Roasted Rack of Lamb

Marinated with rosemary and thyme.

Black Beans with Mexican Beer

A spicy new technique adds lots of flavor.

Steak Salad with Tomato Vinaigrette

Have your steak and eat it too (in a salad).

These little cakes are a great starch for any meal.

Booze-Flavored Munchies

This week’s mission: potato chips flavored like beer and Bloody Marys, and fancier M&M’s.

Put Away the Darn Camera

How to politely photograph restaurant food.

A-List Dropout

Henry Adaniya goes from haute fusion to haute hot dog.

Ditching an Annoying Guest

She came last year, must she again?

Hold the Cream of Mushroom Soup

From Bismarck to St. Paul to Madison, new high-end restaurants are embracing such local cuisine as fried walleye and wild-rice porridge. Call it the birth of northwoods chic.

French-Fried Nirvana

CHOW reviews two great pieces of deep-frying equipment for the home chef.

Common Appliances, Uncommon Uses

Dust off your underused equipment and discover new applications.

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?

Vote for Your Favorite Fake Fruit

This week’s mission: frozen veggies and fake meat to add to eggs, plus new Mountain Dew sodas.

Fork Etiquette

Does using the right utensil even matter anymore?

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.