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Feature
Pomegranates, Dried Limes, Rose Water
A primer on Persian, a.k.a. Iranian, food. (By Zoe Singer)
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The Juice
High-End Tonic
Don’t mix your gin with bad stuff. (By Jordan Mackay)
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The Juice
Deciphering German Wine
Kabinett, trocken, feinherb? (By Jordan Mackay)
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The Basics
The Basics: How to Make Grilled Chicken Fajitas
A Tex-Mex crowd-pleaser.
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Feature
How to Grow Herbs Indoors
Easy? Maybe not. Rewarding? Hell yeah. (By Roxanne Webber)
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The Juice
Pairing Sunshine with a Wine's Tart Spritz
Iberian whites are like a splash of lemon juice on seafood. (By Jordan Mackay)
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Table Manners
Raiders of the Lost Drink
How to fix a dying party. (By Helena Echlin)
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Supertaster
Cola, Now with Added Bull
This week’s mission: an herbal Pepsi-type drink and a hot, peppery spice mix from Oregon. (By James Norton)
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Feature
Way Beyond Salad Dressing
Or, how to use vinegar and citrus in your cooking to punch up flavors. (By Aida Mollenkamp and Roxanne Webber)
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The Juice
Kiwis and Grapes
New Zealand’s best Pinot Noir and Riesling. (By Jordan Mackay)
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Entertaining
Wine with a Twist
As the weather heats up, trade in your decanter for a tail shaker.
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Feature
Key to the Liquor Cabinet
How to create the ultimate home bar. (By CHOW staff)
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Supertaster
Tea Bags for Cocktails?
This week’s mission: frozen Italian meals with a reasonably healthy twist and tea bags for your mixed drink. (By James Norton)
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Entertaining
New Year's Day Brunch
An easy, make-ahead menu to share with friends.
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Feature
Outta the Back of a Truck
Some of the best food in Salinas, California, is found on the street. Why would the city take it away? (By Davina Baum and Kate Ramos)
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