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Insights, tips, and restaurant reports from CHOW editors and Chowhound.

11 Delicious Things You Can Make from a Pumpkin

Canned is cool, but cooking with actual pumpkins, from scratch, is better. Maybe you went pumpkin picking and ended up with a few too many. Or you carved some pretty amazing jack-o’-lanterns and now you have a pile of pumpkin innards on your table. Fear not: Here are 11 ideas to turn fall’s iconic porch decoration into something delicious. Most of these recipes start with a base of pumpkin purée that is simple to make and keeps for months in the freezer. READ MORE

5 One-Dish Thanksgivings You Don’t Have the Guts to Make

Halloween’s not even here, and the food world’s already dreaming up crazy Thanksgiving notions. Case in point: BuzzFeed’s Thanksgiving in a bucket, which is exactly what it sounds like: stuffing, mashed potatoes, Brussels sprouts, sweet potatoes, turkey, gravy, and cranberry sauce, all layered on top of one another in a three-gallon pail. READ MORE

9 Delicious Desserts to Make with Beer

Even though the official celebration of Oktoberfest in Germany has already come and gone (beer tents opened up on September 20 and closed on October 5), we’re happy to find any excuse to extend our beer love throughout October. READ MORE

Josey Baker Showed Us How to Make Amazing Skillet Pizzas

The measure of a cookbook might not be in any particular recipe, but in the author’s power to get you psyched to try. San Francisco baker Josey Baker (that’s literally his given name), proprietor of The Mill, is master of the psych. The word “passion” is such a cliché in food writing it’s embarrassing, but Baker embodies the kind of passion for breads that invites you to get over your embarrassment and just submit, find your own passion. Baker is always pumped. He’s got an easy, whole-face smile that you feel in his eyes as much as his grin. He wants to help you be awesome, even if you’ve never made bread in your life and you have no idea how to reach even marginal awesomeness. His book, Josey Baker Bread, is an invitation to give up your fears and submit to that smile and simply believe: You can be totally awesome. READ MORE

The Myth of the Secret Recipe

The English food writer Elizabeth David once described La Mère Poulard, a woman famous in France in the mid-20th century for her omelets. Food writers of the time made pilgrimages to La Mère Poulard’s restaurant, talked up the omelets, and speculated about her kitchen’s secret. Did they add cream to the eggs? Use special pans? Raise a special breed of chickens that laid delicious eggs? READ MORE

10 Edible Blasts from the ’90s You Can Make at Home

Did you ever rock crimped hair with a baby-doll dress and neon slap bracelets? Or maybe oversized flannel shirts with ripped jeans and Doc Martens? If so, you were a kid of the '90s. Kick back, crack open a Crystal Pepsi, and get ready for an edible trip down memory lane. READ MORE

10 New Fall Cookbooks We Love

Fall is upon us, and home cooks know what that means: a multitude of new cookbooks to flip through as inspiration for even better cooking. Here are 10 of our favorites—a few written by restaurant chefs, others by accomplished recipe developers, and a handful by beloved TV personalities—that offer something for everyone. READ MORE

Beyoncé’s Mom’s Green Beans and 6 Other Celebrity Recipes

Believe it or not, some celebrities cook, and they’re actually not half bad at it. Check out these links to seven star-struck recipes that might just leave you hoping their creators will give up show biz and open restaurants instead. READ MORE

We Got a Stunning Glimpse of Flour + Water’s New Pasta Book

At Flour + Water in San Francisco, Chef Thomas McNaughton’s cooking achieves this breathtaking balance between refinement and rusticity. That’s the quality of McNaughton’s handsome new book (with Paolo Lucchesi), Flour and Water: Pasta. Last week, McNaughton let photographer Chris Rochelle and me come visit his studio kitchen upstairs from the restaurant. He made one of the recipes from the book, Pumpkin Tortelloni with Sage and Pumpkin Seeds. READ MORE

Break Your Yom Kippur Fast with This Make-Ahead Supper

After the Jewish Day of Atonement (this year it starts at sundown on Friday, October 3rd, and ends the next evening, on Saturday the 4th), breaking the fast with a special Yom Kippur spread is something everyone looks forward to. Noodle kugel, blintzes, and bagels are typical, but with a bit of planning you can give your Yom Kippur celebration a homemade touch. Easy recipes, big portions—you can make everyone feel right at home and nobody will know you haven’t spent the last few days cooking up a feast. READ MORE