Products for face or skin care can add up in cost. Boston University student and CHOW.com intern Austin Pohlen reveals an alternative solution that's probably already in your kitchen: olive oil! This special College Edition CHOW tip is part of a series aimed at helping students on a budget with food and entertaining while living away from home.
How to Prevent Sticky, Crusty Lids
Stuck lids on things like maple syrup, honey, or jam can be a frustrating barrier between you and your meal. Jenny Stewart of CHOW.com shows how to prevent this with just a dab of vegetable oil.
Basic Boneless Roasted Leg of Lamb
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat.
Easy Crab Cakes
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab.
Here's the Difference Between Asiago, Romano, and Parmesan Cheese