Rich, spicy, delicious Nigerian chow surfaced this summer at Wazobia. Try fried bean cakes in tomato sauce, stewed goat with jollof rice, or a knockout specialty of perfectly fried tilapia (pictured), stuffed with sweet plantain and crowned with peppers and onion.
While most vinaigrettes don't take long to make, it's handy to have several salads' worth of dressing on hand for pulling meals together quickly. Find out how long vinaigrettes keep in the fridge, and whether it matters if they include lemon juice or garlic—plus important safety info on storing garlic in oil.
For a taste of Changsha-style cooking, pay a visit to Noodles King on Valley Boulevard in Rosemead, where the shao mai (pictured) are made with hefty wrappers and stuffed with sticky rice. Try a giant bowl of house-made rice or egg and wheat noodles as well, available in soups or “dry” (with little broth).
Having reimagined Sichuan cooking at Mission Chinese Food, Danny Bowien moves on to Mexican at week-old Mission Cantina. Look for his signature big flavors (but surprisingly subdued chile heat), unexpected combinations like scallops and beef heart in ceviche, and tacos on fantastic tortillas made from scratch.
San Francisco is deservedly famous for Cal-Italian restaurants where house-made pasta is prized. But without a reservation (or the desire to wait in line), where do you go? Locals suggest Perbacco, Piccino, and SPQR.
Ivan Orkin, the Tokyo-tested ramen prodigy from Long Island, set up shop last week at Gotham West Market, a new high-end food hall. In a preview of Orkin's soon-to-open U.S. flagship on the Lower East Side, Ivan Ramen Slurp Shop serves satisfying bowls of nutty rye noodles in shio or shoyu broth, as well as creamy roasted-garlic mazemen and donburi rice bowls.
The creamy, sweet cheesecake at Gregory's Gourmet Desserts is killer, one Chowhound member says. The tiny shop's only open on Wednesdays and Fridays, when you can find far-out flavors like banana pudding, "ugly duckling lemon cookie," and coconut Thai chili.
Tart green Granny Smith apples make a welcome addition to seasonal dishes, whether baked in desserts, added to salads or puréed vegetable soups, or braised with pork or cabbage.
Find out what makes apple cider so special compared to regular apple juice—even perfectly innocent cider with no alcohol content! Learn how natural cider leaves the character of the apples intact, and find new, mouth-watering uses for great cider, like homemade apple-cider caramels.
Chowdowns—shared meals organized by Chowhound participants—are a great way to sample an array of offerings at a restaurant among friendly and adventurous diners, and it seems the Sichuan chowdown at China Village exceeded expectations. Check out the write-ups and glamour shots of beloved dishes like cooked bitter melon and lamb with cumin.