The CHOW Blog rss

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

10 New Cookbooks We Love

Fall is upon us, and home cooks know what that means: a multitude of new cookbooks to flip through as inspiration for even better cooking. Here are 10 of our favorites—a few written by restaurant chefs, others by accomplished recipe developers, and a handful by beloved TV personalities—that offer something for everyone. READ MORE

Beyoncé’s Mom’s Green Beans and 6 Other Celebrity Recipes

Believe it or not, some celebrities cook, and they’re actually not half bad at it. Check out these links to seven star-struck recipes that might just leave you hoping their creators will give up show biz and open restaurants instead. READ MORE

We Got a Stunning Glimpse of Flour and Water’s New Pasta Book

At Flour + Water in San Francisco, Chef Thomas McNaughton’s cooking achieves this breathtaking balance between refinement and rusticity. That’s the quality of McNaughton’s handsome new book (with Paolo Lucchesi), Flour and Water: Pasta. Last week, McNaughton let photographer Chris Rochelle and me come visit his studio kitchen upstairs from the restaurant. He made one of the recipes from the book, Pumpkin Tortelloni with Sage and Pumpkin Seeds. READ MORE

Break Your Yom Kippur Fast with This Make-Ahead Supper

After the Jewish Day of Atonement (this year it starts at sundown on Friday, October 3rd, and ends the next evening, on Saturday the 4th), breaking the fast with a special Yom Kippur spread is something everyone looks forward to. Noodle kugel, blintzes, and bagels are typical, but with a bit of planning you can give your Yom Kippur celebration a homemade touch. Easy recipes, big portions—you can make everyone feel right at home and nobody will know you haven’t spent the last few days cooking up a feast. READ MORE

Get to Know These 11 Winter Squashes

We all love a good butternut squash soup, and it would be a pretty sad fall without pumpkin pie, but there are plenty of other squashes that rarely make it into the spotlight. Here are ten beautiful and tasty varieties of winter (a.k.a. hard) squash that you should either meet for the first time or get more familiar with. READ MORE

Always Trust Your Food Instincts

David Thompson is a chef who cooks Thai food. He’s worked in Sydney and London, and now has a Bangkok restaurant, Nahm, that’s in the top tier of rankings on the World’s 50 Best Restaurants. He likes a market in the Thonburi section of Bangkok, west of the Chao Phraya River. I’m in Thailand with James, an American chef, on a weeks-long eating tour with two other guys, Eric and Manny. We’re chasing down markets, restaurants, and stalls with extraordinary ingredients and food.

“This is David Thompson’s favorite market,” James says one day at our hotel in Bangkok; he’s looking at a Thompson interview online. “Should we go?” READ MORE

8 Fall Beers to Curl Up With

There’s nothing like a cool pint to keep you toasty in fall, as the leaves turn and the wind whistles down the chimney. Put down that hefeweizen: These eight American brews are as cozy as that wool pullover you fish from the back of the drawer about this time every year. READ MORE

7 Times Olive Garden’s Breadsticks Won

Olive Garden doesn’t think its customers can ever really have too many breadsticks. We couldn’t agree more. After all, what memories of the Olive Garden does America have when you take away the salad and breadsticks? Just to prove our point, we’d like to show you a number of times Olive Garden breadsticks really won. READ MORE

7 Chicken Enchilada Recipes You Have to Try

Enmoladas, enfrijoladas—there are so many varieties of enchilada, it can make your head spin. Here are just seven delicious variations on chicken enchiladas worth checking out. READ MORE

Easy Pasta Three Ways

After a long day at work, coming home to cook can sometimes seem like a dreadful thought. I want to prepare things quickly so I tend to speed up the process, which inevitably leads to problems. Failed homemade veggie burgers, overbaked quinoa thing, idiot-proof paella turned to mush: These are just a few of my disasters. Here are three recipes that haven't gone wrong for me yet. For two of the recipes, the sauce can be made during the time it takes to boil the pasta. The third, Marcella Hazan's Tomato Sauce with Onion and Butter, takes 45 minutes but it's the easiest of the three. I'll start with that one. READ MORE