In part one of my cracker-making exploration, I showed you how to make classy Free-Form Herb Crackers to serve with cheese. Here’s how you make my other current favorite, sort of like Cheez-Its mashed up with jalapeño rings (they taste almost exactly like nachos and are much less messy). For the cheese powder, you’ll need to steal the flavor packet from a box of mac 'n' cheese. Cook and toss the naked macaroni that remains with butter and cheese, or save for a craft project. Up to you. READ MORE
I have a confession to make: I spend a lot of time on the King Arthur Flour blog. I’ve found some fantastic recipes there; this one for Gourmet Soda Crackers, by PJ Hamel, was a springboard for both the recipe here, Free-Form Herb Crackers, and for Nacho Cheese Crackers. I designed the herb crackers to serve with cheese; the nacho cheese crackers were the result of a fantasy about merging Cheez-Its with jalapeño rings—sort of a high-low thing. I only wish all my obsessions made me as happy as they do. Here’s part one: READ MORE
It’s done: The blood orange digestif we started last week steeped for six days. (In case you missed it, CHOW photographer Chris Rochelle took the peel from half a dozen blood oranges and soaked them in two cups of grain alcohol.) READ MORE
We all love classic Lea & Perrins Worcestershire sauce, but is there an artisanal version of this crucial condiment and Caesar dressing ingredient? Chowhounds are on it.
March is just about time for the maple sap to begin to run, and 'hounds are sharing their favorite ways to use maple syrup, from traditional to surprising. Get inspired for late-winter cooking with these savory dishes, cocktails, and of course desserts, from candied sweet potatoes to pecan pie.
What's the best way for home cooks to dispense olive oil in an easy and tidy way? Find out time-tested solutions, from sturdy sprayers to cheap squeeze bottles. Learn what works best for 'hounds with kitchen habits like yours.
Sticky, sweet baklava—spiced nuts layered with phyllo dough and drenched with syrup—is a favored dessert in Greece and all over the Middle East. Depending on the region, walnuts or pistachios may be the filling of choice, but Chowhounds use all kinds of nuts, alone or in combination. See their favorite baklava fillings, along with suggestions for flavoring the syrup and tips on assembly.
What’s even better than barrel-aging Sriracha? Smoking it. This is my sixth attempt at a smoked Sriracha in the style of Huy Fong Foods’ rooster sauce. This time, I was trying to make a sauce with a little less sugar and a bit more natural sweetness (I used a small amount of dark brown sugar and a cooked carrot). I’ve been playing around with my stovetop hot smoker—it’s such an easy way to make all kinds of things taste more interesting, with greater depth to the flavor. The maple chips I used added a smoky-sweet taste perfect for this sauce. READ MORE