Cafe Mogador makes killer french fries, but you won’t find them on the menu among the tagines, kababs, hummus, and other Moroccan and Mediterranean chow, says Wallace Stevens. ...

Park Slope’s Patisserie Colson got off to an uneven start this summer, but hounds report more hits than misses–and some of the hits rock. ...

If your lentils (or other legumes) never get soft when you cook them, they’re probably just too old. ...

When the craving for hot-from-the-oven cinnamon buns is insatiable, some chowhounds turn to refrigerated rolls in a tube for an instant fix. But some hounds have learned to spruce up those instant rolls. ...

Keeping chocolate around can be tricky. It’s got to be cool, and away from any odors that it might pick up. Oh, and you’ve got to hide it from everybody else, of course. ...

The Kitchen nails traditional dishes, like crisp gai lan in garlic sauce and chow fun with a delicious, eggy sauce. But be sure to check out the chef’s more unusual, creative dishes, like duck and fish with peppercorns,...

Congee Village is a perennial hound haunt for satisfying Cantonese chow. Pan (who has eaten a wide swath through the menu) and other devotees offer a few reasons: ...

It’s not yet time for local crab, but in the meantime, Spud Point Crab Company has beautiful clam chowder. It’s a white chowder with tons of chunks of sweet, tender clams and irregular pieces of potato. ...

The great pitfall of Los Angeles’ great sandwich, the French dip, is that the beef is often bland and flavorless. Yes, even at Philippe’s (where most hounds prefer the lamb or pork). Want better beef? Go for a prime...

Stuffed french toast is most often filled with cream cheese or mascarpone, but fruit, chocolate, preserves, and any combination of these are also popular. There are two ways to achieve the “stuffed” effect. One is to...

The choice between organic produce that has to travel great distances to market versus locally grown traditional produce can baffle even the most educated enviro-conscious Chowhound. ...

Chowhounds like the subtle, delicate flavors of just-opened Ici ice cream–especially the wildflower honey ice cream, so fre tastes like it was made minutes ago, and the coconut sorbet, which is like eating coconut-flavored...

For just a few more weeks, the Hideaway in Tribeca is serving blue crabs on Monday nights. Flown in the same morning from Maryland, they’re excellent, says lilhornet–three big ones for $19. ...

Is your favorite hot dog topping no longer cutting the mustard? We have searched the world for new zesty and exciting hot dog topping concepts. In Sweden, crispy fried onions with an optional shrimp salad sauce is the topping of...

For smoked salmon dip, Sarah goes the minimilist route: just chopped smoked salmon mixed into a tub of soft or whipped cream cheese, with a dash of lemon juice. ...