The CHOW Blog rss

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

23 Reasons Chicken Thighs Have a Leg Up on White Meat

Boneless, skinless chicken breasts may be the top-selling cut at the supermarket, but shrewd cooks know that chicken thighs are actually the way to go. Not only are they less expensive, they’re also more flavorful, juicier, and harder to mess up than their white meat counterparts. We love these 11 recipes, which show off the chicken thigh’s versatility. READ MORE

Heinz Sriracha Ketchup Sucks, But Lee Kum Kee’s Is Pretty Good

Last year the Hong Kong sauce company Lee Kum Kee came out with Sriracha Chili Ketchup, which we have already lost the cap to (we had to cover it with a wadded piece of plastic wrap) . A couple days ago I got a sample bottle of Heinz Sriracha Tomato Ketchup (“New!”), which the label says is “Blended with Sriracha Flavor.” READ MORE

21 Cosmetic Uses for Everyday Foods

Don’t think of the grocery store as a single-use destination. It’s not just for deciding what’s for dinner—it’s a veritable beauty mecca. Your favorite foods like papaya, avocado, and even olive oil aren’t just for eating; they’re for preening and primping. So no matter your motivation (you want to save a few dollars, up your green quotient, or just find a novel way to pass the time), here are 21 cosmetic uses for food that are just as good, if not better, than their store-bought counterparts. READ MORE

Flip Winter the Bird with 11 Exotic Coconut Dishes

At this point in winter, most of the country has taken a few snow-and-ice beatings, and now is the time we're all silently cursing the coworkers who had the foresight and frequent flyer miles to book a tropical vacation. (Hope the airline loses your bag, jerks!) If you're the one taking a "staycation" to do "a few projects around the house" like binge-watching Girls in a fleece onesie, find a bit of sunshine and solace in a few great coconut dishes: If you can't take an exotic vacation, at least you can taste one. READ MORE

14 Mardi Gras Recipes for Fat Tuesday

This month, more than a million people will flock to the French Quarter in New Orleans to celebrate Mardi Gras, and chances are they’ll be washing their liquor down with some of the city’s legendary Cajun and Creole cuisine. We can’t all take the pilgrimage down to the Big Easy for the event, but the holiday’s a good excuse to celebrate New Orleans food no matter where you live. Need a little menu inspiration? We’ve got just the thing to whet your appetite. READ MORE

Valentine’s Day Recipe All-Stars

Valentine's Day All-Star Recipes Chocolate body paint and rose petals are for amateurs. We all know that the way to someone's heart is via the belly. If these dishes look familiar, it's because they're the all-stars of precoital dining, the greatest hits that will never disappear from Valentine's menus (even if you secretly want them to). So don't go rogue and try to be creative; make these dishes, because they taste good and you want to eat them. READ MORE

11 Romantic Risotto Recipes Perfect for Valentine’s Day

Although risotto is one of the simplest meals you could whip up, there is something undeniably fancy about it. Maybe it's the fact that you're cooking with wine, or the patience that's involved with constantly stirring the rice. Whatever the reason, next time you're in the mood for treating your significant other, wow them with one of these romantic yet simple risotto recipes. READ MORE

PB & J Pop-Tarts Aren’t Just for Kids (OK They Are, But We’re Reviewing Them Anyway)

Ask anybody who was a kid in the '90s their favorite Pop-Tarts flavor and you’ll get a hundred different answers. There aren’t a hundred different Pop-Tarts flavors, obviously, but there are that many combinations of filling, topping, and situation: frosted, unfrosted, sprinkled, toasted, eaten right out of the package at 2 a.m., and promotional tie-ins. The brilliance of Pop-Tarts (and Kellogg Co.'s product development team) is their ability to create impulse demand through limited-time flavors and promos. I’m sure there are smart, well-paid executives who are right now pitching Frozen cobranded Pop-Tarts. READ MORE

8 Regional Chinese Recipes to Ring in the Chinese New Year

This month, close to a quarter of the world will be celebrating Chinese New Year—a staggering statistic that, in addition to mainland China, also includes Chinese-speaking countries like Taiwan and Singapore, as well as ethnic Chinese populations all over the world. With such vast geographical reach, the Chinese culture isn’t always a cohesive one. This is particularly the case with Chinese cuisine, which is in essence a bunch of different regional cuisines that share a handful of ingredients and techniques. Did you know, for instance, that soup dumplings come from Shanghai, and crispy chow mein from Guangdong? Keep reading for more notable Chinese dishes from different regions. READ MORE

Mardi Gras 2015: 10 Ways to Get Your Bananas Foster On

It's Carnival season in New Orleans: a period of celebration, indulgence, and debauchery leading up to the big throwdown—Mardi Gras—all in preparation for Lent's 40 days of penance, fasting, and denial. King cake is the traditional sweet of choice during Carnival, but the classic sugared brioche ring is practically puritan compared to the boozy, flaming bananas Foster, New Orleans' other renowned dessert. If you're looking for a splurge to really repent the day after Mardi Gras, try the liquor-flambéed original or one of these oddball riffs on the classic found around town and beyond. (Please be careful if you plan to flame your 'nanas. Have a kitchen fire extinguisher handy and keep your hands and eyebrows clear of the pan if you're new to flambéing. The liquor burns off quickly, but it does flare up.) READ MORE