Which can opener is easy to operate and can stand up to use over the long haul—opening can after can of tomatoes with no sweat? Find out which brands are a pleasure to use, which ones last decades, and which military-issue can openers have some 'hounds swearing by them.
Roasting is the gateway to cauliflower love for many, but if you're looking to expand your horizons, try one of these preparations 'hounds love, including creamy purées, fresh salads, Indian-spiced dishes, and delicious, healthful stand-ins for rice or couscous.
Recipes for braised short ribs typically begin with browning the ribs in the pot they'll be braised in, then deglazing the pan before braising in the oven. But you can also brown the ribs in a hot oven, and Chowhounds who do think it's worth washing a second pan. They argue it's quicker than browning in batches, especially for large amounts, and allows for deeper, more even browning without burning. You can even deglaze the baking pan to get every last bit of flavor.
The relatively thick, bubble-puffy flatbread known as naan came to India and Pakistan by way of Persia. The dough is yeast-leavened and contains yogurt. Once baked, naan can be a scoop for saucy foods, a wrapper, or something to be stuffed with delicious fillings like spiced mashed potato. As for baking naan, there are a couple of ways you can go. Traditionally, the rolled-out raw breads are slapped onto the walls of a clay tandoor oven. At home, you can choose to bake naan in a skillet or on a griddle, or take it outside and cook the breads on a propane grill. We did both (spoiler alert: Each method produces delicious naan, though with a few differences). So read on—but first you need to make the dough: READ MORE
If you bake bread and love the tang of sourdough, but aren't sure how to get a starter going and keep it active, let experienced Chowhounds guide you through the ins and outs of sourdough care and feeding, with recommended formulas, resources, and websites full of helpful photos and videos.
Growing up, I watched my Indian grandmother eat from a large, stainless-steel plate called a thali, filled with many tiny bowls of condiments. As I got older I had questions, mainly: Are multiple dips and sauces really necessary at every meal? Eventually I realized that they are, at least in Indian food, where condiments are the ultimate customization tool: With every bite, you can invite more sweetness, more heat, or more sour to the party, making every bite of that lamb stew in front of you into a completely different experience. The three main condiment types in the Indian repertoire are chutneys, achaar or pickles, and raitas. READ MORE
Find out about the delicate, cheesy Tuscan bites known as gnudi—similar to their cousins, gnocchi, but with lots of ricotta instead of all the carbs. Get recipes and technique tips for this healthy, homey-yet-sophisticated Italian treat.
We reached out to Indian-American chef Preeti Mistry to be our Kitchen Coach after CHOW’s Tracy Kaplan came clean about her pretty much lifelong desire to master the Anglo-Indian dish chicken tikka masala. Preeti talked about the history of the dish, took us shopping for spices to make garam masala, and passed along her recipe. Along the way, she gave Tracy (and us) a few tips. READ MORE
Leftover polenta won't retain its creaminess as it cools, but luckily it can be transformed into a new dish that takes advantage of its firmer texture. Try it pan-fried or smothered with sauce and baked, and learn which treatment works best depending on its original consistency.