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Making Chipotles at Home

Making Chipotles at Home

Mike Stines Reports

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A Barbecued Thanksgiving

A Barbecued Thanksgiving

Dr. BBQ and Friends Celebrate

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The Mongols are Coming!

The Mongols are Coming!

Sharon Hudgins 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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Hatch Me If You Can

Hatch Me If You Can

Harald Zoschke Reports

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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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  • Kicked-Up Cranberry Sauce: Cranberry, Apple, and Jalapeño United 26 Nov 2014 | 2:03 am

    If you're like me, you probably get tired of the regular boring cranberry sauce that most people serve at holiday dinners. You know the stuff that I'm referring to — that gelatinous, mushy cranberry mold that your grandmother plated up every year for as long as you can remember. The flavor isn't terribly bad, but I don't understand why something that is as easy to make as homemade cranberry sauce is so often purchased off a grocery store shelf. When the canned version is served alongside a delicious spread of Thanksgiving goodies, I'm the first to overlook it and move on to the next offering. So this year I decided to try something new: since I'm a fan of spicy foods, I thought I'd add jalapeños to my otherwise fairly sweet homemade sauce and the results were delicious. If you prefer another type of pepper, feel free to use that one. You really can't go wrong with this recipe! Continue reading →

  • Fiery Foods Show: Black Friday and Cyber Monday Booth Specials 25 Nov 2014 | 2:42 pm

    For the National Fiery Foods & Barbecue Show, March 6-8, 2015: Black Friday to Cyber Monday, November 28 through December 1st. If you buy a booth and pay in full you will receive a free 1/4 page ad in the show program, production included, a $250 value. Continue reading →

  • Barbecue Thanksgiving Part 2: Potatoes Mashed, Potatoes Sweet 24 Nov 2014 | 1:35 pm

    You know your Thanksgiving taters are yummy when they vanish before you get to eat them. I'm assuming they were tasty, since the pan was whistle-clean when I went for my first helping, only to be greeted by the fading fumes of molasses as a small child helped themselves for thirds, and, not coincidentally, lasts. Continue reading →

  • Barbecue Thanksgiving Part 1: Pulled Pork Stuffing and Gravy 20 Nov 2014 | 11:10 pm

    A few years back, some of our favorite food writers collaborated on a barbecued Thanksgiving on our mother site, the Fiery Foods & Barbecue Super Site. Drawing inspiration from that idea, me and mine cooked up our own take on that awesome theme. Here's the first part of that big adventure: Dr. BBQ's pulled pork stuffing and a pulled pork gravy. Continue reading →

  • Thanksgiving Leftovers: Turkey Enchilada Hot Dish 20 Nov 2014 | 7:16 pm

    Thanksgiving leftovers are a unique blend of challenge, art form, tradition and gluttony. I usually go for the classic melange of meat, taters, gravy, stuffing, and cranberry sauce twixt two slices of bread, but this year, I'm branching out with turkey enchilada hot dish. Continue reading →






  • Explore America’s Best-Ever Pizzas, BBQ, Breakfasts and Burgers on All-New Series 25 Nov 2014 | 11:09 am FN Dish – Food Network Blog

    Ted AllenWhen you consider classic eats like pizza, barbecue, breakfast and burgers, there’s surely no shortage of restaurants at which to find them; from popular chain restaurants and elegant cafes to takeout joints and hole-in-the-wall dives, these tried-and-true bites are everywhere. But how many places make the single best rendition of the dish, those one-in-a-million plates that keep you coming back again and again? Those next-level dishes are hard to come by, but in the all-new series Best. Ever. (premiering Monday, Jan. 5 at 10|9c), Food Network stars are revealing where to find them.

    Over the course of four weeks, host Ted Allen and more of your favorite faces, including Alex Guarnaschelli, Anne Burrell, Marc Murphy and Aarón Sánchez, will showcase America’s top pizzas, burgers, barbecue picks and breakfast plates alike. With the utmost mouthwatering detail, they’ll share the ins and outs of these must-try specialties and reveal the hot spots at which to find them from coast to coast. Tune in every Monday night for an in-depth look at each of these four foods, and watch as the stars speak out about what makes their dish picks in Los Angeles, Portland, Ore., Chicago, Boston and more cities the best of the best.

    Don’t miss the premiere of Best. Ever. on Monday, Jan. 5 at 10|9c.

  • Get a Head Start on Thanksgiving Dinner: 5 Easy Recipes to Make the Day Before 25 Nov 2014 | 10:00 am FN Dish – Food Network Blog

    Baked Mashed PotatoesMaking dinner on a regular Thursday night is hard enough for most of us, but Thanksgiving dinner with all the trimmings can be a full-day affair. Now, I love cooking, but I also have four kids and our oldest is five, so I need to be strategic to pull it off and not spend the afternoon yelling at everyone to get out of the kitchen. Even if you aren’t swamped with little rascals running through your kitchen this year, I bet you’ll appreciate getting a few things done by Wednesday too. Here’s my plan:

    Giada De Laurentiis’ Baked Mashed Potatoes
    These twice-baked mashed potatoes (pictured above) end up in a casserole dish, making them perfect for reheating on the big day. And with store-bought breadcrumbs and two kinds of cheese, they’re also my favorite mix of delicious food that’s easy to make. Grazie, Giada.

    Brine the Turkey – or Get Flavorings Ready
    Ree Drummond says to put your bird in brine 16 to 18 hours ahead of time to “work its magic.” And when Ree says something, it’s always delicious, so you can bet my turkey will be brining on Wednesday. But whether you’re brining or not, you can still prep the flavorings for your turkey the day before. Slice lemons, mix dry spices, peel garlic, cut onions and so on. Whatever aromatics your recipe calls for, put them all together in a plastic bag so it’s all ready to pop out of the fridge and into the bird when you need it.

    Cranberry Sauce
    Cranberry sauce is one of the heartiest, can’t-mess-it-up dishes in the Thanksgiving lineup. And because they’re even served cold, cranberries are an ideal candidate to make ahead. Even better? This Perfect Cranberry Sauce has a perfect 5-star rating.

    Homemade Bread Machine Rolls
    There are many things to love about this Foodlets recipe for homemade rolls, and one of them is using your bread machine for the kneading. Once the dough is ready, pull it out, fashion the rolls and bake them off, minus 2 minutes. Once they’ve cooled off, store them in the freezer overnight. Just before you’re ready to pull everything out of the oven on Thursday, throw the rolls on a baking sheet and cook for about 7 to 10 minutes.

    Stuffing
    Not only can this casserole dish be made ahead of time, but the stuffing can actually be made a few days out. No matter which version you choose — from cornbread, sausage and apple, and more — we’ve got 52 mouthwatering recipes for stuffing right here.

    Charity Curley Mathews is a former executive at Martha Stewart.com and HGTV.com, and the founder of Foodlets.com: Mini Foodies in the Making…Maybe. She lives in North Carolina with her husband and four small children, where she dreams of someday getting the dishwasher unloaded before it’s time to cook dinner again. For more of her practical recipes and ideas for feeding kids real food, visit Foodlets.com.

  • How to Dress Up a Store-Bought Thanksgiving 25 Nov 2014 | 7:30 am FN Dish – Food Network Blog

    Go ahead, we won’t judge — sometimes you need to serve a few store-bought items at your feast. And why not? A few of these dishes can save you a ton of time on turkey day. But just in case you want to add a little homemade flair to an otherwise purchased item, these simple touches are just as easy as tossing the item into your shopping cart.

    Dinner rolls, even the packaged ones, take on a whole new flavor profile with the simple addition of melted butter and flaky sea salt.

    Brush the top of store-bought mashed potatoes with extra virgin olive oil or butter and sprinkle with freshly grated Parmigiano-Reggiano cheese.

    Just before serving your warmed-up green beans, top them with toasted breadcrumbs or any crispy topping.

    Get More Store-Bought Ideas for Thanksgiving

  • Flavour of the Month 24 Nov 2014 | 9:02 pm FN Dish – Food Network Blog

    FlavourSifting through the thousands of restaurants in New York City to find the right place to eat is always a chore. It’s usually a multistep process. I consult various sites and apps, check user reviews, and cross-reference all of the information I find with recommendations from the critics I respect and follow.

    Whew. That’s a lot of work for a quick Monday night dinner, or even a special weekend outing. Luckily, I recently found Flavour.

    Flavour is a new app that helps you find the right place to go with no fuss. You can search by cuisine, neighborhood or feature. It aggregates recommendations from the best critics and bloggers in NYC, San Francisco and Chicago, and also pulls in social data for the most-popular and most-visited venues. You can also book in-app through OpenTable, view menus and get recommendations.

    My husband and I recently used Flavour to find some new dining destinations for a night out in Harlem. We started at Abyssinia, a neighborhood spot serving fresh Ethiopian cuisine, including excellent injera (flatbread). Then we went to The Cecil to test out its self-described Afro-Asian-American cuisine. Flavour gave us dish suggestions, so we knew to try the oxtail dumplings. We finished up the evening at Earl’s Beer & Cheese, a casual sliver of a place that’s home to craft beer on tap and The Torpedo, a tasty Buffalo chicken sandwich on a potato roll.

    In short, the Flavour app is beautiful, fun and informative. It provides a one-stop solution to my frequent dilemma about where to go for dinner. You can download the app here.

    www.getflavour.comFlavour

  • Restaurant Revisited: Without a Prayer at Mama E’s Wings & Waffles 24 Nov 2014 | 8:55 pm FN Dish – Food Network Blog

    Robert Irvine on Restaurant: ImpossibleTonight marked the first time Oklahoma City’s Mama E’s Wings & Waffles appeared on Restaurant: Impossible, but it wasn’t the business’ first time on Food Network; just a few years ago it was a bustling eatery that enjoyed a showcase on Diners, Drive-Ins and Dives. Problems began, however, when husband-and-wife owners Keith and Stephanie Patterson wanted to open a new Mama E’s outpost. Ultimately the venture proved unsuccessful, and, perhaps worst of all, the trials nearly cost them their relationship. It was up to Robert Irvine and his Restaurant: Impossible team to mend Keith and Stephanie’s damaged marriage before he could begin overhauling Mama E’s, and they had only 48 hours and $10,000 to do it all. Read on below to hear from Stephanie and find out how her restaurant is faring today.

    “Over time the revenue has doubled or more,” Stephanie explains. “I love the walls with the recipes and so do the customers.”

    As for her relationship with Keith, Stephanie says: “Keith and I have so much respect for each other. It’s like a brand-new start; we are falling back in love with one another, and we have really been working together closely and agreeing on the same things.” According to Stephanie, Keith is no longer working at the country club and “has been back to the restaurant full time.”

    Stephanie notes that her employees are pleased with the changes. “The staff loves their environment and their pay,” she says.

    “In the future our strategy is to set up a small office,” Stephanie says, “and start doing inventory and really handling our book with a system that’s easy for us to see a perpetual momentum in business and sales.”

    More from Restaurant Revisited:

    Papa C’s Eastside Cafe (November 3)
    Mama Lucrezia’s (September 24)
    Green Beret Club (September 17)
    Spicy Bar and Grill (September 10)
    El Bistro (September 3)
    Uncle Andy’s Diner (August 27)
    Country Cow Restaurant and Bar (August 20)
    Pomona Golf and Country Club (August 13)
    Paul’s Bar & Bowling (August 6)
    Marie’s at Ummat Cafe (July 30)
    The Fork Diner (July 23)
    Portu-Greek Cafe (June 11)
    Grace’s Place Bagels and Deli (June 4)
    Bama Q (May 28)
    Cave Inn BBQ (May 21)
    Bumbinos Italian Ristorante (April 30)
    Bryant’s Seafood World (April 23)
    Urban Roots (April 9)
    gratifi kitchen + bar (April 2)
    Mama Della’s N.Y. City Pizzeria (March 26)
    Pasión Latin Fusion (March 19)
    Tootie’s Texas BBQ (March 12)
    Mill Creek BBQ Restaurant (March 5)
    Estrada’s Restaurant (February 5)
    Hillbillies Restaurant (January 29)
    Spunky Monkey Bar and Grill (January 15)
    Heather’s Country Kitchen (January 1)

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