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Beer Meets Grill: How to Spice Up your Pre-Game Party

Beer Meets Grill: How to Spice Up your Pre-Game Party

By Suzanne Hall Recipes in this article: Beer-Braised Sirloin Chili Southwestern Beer Marinade Grilled Shrimp Fajitas withBeer-Braised Onions Mixed Sausage…

Outdoor Cooking: Not Just a Summer Pastime

Outdoor Cooking: Not Just a Summer Pastime


Smokin' in the snow....

A Multi-Cultural Holiday Feast

A Multi-Cultural Holiday Feast

Christmas around the world...

Hatch Me If You Can

Hatch Me If You Can

Harald Zoschke Reports

The Mongols are Coming!

The Mongols are Coming!

Sharon Hudgins Reports

An Italian Christmas Dinner

An Italian Christmas Dinner

Try something a little different for the holidays...

Red and Green for the Holidays

Red and Green for the Holidays

Have a Spicy Christmas and New Year's

Frontpage Slideshow | Copyright © 2006-2013 JoomlaWorks Ltd.

  • Are These Exotic Veggies Poised to Break Out in 2015? 19 Dec 2014 | 3:00 pm FN Dish – Food Network Blog

    Mixed VegetablesIf your plans for 2015 include vegging out – as in eating more vegetables – you don’t have to stick with the same old same old. You may as well branch out, like Kalettes spreading their green and purple leaves, into the (relatively) new and different:

    Kaletttes? These new hybrid veggies, a cross between a Brussels sprout and kale that’s known to be milder and less earthy than its progenitors, were developed by Britain’s Tozer Seeds and introduced in the United States in 2014. Resembling tiny purple cabbages and featuring a slightly nutty flavor, Kalettes are one of several exotic vegetables that NPR’s The Salt blog predicts are poised for a breakout moment in the coming year, as we cooks and eaters loosen our grips on the comfort foods we clung to during the recession and reach for more adventurous options.

    Also on NPR’s list: broccoflower, a broccoli/cauliflower hybrid that can be substituted in just about any recipe that calls for either of its parent vegetables; colorful rainbow carrots (try them roasted or with walnut oil and toasted cumin seeds) and Broccolini.

    Broccolini, aka “baby broccoli,” is the result of a marriage between broccoli and Chinese kale. It is known for its bright green color, pleasing crunch, long and slim stalks, diminutive florets, and subtle, vaguely peppery flavor and has actually been around since the ’90s.

    Here are a few Broccolini recipes to try:

    Sauteed Broccolini Sauteed Broccolini and Garlic Broccolini and Balsamic Vinaigrette Garlicky Broccolini Whole-Wheat Pasta with Broccolini and Feta Lemon Broccolini Grilled Broccolini Sausage and Broccolini Risotto Chicken and Broccolini Stir-Fry


    Happy vegetable adventuring!

  • Behold: The Totally Crazy and Completely Awesome Latke Burger 19 Dec 2014 | 2:00 pm FN Dish – Food Network Blog

    The Latke Burger

    Your bubby was right: Crispy, golden latkes need nothing more than a dab of applesauce or sour cream for you to get in the holiday spirit. But if you can munch on latkes for eight nights straight without batting an eye, perhaps there’s room for a new rendition. Enter: the Latke Burger. Just in time for Hanukkah, Food Network Kitchen takes the oil tradition even further, uniting two Jewish deli staples into one stacked mash-up of miraculous proportions. By sandwiching a fried corned beef patty between two freshly fried potato pancakes, you can celebrate the miracle of oil in all of its crunchy and savory splendor.

    Like you’d take your go-to burger with mustard and ketchup, top it with applesauce and a little horseradish mustard. Finish it off with some home-fried sufganiyot (jelly doughnuts) and you’ve got yourself a holiday.

    Watch how Food Network Kitchen makes the Latke Burger here.

  • The Fat Radish Kitchen Diaries — Off the Shelf 19 Dec 2014 | 10:00 am FN Dish – Food Network Blog

    The Fat Radish Diaries“On our first day of shooting we spent an entire day trying to capture a good shot of pancakes. We almost quit on the spot,” admits Ben Towill, one of the restaurant owners and writers behind this week’s featured book, The Fat Radish Kitchen Diaries. The Fat Radish serves up vegetable-centric English cuisine, but make no mistake: This cookbook reaches further into the restaurant team’s history than a simple recitation of recipes from the menu. The Fat Radish Kitchen Diaries is full of vibrant, funny tales of the journey it takes to build a successful restaurant business (and to write a truly gorgeous cookbook).

    That’s not to say the food isn’t remarkable. As far as restaurant cookbooks go, The Fat Radish Kitchen Diaries is remarkably cookable, filled from the first page to the last with recipes that you’ll easily be able to make and enjoy in your home kitchen. The book features traditional English fare, like Cottage Pie, Brussels Sprout Bubble and Squeak (recipe after the link for you to enjoy at home), and Scotch Eggs. The Fat Radish Kitchen Diaries also includes a couple of nods to pub favorites, like The Fat Radish Cheeseburger and Spring Onion Rings with Tartar Sauce. The book is organized seasonally, but the gorgeous images dare you to wait until spring to enjoy the Leek and Peekytoe Crab Gratin or the Charred Snap Peas with Mint Salt and Chili Oil. The Fat Radish Kitchen Diaries even has a recipe for Banoffee Pie, something many Americans have wondered about since the first time they watched Love Actually.

    Brussels Sprout Bubble + SqueakAs for getting your home-cooked food to taste like something you’d get at The Fat Radish restaurant in New York, Phil Winser lets you in on his secret: “Half a bottle of wine and a sense of humor if things aren’t perfect.” The Fat Radish Kitchen Diaries is full of exceptional recipes that will give you restaurant-quality dishes in the comfort of your own home. You can order your copy here.

    Brussels Sprout Bubble + Squeak

    Bubble and squeak is an old-fashioned British dish that typically consists of the leftover potatoes and cabbage from a Sunday night roast (the name comes from the noise the vegetables make when you heat them up). Combining potatoes with Brussels sprouts and bacon, we love this seasonal, slightly Yankee take on an old English favorite. Served with poached eggs, it’s the perfect brunch dish.

    Serves 4

    1 baking potato, diced
    1 pound Brussels sprouts, quartered lengthwise
    1/2 pound thick-cut bacon, sliced into bite-sized pieces
    1 yellow onion, thinly sliced
    Coarse salt and freshly ground black pepper
    4 poached eggs
    Small handful chopped chives

    Bring a large pot of water to a boil and add the potatoes. Cook until just tender, about 15 minutes. Using a slotted spoon, transfer the potatoes to a paper towel-lined plate and set them aside. Place the Brussels sprouts in the water and cook until they’re just tender, about 5 minutes. Transfer them to the same plate with the potatoes.

    Meanwhile, place the bacon in a large, heavy skillet set over medium-high heat. Cook, stirring now and then, until the fat is rendered and the bacon is crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a plate and set it aside. Add the onion to the skillet and cook, stirring now and then, until beginning to soften, about 10 minutes. Add the reserved potatoes and Brussels sprouts to the onions and cook until everything is very well browned and cooked through, another 10 to 15 minutes. Return the crisp bacon to the pan and stir to combine everything. Season the mixture with salt and pepper.

    Transfer the vegetable mixture to 4 plates. Top each serving with one egg and scatter generously with chives. Serve immediately.

    Recipe reprinted with permission from The Fat Radish Kitchen Diaries, copyright 2014 by Ben Towill, Phil Winser and Nick Wilber with Julia Turshen, Rizzoli New York.

  • Your New Holiday Party Best Friend: The Slow Cooker 19 Dec 2014 | 7:30 am FN Dish – Food Network Blog

    Yep, you read that right. When you’ve got multiple dishes in the works for a party, the trusty slow cooker has your back. It frees up oven and stove space, and its low-and-slow cooking method will bring out the best in meatballs, spiced nuts, sticky pudding and even hot chocolate. For a retro touch, you could even serve these genius party dishes from Food Network Kitchen straight out of your appliance.

    Slow-Cooker Spiced Nuts
    Oven space is always at a premium during the holidays, and these slow-cooker spiced nuts won’t claim any of it. They’re so good and so easy, though, that you’ll want to use this method year-round.

    Slow-Cooker Swedish Meatballs
    Leave the chafing dish in the basement. This version of Swedish meatballs is an hors d’oeuvre you can make and serve in the same pot.

    Slow-Cooker Peppermint Hot Chocolate
    Made and served in the same pot, our slow-cooker cocoa is thickened and enriched with dark chocolate. Set up an add-ons bar beside the cooker (mini marshmallows, crushed candies and peppermint schnapps take cocoa to a whole new holiday level), then stick a ladle in the pot and let guests help themselves.

    Sweet and Tangy Slow-Cooker BBQ Turkey Thighs
    Cranberries lend a wonderful tartness to our sweet-and-sour barbecue sauce. Pair it with its seasonal best friend, turkey, braised in a slow cooker.

    Slow-Cooker Sticky-Toffee Pudding
    The slow cooker is a perfect fit for this pudding-like cake: The gentle, moist heat keeps the cake nice and supple until it’s doused at the end with nutmeg-laced toffee sauce. Make the cake a day ahead, and store it in the slow cooker (the fridge is quite full enough during the holidays!).

    Get more holiday recipes, videos and tips at Food Network’s Holiday Central.

  • What to Watch: Let Food Network Magazine Take You On a Cross-Country Culinary Tour 19 Dec 2014 | 6:00 am FN Dish – Food Network Blog

    Brooklyn FarmacyCancel your plans, because Food Network Magazine has got a delicious weekend itinerary already set up for you, and Bobby Flay is along for the fun, too. Tune in to Top 10 Restaurants with Food Network Magazine to do a culinary food tour of the country without ever having to leave that comfy, cozy couch of yours.

    When you’re not lounging in preparation for your rigorous virtual food tour, you can catch an all-new episode of Rewrapped. The contestants are put to the test as they try to recreate a Pepperidge Farm Oatmeal Raisin Cookie in a pinch and incorporate the cookie into a grilled meal. And don’t forget to catch Cutthroat Kitchen, because this upcoming episode features ultimate ponchos, breakfast quesadillas , meatloaf, recliners, cupcakes and a cupcake-box obstacle course of sorts.

    Rewrapped: Oatmeal Raisin the Roof

    This week, the contestants are challenged with re-creating a Pepperidge Farm Oatmeal Raisin Cookie and using the dessert to reinvigorate an unexpected dish.

    Top 10 Restaurants with Food Network Magazine

    Bobby Flay hosts this Food Network special, counting down Food Network Magazine’s 10 best meals across the country.

    Cutthroat Kitchen: I Would Do Anything for Loaf

    This week, the sabotage has gone soft. One chef has to cook a breakfast quesadilla in Alton’s ultimate poncho, another has to cook meatloaf while in a recliner, and another has to prepare cupcakes while walking on cupcake boxes.

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