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7 Beers to Drink for Spring

7 Beers to Drink for Spring With the exception of German maibock, there aren't any real official spring beer styles. Here's what we thought would be good: beers transitional enough to drink between the icy winter and hot summer, "something light, but with a little bit of heft in there," said "Brewed Awakening" author Josh Bernstein when we called to get his opinion. So we focused on saisons, white IPAs, heartier lagers, and a handful of new seasonal spring releases. Here are our favorites. READ MORE

Easy Asian-Inspired Recipes

38 simple recipes with lots of Asian flavors, from Vietnamese banh mi (pictured) and Chinese hot-and-sour soup to Thai whole roasted fish, Japanese sashimi, Korean japchae, a variety of stir-fries, and, for dessert, our own creation: red bean ice pops. BROWSE RECIPE SLIDESHOW

Don’t Fear the Pressure Cooker

Don't Fear the Pressure Cooker Pressure cookers are intimidating: They hiss, blow hot steam, and—according to Grandma—explode. Maybe that's why most cooks we know have never used one, despite seeing them on shows like Top Chef, where they shrink braising down to a manageable TV time. To conquer our fears, we bought a few of the pots for the CHOW Test Kitchen and began cooking. READ MORE

Recipes for Passover

Find your Seder solutions here! Lamb, matzo balls, gefilte fish, kugel, beet horseradish, a flourless torte (pictured), and more. BROWSE RECIPE SLIDESHOW

Easy Italian Pasta Dishes

Simple, flavorful pasta recipes for fast weeknight dinners. BROWSE RECIPE SLIDESHOW

Sweet and Savory Pies for Pi Day

Celebrate your love of math with pastry. Or vice versa. BROWSE RECIPE SLIDESHOW

Kid Food That Adults Will Love

Familiar weeknight meals for the kids made fresh and tasty enough for the grown-ups. BROWSE RECIPE SLIDESHOW

Easy and Flavorful Low-Carb Recipes

Dishes that skimp on carbohydrates, from grilled fish to noodleless lasagna. BROWSE RECIPE SLIDESHOW

Creamy Comfort Food

Gooey, cheesy, creamy recipes you'll be happy to eat. BROWSE RECIPE SLIDESHOW

The Pastrami Dilemma

Sauls Sandwich While chefs in other parts of the restaurant industry are making their own charcuterie, pastrami has, until recently, been stuck in the deli case of the 1950s: industrialized and mass-produced. But finally, there's a pastrami revival going on: Artisans all over the country are starting to make it the old-fashioned way. From Portland to Brooklyn to San Francisco, young chefs are opening traditional Jewish delis, and bringing back the nearly extinct tradition of hand-cured, hand-smoked pastrami. But it turns out the old way is a lot harder than you'd think. READ MORE