Cooking Tips rss

Ideas, advice, and what to make now from the Chowhound community and CHOW editors.

Potato Salad: How Long Can It Stay at Room Temp?

A lot of us already know that, on its own, commercial mayonnaise poses no threat of food poisoning when kept at room temperature (although it may get a funky flavor you probably want to avoid). But when mayo, a perfectly good kid in his own right, starts hanging out with troublemakers (cross-contaminated or low-acid foods), the likelihood that he will toilet-paper your house (cause food poisoning) is pretty high. READ MORE

Slow Cooker Hot Wings

Wings are the perfect backyard barbecue food, either to snack on until the ribs are done or to serve with a big crunchy salad as a meal in their own right. READ MORE

Fresh Cherry Hot Sauce Is Spicy-Sweet and Smoky

I wanted to do a fresh version of the Cherry Bomb Hot Sauce I made last year, when cherries were out of season (it calls for bottled juice). So I’ve been waiting. But now in California, fresh, sweet cherries are at their peak. READ MORE

Strawberry S’mores Overload!

Like deciding whether you should wear your turquoise or coral tank top, summer demands making tough calls (it isn’t all just hanging out by the pool). The same is true for which totally indulgent ice cream sundae you should pile up for yourself and your friends and the kids. READ MORE

Chocolate S’mores Sundae Blowout!

As Spumoni and Rocky Road were to earlier generations, the s’more is to ours. The blend of graham cracker, drippy chocolate, and toasted marshmallow has become a flavor in its own right, present at camp cookouts and, in modified form, in fancy restaurants. Here, our visiting food maker Kim Laidlaw turns the s’more into a crazy stack of a sundae whose only justification is that it’s a crazy stack of a sundae (oh, and summer, obviously). READ MORE

Manhattan Cocktail, Spanish Soul

One of my favorite drinks at a very nice bar in California called Prizefighter is the Butchertown. It’s one of many variations on the Manhattan served up by modern mixology—the Manhattan has withstood a lot of tinkering since it appeared in print in 1882, but at heart it’s whiskey, vermouth, and bitters. Prizefighter eighty-sixes the vermouth and substitutes sherry (like vermouth, a fortified wine) and a bit of Cointreau. READ MORE

Frosty Chai Ice Pops

Some days a milkshake is what you need, other days—like today, when it’s 93 degrees Fahrenheit with 41 percent humidity in New York City—only an ice pop will do. Fortunately Kim Laidlaw, who developed our chai milkshake recipe, worked out a variation for ice pops. They’re super easy, and all you need are pop molds, a freezer, and time. READ MORE

Slow Cooker Mango Tapioca Pudding

Mango sticky rice is my all-time favorite dessert. It even beats out my sweet-tooth staples (green tea Kit Kat bars, salted fudge brownies, chocolate–peanut butter ice cream). Unfortunately, it's not a dessert you can just whip up. READ MORE

World Cup Menu: Global Score!

Ah, the World Cup. Even if you’re not a slave to your bracket, chances are you’ll stay current, if only out of a voyeuristic sense of global adventure. Speaking of which, we’ve come up with a sort of bracket of our own, a menu inspired by six national teams. READ MORE

How to Make Crispy Fried Avocados for Tacos

I've been on a taco quest in the past couple of weeks, playing around with breakfast tacos and trying to come up with a great vegetarian taco that isn't just a bunch of sautéed zucchini and peppers wrapped in a tortilla. I think I've done it. READ MORE