Recipes & Food

Thai-style fried shallots are a sweet and savory condiment for a variety of dishes.

For me, as a kid growing up in New York, fried chicken came from one place, and one place only: those grease-stained cardboard buckets peddled by the Colonel himself. But times have changed, and as is often the case, revisiting those fond childhood memories results only in disappointment and disillusionment. That said, stylistically, it can't be faulted. So I figured that I could somehow manage to take what the Colonel started and bring it to its ultimate conclusion—that is, deep chicken flavor; a flab-free skin; juicy, tender meat; and crisp, spicy coating—I might just be able to recapture...

We’ve surveyed great chefs from across the country about the one thing not enough people keep in their kitchens. Here's what they said.

While you're never going to be able to slow-cook a whole slab of St. Louis style ribs on your stovetop, a wok is an excellent way to add a bit of light smoke flavor to smaller foods. It requires no special equipment other than a wok and a rack. Since the whole thing happens in a tightly sealed foil tent, very little smoke actually enters the room (less than say, searing a few steaks off).

A good wok is one of the most versatile pans in the kitchen. Here are some things to consider when you buy one.

This rice porridge, made with aromatic jasmine rice and hearty red lentils, is bright from plenty of turmeric and ginger, with a pungent hit of mustard oil and a garnish of spicy green-chili chutney.

This hearty multigrain loaf starts with a 100% whole wheat dough that's loaded with rolled oats, chia, flax, and wheat germ. It bakes up light and chewy, not crumbly, with a nibby crunch—perfect for your morning toast or favorite sandwich. The success of this recipe depends entirely on the powerful motor of a good food processor, not a mini-chopper, to achieve intensive gluten development in the whole wheat dough. For those new to the technique, we recommend starting with our basic 100% whole wheat bread before jumping in with this multigrain variation.

Whether you're craving a Japanese-style rice bowl or a Bengali porridge, these recipes will get you through the week.

This hearty multigrain loaf starts with a 100% whole wheat dough, loaded with rolled oats, chia, flax, and wheat germ. It bakes up light and chewy, not crumbly, with a nibby crunch—perfect for your morning toast or favorite sandwich.

Tender slices of deeply seared beef, blistery onions, juicy tomatoes, and crispy French-fried tomatoes unite in this classic Chinese-Peruvian stir-fry. For the full experience, don't forget to double up on starches by also serving it with rice.

A food processor makes this homemade pancake mix a snap, and thanks to refined coconut oil it can sit on the shelf for months on end. When you're ready for breakfast, all you need to make light and fluffy pancakes is a splash of milk and an egg—no whipping required!

Learn to make delicious, rich chicken tikka masala, including how to use your kamado-style cooker as a tandoor oven!

The Monte Cristo is one of the world's great breakfast sandwiches, combining ham and cheese with jelly and more. Here it's reimagined in crepe form.

What is the perfect meatball? For me, it's a plump, juicy ball of highly seasoned meat that's so tender a spoon can pass right through it with almost no resistance. Here's how I make that a reality.

What makes the perfect meatball? For me, the goal is a plump, juicy ball of highly seasoned meat that's so tender a spoon can pass right through it with almost no resistance. Here's how to make 'em at home.

One of the products of Nikkei cuisine, the cooking that resulted when Japanese immigrants moved to Peru in the nineteenth century, tiradito combines elements of sashimi with ceviche, for absolutely brilliant results.

Borrowing a classic French sauce technique, this easy pasta dish balances cheesy, bacon-y richness with bright and light spring vegetables.

Take a page out of the Spanish shepherding culinary repertoire, and make a meal out of crispy breadcrumbs, chorizo, and hearty vegetable. Then top it off with crispy fried eggs.

Some people read recipes and think, “that sounds delicious! I’ll make it tonight after work and the gym and before Netflix in bed!” I read a recipe and stop after the third item I will inevitably have to wash. I loathe washing dishes.

I need to confess something and please don’t judge. I mean, if anything, Chowhound is the place where we can answer questions we are too embarrassed to ask and geek out about foods that we love or crave without shame. Anyway, here it is: I love me some Bisquick.

Bon Appétit Test Kitchen favorite, Chris Morocco, joins in on the blended burger trend with this mouth-watering smashburger recipe.

It's creamy, it's classic, and everyone should know how to make it.

This is tofu we want to make again and again and again.

The smoky flavor of the fire-roasted tomatoes fits in here, but regular tomatoes would be good, too.

This chana masala is a quick vegetarian main dish, perfect for hectic weeknights.

Muesli and granola are both healthy breakfast option made with oats, but they're not the same! Here's a breakdown of what makes them unique—and how to make them at home.

Steps for getting perfectly fluffy and creamy scrambled eggs every time.

Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce

I was skeptical of the idea of sous vide bacon. I generally prefer my bacon cooked completely crisp, rather than trying to get bacon that's crisp and moist at the same time. But bacon cooked sous vide overnight is the first I've ever tasted that delivers on that moist-and-crisp promise. It's crispy on the exterior as you bite into it, but it quite literally melts in your mouth, like the finest confit pork belly, as you chew. Here's how to make it.

This is the bowl of vegetarian ramen I've been working towards ever since I first ventured into the vegetable-based foothills of Mount Ramen two years ago. It has a rich, creamy broth that's layered with flavor and thick enough to coat the noodles as they're slurped from the bowl, plus little pools of glistening, flavorful fat, and four different toppings that deliver on texture and flavor. This is hands-down the best bowl of ramen I've ever made. And it can all be yours, with a little bit of heavy-duty climbing, that is.