The CHOW Blog rss

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

7 Easy Pickles for Summer

We live in the era of the pickle: quick fridge, lacto-fermented, water-bath canned. If it can be put up in a jar, you can preserve it. So stock up on vinegar and sterilize your Mason jars—we checked in with June's Chowhound Home Cooking Dish of the Month and came away with these seven great recipes to get tangy with. READ MORE

4 Must-Try Ice Cream Shops in New York City

In a summer that turned up the heat early and threatens to get brutal before it's over, New Yorkers are fortunate to be around at a very cool time for ice cream. High-end chefs, ex-screenwriters, even refugees from media and government: A diverse crowd of ice cream impresarios is crafting superior versions in ever-multiplying flavors and styles. Here, listed alphabetically, are four New York ice creams worth a lick. READ MORE

Easy Slow Cooker Peach Crumble

This slow cooker summer dessert is yet another Alton Brown recipe I had to try. READ MORE

NY’s Chinese Burger and Other Treats from Auntie Wang

In recent years, Chinese expats at Columbia University have savored a taste of home thanks to a handful of food carts parked just off campus. Now one of those mobile vendors—Wang Hui Yin from Henan Province, known as Auntie Wang—has brought some of that street-food action indoors and downtown. Noodles, dumplings, and other snackish bites from central and northern China make up the menu at her tiny new shop under the Manhattan Bridge in Chinatown—whose English name is either Taste of Northern China or China Local Cuisine, depending on whether you're looking at the menu or the storefront sign. READ MORE

The Bagel Before It Ballooned

In a way, New York's latest bagel moment turns back the clock. Baz Bagel & Restaurant, which opened two months ago in Little Italy, makes thinner, denser bagels than the puffed-up specimens that have taken over the city since the onset of automation starting in the '60s. Rolled by hand in small batches, the old-fashioned way, they're a welcome throwback—"Small, well done, and tasty," as stuartlafonda reports on Chowhound. Baz's blintzes, whitefish salad, and lox with eggs have also won fans. READ MORE

African-American Chefs in the White House: Q&A with Adrian Miller

Thanks to a successful fund-raising effort on Kickstarter in late June, Adrian Miller's The President’s Kitchen Cabinet is finally a goal within reach—an American dream, if you will. Miller, a James Beard Award–winning author, soul food scholar, and politico, plans to release a TV documentary on President’s Day 2016 that will trace the hidden history of African-American cooks in White House kitchens. READ MORE

Do You Need a Pricey Culinary Degree to Be a Top Chef?

Paul Canales was a career changer. A serious home cook, he’d spent a decade working in marketing and sales for Pacific Bell before he decided tostep behind the stoves to make a living. In 1995, he left California for a couple of years to earn an associate degree from the prestigious Culinary Institute of America in Hyde Park, New York. Price tag back then, he says, was around $24K for two years of tuition. “I was almost 33 at the time; I felt like I didn’t have 10 years to bounce around learning, as I might at 18 or even 22,”says Canales. “I wanted to get up to speed quickly, gain basic cooking skills and entrée into a good place. I was very naive.” READ MORE

20th Century Café’s Russian Honey Cake, in Animated GIFs!

After I tasted the Russian honey cake at this little café in San Francisco last year, I tweeted “This is the best cake I have ever eaten.” Its creator, Michelle Polzine, is a pastry chef whose exquisite sense of vintage style is only slightly less remarkable than her baking skills. READ MORE

Pizza with a Pedigree in Brooklyn

The news just gets better in Windsor Terrace, Brooklyn, whose fast-improving dining choices now include promising pizza with deep New York roots. At five-week-old Fina Pizza Bar, the wood-fired oven's from Naples and the house style's a cross between Neapolitan and New York—"refined old school," as brooklynsabra writes on Chowhound. READ MORE

California’s Oldest Farmers’ Market Is Diverse and a Tad Funky

California’s first modern farmers’ market launched in 1943 in San Francisco. It was a victory garden of sorts, “a way,” writes Miriam Morgan in the San Francisco Chronicle, “for farmers to sell their excess harvests at a time when transportation and distribution systems were being used for wartime needs.” That market is still going strong, though in a different location. In 1947, what’s now called the Alemany Certified Farmers' Market opened on the southern edge of San Francisco. READ MORE