The CHOW Blog rss

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

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

Raspberry Tart Is Just Ridiculously Easy

You need to commit to pie—the dough-making, the rolling out, the finicky transport from flat surface to pie dish, the wondering if the filling is going to end up like fruit soup. This rustic, dish-less raspberry tart removes a couple of those anxiety points, while preserving essential pie-ness (flaky crust, sweet-tart fruit filling, those little seeds that get stuck between your teeth that are one of the true experiences of summer). Here’s a fold-by-fold tutorial. READ MORE

At Luca & Bosco, Ice Cream’s a Sweet Second Act

Jobs in media and local government come and go. Ice cream is forever. So it happened that Catherine Oddenino and Ruthie Vishlitzky—who'd been honing their sweet frozen craft for some time in off-work hours before getting laid off a year ago—took the leap, got themselves a cart, and opened Luca & Bosco Fine Crafted Ice Cream. READ MORE

Chai Milkshakes Are Amazing

Was it Starbucks? Sometime over the past decade chai became just another beverage flavor, like vanilla, or pumpkin. But spiced tea, masala chai, has both a lovely delicacy and a fortifying strength. Here, Kim Laidlaw turns those qualitites into refreshing milkshakes that should get you through the hottest summer day, or at least a good 10 minutes of one. READ MORE

Will Raw Milk Make You Sick?

Like your vision after a few Long Island Iced Teas, the answer to that question is blurred. READ MORE