Cooking Tips rss

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

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

Cilantro-Almond Pesto, Secret Weapon for Your Sandwich and Stuff

Tired of mustard and mayo on a sandwich? This pesto gives a really nice punch to a salami and cheddar. I’ve also tried it on pizza, pastas, and steamed vegetables, tossed it with baked tofu, and spooned it in tacos. I even put it on scrambled eggs. As a secret flavor weapon, it’s on point. READ MORE

Make Your Own Nacho Cheese Crackers

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

Make Your Own Free-Form Herb Crackers

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

3 Quick Mustards for Corned Beef Sandwiches

You don’t have to be an Anglophile like me to love the British way of serving corned beef (a.k.a. salt beef) sandwiches, with English mustard and Branston Pickle. Branston Pickle is hard to find in the U.S., but fortunately, Colman’s English mustard powder isn’t. READ MORE

That Blood Orange Digestif You Made? Add It to Margaritas

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

The Hunt for Artisanal Worcestershire Sauce

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.