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Insights, tips, and restaurant reports from CHOW editors and Chowhound.

The Most Fabulous Candy Bar Ever

Los Angeles accessories designer Onch has an eye for bright, yummy things, the shiny artifacts of pop culture. Nicki Minaj wore Onch’s Rainbow Swirl Cone necklace at the 2011 MTV VMAs; you could rock his bacon-strip bracelet at the next PETA gala. In spring, candy boutique Sweet Los Angeles released Onch’s literally edible Monchie Bar, white chocolate studded with gummy bears, Sour Patch Kids, and Fruity Pebbles cereal. READ MORE

Slow Cooker Quinoa-Stuffed Red Peppers

Stuffed peppers were one of the first things I cooked for my wife when we started dating. They were completely undercooked, burnt yet crunchy. The couscous I packed inside turned into a semolina puck, anchored to the pepper bottom by cheese cement. This recipe is none of those things. READ MORE

Introducing New Conversation Features for CHOW’s Community

Tens of thousands of users visit the CHOW Community every day to talk, debate, and exchange ideas about great food, recipes, and restaurants.

Some users want to start a real debate around something they care deeply about. Other users want to share photos of their meals, whether home-cooked dishes or a delicious experience they’ve had dining out. Many users share links to articles and resources they found somewhere else online. Finally, lots of users tap into the power of the Community by posting questions that they would like to have answered. READ MORE

Killer Kebabs for the Rest of Summer

There aren’t many food rituals for summer: watermelon, strawberry shortcake, slushy drinks. And, of course, cooking everything you can on the grill. READ MORE

The Last Crawfish Boil

I grew up in Houston in the 1990s. Then as now, Houston was the nation’s energy capital. Every year in early May, more than 50,000 conventioneers descended on the Astrodome for the Offshore Technology Conference, the largest oil and gas trade show in the world. One of those convention-goers was my father, a Taiwanese-turned-Texan mechanical engineer with a deep knowledge of the offshore drilling industry and a penchant for colorful stories. Dad had a weakness for steak, barbecue, and free food. READ MORE

The Gorbals’ Peter Haller: 5 Cheap Bites in Los Angeles

Meet Peter Haller, chef who heads the kitchen at The Gorbals in DTLA. “The cultural diversity is what makes things so great here.” Haller shares his five cheap faves in LA. READ MORE

7 Things to Do with BBQ Brisket Leftovers

BBQ brisket is not only a beautiful and ridiculously delicious thing to have, but the leftovers are amazing. Here are seven ideas from the CHOW Home Cooking discussion board on what to do with leftover smoked brisket. READ MORE

How to Make Perfect Fish Tacos

The fish taco—battered and fried, cabbage-stuffed—might have originated in San Felipe, the Baja California gulf town south of Mexicali, or in Ensenada, a three-hour drive northwest to the Pacific. Nobody knows, not really. But while the fish taco's origins are obscure, its ubiquity is in no doubt. READ MORE

Pace Picante Salsa Knockoff

My brother and I had a ritual every day after school. We'd come home and blast into the huge Costco bag of tortilla chips and the jug of Pace Picante sauce with the built-in handle. Every day. We’d pour salsa into a bowl, eat it as fast as possible, one chip following the next, not stopping until we reached complete chip override, a 10-minute feeding frenzy as intense as Cheerios dumped in a lake of carp. READ MORE

Scotch Whisky Cocktail Ruffles Your Hair

The whiskey cocktail is the point of origin for modern drinks. Its formula—spirit, sugar, water, and bitters—is a cocktail’s skeleton, the bones on which to hang some pretty shapely variations. READ MORE