The CHOW Blog rss

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

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

Istanbul on the Upper East Side

Chef Orhan Yeğen knows Turkish cooking, having done it very well at more than a dozen restaurants around town, though typically for only a short time before bouncing. Those who've caught his act at any of his stops—including his current home base, Sip Sak in Midtown—have brought back reports of superior food, at least until he's moved on. The cooking's as good as ever at his latest place, Francela on the Upper East Side, though the format's a new one for Yeğen. You order deli-style at counters—cold salads and mezze, hot prepared foods, or grilled dishes and other entrées—and eat at one of a handful of seats or, as most customers do, take your food to go. It's a fast-casual model, popular in Istanbul, that Chowhounds wish would catch on all over New York. READ MORE

Are There Health Benefits to Flavored Yogurt?

No, according to nutrition expert Marion Nestle, author of What to Eat. There could be some health benefits to yogurt’s friendly bacteria (Lactobacillus acidophilus), which may replace some of the bad bacteria in your body. But research shows that there is a lack of scientific evidence to completely support this claim, so it’s more of an idea than a fact. Sort of like my “idea” that I can eat a donut for breakfast every day, when the fact is that at some point my jeans won’t fit. READ MORE

Mysterious Creature from the Deep, Grilled

I love eating octopus: the chewy texture when it’s perfectly cooked, the way it resists and then submits to my teeth in every bite. But I have this fear of cooking octopus, a fear I’ll end up with a mass of unchewable rubber, and that my poor little sea friend will go to waste. READ MORE

7 Easy Pickles for Summer

We live in the era of the pickle: quick fridge, lacto-fermented, water-bath canned. If it can be put up in a jar, you can preserve it. So stock up on vinegar and sterilize your Mason jars—we checked in with June's Chowhound Home Cooking Dish of the Month and came away with these seven great recipes to get tangy with. READ MORE

4 Must-Try Ice Cream Shops in New York City

In a summer that turned up the heat early and threatens to get brutal before it's over, New Yorkers are fortunate to be around at a very cool time for ice cream. High-end chefs, ex-screenwriters, even refugees from media and government: A diverse crowd of ice cream impresarios is crafting superior versions in ever-multiplying flavors and styles. Here, listed alphabetically, are four New York ice creams worth a lick. READ MORE

Easy Slow Cooker Peach Crumble

This slow cooker summer dessert is yet another Alton Brown recipe I had to try. READ MORE