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  • Story

    Ginning Up the Gin Market

    Is the gin renaissance a false phenomenon?

  • Recipe

    Glow-in-the-Dark Gin and Tonic Jelly

    Eerie, jiggly, and boozy for Halloween.

  • Story

    A Kinder, Gentler Apéritif

    Aperol storms the States.

  • Story

    White-Collar Moonshine

    Urbanites flout federal law with their new favorite hobby: home distilling.

  • Story

    The Year in Food 2006

    From bad spinach to exploding lattes: The tastiest moments of 2006.

  • Board Topic

    Help! Cucumber-explosion!!

    cucumber muddled and shaken with hendricks gin is delicious. how about a cucumber gazpacho?

  • Blog

    Glow in the Dark Jellies and Punch Bowl Ponds

    Bompas & Parr continue their culinary hijinks.

  • Board Topic

    El Bulli 2007

    dessert were thrown in at the end as a treat. http://picasaweb.google.com/mstinawu/ElBulliMontjoiRosesSpain?authkey=FH7mJ-THHaY for pictures—well, blurry pictures because I suck as taking pictures of food, but you’ll...

  • Board Topic

    Returning to Oahu after a decade

    local stuff, one of the biggest changes has been the explosion of mainland chains here. Ruby Tuesdays, Chilis, PF Chang’s, Cheescake Factory, the return of IHOP. Kinda disappointing in some ways, but competition is always...

  • Board Topic

    Piedmont

    . rosemarie tail – rosemary syrup, grapefruit juice, gin was refreshing and loved the dried cherries ? on the bottom, a play on olives. I think all house specialty tails were $7. Housemade Pate – made from pork shoulder...

  • Board Topic

    self-destructive bitter melon?

    I’ve had them go bad overnight as well. No "explosion" though. They are evidently very perishable. Saveur magazine published an article about bitter melon – including recipies- within the last two years. I’m not...

  • Board Topic

    2010 Food Trends

    Food trucks Southern Korean-the new Thai Sustainability Gin and rum Tea-I think this one is going to be big. American artisan charcuterie is going to get bigger, instead of the handful of producers we have now.

  • Board Topic

    A Report from Alinea: #10 in the World

    , and this went well with the cool, crunchy lettuce. In addition, I really liked the use of the basil seeds, which gave the dish a refreshing conclusion. 4: GREEN ALMOND | juniper, gin, lime A green almond is basically a younger,...

  • Board Topic

    Relatively new must-try SEA

    My moshi sushi exprience was tasty- give it a try if you are in the neighborhood- Their gin drinks are good*

  • Board Topic

    What are your favorite hotel bars?

    to be found at Salvatore’s Bar in the Lanesborough hotel in London ) is the bar at the W on 49th and Lexington. Although the room looks like an explosion in a bad taste factory and the waiter/esses all look like they have...

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