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  • Board Topic

    The Return Of......My Upcoming Las Vegas Vacation

    Thanks for the tips chris, especially about LOS because I’m sure I’ll be pretty lost on what to order.

  • Board Topic

    Two weeks in Berkeley and environs (report, long)

    ); butternut squash ravioli in sage brown butter was quite nice, and crab salad with shaved fennel and fuyu persimmon worked well, though splitting it five ways was frustrating. Only the cassoulet let us down, as the beans lacked...

  • Board Topic

    Underrated restaurants in Monmouth County

    yummmmmmm... I miss Montreal. The food cannot compare to what is in this area. I am still talking about a mushroom ravioli I had at L’express!

  • Board Topic

    Eating out in Rome

    - dinner – spaghetti w/zucchini flowers and ravioli w/swordfish & eggplant. Cul-de-Sac – near Piazza Navona – fabulous caprese, fussili w/brocolli & pecorino and bombolotti al’amatraciana Taverna Romana...

  • Board Topic

    Top Chef: Le Bernardin - Spoilers

    seemed to have a way with food that was careful and thoughtful. Leah doesn’t seem to have a culinary point -of-view or any kind of passion for it. I can’t see how the final episodes of this season can be anything but...

  • Board Topic

    If there were Nobel Prizes for Cooking, who would you nominate?

    Yup. And he was a gifted artist, a philospher, an intellectual, and an all round great guy. Unfortunately, many of his extant paintings were lost in a fire. I think that if integration had happened immediately following the Civil...

  • Board Topic

    Pinole Restaurant Recap – Not Just for Pinoleans

    and entertaining Wednesday night wine class and tasting. It might be a good place to pick up a bottle of wine for a picnic. GIOVANNI’S Southern Italian food. Giovanni makes two types of Calabrean (tip of the boot) sausages...

  • Board Topic

    article: Is Eating Out Cheaper Than Cooking?

    more hard data. The first example compares spending $30 at the farmer’s market to $17 at the pasta place, but I’d bet that his take-out ravioli ingredients were neither organic nor locally-grown. I’m still not...

  • Board Topic

    Anything Chow-worthy Around...American Canyon? (A Report (Long))

    's no one set recipe that’s typical. I hadn’t had an enchilada in awhile, so I figured this would be a good opportunity to try one. You can order an enchilada as a side order or as a combo plate (two enchiladas, rice,...

  • Board Topic

    Please post one NEW chowish find

    ) and no ricotta. When I went out into the world as a young man and discovered that in most places, calzones came with big scoops of bland ricotta inside — or worse, were cut in half and then topped with a ladleful of...

  • Board Topic

    chowhound formative influences?

    chicken, stuffed derma with gravy, pot roast or brisket, grated potato balls (like dumplings, only much heavier, and the recipe is lost forever), cholent, potato pancakes and homemade applesauce, a couple of broiled steaks, and...

  • Board Topic

    Trio experience

    of cold gravy. I left most of it uneaten. The truffle explosion was presented next and I would gladly pay $162 for a meal of these guys. The hot truffle broth inside the ravioli, enriched with lardon, broccoli puree, and a tiny...

  • Board Topic

    Do you Understand Adult Picky Eaters?

    and change is chaos in its rawest form. Meat and potatoes are as adventerous as these lost souls wish to go. Experience — for experience’s sake — is just not in their character. Do I understand why a diner with...

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