While crêpes may seem delicate and fussy to cook, there's no reason to be intimidated, according to Chowhounds, who say the learning curve isn't very steep. Check out the pans, recipes, and cooking techniques they recommend for stress-free crêpes.
Sous-vide cooking—sealing food up in plastic and cooking it in a hot water bath—isn't just for haute cuisine. Have fun with sous-vide cooking in your home kitchen. Learn why vacuum-sealing your bags is not required, and find out what sous vide can do for tough-but-flavorful cuts of meat.
After being damaged in a fire earlier this year, Cortina’s Italian Market in Anaheim is back and better than ever. Artisan meats, quality cheeses, and fresh baked goods fill the market, plus wines and other imported goodies. Grab a number as soon as you arrive—the market has instituted a new ticket system to help organize crowds of hungry customers.
What kind of grilled cheese sandwiches could you make if you owned a dairy farm? Pretty awesome ones, if three-month-old Meltkraft is any indication. Try the meat- and macaroni-fortified Valley Thunder (pictured) with cheddar from New Jersey's Valley Shepherd Creamery—plus coffee, charcuterie, craft-beer flights, and amazing brownies.
Does anything taste better than a soft, spicy ginger cookie on a cold day? Find excellent examples at Blue Bottle Coffee in Mint Plaza and Flour & Co on Hyde Street.
Learn about the varieties and colors that seasonal sweet potatoes come in besides plain orange. Find out about white, red, yellow, and purple (Okinawa) sweet potatoes—you might be tempted to surprise your household with a purple sweet potato pie on your Christmas table!
Spit-roasted chicken, Montreal-style, is the specialty at month-old Rôtisserie Georgette on the Upper East Side. One Chowhound-worthy splurge is a bird for two, stuffed with wild mushrooms and served with foie gras. Another, available for groups of six, is a whole baby pig with bacon-onion marmalade and red wine jus.
Refreshing a conversation on the best breads served at Bay Area restaurants, locals rave about the fried bread under burrata at State Bird Provisions, the soft white crumb that comes with an olive-anchovy tapenade at Oakland's Barlata, and the all-you-can-eat slices from Bouchon served at Ad Hoc.