Sweet, Sour, Salty, What?

Americans have historically hated bitter tastes, while other cultures loved them. Until now. Chefs are playing with bitter in new ways, and U.S. diners are finally appreciating it.

Chronicles from a Pig Party

Our associate food editor goes to the Southern Foodways Alliance conference to celebrate the year of the pig and other Southern delights.

Squanto Never Ate Popcorn

Did the Pilgrims really eat popcorn? CHOW investigates Thanksgiving dinner.

Mushrooms Will Save the World

And other findings from Taste^3^ 2007.

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.

Lamb Meatballs with Lemon-Cumin Yogurt

Mediterranean flavors liven up an easy party appetizer.

Three-Bean Salad

A perennial picnic favorite that’s crunchy, briny, and sweet all at once.

Cucumber and Green Grape Gazpacho

Gazpacho goes green as tart grapes and cooling cucumbers replace tomatoes.

Oxtail and Barley Soup

An intensely rich broth comes from slowly simmering oxtails with red wine.

Beer-Braised Bratwursts with Onion

Served swathed in mustard on a toasted hoagie roll.

Spice-Rubbed Pot Roast

A rub of cayenne pepper, paprika, and garlic gives traditional roast a spicy kick.

Banana and Fromage Blanc Grilled Cheese

Cinnamon raisin bread just found two new buddies.

Ricotta Salata–Stuffed Figs with Port Reduction

A beautiful, addictive appetizer.

Cannellini Bean Dip

This herb-tinged appetizer will convert bean-haters with each bite.

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.