. Delicious? Sure. But the shortage of heirloom pigs makes this a pretty crappy idea. READ MORE

Palate Tease

A photographic tour of amuse-bouches from top chefs. READ MORE