Smoky Bloody Mary

Chipotle en adobo gives it a smoky edge.

Chili con Carne

Also called “bowl of red” by Texans, this stew of meat, onions, and tomatoes has a Spanish name but originated in the Lone Star State.

Smoked Chile Mussels

Chipotle and paprika combine to give a sweet-smokiness to this dish.

Baked Quinoa Adobado

Jalapeño and chipotle peppers make for a spicy side dish.

What Is Liquid Smoke?

Tastes more substantial than it sounds.

Instant Entertaining

Low-key holiday hosting.

Know Your Peppers

CHOW’s visual guide to chile peppers.

Beyond Ketchup and Mustard

Our favorite condiments for your spreading, dipping, and dribbling pleasure.

New Year's Day Brunch

An easy, make-ahead menu to share with friends.

Secrets of the Perfect Salsa

They wouldn’t give us the recipe, but that didn’t stop us.

Mole in the Mountains

A gastronomic adventure in Xalapa, Mexico.

The CHOW Guide to Eating and Drinking in Austin, SXSW edition

From Tex-Mex to high-end, CHOW brings you the best eating and drinking locations in Austin.

Sort of Convenient

Nancy Silverton does quick her way.

The CHOW 13

Our first annual awards, presenting a baker’s dozen of provocateurs, trendsetters, and rabble-rousers.

A Cheese Primer

CHOW’s guide to the major cheese types.