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Holsten’s: Good Old-Fashioned Ice Cream in Bloomfield, NJ

What keeps people coming back to the venerable Holsten’s, established 1939, is ice cream of superior flavor and creamy texture. Vanilla fudge, nutty coconut, and cookies-n-cream are big favorites. Also, anything “chip”–coffee chip, mint chip, or chocola READ MORE

Cubanos from Manhattanville to Long Island City

Flor de Broadway, a bare-bones corner shop in Manhattanville, does little more than Cuban sandwiches, and they kill, says Alan Henderson. Downtown, the Sophie’s mini-chain continues to turn out decent cheap Cubanos. ... READ MORE

Gelato from the Old Country’s Old School

If you like real gelato, run, don’t walk to Bulgarini, hidden away in the courtyard of the Pacific Asia Museum, says revets2. Recently raved about in LA Weekly, thes READ MORE

Filipino Finds

The super-friendly, family-owned Filipino restaurant Alejandro’s has a great crew in the kitchen, says grc, including chefs from the well-regarded, now defunct Barrio Fiesta. Alejandro’s, which has been open about six months, is a good place to get a ra READ MORE

New Salvadoran

Platano is a brand new Salvadoran place. The space is partially unfinished, but their kitchen is already up and running and producing excellent food, reports maus1. ... READ MORE

Fishy Eggs

Ikura is salmon roe, those glistening orange globes you see on “gunkan,” the seaweed wrapped cylinders of rice topped with roe. If you’re buy salmon roe, look for sugiko, where the eggs are enclosed in the egg sac. They’ve been salted and/or brined in soy READ MORE


If you’ve ever tasted a mangosteen, the memory of this sweet/tart fruit with plump juicy segments, will haunt you. Yes, it’s that good and, until recently, not available on the mainland of the U.S. ... READ MORE

Pesto Ideas

Here are some ideas, beyond pasta and panini, for using basil pesto to its most delicious advantage. ... READ MORE

Custardy, Buttery Goodness in Newark’s Ironbound

For the little Portuguese custard tarts called pasteis de nata, it’s hard to beat Teixeira’s Bakery in the Ironbound, says marachino: “Creamy, sweet filling and buttery, crisp shell–all perfectly and ever-so-slightly caramelized on top. And a bargain READ MORE

At Two Manhattan Newcomers, Chinese Breads on the Rise

Chinese breads and buns might just be poised for crossover success at two new downtown spots. Province Chinese Canteen in Tribeca makes a flatter, sandwich-friendly version of the steamed wheat-flour rounds called mantou, toasts them on the griddle, then READ MORE