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Feature
Hold the Cream of Mushroom Soup
From Bismarck to St. Paul to Madison, new high-end restaurants are embracing such local cuisine as fried walleye and wild-rice porridge. Call it the birth of northwoods chic. (By James Norton)
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Feature
Whole Grains 101
How to cook them and why they’re worth the wait.
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The Ten
10 Homemade Pizzas
Easy pies to please any palate. (By Aida Mollenkamp)
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Feature
Fashionable Food: Rabbit Sugo with Egg Pasta
Who’s making it and how you can make it yourself. (By Lessley Anderson)
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Entertaining
Winter Cabin Fever
Easy, hearty meals for your next ski getaway.
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The Ten
10 Super Bowl Party Shortcuts
Less time cooking means more time for beer and TV. (By Roxanne Webber)
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Project
Grow Your Own Sprouts
Garden without any dirt. (By Roxanne Webber)
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Supertaster
A Plunge into Cheesy Lava Sauce
This week’s mission: a health-conscious Dunkin' Donuts offering, and a hot new Taco Bell item. (By James Norton)
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Feature
Squanto Never Ate Popcorn
Did the Pilgrims really eat popcorn? CHOW investigates Thanksgiving dinner. (By Amy Keyishian)
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Feature
I Do (Eat)
Get the most out of your wedding caterer. (By Roxanne Webber)
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Shelf Life
Fewer than 1100
1080 Recipes offers a view into Spanish home cooking. (By Sara Dickerman)
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Q&A
Greens Goddess
Cookbook author Deborah Madison spills the beans with CHOW. (By Helena Echlin)
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Feature
Indoor Composting Systems
Turn kitchen scraps into fertilizer with one of these kits. (By Michele Foley)
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Feature
The New Stealth Vegetarian Restaurant
Meatless eateries strive to be crossover hits, catering to people who no longer see vegetarianism as a hippie lifestyle choice. (By Lessley Anderson)
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Feature
Cooking with Spring Ingredients
Eating and drinking with the best of this season’s produce.
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