Cooking Tips rss

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

Celebrate Easter with Scotch Eggs

Scotch Eggs

Most Easter eggs are dyed, chocolate, or plastic and filled with jelly beans, but we took the Easter egg idea in a different direction: Scotch eggs. READ MORE

Diane Tran’s Pho Banh Mi Is Amazing

Muffins Muffins is a hole-in-the-wall sandwich shop down the street from the CHOW offices in San Francisco. It has taken care of me many times, filling the hole when desperate; a splash of color in a sea of suits and sunglasses. There are ex-CHOW staffers who still travel out of their way to get to Muffins Muffins for pork or tofu banh mi. The other day I noticed a sign taped to the window: PHO SANDWICH. Owner Diane Tran explained that she'd wanted to start offering pho, Vietnamese soup, but the kitchen in her tiny shop is too small to handle the huge stockpots she'd need. Instead, Tran combined pho ingredients in a sandwich. READ MORE

7 Sweet Ideas for Passover Desserts

The annual confluence of spring and Passover is pretty sweet—you want to celebrate with desserts to mark the occasion. These delicious ideas from the Chowhound Home Cooking board will have you and your Seder guests saying happy Pesach. READ MORE

How to Make Hefty Spinach Lasagna Roll-Ups

Why would someone do this to lasagna, giving it the pigs-in-a-blanket treatment? Are individual rolled lasagnas better than the normal noodle stack you bake in a dish? These are questions I asked myself as I saw lasagna roll-up recipe after lasagna roll-up recipe on various food blogs. Were they a gimmick? I decided to find out. READ MORE

7 Quietly Awesome Ways to Use Cream Cheese

For most of us, cream cheese means bagels or cheesecake, but the dedicated and resourceful community on the Chowhound Home Cooking board sees far beyond schmears. Check out these seven recipes ideas that regard cream cheese as an essential ingredient for more cooking creativity. READ MORE

Where to Buy Amazing Flour Online

It’s a brave new world for the home baker. In the now-distant past (as late as a year ago, actually), if you were serious about making bread at home the only decision about flour you had to make was which unbleached white flour gave the best lift and the chewiest crumb. But a revolution in grains, driven by a revival of heirloom grain production and stone milling, has made the options way more interesting. Where to score this amazing bounty online? Read on: READ MORE

Crispy Baked Asparagus Fries

Community-sourced goodness: On our General Topics board, in a discussion about current food obsessions, AngelalD posted this recipe for panko-coated asparagus “fries” good enough for kids and other veggie skeptics (“Husband loved them!” AngelalD notes) to become, um ... obsessed. READ MORE

Making Matzo Ball Soup for Passover with the Wise Sons Deli Guys

Leo Beckerman and Evan Bloom opened Wise Sons Jewish Delicatessen in San Francisco’s Mission District in 2012 after carving out space in the city’s pop-up food scene, and last year launched a second location at SF’s Contemporary Jewish Museum. Bloom and Beckerman make things like pastrami and rye and babka like chefs, by hand, merging 20th-century-deli tradition with 21st-century craft. With Passover around the corner (it starts April 14), we asked the guys to Kitchen Coach us through their version of matzo ball soup, which is light, full of flavor, and would not make anyone’s grandma roll her eyes about kids these days. READ MORE

Watercress-Walnut Pesto, Secret Weapon for Pizza or Pasta

This is an alternative to basil and pine nut pesto, great on pizza, pasta, or straight from a spoon (my 2-year-old daughter eats it that way). READ MORE

Chermoula, Secret Weapon for Veggies and Fish

The Cranks Bible by Nadine Abensur introduced me to this superpunchy pestolike sauce from North Africa. It’s great on grilled fish and grilled or steamed vegetables—a secret weapon for making healthy stuff taste great. READ MORE