Richmond's Tempero Goiano, a Brazilian restaurant, looks out for both bird-like appetites and big eaters. For a light bite, one Chowhound ponies up to the pastry case for a pastel de frango, a delicate eggy wrapper around a chicken and beef filling. Hungry diners might adore the buffet packed with Brazilian specialties like farofa and feijoada alongside the usual rice and beans.
Find out about the delicate, cheesy Tuscan bites known as gnudi—similar to their cousins, gnocchi, but with lots of ricotta instead of all the carbs. Get recipes and technique tips for this healthy, homey-yet-sophisticated Italian treat.
We reached out to Indian-American chef Preeti Mistry to be our Kitchen Coach after CHOW’s Tracy Kaplan came clean about her pretty much lifelong desire to master the Anglo-Indian dish chicken tikka masala. Preeti talked about the history of the dish, took us shopping for spices to make garam masala, and passed along her recipe. Along the way, she gave Tracy (and us) a few tips. READ MORE
The Smile, which started dispensing coffee and coolness four years ago in NoHo, colonized Tribeca last summer with a little café called The Smile Newsstand. Chowhounds go for its house-made financiers, muffins, and other baked treats, as well as coffee brewed with beans from the upstate roaster Plowshares. Attention, shoppers: The café's inside Shinola, a Detroit transplant that proudly sells bicycles, watches, and other examples of good old American craftsmanship.
Chowhounds know Chef Tomoko Kato's French training and Japanese sensibility from Cha-an, the East Village teahouse hideaway. Now she's showcasing her elegant sweets at Patisserie Tomoko in Williamsburg. Recent winners at the three-month-old bakery and dessert bar include chestnut-coffee pastries, pleasingly floral gin-glazed donuts, and an airy custard-filled brioche cube. "Get yours soon," wewwew urges.
Your new addiction is calling and it wants your $7.50. That's the price for 250g of a rare fermented French butter beloved by chefs; find Beurre de Baratte from maker and meilleur ouvrier Rodolphe Le Meunier in the take-out case of Berkeley's Cheese Board.
Leftover polenta won't retain its creaminess as it cools, but luckily it can be transformed into a new dish that takes advantage of its firmer texture. Try it pan-fried or smothered with sauce and baked, and learn which treatment works best depending on its original consistency.
There's more than one way to grill panini and a specialized panini press is only one possibility. Find out creative, effective ways to grill and press appetizing sandwiches with stuff you already have—some 'hounds even found a way to repurpose what was otherwise a kitchen dud. Enjoy your low-tech melted cheese and grill marks!
A simple meatless tomato sauce, marinara can be tossed with freshly cooked pasta, used as a dipping sauce, or incorporated into dishes like lasagna and eggplant Parmesan. What's the definitive recipe? According to Chowhounds, it's as simple as olive oil, garlic, good canned tomatoes, and a half hour of simmering.