If you’ve been thinking about buying a pellet smoker, you should really check out this story on our parent site written by Mike Stines. He goes into great detail all about them.

Every once in awhile, it's a good idea to for us to run a straightforward, nuts-and-bolts recipe for staples of the chile cuisine world. This is one of those posts. Continue reading →

One thing I love to do at the Fiery Foods Show is prowl the floor looking for new ways to combine products. This Spicy Chocolate Frappe is the best result I've ever had. Continue reading →

Authors, publishers and literacy groups will convene with hundreds of books for the first Southwest Book Fiesta May 10-12, 2013 at the Albuquerque Convention Center. Continue reading →

I found this Honest Cinqo De Mayo graphic at happyplace.com, one of my favorite humor websites. Enjoy!

Have you done your spring cleaning yet? Well, whether you’ve cleaned house or not, Oh So Beautiful Paper is here to help you get at least one thing perfectly organized this season: your grocery list. Planning weekly menus (like the one pictured above from Mavora Cards) and making shopping lists will certainly help save you money and stay on track while weaving through the aisles at the store or market. These pretty little notepads are the perfect tool for getting you started.

(Pictured top row from left: Sugar Paper left + right ; Pictured bottom row: Rifle Paper Co. left + right)

(Pictured top row from left: Russell+Hazel and Mavora Cards; Bottom: Arminho)

(Pictured left: 1canoe2; Pictured right: Jessica Haas Designs)

Once a month, Kelly from Oh So Beautiful Paper, a blog all about fabulous paper goods, will stop by to share with readers two of her favorite things: food and stationery.

I grew up eating meals from a cast iron skillet. I’m pretty sure my mom got her skillet from her mom, and so on and so on. The reason those meals were so memorable was because the more you use cast iron, the more flavor it retains and thus infuses into food. It can be a cheesy egg frittata, Grandma’s scalloped potatoes or an aunt’s Sheppard’s pie — the older the pan, the better the flavor. Cornbread is a great example. Traditional cornbread just doesn’t taste or look the same when you bake it in a baking dish (yes, I’ve done it, and probably even on this blog).

With a cast iron pan, you can preheat and “grease” the pan first, which gives the finished bread that incredible crisp-around-the-edges-moist-in-the-middle texture. But those recipes use heaps of butter which, as I discovered during recipe testing, isn’t needed. To replace traditional fat (sometimes more than a stick of butter), I used low-fat buttermilk and 2% Greek yogurt. I still greased the pan with some melted butter for the same incredible flavor and color. Whether your cast iron pan is old or new, try this recipe and let me know what you think!

Cast-Iron Skillet Cornbread

1 1/4 cups yellow cornmeal
3/4 cup all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1 cup plain 2% Greek yogurt
1 large egg
2 tablespoons unsalted butter, melted

Place an 8-9-inch cast iron skillet in the oven and preheat the oven to 425 degrees (with the skillet in the oven).

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda. Whisk together the buttermilk, yogurt, egg, and 1 tablespoon of the melted butter. Add the buttermilk mixture to the cornmeal mixture and whisk until the batter is smooth, being careful not to over-mix.

Remove the hot skillet from the oven and reduce the oven temperature to 375 degrees. Coat the bottom and sides of the hot skillet with the remaining tablespoon of butter. Pour the batter into the skillet and return the skillet to the oven, on a center rack. Bake for 20 minutes, until the top is golden brown and cornbread begins to pull away from the sides of the skillet. Cool for 10 minutes before slicing and serving.

Serves 8
Nutrition Info Per Serving
Calories: 199
Total Fat: 5 grams
Saturated Fat: 2.6 grams
Total Carbohydrate: 32 grams
Sugars: 9 grams
Protein: 8 grams
Sodium: 356 milligrams
Cholesterol: 33 milligrams
Fiber: 2 grams

Robin Miller is a nutritionist, host of Quick Fix Meals, author of “Robin Rescues Dinner” and the busy mom of two active little boys. Her boys and great food are her passion. Check her out at www.robinrescuesdinner.com.

For a quick weeknight dinner, few meals are more efficient or economical than pasta with tomato sauce. But regardless of whether you commit to making your own sauce from scratch or you rely on store-bought jars when in a pinch, everyday marinara can get tired quickly. This week, instead of calling the dish complete with just noodles and tomatoes, dress up the sauce with vegetables, olives, fresh herbs or cheeses — any or all that you happen to have on hand — to turn an ordinary meal into something special. Even if you’re pressed for time, know that it doesn’t take long to simmer the sauce with a few additional ingredients, as, in fact, most mixtures come together in the time it takes to boil and cook the pasta.

Food Network Magazine‘s can-do Bucatini With Olive-Caper Sauce (pictured above) is the ultimate in easy-yet-elegant pasta in that it boasts a bold, flavorful no-cook sauce. After making a salty paste of smashed garlic, capers and red pepper flakes, add Mediterranean ingredients like kalamata olives, fresh tomatoes, creamy mozzarella cheese and fragrant basil, then let the heat of just-cooked pasta gently warm the mixture and soften the tomatoes slightly. Ready to eat in only 25 minutes, this go-to supper elevates the mainstays of marinara — tomatoes and garlic — into a wholly new dish, one that’s simple enough for weeknight cooking but interesting enough to offer guests. When making no-cook pasta, it’s best to reserve a few cups of cooking water before draining the noodles, just in case you need to loosen the sauce with liquid.

If you’re looking to round out the meal with a light, fresh side dish, try Tyler’s Spring Green Salad (pictured right), made with just a handful of ingredients. The secret to his recipe lies in the dressing: a duo of extra-virgin fruity olive oil and bright lemon juice. Together, these family-friendly picks add a refreshingly simple flavor without weighing down the greens.

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

You heard it here first: Food Network Star is kicking off an all-new ninth season on Sunday, June 2 at 9pm/8c, and returning judge-mentors Alton Brown, Bobby Flay and Giada De Laurentiis will be there at the helm. This year the mentors are tasking 12 hopefuls with weekly Mentor and Star Challenges in the ultimate multi-month interview for the chance to earn their dream television job: their own show on Food Network. While the contestants bring with them a mix of backgrounds — including culinary school, restaurant management, private chef and food blogging — they have but one dream, which is to become the next Food Network Star. From now until next month’s premiere, Star Talk will introduce one finalist a day until you, Star fans, meet them on camera during the show.

A father of two, Chad Rosenthal, 37, lives in Ambler, Pa., and is passionate about all things barbecue and has won several barbecue competitions in the past. Now opening a comfort food eatery near Philadelphia, this self-taught cook grew up hosting a pretend cooking show for his family. He’s now eager to turn that childhood hobby into a career.

Click the play button on the video to watch Chad’s casting video.

Visit the Food Network Star Headquarters for more exclusive interviews, plus behind-the-scenes images and videos of the finalists and mentors, and tune in to the Season 9 premiere on Sunday, June 2 at 9pm/8c.

It’s finally time to clean off the grates, hit the farmers’ market and whip up a batch of sweet tea — grilling season is upon us! To get some ideas for our first cookouts and picnics of the year, we checked in with Trisha Yearwood, country music star and host of Trisha’s Southern Kitchen. Her easy, breezy gatherings are all about fresh, fuss-free dishes, Southern hospitality and fun. Find out her must-haves for a great summer party, her tips for using seasonal produce, what’s on her summer playlist and more.

What is your favorite food to cook on the grill and why?
Trisha: Sweet Georgia Vidalia onions — they get sweeter as they grill. I slice them and wrap them in foil to put on hamburgers.

Summer food memory from childhood?
TY: Making home-churned peach ice cream on the back porch with my family. The closer the ice cream got to being done, the harder the crank was to turn. My daddy always stepped in to finish it off, and Mama always let Beth and I scrape the ice cream off the beater and have a sweet treat before everybody else was served!

Favorite way to top a burger or dog?
TY: Cheddar cheese and bacon on a burger. On a good hot dog, preferably a ballpark hot dog, just mustard!

Favorite summer drink?
TY: Sweet tea. Always.

Barbecue: How do you like it? Smoky, tangy, saucy — any regional style?
TY: I like my dad’s pulled pork barbecue: not smoked, with a tangy, vinegar-based sauce.

What three things are your must-haves for a great summer party?
TY: Something with watermelon, my favorite fruit — either a fruit salad, watermelon salsa (pictured), or just a big slab of watermelon and a knife to eat it with. I’d also have grilled burgers and pimento cheese sandwiches.

Favorite summer produce? What do you do with it?
TY: Homegrown tomatoes are the best food on the planet! Slice it up and serve it on two pieces of homemade bread slathered with Hellman’s mayonnaise, and a little salt and pepper. Yum!

Picnic side showdown: potato salad, pasta salad or coleslaw?
TY: All of the above!

What do you like to serve kids during the summer?
TY: Homemade ice cream served with a toppings bar consisting of fresh fruits and, of course, chocolate syrup.

Any budget-friendly tips for summer cooking?
TY: Summer is always a great time to have casual potluck get-togethers. Ease your wallet by making a menu, then asking your friends to bring something on that list. Friends always ask what they can bring, so they’ll be happy to contribute!

You shared a couple of your favorite summer recipes with us: Watermelon Salsa and Blackberry Cobbler. What makes them some of your best hits for summer?
TY: I think the thing my favorite summer dishes have in common is that they’re easy to prepare. Especially for gatherings, who wants to be inside all day cooking when everybody’s having fun outside?! These dishes are quick and easy — and don’t keep the cook indoors all day.

Summer music playlist: Who are you listening to?
TY: Oh, my. Everybody from Dean Martin to Prince, and every genre of music in between!

More of Trisha’s Best Summer Recipes:

Barbecued Chicken

Uncle Wilson’s Grilled Onions

Classic Coleslaw

Sweet Tea

Fried Chicken With Gravy