Pickled Ramps

A different kind of pickle, made from wild leeks.

New Species of Cracker Discovered!

This week’s mission: ritzy granola and crunchy focaccia sticks.

The New Stealth Vegetarian Restaurant

Meatless eateries strive to be crossover hits, catering to people who no longer see vegetarianism as a hippie lifestyle choice.

Red Chile–Guava Margarita

A little bit sweet with a nice kick of heat.

Talking CHOW: NYC Restaurants

Two feisty New York magazine food editors argue and whine about the city’s restaurant scene.

Fennel, Avocado, and Mint Salad

A flavorful salad that doubles as a main dish.

Guinness Stout Marinade

Lime zest tames the bitterness of stout in this great beef marinade.

Clear Ginger Cosmopolitan

Infuse your own vodka for a real punch of ginger.

Frying Feast

Celebrate Hanukkah with lots of fat.

What's the Origin of the Phrase "Dive Bar"?

It’s much older than the hipsters who frequent them.

Enough with the Workplace Candy!

Is it OK to tell people to stop bringing in sweets?

Gilt-Free Cooking

CHOW interviews bad-boy chef Paul Liebrandt, recently let go from NYC’s Gilt restaurant, now striking out on his own.

Tinker, Tailor

An interview with Chef Sam Mason of Tailor.

Behind the Swinging Doors

A day in the life of a restaurant kitchen.

Second Careers in Food ... that Failed

Highway of sorrow paved with brioche.