News — FoodNews
8 Egregious Cookware Sins You Don’t Realize You’re Committing
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Welcome to Cookware Week! We’re sharing our favorite cookware sets, accessories, and kitchen appliances, plus intel on how to care for all of it, the best recipes to make with every piece, and exclusive sales for Chowhound readers. Don’t think you need a cookware care guide? You’re probably committing at least one cardinal cookware sin, so think again before you answer this next question. Are you truly taking care of your pots and pans properly? Most of us don’t exactly read the owner’s manual when we purchase a new frying pan (I know I’m guilty), but it turns out we...
How to Make Fresh Pasta
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Have a pasta machine you never use? Dust it off and learn how to make homemade fresh pasta from Laura Schenone, James Beard Award winning author of “The Lost Ravioli Recipes of Hoboken.” She shares some tips and tricks for perfecting fresh pasta (most of which are still handy even if you don’t have a machine—in which case, you can make fresh pasta with a rolling pin): Follow along with the video above, or check out our Fresh Pasta Dough recipe if you need to see it written out. Note that while we stick to just eggs, flour, and salt...
How to Make Fresh Pasta Without a Machine
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Making your own fresh pasta is one of those things that seems super complicated—until you learn that there’s only two ingredients and you don’t need any tools other than a bowl and your hands. Just ask Doug Psaltis, chef and partner at RPM Italian restaurants in Chicago and Washington, D.C., where his team churns out shareable bowls of handmade bucatini, cavatelli, pappardelle, and more on the daily. “While you can find decent dry store-bought pasta, you can’t beat fresh pasta,” Psaltis says. “It has a silky texture, golden color, and full flavor.” Here’s how to whip up your own fresh...
A Guide to Sage, Our Favorite Fall Herb
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Here’s everything you need to know about sage, our favorite fall herb. When it comes to the savory end of the warm and cozy fall flavor spectrum, sage is perhaps the quintessential taste of the season. Rosemary and thyme rank high too, but sage is the chief flavor agent in many a Thanksgiving turkey (not to mention the stuffing), and a classic partner to autumn’s most beloved (and prolific) produce: pumpkin—and squash! It also has a long and fascinating history as both a culinary and a medicinal herb. So let’s find out all there is to know about sage, the...