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  • Will Mechanical Harvesting Save New Mexico’s Chiles? 22 Sep 2014 | 7:22 pm

    Recently, a device named the “Moses 1010″ rambled through a chile field near Las Cruces, pulling peppers and leaves in a row along the way. The machine is Israeli inventor Elad Etgar's invention. He conducted the harvest demo and named the machine after his late father. Continue reading →

  • Welcome to Smoked Pumpkin Season 21 Sep 2014 | 1:46 pm

    "It's the mooost wonderful tiiime of the yeeeear..." That's what plays in my head when the first sugar pumpkins land in stores each Fall. Not because retailers drop the Christmas hammer too early. No, my mood turns to thoughts of those pumpkins heating low and slow inside my smoker. Continue reading →

  • San Diego Burger Battle Part 3: Execution 19 Sep 2014 | 3:06 pm

    Time is the one currency you can never make back. Once it's spent, it's gone forever. Going into the last few days before the San Diego Burger Battle, I'd invested a good deal of chrono currency preparing for the big day, August 9th. Game time loomed and it was time to face the competition on the field of battle. Continue reading →

  • Hot News 18 Sep 2014 | 1:56 am

    You'd think that with summer winding down and fall muttering, "C'mon, c'mon, c'mon" as it waits to take over, grilling and barbecue news would take a turn for the mundane. That weird stories of barbecue and hot sauce would go into hibernation, like some gigantic bear with hard arteries and a desperate need for TUMS. Continue reading →

  • Hot List: Four Great Chili-making Ideas from the Fiery Foods Super Site 13 Sep 2014 | 2:59 pm

    September marks the transition from summer to fall not just for the weather but also for eating. Chili being the lovechild of stew and outdoor summer cooking, it's a great way to ease yourself into the shorter, colder days to come. Here's a highlight reel from our sister, the Fiery Foods & Barbecue Super Site to fire your imagination when it comes to making chili at home. Continue reading →






  • 5 Basic Pasta Sauces to Master Now 23 Sep 2014 | 10:00 am FN Dish – Food Network Blog

    5 Basic Pasta Sauces to Master NowIf there’s any recipe to have in your back pocket at all times, it’s a good pasta sauce. When you’re armed with just a few simple (and likely on-hand) ingredients, jarred sauce can be a thing of the past, and no-sweat meals can be a nightly affair. Once you have these basic sauces down, a number of pasta dinners are just a rolling boil away.

    Before you twist the lid off your next jar of tomato sauce, consider making a batch yourself. While there are many ways to make a classic red sauce, Ina Garten’s five-star Marinara Sauce is about more than tomatoes. She deepens the flavor with red wine and garlic, and she creates a chunky texture with chopped onions and crushed tomatoes. It jives perfectly with any pasta shape, as a part of a baked pasta dish like lasagna or even as pizza sauce.

    Alfredo SauceRee Drummond’s Alfredo Sauce is as unassuming as it gets. Once grated Parmesan cheese emulsifies with cream and melted butter, this decadent sauce is ready to be tossed with fettuccine or any pasta shape you can get your hands on.

    Simple BologneseA sauce like Giada De Laurentiis’ Simple Bolognese makes a full, well-rounded meal out of something as simple as from-the-box pasta. The best part? This meaty pasta sauce, brimming with tomatoes, basil and parsley, comes together all in one pot.

    Butternut Squash SauceWhen Tyler Florence’s Butternut Squash Sauce with Sage graces your family’s dinner plates, they won’t react like it’s any other weeknight dinner. Instead, this subtly sweet taste of fall seems altogether event worthy, especially when it’s served with gnocchi and topped with fried sage and chopped chestnuts.

    Mushroom Cream SauceWhen slowly poured into a pan with sauteed garlic, sage and portobello mushrooms, cream becomes a velvety and rich Mushroom Cream Sauce. Stir in leeks before tossing with pasta — or, better yet, cheese ravioli.

    Once you’ve made these basic pasta sauces enough, you won’t even need a recipe by your side.

  • Cookbook Giveaway: Dessert Mashups 23 Sep 2014 | 8:00 am FN Dish – Food Network Blog

    Cake Batter Brownies
    So, you’ve got your measuring cups ready and your sugars on standby, but you just can’t figure out what to bake? Cupcakes or pies? Truffles or trifles? Cookies or bars? Stop fretting over your stand mixer — the answer to this sweet dilemma is simple: Make a mash-up.

    Dessert Mash-upsIt was this “what do I make” predicament that led Dorothy Kern, creator of the blog Crazy for Crust, to write her new book Dessert Mash-Ups (on sale September 30). Kern, an avid baker and lover of all things flaky and light, was tired of only baking pies when she decided to test a recipe for an over-sized shortbread cookie in a pie pan. When Kern filled her “Pookie” with chocolate ganache and served it as a pie-cookie hybrid, the idea for her new baking concept was born.

    Since then, Kern has gone on to marry all things sweet (like Peanut Butter Cookie Cake and Lemon Meringue Pie Fudge) in the inventive but accessible recipes she’s created specifically for her new book. Better yet, Kern shares simple baking tips to ensure that the resulting desserts look as outrageous as they taste.

    Dessert Mash-ups
    Try a few recipes from Dessert Mash-Ups today:
    Brownie Peppermint Bark
    Cake Batter Blondie Bars
    Lemon Meringue Pie Fudge
    Mint Chip Truffles
    Peanut Butter Cookie Cake

    We’re giving away three copies of Dessert Mash-Ups. All you have to do to enter is check out this Comfort Food Mash-Ups gallery and leave a comment telling us your favorite.

    So, tell us, which mash-up recipe looks the best? You must include your email address in the “Email” field when submitting your comment so we can communicate back with you if you’re a winner. (But do not post your email address into the actual body of the comment.) We’re giving three very lucky, randomly selected commenters each a copy of Dessert Mashups. NO PURCHASE NECESSARY. Open to legal residents of the 48 contiguous United States and D.C., age 21 or older. Void in Alaska, Hawaii and where prohibited. Odds of winning depend on number of entries received. Sweepstakes ends at 6pm ET on Oct. 15, 2014. For full official rules, visit http://blog.cookingchanneltv.com/dessert-mashups-cookbook-giveaway-rules/. Sponsored by Cooking Channel, LLC, 75 9th Ave, 3rd Floor, New York, NY 10011.

  • Breakfast of the Month: Gluten-Free Pear Muffins 23 Sep 2014 | 8:00 am FN Dish – Food Network Blog

    pear muffins
    The wisp of crispness in the air is always a reliable prompt to get back into the kitchen. There is no better way to celebrate the beginning of fall than by baking something sweet and fragrant. These muffins fill the air with the aromas of cardamom, coconut, vanilla and pears. Not only are they gluten-free, but they are also vegan, naturally sweetened and whole-grain. They will most likely please everyone.

    Chia seeds and ground flax, along with a little mashed banana, bind the batter and provide a moist and cakey backdrop for the cooked pears. The chia seeds also impart a lovely crunchy texture. Served with a cup of tea, the muffins make the perfect mid-morning or afternoon treat.

    Gluten-Free Pear-Cardamom Muffins

    Makes 10

    These muffins are best the day they’re made, but they will keep in the fridge for a day beyond that. Just be sure to bring them to room temperature before serving.

     

    2 tablespoons ground flaxseeds

    2 tablespoons chia seeds

    1 cup almond milk

    ¼ cup millet flour

    ¼ cup coconut flour

    2 teaspoons baking powder

    1 teaspoon baking soda

    1 teaspoon ground cardamom

    ¾ cup almond meal

    ½ medium banana, mashed

    6 tablespoons melted coconut oil

    ¼ cup maple syrup

    1 tablespoon pure vanilla extract

    1 teaspoon apple cider vinegar

    ¼ teaspoon salt

    2 pears, peeled and diced (2 cups)

     

    Preheat oven to 350 degrees F.

    Line a muffin pan with paper liners and set aside.

    Combine flax, chia and almond milk in a medium bowl, whisk to combine and set aside for 10 minutes or until thickened.

    Sift millet flour, coconut flour, baking powder, baking soda and cardamom into a medium bowl. Add the almond meal, stir to combine and set aside.

    Add the mashed banana, coconut oil, maple syrup, vanilla, vinegar and salt to the flax-chia mixture and whisk to combine. Gently stir in almond meal mixture until just about combined, add pears and stir again. Divide mixture into prepared muffin pan and bake 35 to 40 minutes or until a toothpick comes out clean. Remove from oven and set aside to cool for 5 minutes, remove from pan and allow to cool on a cooling rack.

    Amy Chaplin is a chef and recipe developer in New York City. She is the author of At Home in the Whole Food Kitchen and blogs at amychaplin.com.

  • Exclusive: Alton Previews the Premiere Cutthroat Kitchen: Superstar Sabotage Tournament 23 Sep 2014 | 7:30 am FN Dish – Food Network Blog

    Alton BrownFor the first time ever, 16 of your favorite all-star chefs are coming together in the name of eviliciousness to face off in the first-ever Cutthroat Kitchen: Superstar Sabotage tournament, premiering Wednesday, Oct. 8 at 9|8c. During the course of five weeks, kitchen masters like Alex Guarnaschelli, Justin Warner, Anne Burrell and Nadia G will battle in four heats plus a finale, but ultimately only one contestant can earn Cutthroat glory and a $75,000 prize for charity. Before this unprecedented series of cook-offs begins, FN Dish wanted to learn a little bit more about what host Alton Brown has in store for these A-list rivals. Will he be soft on the sabotages on account of the contestants’ vast culinary experience? It turns out, Alton says, “It’s not difficult for me at all” to be hard on the chefs. Read on below to hear more from Alton in an exclusive interview.

    Do you think these chefs have any idea what they’ve signed up for? After all, Cutthroat Kitchen isn’t like any other culinary competition.
    Alton Brown: I think that everybody that is in the competition has watched the show — or maybe two — but that still doesn’t really prepare you because this is one of those shows where being a spectator just doesn’t set you up for the realities of what to expect, especially during the shopping.

    The chefs competing in this tournament are used to working with only the finest ingredients in the best-stocked kitchens and with unlimited time. We know there’s no way for them to prepare for sabotage, but if you could give them a single piece of advice, what would it be?
    AB: Just cook your food. Don’t get sidetracked by the sabotages. It’s still just cooking. And they know how to cook. They’re good cooks. Cook the food.

    You have worked with some of these chefs before. Will it be difficult for you to saddle them with sabotages?
    AB: Oh, absolutely not. No. It’s not difficult for me at all. Besides, it’s an auction. I’m just enabling; I’m not telling them whether or not they should do it or not.

    How should chefs’ strategies change seeing as though this is a tournament and they need to survive two contests to win it all?
    AB: I don’t think you can do that. I think you’ve got to fight the fight that’s right in front of you. You can’t be thinking about strategizing across because it doesn’t work that way. It’s not like the score you get here is going to make that much difference there. You just have to survive every round. That’s the main thing: Survive every round. Not necessarily win. You win by surviving every round.

    Do you anticipate the sabotaging and bidding to be cleaner or dirtier than usual because many of these chefs knew each other?
    AB: I think that because they know each other, they’re going to know their strengths and weaknesses, so they can be more strategic in who they give sabotages to. Intelligence is always intelligence. If you’ve got information, then you can use it.

    More on the Tournament: Meet the Chefs Competing on Cutthroat Kitchen: Superstar Sabotage Watch: First Look at What’s Ahead

     

    Don’t miss Heat One of Cutthroat Kitchen: Superstar Sabotage on Wednesday, Oct. 8 at 9|8c.

  • POLL: What’s Your Soup Preference? 22 Sep 2014 | 1:00 pm FN Dish – Food Network Blog

    Classic Tortilla SoupLast week FN Dish revealed that The Kitchen is preparing for its first-ever episode dedicated to one of fall’s favorite comfort foods — soup — and we asked for help in learning how you make and enjoy soup at home. (Click here to vote on last week’s questions.) This week The Kitchen wants to know more about your personal tastes when it comes to filling up on a warm bowl of soup. Read on below to cast your vote in the polls, and be sure to look out for The Kitchen’s upcoming soup show.

    Take Our Poll

    Take Our Poll

    Take Our Poll Take Our Poll Take Our Poll

    Inspired to make soup? Try Marcela’s Classic Tortilla Soup (pictured above).

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