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Fall Into Spicy Soups

Fall Into Spicy Soups

Soups Are the Elegant Side of a Chef’s Kitchen

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Paprika: Hungary's Red Gold

Paprika: Hungary's Red Gold

Sharon Hudgins Reports

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Hatch Me If You Can

Hatch Me If You Can

Harald Zoschke Reports

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The Chile Harvest, Part 2

The Chile Harvest, Part 2

Drying, Smoking, Powders, and Spice Blends

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The Mongols are Coming!

The Mongols are Coming!

Sharon Hudgins Reports

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Africa: A Continent of Chiles

Africa: A Continent of Chiles

An Excerpt from Precious Cargo

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Making Chipotles at Home

Making Chipotles at Home

Mike Stines Reports

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 The Childucken Experiment

The Childucken Experiment

Chile Inside Chile Inside Chile

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  • Celebrate Thanksgiving with Food Network in November 21 Oct 2014 | 10:00 am FN Dish – Food Network Blog

    Bobby FlayThanksgiving is coming! Thanksgiving is coming! And it’s certainly not something we take lightly here at Food Network. Why? Because it’s all about food, of course! If you love this indulgent holiday as much as we do, join in on all of the festivities that are planned throughout the month of November. There’s an almost endless amount of shows to inspire your Thanksgiving feast, or to simply entertain you, holiday style.

    Feeling like a little competition? These Thanksgiving-themed game shows will have you on the edge of your seat:

    Guy’s Grocery Games: Thanksgiving Grocery Trot

    In this Thanksgiving episode, it’s all about holiday tradition. Guy Fieri has the contestants prepare a meal with autumnal ingredients, prepare snacks for game day and put together an upscale Thanksgiving dinner.

    Sunday, Nov. 9 8|7c

    Holiday Baking Championship

    It’s cookies galore as the contestants battle it out to see who can make the most-delectable batch despite all of the obstacles thrown their way.

    Sunday, Nov. 9 9|8c

    Chopped: Chopped Family Thanksgiving

    It’s all about the judges in this episode. Not only do four of the Chopped judges compete, but they in turn are judged by their fellow chefs.

    Tuesday, Nov. 11 10|9c

    Beat Bobby Flay: Gobbled Up

    It’s always a good time when Chrissy Teigen is around. Watch as she and Geoffrey Zakarian join Bobby for a Thanksgiving-themed showdown.

    Thursday, Nov. 13 10|9c

    Cutthroat Kitchen: Thanks, but no Thanksgiving

    The contestants are in a Black Friday frame of mind — well, at least when they’re not dressed up like turkeys.

    Sunday, Nov. 16 10|9c

    And, if you’re cooking this holiday, recipes abound in the following programming. It’s like an all-weekend party!

    Thanksgiving Weekends

    Nov. 15 7a|6c to 12|11a & Nov. 16 7a|6c to 2|1c
    Nov. 22 7a|6c to 12|11a & Nov. 23 7a|6c to 2|1c

    Outrageous Thanksgiving

    Watch and learn how to prepare a unique Thanksgiving feast outrageously. Get recipes for Buffalo-style turkey and habanero cornbread.

    Saturday, Nov. 15 9|8c

    The Pioneer Woman: The Secret’s in the Sides

    Ree Drummond serves up Broccoli Wild Rice Casserole, Soul Sweet ‘Taters, Dressing with Brussels Sprouts and Butternut Squash, and No-Knead Cloverleaf Rolls.

    Saturday, Nov. 15 10a|9c

    Trisha’s Southern Kitchen: Big Family Thanksgiving

    Trisha Yearwood and her family make Ranch-Injected Fried Turkey, Brussels Sprouts with Pistachios, Broccoli Cornbread and Lemon Pecan Pie.

    Saturday, Nov. 15 10:30a|9:30c

    The Kitchen: Thanksgiving Prep

    The chefs give advice on preparing a successful Thanksgiving dinner and Maile Carpenter from Food Network Magazine visits to discuss the magazine and Thanksgiving trends.

    Saturday, Nov. 15 11a|10c

    Farmhouse Rules: Farmhouse Thanksgiving

    Nancy Fuller delights with recipes for Roasted Turkey with Herb Gravy, Oyster Stuffing, Homemade Green Bean Casserole and Perfect Pumpkin Cakes.

    Sunday, Nov. 16 12:30|11:30c

    Giada at Home: Giving Thanks

    Who says Thanksgiving can’t be Italianized? Giada De Laurentiis cooks up Turkey Breast “Porchetta,” Bacon Bourbon Brussels Sprouts Skewers and Smashed Root Vegetables.

    Sunday, Nov. 16 10:30a|9:30c

    Guy’s Big Bite: Turkey Sandwich Slam-Dunk

    Guy’s making meals that are delicious at any time, like Roasted Turkey Sandwiches with Cremini and Truffle, and a Grilled Vegetable and Goat Cheese Salad.

    Sunday, Nov. 16 11a|10c

    Southern at Heart: Friends-giving Leftovers

    Relax and enjoy as Damaris Phillips and friends make Turkey and Stuffing Casserole, Green Bean and Smashed Potato Casserole, and Sweet Potato Crumble.

    Sunday, Nov. 16 12|11c

    The Kitchen

    Join the co-hosts in celebrating this all-new holiday-themed episode.

    Saturday, Nov. 22 11a|10c

    Thanksgiving at Bobby’s

    Katie Lee and Bobby are hosting an exciting Thanksgiving feast with Alex Guarnaschelli, Michael Symon and Sunny Anderson.

    Saturday, Nov. 22 12|11c

     

  • Dessert of the Month: Almond Butter Brownies with Sea Salt 21 Oct 2014 | 8:00 am FN Dish – Food Network Blog

    Almond Butter Brownies
    Although it’s extremely difficult to pick a favorite recipe from my cookbook “At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well,” these brownies do stand out as one of the true winners. The idea of combining almond butter, dark chocolate and sea salt came to me on a car trip out of the city one weekend when I was craving something sweet and satisfying. The thought of those flavors combined in a vegan brownie was something I simply had to try. I wanted the brownies to be rich and nutty without being cloying; the flaky sea salt adds a lovely texture and helps balance out the sweetness. Dates blended with almond butter are the secret here for creating the fudgy texture. These brownies taste best when cold and also keep well in the fridge for a few days. I hope you get a chance to make them soon!

    Almond Butter Brownies with Sea Salt
    Makes fifteen 3 x 2 ½-inch brownies

    1/2 cup packed, pitted dates
    1 1/2 cups whole spelt flour
    3/4 cup unsweetened cocoa powder
    1 1/2 teaspoons aluminum-free baking powder
    1/4 cup plus 2 tablespoons toasted almond butter
    3/4 cup extra virgin olive oil
    3/4 cup maple syrup
    3/4 cup maple sugar
    3/4 cup plus 2 tablespoons plain soymilk or almond milk
    1/2 teaspoon sea salt
    1 tablespoon vanilla extract
    1/2 cup toasted almonds, chopped
    3 1/2 oz dark (85 percent) chocolate, coarsely chopped, divided or about ¾ cup chocolate chips
    Flaky sea salt, either Maldon or fleur de sel

    Place dates in a medium bowl and cover with boiling water. Let soak for 20 minutes or until softened, then drain well.
    Preheat oven to 350 degrees. Line a 13 x 9-inch baking pan (also known as a quarter sheet pan) with parchment paper; brush paper and sides of pan lightly with oil, and set aside.
    Sift flour, cocoa powder, and baking powder into a medium bowl; whisk to combine and set aside.
    Place almond butter, olive oil, maple syrup, maple sugar, soymilk, salt, vanilla, and drained dates in a food processor; blend until smooth. (It’s ok if a few small date pieces are not blended). Pour into sifted flour mixture and stir with a rubber spatula until almost combined. Reserve 2 tablespoons of chopped chocolate and stir the rest into the batter being careful not to over-mix. Transfer batter into prepared pan and spread out evenly. Sprinkle with almonds, remaining chocolate, and a large pinch of sea salt.
    Bake for 30 minutes or until edges pull away from the sides of pan and a toothpick comes out clean. Remove from oven and allow to cool completely. For best results, refrigerate until completely cold before cutting.

    Recipe from At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well by Amy Chaplin, © 2014 by Amy Chaplin. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications Inc., Boston, MA. www.roostbooks.com

    Amy Chaplin is a chef and recipe developer in New York City. Her cookbook At Home in the Whole Food Kitchen is available this fall. She blogs at Coconut & Quinoa.

  • QUIZ: How Well Do You Know Pizza? Play Along with Hungry Games 21 Oct 2014 | 7:30 am FN Dish – Food Network Blog

    Richard Blais and Giorgio Giova on Hungry GamesNo matter how you slice it, the convergence of crispy crust, rich tomato sauce and pools of cheese is irresistible in a pizza. Now how about the toppings? That’s up to you. On last night’s episode of Hungry Games, Richard Blais revealed what senses we use to taste our toppings. The results were really surprising. And when it comes to salesmanship, Richard has upselling pizza down pat. He proved that the more descriptive the language on a menu, the higher the price people are willing to pay for a pizza — and the more pleasurable it is to eat as well.

    Take the quiz to find out how much you know about pizza and share your results with fellow fans of the show on Twitter by using the hashtag #HungryGames.

    Watch new episodes of Hungry Games on Mondays at 8|7c.

    Test Your Pizza IQ Please wait while the activity loads.
    If this activity does not load, try refreshing your browser. Also, this page requires javascript. Please visit using a browser with javascript enabled. If loading fails, click here to try again Test yourself and see how much you learned from the Pizza Games episode of Hungry Games when it comes to facts and figures on pizza's history and consumption in the nation. Start

    Congratulations - you have completed Test Your Pizza IQ.

    You scored %%SCORE%% out of %%TOTAL%%.

    Your performance has been rated as %%RATING%%


    Your answers are highlighted below. Question 1How many slices of pizza are sold in the United States every second? A400B225C185D350Question 2What toppings make up a classic margherita pizza? AMozzarella, feta and fresh tomatoesBMozzarella, garlic and fresh basilCTomato sauce, mozzarella and pepperoniDTomato sauce, mozzarella and fresh basilQuestion 3Where in Italy was pizza invented? ARomeBSicilyCMilanDNaplesEVeniceQuestion 4What's America's favorite pizza topping? ASalamiBSausageCBell peppersDMushroomsEPepperoniQuestion 5What percentage of pizza orders take place online? A55 percentB84 percentC63 percentD75 percentQuestion 6How many pounds of cheese do Americans eat on their pizzas every year?A2 billionB50 millionC10 millionD1 billionQuestion 7What gives pizza crust that chewy, crispy texture formed by kneading the dough? AStarchBYeastCGlutenDSaltEFlourQuestion 8Which size pizza offers the best bang for your buck? AMediumBLargeCSmallQuestion 9If you took all the pizza consumed in America in just one year and laid it out in a single line, it would wrap around the Earth ___ times.A37B46C112D52Question 10What's the most-popular non-meat pizza topping in the United States? ABell peppersBGarlicCOlivesDMushroomsEOnions Once you are finished, click the button below. Any items you have not completed will be marked incorrect. Get Results There are 10 questions to complete. ← List → Return Shaded items are complete. 12345678910End Return You have completed questions question Your score is Correct Wrong Partial-Credit You have not finished your quiz. If you leave this page, your progress will be lost. Correct Answer You Selected Not Attempted Final Score on Quiz Attempted Questions Correct Attempted Questions Wrong Questions Not Attempted Total Questions on Quiz Question Details Results Date Score Hint Time allowed minutes seconds Time used Answer Choice(s) Selected Question Text All doneNeed more practice!Keep trying!Not bad!Good work!Perfect!

  • Restaurants Revisited: The Gross, Grosser and Grossest 20 Oct 2014 | 8:55 pm FN Dish – Food Network Blog

    Robert Irvine on Restaurant: ImpossibleFrom creepy crawling insects in the kitchen to appliances overrun with mold and caked in grease, Robert Irvine has seen all manner of filth in eateries over the course of nine seasons of Restaurant: Impossible missions. But no matter how off-putting and seemingly impossible to tackle a scene may be when Robert arrives, with the help of his team, he’s always able to resurrect the space and reopen the business as a shining, safe restaurant worthy of a second chance.

    On tonight’s episode of Restaurant: Impossible, fans had the chance to look back at not just the dirty restaurants that have been featured on the show, but those simply too gross to forget, like Mama Lee’s, where a cockroach landed on Robert’s shoulder, and Smitty’s Restaurant, which required the aid of a professional exterminator.

    To find out how businesses featured on tonight’s episode are doing today, click through the list below for updates.

    Italian Village Georgia Boy Cafe Kalico Kitchen Soup to Nuts Diner El Bistro Smitty’s Restaurant Mama Lee’s

  • The Carnivore’s Ball, A Meat Lover’s Dream: Meatopia at the New York City Wine & Food Festival 20 Oct 2014 | 3:00 pm FN Dish – Food Network Blog

    Michael, Josh and Lee at MeatopiaIf the name Meatopia isn’t clear enough, its subtitle, The Carnivore’s Ball, definitely explains what the festival, hosted by Michael Symon, is about. Ten years in, it’s still bringing the meat lovers in full force. This year Meatopia partnered with the New York City Wine & Food Festival. Michael, Josh Ozersky, the event’s founder, and Lee Brian Schrager (pictured above) introduced the event. “When Josh started this 10 years ago I thought it was brilliant,” says Michael, a self-professed meat lover. The festival began simply to bring together meat-devoted chefs to cook their best dishes. With this new partnership, explains Michael, “not only is it a wonderful gathering of chefs … but the money goes to a great cause to boot,” calling it “the perfect event.”

    The first thing festivalgoers saw upon entering the tents was (vegetarians need not read further) an entire steer roasting over coals, which definitely brought out the carnality in the crowds atop Pier 92 as the sun set on a chilly Sunday afternoon in New York City. Chefs from as far as London were on hand to put their best meaty dishes on display. And the food offerings weren’t just limited to the four-legged variety like pork, beef and lamb, as birds of a feather such as chicken, duck and quail were also included.

    Quail at MeatopiaChef Francis Derby of The Cannibal in New York City presented a garam masala-spiced quail served with pickled squash and quinoa, one of the more unique options — and one of two quail dishes at the event. The other, a quail spiedini from Chef Michael White’s Altamarea Group, was also a standout.

    Jake Dickson at MeatopiaOur friends at Dickson’s Farmstand Meats, a favorite butcher shop in Chelsea Market, served up a revelatory pickle-brined chicken served with braised collards and smoked ham hock. Chef Jake Dickson revealed the chicken was brined for 48 hours to ensure the flavor permeated throughout the meat.

     

     
    Hawksmoor at Meatopia
    Hawksmoor restaurant in London served a charcoal-grilled rib eye with anchovy butter that had everyone waiting in a queue (to use British lingo). Chef Richard Turner was adept at handling the grill, and the aromas had everyone’s mouths watering.

    Michael Psilakis at MeatopiaChef Michael Psilakis of MP Taverna in Astoria, Queens, served up his Grecian spit-roasted lamb with grilled bell peppers in a taco smeared with dill sauce.

     

     

    Pat Lafrieda dish at MeatopiaWith help from Pat LaFrieda (whose company supplies the meat for the event), Chef Angie Mar of The Beatrice Inn in New York City roasted an entire steer, in fact a 24-hour slow-roasting process. Served on the side were mashed potatoes and a roasted prune with a sprig of thyme.

    Qui chicken wing at MeatopiaChef Paul Qui of Qui in Austin served a charcoal-fired chicken inasal, which was marinated in Tabasco, ginger and lime. It was one of the most-flavorful offerings of the afternoon.

    Bryan Voltaggio dishChef Bryan Voltaggio of Range in Washington, D.C., didn’t leave his fans wanting, offering an entire meal: a Baltimore-style BBQ veal sandwich with Tabasco tiger sauce and slaw on a soft roll, along with a Bloody Mary on the side.

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