Some cocktails call for crushed ice rather than ice cubes. Crushed ice melts quicker and makes more of a slushy drink—perfect for summer coolers. CHOW's Amy Wisniewski shows you how to transform solid ice cubes into melty shards, via satisfying blows on the counter.
Started From - Umber Ahmad
Former investor banker Umber Ahmad recounts her road from Wall Street to running a bakery in the East Village.
Covers tells a restaurant's story through its numbers. Here, Chefs Nicole Krasinski and Stuart Brioza reveal the stats behind their James Beard Award–winning restaurant State Bird Provisions in San Francisco.
For those moments when you're pining for the ol' hot dog/ice cream sundae double whammy of your youth.
A good Reuben sandwich is a perfect balance of flavors and textures, and this one delivers. Good rye bread, crisped in butter, holds generous layers of Thousand Island dressing, rich corned beef or pastrami, crunchy sauerkraut, and nutty, melty Gruyère or Swiss cheese that oozes beautifully into the other ingredients.
Missing ingredients. Too many guests. A cramped kitchen. Experience the first night of service at Chef Brett Cooper's Aster in San Francisco. Opening Night immerses you in the rush of the unknown, as restaurants around the world open their doors for the first time. These things only happen once. Snag that coveted seat at the line, on us.