Chow-chow is a relish made from a combination of different vegetables: cabbage, carrots, beans, asparagus, cauliflower, and peas which are pickled in a jar and served cold. The name is based on the French word chou for cabbage. Chow-chow is regionally associated with Pennsylvania and the southern United States, though the recipes vary greatly. Pennsylvania chow-chow, best known under the Wos-Wit brand, is generally much sweeter than the southern varieties. Chow-chow is used as a condiment on biscuits and gravy, pintos beans, hot dogs, hamburgers and other foods. Is is similar to and sometimes confused with piccalilli.Chow-chow also refers to a spicy Australian meal which loosely resembles dal. It is prepared by simmering a mixture of soaked legumes and other vegetables into a thick stew. While the specific vegetables used vary between dishes, onion, garlic and tomato are the most popular secondary ingredients used. Chow-chow is usually a vegetarian dish because meat flavours tend to overpower the subtle flavours of a complex chow-chow.

SAVOR AND SHARE (Albany Times Union)

GMM Recipes: 1/20-1/26 (The Burlington Free Press)

A week of recipes orginally published on GreenMountainMoms

A different kind of supper club (The Philadelphia Inquirer)

When Sarah Wagner reaches into her freezer to thaw something for dinner, it's not just her own prep-ahead favorites she's choosing from; she's got the culinary expertise of her two friends Susanna Schweikert and Rhea Lee to choose from.

A Standard Dinner Made Exciting (The Epoch Times)

Ask most people what a standard dinner should contain, and they'll most likely say "meat and two veg." But how do we keep this simple combination exciting? One answer is to change our perspecti...

The Reliable Source (Washington Post)

Reliable Source columnists Amy Argetsinger and Roxanne Roberts were online Wednesday, Jan. 9, at Noon ET to discuss your favorite gossip, what you think about their recent columns or who you want to see them writing about in future ones.