The CHOW Blog rss

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

Soft-Shell Crabs from the Village to Queens

It's the time of year when Chowhounds crave soft-shell crabs, and an awesome Thai version has surfaced at Ayada in Queens. Simon, a veteran Thailand traveler, describes perfectly cooked crab, heavy on luscious backfin meat and served with a heap of fresh, deftly balanced papaya salad that some consider the city's best. The bamboo salad, or supnormai, is another smart order. READ MORE

Fresh Cherry Cobbler

A cobbler made with fresh cherries has been on my list of kitchen goals for a while now. I’ve made cobblers with canned filling (good for campouts when you can’t mess with pitting), but fresh was at the top of my 2014 summer cooking list. READ MORE

Ice Cream, Fresh from the Cow

For most of us ice cream is an urban pleasure. Like bars and food trucks, scoop shops define a city. But for Jenny Ko and Alex Saneski, ice cream is an extension of farm life. READ MORE

6 Ways to Make Ice Cream Without a Fancy Freezer

Screw ice cream machines! Grab a freezer bag, a coffee can, or some liquid nitrogen, and get ready to eat your weight in sundaes. Here are six ways to make ice cream without a traditional maker. READ MORE

McConnell’s Ice Cream Is Coming to LA’s Grand Central Market

Michael Palmer put the health of his future on the line for a legendary brand of Santa Barbara ice cream (the best ice cream, he might tell you). READ MORE

Fresh Cherry Hot Sauce Is Spicy-Sweet and Smoky

I wanted to do a fresh version of the Cherry Bomb Hot Sauce I made last year, when cherries were out of season (it calls for bottled juice). So I’ve been waiting. But now in California, fresh, sweet cherries are at their peak. READ MORE

Strawberry S’mores Overload!

Like deciding whether you should wear your turquoise or coral tank top, summer demands making tough calls (it isn’t all just hanging out by the pool). The same is true for which totally indulgent ice cream sundae you should pile up for yourself and your friends and the kids. READ MORE

Chocolate S’mores Sundae Blowout!

As Spumoni and Rocky Road were to earlier generations, the s’more is to ours. The blend of graham cracker, drippy chocolate, and toasted marshmallow has become a flavor in its own right, present at camp cookouts and, in modified form, in fancy restaurants. Here, our visiting food maker Kim Laidlaw turns the s’more into a crazy stack of a sundae whose only justification is that it’s a crazy stack of a sundae (oh, and summer, obviously). READ MORE

Manhattan Cocktail, Spanish Soul

One of my favorite drinks at a very nice bar in California called Prizefighter is the Butchertown. It’s one of many variations on the Manhattan served up by modern mixology—the Manhattan has withstood a lot of tinkering since it appeared in print in 1882, but at heart it’s whiskey, vermouth, and bitters. Prizefighter eighty-sixes the vermouth and substitutes sherry (like vermouth, a fortified wine) and a bit of Cointreau. READ MORE

Frosty Chai Ice Pops

Some days a milkshake is what you need, other days—like today, when it’s 93 degrees Fahrenheit with 41 percent humidity in New York City—only an ice pop will do. Fortunately Kim Laidlaw, who developed our chai milkshake recipe, worked out a variation for ice pops. They’re super easy, and all you need are pop molds, a freezer, and time. READ MORE