A good friend of mine loves these, and I'd like to make her a batch with quality ingredients. I recall that Chow published some homemade candy bar recipes a while back, but this bar was not amongst those listed.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Stuart Brioza and Nicole Krasinski's Midnight Snack
In this episode of My Food Thing, we visit the San Francisco home of Stuart Brioza and Nicole Krasinski, who own State Bird Provisions. They show us how to make their favorite midnight snack, sauerkraut and pecorino "tacos," and demonstrate that even chefs like simple food. (Stuart also coins a new phrase for their creation: Condiment Cuisine.)
Chef Daniela Soto-Innes describes how her background and culture is expressed through her cooking. As she creates a scallop aguachile dish, the chef/partner at Cosme and Atla tells the story of how the most genuine meals are cooked with sincerity.
We Taste Tested Trader Joe's Pumpkin Products
We tried some of TJ's 42 Pumpkin products to celebrate the start of fall. Read more.
Ice Cream Sandwiches With the Cast of Wisdom of the Crowd
Chowhound partnered with the cast of Wisdom of the Crowd to bring Coolhaus ice cream sandwiches to the streets of LA - in celebration of the series premiere. Read more.
Chowhound's Fall Ice Cream Picks for New York Live
We went on a mission to find the best ice cream flavors for the season. Read more.
Old Monk's Pumpkin Naan
Chef Navjot Arora made one of his fall specials for us. Get the recipe.