The CHOW Blog rss

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

Fuel for Night Crawlers at Essex Taqueria

Nightlife requires night food, which means Essex Taqueria is in the right place at the right time. Its generously filled grilled-fish tacos hit the spot, says small h, a Chowhound who topped them with salsa, white cheese, and radish but also appreciates the wide selection of other add-ons: cilantro, jalapeño, guacamole, corn, and many more. READ MORE

7 Smoothies to Kick Off Summer

For a fast, cooling treat that thankfully requires no heat to make, check out these seven smoothie ideas from CHOW’s community of inspired cooks READ MORE.

Churro Ice Cream Sandwiches Are Happening in LA

There is an onslaught of high-quality ice cream shops heading to Los Angeles this summer, but keep your eyes peeled for Sylvia Yoo's churro ice cream sandwiches from her guerrilla operation, Churro Borough. READ MORE

Father’s Day, Table for One

My father taught me how to split and butter a baked potato so it ends up fluffy, how to dry a Chevrolet Impala after you’ve washed it so your towel doesn’t scratch the paint. He taught me that I needed to go confess to the crazy lady next door that I’d trampled her jade plant, and that you can turn pink hydrangeas blue by pissing on the roots. And he taught me how to eat in restaurants. Actually not how, but why to eat in restaurants. READ MORE

Vodka Gimlet with Umeboshi Plums

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Blue Raspberry: Is It Supposed to Taste Like Actual Raspberries?

Yes, but not like common red raspberries, the kind you buy in clamshell packages in the fresh produce aisle. Blue raspberry was designed to mimic the flavor of whitebark raspberry, also known as blue raspberry, even though, color-wise, it looks more like a blackberry’s brother from another mother. READ MORE

World Cup Menu: Global Score!

Ah, the World Cup. Even if you’re not a slave to your bracket, chances are you’ll stay current, if only out of a voyeuristic sense of global adventure. Speaking of which, we’ve come up with a sort of bracket of our own, a menu inspired by six national teams. READ MORE

How to Make Crispy Fried Avocados for Tacos

I've been on a taco quest in the past couple of weeks, playing around with breakfast tacos and trying to come up with a great vegetarian taco that isn't just a bunch of sautéed zucchini and peppers wrapped in a tortilla. I think I've done it. READ MORE

Morgenstern’s Finest: A Chef’s Approach to Ice Cream

Nicholas Morgenstern has been a pastry chef in fine-dining kitchens and he's run his own restaurants, but one particular gig early in his career made a deep impression. He was cooking at a place in San Francisco when he was entrusted with the ice cream machine. That sparked an enduring passion that he's pursued at Brooklyn's General Greene and now, Morgenstern's Finest, his two-week-old ice cream parlor on the Lower East Side. READ MORE

Paletas Demystified! Fany Gerson’s Three-Year-Old Summer Classic

I’m digging Fany Gerson’s 2011 book Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas, and not just because I had secret fantasies of driving an ice cream truck as a kid (all the Bomb Pops I could eat!). It’s an adult take on popular kids’ treats, with an infusion of stories about the author’s childhood in Mexico. What’s more, it offers a history of chilled Mexican treats that any food nerd (myself included) can’t help loving. READ MORE