Pictured: Sardine and Fennel Pasta recipe from Chowhound foodieseattlelady, photo by CHOW
Usually canned sardines are thought of as a last resort for when you can’t be bothered to cook, but reconsider. Not only is the small, oily, silvery fish inexpensive, easy to prepare, and loaded with things that are good for you, like omega-3 fatty acids and calcium, it’s also one of the most sustainable fish around: The Monterey Bay Aquarium’s Seafood Watch program lists Pacific sardines as a “best choice” due to their abundance and high production rate. Here are 13 creative serving suggestions. (more…)
Original story by CHOW Food Team, updated by Sarah Spigelman Richter
Stir-fries have come a long way from the brown-sauced, crunchy cauliflower and rubbery chicken concoctions of years past. With a few simple techniques and fresh ingredients, you can put your CSA box to good use, your vegan friends can come to dinner, and you can throw together a homemade meal in less time than it takes to rifle through your drawer filled with takeout menus. As a bonus, there’s no tastier way to get swimsuit ready for summer! (more…)
Pictured: Shaved Asparagus Salad from CHOW
After what’s quite possibly been the country’s longest winter, verdant, perky spears of asparagus seem like the first true sign of spring. Celebrate the turn of the seasons with the following dishes, which manage to highlight the vegetable and its grassy essence in delicious ways that won’t weigh you down. (more…)
As you start planning spring’s first picnic, these are the wines you want.
This list is my first stab at a comprehensive compendium of my favorite fast food dishes. It is totally, completely, 100% biased and based on my personal taste alone. You will no doubt disagree with me on a few or perhaps every point. I’m happy to fight you to the finish and let the crispest french fry and tastiest burger win.
Artichokes look like the armored tanks of the vegetable world—an impenetrable defense of shield-like leaves and thorny tips. But with the right tools and know-how, it’s easy to get them ready for eating. Here are three ways to trim them: all the way down to the heart, minimally for steaming, and also for the classic Roman-Jewish dish carciofi alla giudia.
Potato, poh-tah-to. However you pronounce it, the humble potato is the perfect blank canvas for savory breakfasts. They’re hearty and filling and come in handy when battling a hangover. We’ve got a list of 10 of our favorite recipes for breakfast potatoes from Roasted Potato and Sausage Quiche to Sweet Potato, Sage, and Fried Egg Tacos.
Pictured: Roasted Rosemary and Lemon Chicken recipe from CHOW
America’s love affair with chicken is well known: we (literally) eat bucket loads more of it than any other protein. According to the USDA, the average American will consume an estimated 86.6 pounds of chicken in 2015. The next runner up, beef, doesn’t even come close at 52.2 pounds. If the meat on your table tastes like chicken, it’s because it probably is. (more…)
Pictured: Mexican Chicken Salad recipe from CHOW
Chicken sandwiches are the best sandwiches. Sure, a heaving deli pastrami or intricately layered Italian sub has a time and a place. But when you want something that will strike a chord with your innermost heartstrings, head for the comforts of chicken. Whether it’s a grilled breast blanketed by a layer of melting cheese or a cutlet battered and fried until crisp, each bite promises a familiar tenderness and savoriness that evokes backyard barbecues, late night eats, and picnics in the sunshine. (more…)
Dongbei, better known as Manchuria, stretches up toward Siberia from Beijing, where winter temperatures drop well below freezing. The food here is hearty and meaty to bulk up against the cold, and the region is home to one particular beloved dish.