In 2008, my coauthor of ten books, Nancy Gerlach, and her husband Jeff retired and moved from Albuquerque to Chelem, Yucatán. Recently my wife and I visited them for a whirlwind tour of the region. Continue reading →

Man, if summer school consisted of smoked brisket, ribs, and pulled pork, I’d have failed every grade. And often. To the tune of this being my 37th year of kindergarten often. Summer school didn’t have competition barbecue courses, however, and … Continue reading →

Happy National Barbecue month, everybody! If you're looking for a way to pay homage to the gods of 'cue, here's a list of Kansas City Barbecue Society competitions for you to chew on. Early next week, we'll follow up with barbecue class listings where you can polish your skill at the grill. Continue reading →

A fabulous, fiery brunch (that she doesn't have to prepare) is the perfect way to show Mom you appreciate all the hell you put her through growing up. Continue reading →

Know what? The Pioneer Woman rocks. The tagline gives you a sense of what's coming: "Plowing through life in the country...one calf nut at a time." And she makes a mean enchilada! Continue reading →

The eighth season of Food Network Star may have only just begun, but it is already off to an intense start. We know that you all had a lot to say about the jam-packed premiere episode, particularly in regards to the new style of Star and this season’s opponents. Fans Tweeted @FoodNetwork, left messages on our Facebook page and commented on our Star Talk blog to share initial reactions to and thoughts on the premiere.

During our premiere Twitter party, many fans told us they’re pleased with the new mentoring aspect of the show and are excited to see how it impacts the competition, while others simply voiced their excitement about an extra Mother’s Day present: two hours of Star!

Virginia stopped by the blog to comment: “I like the new format and agree with the several people who commented on the benefit of additional ‘one-on-one’ time with the mentors. It’s also interesting and entertaining to see Alton, Bobby and Giada in these roles.”

Iaini70119 added that “it will be interesting to see the differences in the mentors’ coaching styles.”

The mentors themselves joined the Twitter party during Sunday night’s episode, each supporting his or her team and engaging in a little friendly competition:

Giada used Twitter to explain to fans her camera-focused Star strategy:

Now that you’ve seen the finalists in action and have gotten to know the mentors’ coaching styles, how do you think the remaining 14 contestants will fare in the competition? Which finalist can attain that coveted balance of over-the-top cooking chops and dynamic camera presence? Tell us in the comments below, join the #Star conversation on Twitter and Facebook, and cast your Fan Vote up to 10 times per day.

Tune in to this Sunday’s episode at 9pm/8c to see who from #TeamAlton, #TeamBobby or #TeamGiada goes home next.

Chicken Vegetable Braciola photo by: Stephen Scott Gross

Sometimes, things happen for a reason. This was the case for an unsuspecting box of rice cereal I had ready and waiting in the cupboard for my son Isaiah’s morning breakfast routine. I had been thinking about a gluten-free replacement for breadcrumbs without the prep of toasting gluten-free bread at a low temperature for at least an hour, letting it cool completely and finally grinding it into crumbs in my food processor.

Then it struck me that cereal absorbs liquid just like breadcrumbs. I took the cereal box out of the cupboard, filled a Ziploc bag with rice cereal, took my rolling pin and crushed it into crumbs in just seconds. Even though I can now find gluten-free breadcrumbs at the supermarket, it’s cheaper and faster to still make my own.

In this easy weeknight chicken braciola recipe, I use breadcrumbs to absorb extra moisture from the vegetables in the stuffing and give it a bit of crunch. While my Italian relatives taught me to make braciola with beef, I lighted up this classic by using chicken instead. You can swap in any seasonal vegetables and if you want to cut down on prep time, go ahead and use store-bought pasta sauce.

Chicken Vegetable Braciola With Red Pepper Sauce
This recipe is featured in the latest issue of Easy Eats magazine.

Serves: 4
Prep Time: 18 min
Cook Time: 46 min

For the sauce:
¼ olive oil
2 teaspoons salt-packed capers—rinsed, drained and patted dry
2 teaspoons tomato paste
4 red bell peppers, seeded and cut into ¼ inch strips
2 teaspoons balsamic vinegar

For the braciola:
½ cup finely crushed rice cereal, such as Erewhon or Kellogg’s
¼ cup chopped parsley
¼ cup grated parmesan cheese or dairy-free alternative (optional)
1 clove garlic, finely chopped
1 egg
3 tablespoons olive oil, plus more for rubbing
Four (8-ounce) boneless, skinless chicken breasts, pounded about ¼ inch thick
Salt and pepper
1 medium zucchini, cut lengthwise into thin matchsticks
8 basil leaves, chopped

To make the sauce: In a medium skillet, heat the olive oil over medium-high heat. Add the capers and cook until fragrant, about 1 minute. Stir in the tomato paste and cook for 1 minute. Stir in the bell peppers and cook, stirring occasionally, until softened, about 8 minutes. Stir in the vinegar and cook until tender, about 10 minutes; season with about ½ teaspoon salt. Add about three-quarters of the peppers and ¼ cup water to a blender and puree until smooth.

To make the braciola: Preheat the oven to 400º. In a medium bowl, combine the crushed cereal, parsley, parmesan, garlic, egg and 2 tablespoons olive oil.

On a work surface, rub the chicken with olive oil and season with salt and pepper. Leaving a ¼-inch border, layer each piece of chicken with some roasted pepper and zucchini strips, basil and crumb mixture. Roll up, jelly-roll style, to enclose the filling, then secure with toothpicks.

Heat the remaining 1 tablespoon oil in an ovenproof skillet over medium heat. Add the chicken and brown on both sides, about 6 minutes total. Spoon the remaining peppers with sauce over the chicken rolls and transfer the skillet to the oven. Cook until the chicken is cooked through, 15 to 20 minutes.

Silvana Nardone is a food lifestyle expert, magazine editor and motivational speaker. She is the editor-in-chief of the all-digital, gluten-free magazine, Easy Eats. Silvana is also the author of Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals and publisher of Silvana’s Kitchen, a blog that takes the guesswork out of how to feed a family with food allergies. Previously, she was the founding editor-in-chief of Every Day with Rachael Ray.

Mix up your breakfast routine and stay fueled all day long with Live Simply’s Apple Pecan Rosemary Granola. High in both fiber and protein, this savory granola contains only five ingredients. Apples, pecans, granola and raisins are tossed with rosemary for a subtle savory-sweet flavor in each and every bite.

Live Simply’s Cranberry Pepita Dark Chocolate Granola Trail Mix makes for a quick snack on-the go– no other ingredients required! Tart and sweet with just a hint of spice, this mix makes a great breakfast, too.

You can buy your own Live Simply Granola or Live Simply Trail Mix or enter in the comments for a chance to win a prize pack from Live Simply. Just let us know, in the comments, how you eat your granola — plain, with fruit, sprinkled over yogurt, or some other way we haven’t even thought of? The contest starts at 10:00 a.m. EST today, and ends on Friday, May 18 at 5 p.m. EST.

We’re giving away one bag of Live Simply granola and one bag of Live Simply trail mix to three lucky, randomly selected commenters. You must include your email address in the “Email” field when submitting your comment so we can communicate with you if you’re a winner.

You may only comment once to be considered and you don’t have to purchase anything to win; a purchase will not increase your chances of winning. Odds depend on total number of entries. Void where prohibited. Only open to legal residents of 50 U.S. states, D.C. or Puerto Rico, and you must be at least 18 to win. For the first day of the giveaway, all entries (answers) must be entered between 10:00 a.m. EST on May 16 and 5 p.m. EST on May 18, 2012. Subject to full official rules. By leaving a comment on the blog, you acknowledge your acceptance to the Official Rules. ARV of each prize: $12. Sponsor: Scripps Networks, LLC, d/b/a Food Network, 9721 Sherrill Blvd, Knoxville, TN 37932.

So tell us, how do you eat granola?

Each month, Food Network Magazine puts chefs from Food Network Kitchens to the test: Create recipes that put a new spin on a pantry staple like chocolate syrup or instant coffee.

This month, Morgan Hass, Sarah Copeland and Rob Bleifer infuse cupcakes, cocktails and even ribs with subtle notes of black tea.

Recipe: Tea Cakes With Earl Grey Icing (pictured above)
Sarah says: “These tiny, rich chocolate cakes come alive with a playful puff of Earl Grey meringue.”

Recipe: Sweet-Tea Ribs With Lemony Potato Salad
Morgan says: “These ribs are tender and sticky. The citrus brightens the dish and brings out the tea flavor.”

Recipe: High-Tea Cocktail
Rob says: “I decided to take iced tea to a whole new level with this grown-up drink.”

Iron Chef Michael Symon — the unofficial mayor of Cleveland — tells Food Network Magazine what to eat in his hometown.

Roasted Pig Head from The Greenhouse Tavern
Michael is known for his love of unusual cuts of meat, so it’s no surprise that he digs into half a pig’s head at least once a week. “It’s a lot of pig face,” he admits. The pig is seasoned with a spicy Southeast Asian style barbecue sauce and served with lettuce cups. Michael often stops at this spot after work: It’s next to his restaurant Lola, and the chef, Jonathon Sawyer, is an old friend. $31; 2038 East 4th St.; thegreenhousetavern.com

Rib-Eye Steak from Red, the Steakhouse
For Michael, a guys’ night out means a rib-eye steak at Red. About once a month, he and his buddies gather at this clubby steakhouse and Michael always orders the same thing. “It’s just a perfect, delicious, prime, dry-aged piece of meat.” He orders his medium rare, with potatoes au gratin and a big glass of red wine. $37; 3355 Richmond Rd., Beachwood, OH; redthesteakhouse.com

Beef Summer Roll from Fahrenheit
Michael’s go-to after-hours snack is Fahrenheit’s beef summer roll with ginger-ponzu dipping sauce. “It’s great late at night because it has a fattiness, but it’s also very light,” he says. The place serves other late-night fare, too, like pizza and nachos — and it’s just a short walk from Michael’s restaurant Lolita. $10; 2417 Professor Ave.; fahrenheittremont.com

Guacamole Sampler from Momocho
Here’s a recipe for a happy chef: a table on Momocho’s outdoor patio, a “killer” margarita and the guacamole sampler. Momocho keeps at least six different guacamoles on the menu at any given time (three come in the sampler), and Michael likes them all, especially the smoked trout bacon and the goat cheese poblano. $20; 1835 Fulton Rd.; momocho.com

Pho from Superior Pho
If you see a bald guy carrying 15 banh mi sandwiches out the door here, it’s probably Michael picking up lunch for his Lola crew. “The best [sandwich] is stuffed with pâté, Vietnamese ham, jalapeños, cilantro and pickled carrots,” he says. But his favorite is the pho, an aromatic beef and rice-noodle soup. He spikes it with Thai basil, lime juice and jalapeños. “It’s the perfect lunch,” he says. $7 to $8; 3030 Superior Ave. East; superiorpho.com

(Photographs by Michael F. McElroy)