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Cinco de Mayo in Italy

Cinco de Mayo in Italy

Mexitalian Cooking!

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Sizzling Seafood, Part One

Sizzling Seafood, Part One

Mike Spices Up the Sea

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Sausage Spectacular!

Sausage Spectacular!

Hot Links from Mike Stines

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Mulberry Madness!

Mulberry Madness!

Dave DeWitt Goes Foraging

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The Pigs of the Sea

The Pigs of the Sea

Spicy Asian Seafood

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Part 3: Hardening-Off and Transplanting

Part 3: Hardening-Off and Transplanting

The Next Step in Your Chile Pepper Garden

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Frontpage Slideshow | Copyright © 2006-2013 JoomlaWorks Ltd.

  • Engineering the Perfect Brisket? 19 May 2015 | 12:26 pm

    Pitmasters labor their entire careers to make the perfect brisket but a Harvard engineering class seems to have done just that in a single semester. It's the sort of problem I would have loved to have faced in a college class. Unfortunately, my biggest post-high school food problem was what to mix with the day's ramen noodles so that it tasted less like prior day's ramen noodles. Continue reading →

  • White Sangria! 16 May 2015 | 11:31 pm

    The greatest and most forgiving pitcher cocktail is easily a Sangria, which is probably second only to the margarita in its accessibility and popularity when pairing with spicy food. Continue reading →

  • Winner Winner Chicken Liver: Recipe 13 May 2015 | 9:44 am

    Looking for a unique appetizer that goes back to the Victorian era but is rarely served today? Try chicken livers at your next cocktail or dinner party. Continue reading →

  • Hot News 12 May 2015 | 12:34 pm

    Memphis in May kicks off in a few days and while I won't be able to go, I do have three quick news items of a barbecue nature for you. If you're going to Memphis, please know you have my envy. Continue reading →

  • ‘Nduja – a Unique Hot Sausage 12 May 2015 | 12:58 am

    If you visit Calabria, particularly for the Peperoncino Festival in Diamante, you'll sooner or later discover an interesting pork sausage named 'Nduja. This is a spreadable sort of salami that has been made in southern Calabria for hundreds of years. Continue reading →






  • The Ultimate Packable Picnic for Memorial Day [INFOGRAPHIC] 22 May 2015 | 1:00 pm FN Dish – Food Network Blog

  • 98 Flawless Cubes of Food Will Soothe Your Perfectionist Soul 22 May 2015 | 11:00 am FN Dish – Food Network Blog

    98 Flawless Cubes of Food Will Soothe Your Perfectionist SoulThe kiwi seems clear enough. And the pomegranate and the papaya are unmistakable. Unless, of course, I’m mistaken.

    I have hunch those are peppers. And … cabbage, is that you? Mushroom? Cauliflower? Corn? Watermelon? And what kind of fish is that? Or, wait, is that even fish?

    Food may never have looked at once so exposed and so elemental as it does in “Cubes,” an image created by Amsterdam-based visual artists Lernert & Sander (full names: Lernert Engelberts and Sander Plug) and commissioned by Dutch newspaper De Volkskrant for a food-themed photography special feature. (You can buy a C-print or a poster on the artists’ website.)

    The photograph — for which the duo, who have excited senses before, turned unprocessed food into precisely shaped cubes measuring 2.5 centimeters (or roughly one inch) on every side — has also proved quite provocative, spawning earnest guesses and even elaborate maps.

    But my advice is not to click on those maps and charts and image keys too soon. Instead, simply let your mind contemplate each crisply cut jewel-like morsel and then take them in en masse, and then back again, unencumbered by labels.

    Later you can learn which orange cube is a pumpkin and which a sweet potato, which a carrot and which a cantaloupe. Though the hint of green on that last one may give it away.

    Photo courtesy of @lernert_sander

  • American Diner Revival’s Amanda Freitag and Ty Pennington Answer Fans’ Questions in a Facebook Chat 22 May 2015 | 10:00 am FN Dish – Food Network Blog

    Ty and AmandaIn honor of the upcoming season of American Diner Revival, show hosts Chef Amanda Freitag and home improvement expert Ty Pennington gave the scoop on their new series in a recent Facebook chat with fans. On the show Amanda and Ty team up to renovate the interiors and revamp the menus of struggling diners in less than 36 hours. The hosts shared their favorite diner dishes and fun facts about their careers and answered questions about the goals and challenges of the show.

    Lynda: Being a Jersey girl, diners hold some awesome memories for me. Do either of you have a favorite diner from your childhood? And also, why did you choose the diners you did for the show?
    Amanda Freitag: For me, it’s the Pilgrim Diner in Cedar Grove, N.J. I’m a Jersey girl too! I have a million memories [of] eating there from a young age. Many late nights and breakfasts were had!
    Ty Pennington: Usually we get a plea from people that work there, or friends of the diner might reach out to us!

    Elizabeth: What was the inspiration behind this show? I can’t wait to watch it.
    TP: I agree with Amanda. The diner is the center of the community, and I really love when you can work with a community that has one goal. You get two things: a challenge and, hopefully, a happy ending. And you’re preserving a piece of Americana.
    AF: Our goal was to rescue all-American diners around the country that were on the brink of extinction!

    Carissa: What have either of you learned from going into these diners and reinventing them?
    TP: I think sometimes we forget how warm the characters in a diner can be. You might not be able to find that on a menu, but it makes you feel like you’re family, and that doesn’t happen everywhere.
    AF: I learned that at the heart of almost every restaurant is a family, whether blood-related or a team of people who become a family through that place. Diners have that “mom and pop” appeal, and that’s something we really wanted to save.

    Linda: Ty, what challenges have you had on this job, if any?
    TP: Lack of time, lack of sleep, confined space, trying to fix something built in 1962, busted waterlines … I could go on and on. Plus unexpected challenges of working in a business.

    Ricky: Hi, Amanda! What dish do you think every diner should have on the menu?
    AF: Every diner has to have a burger on their menu. MUST!

    Alicia: One of my favorite meals to order when I eat at diners is a hot turkey sandwich! Amanda, what is your most-favorite comfort food?
    AF: Oh boy! This is tough. Mashed potatoes and gravy is pretty hardcore comfort food to me. I also love a big bowl of pasta … and pizza too!

    Carlos: Ty, do you know how to cook?
    TP: The truth is, YES! My specialties are potatoes, mussels — the good stuff. I started cooking at age 8.

    Kelly: Amanda, what is your favorite gourmet burger?
    AF: I wouldn’t say it’s gourmet, but I am totally into making Juicy Lucys! You basically put cheese INSIDE of the burger patty. When you bite into it it’s like lava, so be warned! I am still experimenting with different methods of making it.

    Mark: What is your favorite “2 a.m. at the diner” story?
    TP: The problem with remembering a 2 a.m. story at a diner … well, that’s why you’re there and trying to eat your memory back.

    Barbara: What is your favorite go-to food in a diner? Do you always get the same thing or try different things?
    AF: I like trying different things, but I am kind of a sucker for breakfast for dinner, especially an omelet or a Happy Waitress (an open-faced egg sandwich with cheesy sauce all over!).
    TP: Tough call — depends on the diner. Fried pickles (if you can find them), juicy burgers with jalapeno peppers, french fries with cheese and gravy. I also really love the breakfast — good seasoned home fries. And a good, pure and simple vanilla milkshake.

    Culinary Adventures: How did you both start your food careers?
    AF: I started in the front of the house as a busgirl and fell in love with food! I worked at a family friend’s restaurant with my brother and would take any excuse to sneak around every corner of the kitchen. They eventually let me in the kitchen myself and the rest is history. I loved the whole idea of getting ready and prepping as a team, then going to battle together, high-fiving when it was all over, and doing it all again the next day.

    Shirley: Tell us one thing you didn’t know about each other.
    TP: I didn’t realize she’s the kind of person that can take whatever you’ve got in your cabinets, whatever ingredients you have on hand, and turn them into something incredible.
    AF: I didn’t realize how much boundless energy Ty has! Also, his ability to fire up crowds and get people motivated is amazing.

    Leighann: What is your definition of a diner?
    TP: My interpretation is that a diner is the one of the oldest spots in town that generations of families have grown up eating in. It’s an American icon. It’s a comfortable place where you can get comfortable food.

    Vicki: So Ty, when did you change from home makeovers to food makeovers? And how did you hook up with Amanda Freitag?
    TP: I really enjoy food and cooking, and it’s a creative outlet where people can put their heart and soul into something. When I heard about the opportunity to blend the renovation of a restaurant that’s an American classic and at the same time experience how you can make over a menu by working with a chef like Amanda, I jumped at it. I thrive on challenges, and so American Diner Revival gave me the chance to up the ante to not just do a home, but do a business. You can’t just tear down a business — you have to leave it running while you renovate. In the end, it’s the same job I’ve always loved doing: bring people together and save a place that’s an entire community’s home … and I also just love to eat!

    Joseph: Ty! Of all the home improvement shows you’ve done, what makes American Diner Revival different for you on a personal level?
    TP: It’s a completely different challenge, and it’s awesome, because the work that’s done benefits an entire community. It’s exciting because you’re working with a business that doesn’t just have to look pretty, but it has to work.

    Keep up with Amanda and Ty by watching American Diner Revival on Friday nights at 10:30|9:30c.

  • How to Eat Red, White and Blue All Day Long on Memorial Day 22 May 2015 | 9:00 am FN Dish – Food Network Blog

    Blueberry French Toast Casserole with French Toast and StrawberriesNo matter how you choose to spend your Memorial Day, eating red, white and blue foods is a good way to get in the patriotic spirit, especially when you start it off at breakfast. Gather together with family and friends over the long weekend and dig into our favorite flag-inspired dishes all day long.

    Breakfast

    Start the special day with Blueberry French Toast Casserole with Whipped Cream and Strawberries. The red and blue berries bring bold patriotic colors along with their innate juicy sweetness, while a dollop of whipped cream adds a pillowy, cooling quality to hot French toast.

    Red and White Double Dippers with Blue Corn ChipsSnack Time

    It might be the most low-key bite of the day, but that doesn’t mean your daily snack can’t be colored red, white and blue too. Opt for a different hue of bagged tortilla chip, and munch on Red and White Double Dippers with Blue Corn Chips at your cookout or by the pool.

    Buffalo PuppiesMain Dish

    When you give one of America’s favorites, hot dogs, the red-white-and-blue treatment, you get Buffalo Puppies. Drizzled with blue cheese sauce and topped with red onions and crumbled blue chips, cocktail hot dogs nestled in baby buns have everything you need — including our three must-have colors.

    Red, White and Blue Potato SaladSide Dish

    Using three kinds of potatoes (skinned baby red, Yukon and purple potatoes) gives you the all-American color you need for Red, White and Blue Potato Salad. Mixed with sliced hearts of palm, piquillo peppers, scallions and an easy vinaigrette, this side dish is satisfying enough to round out any backyard barbecue menu.

    Fireworks Red, White and Blue DaquirisDrink

    Slurp down Fireworks Red, White and Blue Daiquiris, complete with icy layers of spiked frozen strawberries, blue Curacao liqueur slush and rum-infused coconut sorbet, to give even your cocktail a splash of red, white and blue spirit.

    Patriotic Berry TrifleDessert

    The best way to end a long weekend is with dessert. Layer up Sunny Anderson’s Patriotic Berry Trifle for Food Network Magazine with store-bought angel food cake, a tangy-sweet cream cheese mixture, blueberries and strawberries for a scoopable dessert worthy of fireworks.

    Get even more ways to grill and picnic on Memorial Day here.

  • What to Watch: Memorial Day Festivities and The Season Premiere of American Diner Revival 22 May 2015 | 7:30 am FN Dish – Food Network Blog

    Amanda and TyJump-start your weekend with a special season premiere of American Diner Revival tonight at 10:30|9:30c. Watch as Chef Amanda Freitag and home improvement pro Ty Pennington team up to renovate and revitalize diners across America in only 36 hours.

    Tune in on Saturday morning for a birthday celebration feast on The Pioneer Woman and great make-ahead recipes on Trisha’s Southern Kitchen. Join the cast of The Kitchen for Memorial Day party tips, dishes and drinks. Start off your Sunday with new episodes of Giada at Home and Southern at Heart. Giada De Laurentiis makes small dishes that all include fennel. And Damaris Phillips is making Hot Chicken-Fried Steak Sandwiches with Smoked Macaroni Salad on the side and a delicious Blackberry-Almond Cobbler for a sweet ending to her dinner party.

    On Sunday night, don’t miss three hours of competition, starting with an episode of Guy’s Grocery Games at 8|7c. On Spring Baking Championship, watch to see which of the final four bakers makes the best red, white and blue dessert. Then on Cutthroat Kitchen, Alton Brown drives the competing chefs nuts with his outrageous challenges.

    Diners, Drive-ins and Dives: Indulgent Dishes

    This trip, Guy Fieri’s indulging himself in righteous, rich recipes. In Charlotte, N.C., he visits a crazy seafood spot reeling in off-the-hook gumbo and dishing out a spicy mahi mahi specialty. Across town, check out the mother-daughter team serving up savory lamb ragout and a decadent ice cream sandwich. And in Los Angeles, there’s a Korean-German combo firing up drunken chicken and a killer burger.

    Friday 10|9c

    American Diner Revival: Chili Champ Revamp

    Famous for the championship chili featured on Diners, Drive-Ins and Dives, The Diner has been central to the Norman, Okla., community since it opened as a chili parlor over a century ago. Today restaurants are booming on Main Street, challenging The Diner’s dilapidated decor and menu. In only 36 hours, home improvement expert Ty and Chef Amanda attempt a renovation that embraces The Diner’s Southwestern flair and flavors before it becomes ancient history.

    Friday 10:30|9:30c

    The Pioneer Woman: Happy Birthday, Ladd

    Ree Drummond is cooking up a celebration dinner for her husband, Ladd’s, birthday. There are delicious Chili Cheese Burgers, crisp Thin Fries, a cowboy-friendly Wedge Salad with Parmesan-Peppercorn Ranch dressing, and a towering Yellow Cake with Chocolate Buttercream Frosting, which Ladd loves.

    Saturday 10a|9c

    Trisha’s Southern KitchenNashville Memories

    Trisha Yearwood prepares make-ahead dishes Chicken Broccoli Casserole and French Coconut Pie, then heads down to one of her old Nashville stomping grounds to perform a special duet with her songwriter friend Karyn Rochelle. After the gig, they return to the house, and together they make a salad of Mixed Greens with Roasted Cherry Tomatoes and Fried Goat Cheese Croutons, then relax and reminisce over their delicious home-cooked meal.

    Saturday 10:30a|9:30c

    The KitchenMemorial Day Bash

    For your first summer barbecue, there’s a great new recipe for a killer burger and barbecued ribs. Discover some unique fries with sweet and savory dips. There are timesaving tricks for food prep, and actor David Burtka shares the secrets for great homemade ice cream sandwiches. Plus, get ideas for poolside snacks and a recipe for a classic Long Island iced tea.

    Saturday 11a|10c

    Giada at HomeGiada’s Tasting Menu

    Giada creates a small-plate tasting menu for some of her friends. The twist is that each dish on the menu contains fennel: Citrus Fennel Salad, Pan-Roasted Salmon with Fennel Puree, Fennel Upside-Down Cake and a Fennel Martini made with fennel vodka.

    Sunday 10:30a|9:30c

    Southern at Heart: Southern Fried Friendship

    Damaris and her girlfriends have a semiannual dinner party dressed up as a clothing swap. To accompany the fashion show, Damaris and her chef friend Terra bring the heat with their menu: Hot Chicken-Fried Steak Sandwiches, Smoked Macaroni Salad and Blackberry-Almond Cobbler.

    Sunday 12|11c

    Guy’s Grocery GamesA Dicey Situation

    Four chefs take a gamble when Guy makes them roll dice to determine the details for creating their best dish. Next the chefs must use odds and ends from the Clearance Carts to make a classy champagne brunch. Finally, two chefs must plan their menu on the fly while making their best chicken dinner using one ingredient per aisle.

    Sunday 8|7c

    Spring Baking ChampionshipMemorial Day Madness

    The final four bakers must tap into their basic training to create memorable Memorial Day desserts to make it to the finale. First they’re challenged to create a layered springtime trifle, then they’ll have the freedom to create the dessert of their choosing — as long as it’s red, white and blue.

    Sunday 9|8c

    Cutthroat Kitchen21 Chum Street

    One chef must use a shark jaw as a knife. Then two chefs must cook out of — and on top of — a suitcase. Finally, a banana nut muffin challenge drives the chefs both bananas and nuts.

    Sunday 10|9c

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