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

11 Recipes for Slow Cooker Beans Perfect for a BBQ

Baked beans are a no-brainer for any summer BBQ. But with a slow cooker, you have so many options that require almost no effort – make a big batch for your next gathering and you’ll be surprised how fast they disappear. Experiment with different spices, different types of beans, and don’t worry, they even freeze well.

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The Ultimate Greek Salad, Plus 8 Great Greek Recipes

A good Greek salad is worth its weight in feta. Start with the freshest ingredients you can find and a large bowl. READ MORE

How to Pick the Best Rhubarb, Plus 7 Rhubarb Drink Recipes

Bakers, canners, and mixologists rejoice: rhubarb is in season! The stalky vegetable has just started to pop up at farmers markets and in stores, it’s blushing color a sign that warmer weather is finally upon us. If you’ve ever cooked with rhubarb before, you’ll know that it is intense in all the good ways: packed with tart, juicy flavor, it’s easily tamed with a bit of sweetness, although it can also work its sour-powered magic in savory recipes, too.

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How to Make the Best Frittata


Header image: CHOW

What do an omelet, a quiche, and a frittata share in common? They’re all beaten egg dishes that allow for creativity and customization based on whatever ingredients are in season and on hand. Among them all, however, the frittata may be our favorite; it’s less fussy than a rolled omelet, and comes together much more quickly than a quiche.

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11 Recipes That Will Make You Love Fruit Salad

We’ve all had enough hard, crisp, and flavorless mixes of sharp-cornered honeydew cubes, unyielding cantaloupe, and sour, frosted strawberries to never say yes to fruit salad again. It doesn’t have to be this way, people. Here are 11 recipes for fruit salads the way they should be. READ MORE

9 Methods for Making the Best Brussels Sprouts Dishes

It’s easy to understand why Brussels sprouts are one of those vegetables that give a lot of people the heebie jeebies. All too often they get overcooked, disintegrating into a mushy, bitter pile on the plate. READ MORE

8 Recipes to Up Your Chicken Teriyaki Game

Let’s face it: Opening a bottle of store-bought teriyaki sauce isn’t going to cut it this BBQ season. No need to freak out, though. Properly made teriyaki is, by nature, simple. Here are 8 recipes to turn you into a teriyaki ninja. READ MORE

The Ultimate Guide to Pulled Pork

Is there any food more versatile than pulled pork? Barbecue platters, sandwiches, and tacos around the world would answer with a strong no. Unlike its peers, pork loin and pork tenderloin, it rarely runs bland and dry, and while it has a richness to it, there’s no fear of eating yourself sick with too much of a good thing (fatty pork belly, we’re looking at you). Pulled pork is also large enough to feed a crowd, freezes well, costs little to make, and is pretty darn tough to completely mess up. We think that’s reason enough to master it. READ MORE

11 Essential Recipes for Building Your Own Burrito at Home

Oh, the counter people at Chipotle make burrito assembly look so easy. We’ve all stared them down from across the plexiglass divide, watching them put a scoop of rice here, ladling some beans on there, and rolling the whole thing up in one swift motion. READ MORE

Breaking Out the Grill? Try One of These 13 Seafood Recipes

With grill season just starting to heat up, there are probably more than a few of us looking for any and every excuse to cook out outdoors. And while burgers, brats, and kebabs are high on the list for most alfresco chefs, it seems that only the brave and daring go for fish and seafood. With a reputation as being especially tough to get right on the grill, easily falling apart and turning bone dry, it’s understandable why so many categorically shy away from it. READ MORE