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  • Board Topic

    Most useless kitchen gadget?

    I happen to love my cookbook holder. it keeps the page open for me to the recipe I need, plus it holds the book upright so I can easily see the recipe while I’m cooking/baking, and the shield keeps the book clean. but...

  • Board Topic

    October 2008 COTM Batali: Primi

    since the fresh pasta is cut on a chitarra/guitar (a frame strung with wires). Garlic and red pepper flakes (which I substituted for the habanero) are sauteed in olive oil, and then Oven-Roasted Tomatoes and Tomato Sauce are...

  • Board Topic

    Ann Burrell's new show on FN - June 29

    . I hope she lives up to the title of the show and really mixes things up a bit.Show us all types and styles of food and how a professional chef would treat those ingredients in a restaurant setting. Show us how you bake a potato...

  • Board Topic

    ever wish you could lower your food standards?

    dishes prepared by a street vendor, preferably a guy with a bucket of live coals, a wire screen over it, a bit of salt and a pair of tongues. He doesn’t overseason it, he’s right there judging doneness, the fresh air...

  • Board Topic

    What makes "American" food distinctive?

    baked beans and cheddar. Now it is common to find quiches that contain things like artichoke hearts and mushrooms in them. This pattern of transforming food is probably a simple human trait. But we seem to be more adventurous...

  • Board Topic

    Point Richmond Restaurants & Spectacular Shoreline Picnic Area

    year old Chinese artifacts and is named after the city the owners come from in Shanhai, In the link to the Chron review it says they serve “unusual food, such as five-spice-seasoned boiled peanuts and mud-baked...

  • Board Topic

    September COTM “Vietnamese”: Meat & Charcuterie

    with the Simple Dipping Sauce on page 309...her preferred sauce. I also stir-fried Asian eggplants and Serrano peppers straight from the farm. DH had a baked sweet potato to round out his meal. I also roasted some apples with...

  • Board Topic

    Top Chef Season 4

    The souffles were both disasters, but given that challenge, I would personally be scared less. I suppose one or both of them could have cruised into the baking section of Whole Foods to see if there would be any help, recipe, or...

  • Board Topic

    Your experiences with obligatory eating? Eating 20 guinea pigs in Peru

    In the course of my 2-day initiation as an “hermano” by my 13 Mayan brothers at a jungle retreat in Cozumel, apart from feasting on a huge redfish baked in the earth in authentic pebil style, I was required to eat a...

  • Board Topic

    The "new" Bon Appetit (magazine)

    recipes that I want to try. As for simplistic and box/can-oriented, there are very few like that in the January issue. What on earth is simple about Whole Fish Baked in Salt Crust? All that said, I agree that there has been a...

  • Board Topic

    Help I am writing an article

    rollettes and moussaka, all in those way cool paper containers that you can bake in the oven and put in ithe freezer and then nuke for a meal at a later date. For supper we simply chose a rollette and let the rest cool while we...

  • Board Topic

    how do I become a better cook?

    providing recipe’s – I’ve listed some I like, below. Learn the basics – different methods of cooking and when and how to use them (bake/roast, broil, braise, fry/saute), knife skills (making mirapoix or...

  • Board Topic

    Hot Dogs

    and other notariety. My experience today, when getting out of my car, I inadvertantly locked my keys in the car. I notified the security guard at the store, he not only provided me with a wire hanger to try to open the door with,...

  • Board Topic

    catering client expectation too high!!

    to 35.00- 40 a head for a simple salmon bake type menu. I get back an email that says maybe I can do pork, or chicken, pasta, salads and bread on site again including tables chairs etc. THis time I send a link to the local rental...

  • Board Topic

    Your moment of discover/ I knew I was a Chowhound when...

    of minced parsley and a grating of nutmeg), cover with a mashed potato crust, bake until hot and then glaze under a broiler. Must be served hot with boiled green peas. This dish is magic when you need the familiar and gentle.

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