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

No Need to Hunt: 11 Drinks the Easter Bunny Left for You to Enjoy

Whether you observe the religious aspects or not, the sight of Cadbury Creme Eggs and marshmallow peeps on grocery store shelves is always a welcome sign of Spring. Here are some wines and cocktails that to enjoy while that last bit of gray snow melts. READ MORE

Weeknight Dinner Solution: 9 Sophisticated, but Easy Recipes

We know that weeknight dinners can be a pain. After a long day at the office, the last thing on our minds is what to have for dinner...until it’s too late. Take-out is always an option but those bills can add up fast and frankly, it probably isn’t the healthiest choice night after night. Cooking a home-cooked meal will always be the better option but that involves 1) planning and 2) time, both of which are in short supply during the week. READ MORE

13 Things to Do With Canned Sardines

Usually canned sardines are thought of as a last resort for when you can’t be bothered to cook, but reconsider. Not only is the small, oily, silvery fish inexpensive, easy to prepare, and loaded with things that are good for you, like omega-3 fatty acids and calcium, it’s also one of the most sustainable fish around: The Monterey Bay Aquarium's Seafood Watch program lists Pacific sardines as a “best choice” due to their abundance and high production rate. Here are 13 creative serving suggestions. READ MORE

How to Make the Best Vegetable Stir-Fry

Stir-fries have come a long way from the brown-sauced, crunchy cauliflower and rubbery chicken concoctions of years past. With a few simple techniques and fresh ingredients, you can put your CSA box to good use, your vegan friends can come to dinner, and you can throw together a homemade meal in less time than it takes to rifle through your drawer filled with takeout menus. As a bonus, there's no tastier way to get swimsuit ready for summer! READ MORE

Celebrate Spring With These 6 Healthy Asparagus Recipes

After what’s quite possibly been the country’s longest winter, verdant, perky spears of asparagus seem like the first true sign of spring. Celebrate the turn of the seasons with the following dishes, which manage to highlight the vegetable and its grassy essence in delicious ways that won’t weigh you down. READ MORE

How to Buy Chicken at the Store

America’s love affair with chicken is well known: we (literally) eat bucket loads more of it than any other protein. According to the USDA, the average American will consume an estimated 86.6 pounds of chicken in 2015. The next runner up, beef, doesn’t even come close at 52.2 pounds. If the meat on your table tastes like chicken, it’s because it probably is. READ MORE

15 Irresistible Chicken Sandwiches for Picnic Season

Chicken sandwiches are the best sandwiches. Sure, a heaving deli pastrami or intricately layered Italian sub has a time and a place. But when you want something that will strike a chord with your innermost heartstrings, head for the comforts of chicken. Whether it's a grilled breast blanketed by a layer of melting cheese or a cutlet battered and fried until crisp, each bite promises a familiar tenderness and savoriness that evokes backyard barbecues, late night eats, and picnics in the sunshine. READ MORE

Make Your Own Pudding Pops

Make Your Own Frozen Pudding Pops Pudding pops: It's possible your first thought will be of Bill Cosby, who enthusiastically hawked Jell-O pudding and Jell-O pudding pops throughout the 1980s. And what is Bill Cosby if not good-times nostalgia? That's what pudding pops are, too. But the original formulation disappeared from store shelves (despite consumers' best efforts to resurrect the pops). So we brought them back. READ MORE

How to Make the Best Flank Steak

Original story by Chow Food Team, updated by Miki Kawasaki

You’d think that once our prehistoric ancestors figured out that meat + fire = good, the logistics for cooking a steak would have been soon to follow. Heck, somebody, anybody, down the line could have come up with a definitive answer on the subject. This never happened, however. The debate over the best way of cooking beef to temperature and getting a nice, crusty sear is as heated as ever, and there are plenty of exhaustive explanations to back each side up. Steak ranks high on the list of things that seem so fundamental yet are improbably difficult to agree upon, right up there with world peace and Sunday brunch. READ MORE

9 Vegetarian Slow Cooker Recipes to Welcome Spring

Slow cookers have a rep as the carnivore's kitchen appliance–the busy cook's vessel for meaty, long-simmered stews and pot roast-style dishes–but vegetarian recipes fare as well, if not better, in a Crock Pot. There's no browning step and veggies suck up a lot of flavor in the slow-cooking process. If the change in seasons has you craving lighter and leaner, try a few vegetarian slow cooker recipes featuring spring vegetables.