Down-Home Prosciutto

The country ham is our native prosciutto or serrano, though most Southerners wouldn’t dream of throwing an uncooked leg on a deli slicer and shaving some to go with the asparagus. Most Northerners, meanwhile, have never heard of...

Return of the Salmon Mousse

The Silver Palate duo makes nice and makes dinner.

Make Your Own Baby Food

CHOW tested, baby approved.

The CHOW 13

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

Cheap and Beautiful

High-impact tableware on a low-impact budget.

Our Favorite Butchers

We go for the real meat, the sustainably farmed, humanely raised and slaughtered, heritage, no-hormone, quality product, and for guys behind the counter knowledgeable enough to tell us where the meat came from and how to cook it.

The Day After

What to do with the turkey leftovers?

The Strategic Wedding Registry

CHOW’s guide to creating a wedding gift registry you’ll love.

Furniture for the Food

Great dining room tables.

Dispatch from Terra Madre

Our food editor reports from Slow Food’s global get-together.

The Myth of the Pie Crust

A conversation with cookbook author Dorie Greenspan.

Pass the River Fish

Chenin blanc is one of the most underappreciated grapes

Buenos Aires: Faded Elegance, High Design

Buenos Aires’s up-and-coming San Telmo neighborhood.

Winter 2008 Gift Guide

There’s never been a better time to give.

Greens Goddess

Cookbook author Deborah Madison spills the beans with CHOW.