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  • Board Topic

    New New Italian Options in Austin, Which Ones Stack Up?

    cool.The family of new-ish owners did not drop the ball or change the recipes.

  • Board Topic

    Nabisco's Royal Lunch Milk Crackers have been discontinued

    , that is a question that will never be answered. When my grandmother (her daughter-in-law) was a young bride she taught her how to make the ravioli. She didn’t speak English, so this was a hands-on lesson. Since then my...

  • Board Topic

    Has Christmas Dinner Menu changed since the early 1960's?

    For an appetizer try Rumaki.. http://www.epicurious.com/recipes/food/views/RUMAKI-106255 And don’t forget to serve thousand island dressing in some manner, maybe with a wedge of “iceberg” lettuce, which was very...

  • Board Topic

    Top Chef-Foo Fighters (Spoiler)

    their food was as compared to the Sexy Pants team....so they lost because of dessert? Pah. Grant Achatz seems to be very quiet and shy – almost like he didn’t want to be there. Was he even at the Foo Fighters'...

  • Board Topic

    Tre Venezie report (long)

    description of where a dish is from, what’s homemade, etc. It’s mostly Northern cuisine, with a lot of Austrian influence. We stared with a dish called cjalsons (sp?), handmade raviolis stuffed with a fruit/cocoa...

  • Board Topic

    Sick of all food and need a jumpstart

    Hello everyone, Just had an uninspiring lunch today, and realized how blah I find food lately. I’ve gone through a hard past few months for many reasons and lost 20 pounds out of becoming uninterested in food, so I thought...

  • Board Topic

    Meyer Lemons - best use of 6 beauties!

    My only souveniers from recent San Francisco visit were 6 lovely meyer lemons [do to an unexpected early, hasty departure]. I saw a great list of things on LA Times website for 100 things to do with the lemons, but few had actual...

  • Board Topic

    Falling into the trap if always comparing any city to NYC

    That is good advice. Unfortunately I just lost my job last week to downsizing and my money situitation is poor. So hopefully in the next few weeks I’ll back on track again....spending every dime I make on a good time for my...

  • Board Topic

    **May 2009 COTM** suggestion thread! NOMINATE UNTIL APRIL 7.

    or third a title that someone else has already mentioned, please repeat the title, typing it in capital letters.** Just saying “I agree with So and So” may well get lost and your choice might not get counted. And the more often a...

  • Board Topic

    Coal-Fired Pizza in Ellicott City open

    things fairly well thought out. Even so, there are still bugs. For example, while I was there (lunch time Monday), they had a carry-out pickup show up, only to find that somehow his phoned-in order had been lost, and they only...

  • Board Topic

    JULY COTM (Vegetarian Cooking for Everyone): SANDWICHES, SOUPS & SALADS, SAUCES and CONDIMENTS

    Our family, kids included, love the Ravioli with Masses of Basil recipe, except that we prefer it with tortellini. Delicious, healthy, and easy. Everyone I serve it to loves it. It is a great summer meal. I sometimes embellish...

  • Board Topic

    Shaking Up Thanksgiving Menus

    How about some banana ice cream? This recipe is so easy. It doesn’t even require an ice cream maker. And, when made with browning bananas, it is simply delicious. You can even use frozen bananas. From:...

  • Board Topic

    making fresh pasta

    week I tried again, this time with a different recipe. The pasta this time was easier to roll out, it handled well, wasn’t sticky, seemed not to be too dry or wet. But when cooked, at first it was still a bit too tough, but...

  • Board Topic

    When is Kefi moving?

    The food is great and really affordable...try the meatballs, pork medallions, sheep’s milk ravioli and greek salad...remember to bring cash...

  • Board Topic

    cheap and labor-intensive food-- do you do it?

    ingredients by putting hours of work into it: wontons or ravioli would fall into that category. It’s almost a different species of cooking from buying something expensive like steak or scallops and cooking it quickly. Last...

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