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Sausage Recipes of the Month
The National Football League is notorious for enforcing its trademark on the term Super Bowl, so everyone, including us, gets stuck calling it "The Big Game" when we promote anything related to it. This year, the verbal hamstringing inspired us. We've created six riffs on classic sports bar food using actual game meats like elk, venison, and duck. READ MORE Entertaining 
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Game Meat Recipes for the Big Game
The National Football League is notorious for enforcing its trademark on the term Super Bowl, so everyone, including us, gets stuck calling it "The Big Game" when we promote anything related to it. This year, the verbal hamstringing inspired us. We've created six riffs on classic sports bar food using actual game meats like elk, venison, and duck. READ MORE Epic Christmas Feast: Lost Recipes of the Grand Hotels
When you think of Christmas dinner, there's fantasy and reality. Reality is: You'll have a mishmash of spiral-sliced ham and the three-hummus dip tray from Trader Joe's. Fantasy is ... well, this was ours: an epic feast from the turn of the century. We wanted food from an Edith Wharton novel, like grand roasts and a seafood course, all served on a table with lots of silver and gold-rimmed china. So we dug up dozens of hotel menus from library archives and chose the most evocative dishes we could find. Then our test kitchen brought them back to life. READ MORE Crazy-Easy Christmas Cookies
December calendars are packed with parties and travel, so it can be hard to bake one batch of cookies, let alone the requisite assortment for a cookie plate. CHOW to the rescue! We developed five cookie recipes (and two candy recipes) that had to fit three criteria: supereasy, delicious, and beautiful. READ MORE Classic Thanksgiving … Only Cheaper
Every food magazine and website bends over backward to do something different for Thanksgiving each year. Usually it's by adding expensive ingredients. And CHOW is no exception. But what happens when we're in a recession, and money's tight, and you still want something delicious? Simple: Cut the food bling and make our classic Thanksgiving feast for eight for about a hundred bucks. READ MORE How to Make a Delicious Glow-in-the-Dark Punch for Halloween
The glow in this Halloween punch isn't a photography trick. It naturally comes from the bitter alkaloid quinine, which also gives tonic water its characteristic bitterness. Because the quinine in the tonic is UV reactive, it will glow an eerie (but edible!) blue when exposed to a standard black light. READ MORE
5 Recipes for Fall Ingredients
It's time to embrace the chilly air and turn the oven back on. We've developed some really good autumn recipes for you to try, like a stir-fry with wild mushrooms and beef that's an umami bomb. And a parsnip-cauliflower purée that tastes like it's filled with butter and cream, but contains neither. READ MORE Make Hand-Held Meals in a Muffin Pan
Besides cupcakes and muffins, what else can be made in a muffin pan? Well, turns out you can make lots of classic dishes—frittatas, tamale pies, and popovers, for instance. They come out miniature, hand-held, and cuter than the originals. READ MORE Greasy ’N Great Pub Grub Recipes
Now that football season has officially begun, fans are beginning to pack the bars. Sometimes it's fun to be in the middle of it all, "WOOOOOOing!!!" along with the dude next to you. But often it's not. So for the times when you want to hang out at home, we've put together five classic bar-food recipes meant for the home cook—no deep-fryer needed. READ MORE Bruschetta, the Fancy Toast for Parties
Bruschetta is just an upscale piece of toast. Yeah, it's got a foreign name that's usually mispronounced. And most people think it's only a tomato topping that goes on little toasts. But you can top bruschetta with just about anything. READ MORE Recipes to Help You Conquer Your Fish-Grilling Fears
We admit that grilling fish can be a little intimidating. The fish can stick to the grill, fall apart, or end up dry and tasteless. But grilling fish can also be great: It doesn't take long, and the end result has lots of smoky flavor. So we've put together five recipes that will help you conquer your fish fears. READ MORE 
