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Growing Peppers in Containers

Growing Peppers in Containers

Attention Apartment and Townhouse Dwellers!

Which Cooking Oil to Use When?

Which Cooking Oil to Use When?

A SuperSite Cooking Resource

Part 2: Growing Seedlings

Part 2: Growing Seedlings

Your Chile Pepper Garden

Spicy Burgers on the Grill

Spicy Burgers on the Grill

Guacamole Salmon Burgers, Anyone?

The Fiery Foods of Spring

The Fiery Foods of Spring

Ferns, Ramps, Morels, and Asparagus

Brazilian Gaucho Barbecue

Brazilian Gaucho Barbecue

Hope You Love Beef!

Spicy Spring Grilling

Spicy Spring Grilling

Here are Dave's Faves for Spring!

Frontpage Slideshow | Copyright © 2006-2013 JoomlaWorks Ltd.

  • Hot News: New Ballpark Grub for Opening Game Day 31 Mar 2015 | 10:20 pm

    Aramark being the food and beverage partner for nine MLB stadiums, it makes sense that they'd change up the rotation when it comes to baseball fare. This season they reimagined the classic concession staples we've all come to know and love. Here's a taste of what you can expect at those nine lucky stadiums, starting opening day. Continue reading →

  • Reaper Cream Cheese: Burn! Tested 30 Mar 2015 | 6:17 pm

    Someone bottled a cliff's edge and named it Reaper Cream Cheese. By "someone" I mean International Society of Culinary Pyros. I met the stuff at this year's show and just had to bring it home to play with on the grill. Continue reading →

  • Precious Cargo Wins Major Book Award 29 Mar 2015 | 9:42 pm

    The International Association of Culinary Professionals' (IACP) Cookbook Awards took place this Sunday in Washington, DC. Dave's Precious Cargo: How Foods from the Americas Changed the World was a finalist in the Culinary History category. Continue reading →

  • Chipotle Tapenade Burgers: Recipe 29 Mar 2015 | 12:09 am

    Allspice Cafe makes a tasty olive tapenade that goes great in ground beef for burgers. This version is a personal favorite I came up with that you may want to try for yourself. Overall, the spicy kick is on the mild side, which really lets you taste the rest of the tapenade. Continue reading →

  • 7 Starter Bartending Tools for the Budget-Minded 27 Mar 2015 | 11:40 am

    While there are dozens of bar tools available from liquor stores to housewares, there are really only 7 tools that you need to get your home bar started, and most of them are very inexpensive, or at least have lower-priced alternatives. Here is a list of recommendations. Continue reading →

  • Restaurant Revisited: Cocoamoda 1 Apr 2015 | 8:55 pm FN Dish – Food Network Blog

    Robert Irvine on Restaurant: ImpossibleWhile some restaurant owners welcome Robert Irvine with open arms and recognize their need for his expertise, others are perhaps too set in their ways to realize the gravity of the state of their restaurant. That’s what happened on tonight’s all-new episode of Restaurant: Impossible when a mission took Robert to Cocoamoda in Calvert, Texas. A French bistro boasting both an event space and a chocolate boutique, Cocoamoda is owned by Ken Wilkinson, but it was Ken’s daughter, Courtney, who first reached out to Robert and asked if he — Brit to Brit — could convince her father to update his approach. Now, a few months after reopening a newly renovated Cocoamoda, Ken is speaking out about Robert’s changes to the restaurant and how his business is faring today.

    “The transformation of the event space is spectacular,” Ken admits, adding, “Lynn did an amazing job of making it really “pop.” Looking ahead, he said he’s confident that he’ll be able to make money off of that space through a series of events. “We are planning an art show there, a series of concerts in the great room behind, and [we] have the potential for more wedding receptions than we normally do,” explained Ken. “The real revenue increase will be from the event space. It is likely to be a great revenue stream for us.”

    Just as Robert proposed, Cocoamoda is now serving soup and sandwiches for lunch. “It was upon his suggestion that I finally decided to do it,” says Ken, who notes that his eatery is now open for the midday meal on Wednesday through Sunday. He adds that they’re launching Sunday brunch service as well.

    As for the future of his restaurant, Ken notes, “I have never felt anything but positive about Cocoamoda! I have always known that, given time, we will succeed beyond our wildest dreams.”

    More from Restaurant Revisited:

    Valentino’s and Italian Bistro (March 25)
    WhaBah Steakhouse (March 18)
    Restaurant Revisited: Bene Pizza and Pasta (February 18)
    Dog & Pony Ale House (February 11)
    Zoog’s Caveman Cookin (February 4)
    Dog & Pony Ale House (February 4)
    Mystic Treats (January 28)
    Shade Tree Customs and Cafe (January 14)
    Knife and Fork Gastropub (December 15)
    Double H Ranch (December 8)
    Mama E’s Wings & Waffles (November 24)
    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)

  • Next-Level Macaroons for Passover 1 Apr 2015 | 2:00 pm FN Dish – Food Network Blog

    Sorry, Francophiles, but in the macaron vs. macaroon debate, I must admit that I prefer the two-O variety. We’re talking the dense coconut kind that will be served at Passover Seders across the country this Friday night. The delicate, jewel-boxed French sandwich cookies (one O) are pretty and all, but for me, the rugged, toasty coconut ones are the stuff of nostalgia. Inexplicably, my grandmother, who was an excellent baker, used to serve the bite-sized macaroons that came in Manischewitz cans. Who knows how many years they’d been in her pantry, but I loved them.

    Today, there are few cookies I love more than a well-made macaroon, so it’s just a plus that they’re a Passover-friendly dessert. I devoured an amazing one recently at RareSweets, a charming bakery that opened in Washington, D.C., last fall. Caramelized and crunchy on the outside, moist and chewy within and not too sweet, it was exactly what I want in a macaroon, or any cookie, for that matter. Lucky for us, the bakery’s pastry chef and owner, Meredith Tomason, shared the recipe with FN Dish. She incorporates many family recipes into her menu, and says this one was a staple at various holidays throughout the years.

    Her classic coconut macaroon includes a secret ingredient: rum. “I enjoy using rum in unexpected places when I bake. I love the warmth and slight sweet spice it can add especially to cookies, fruit or caramels,” says Tomason, who was Tom Colicchio’s pastry chef at Craft in New York before opening RareSweets. “Coconut and rum go hand in hand, so adding [rum] to our coconut macaroon recipe was a no-brainer. It adds a little warmth and spice to this sometimes overly sweet cookie and gives a richer depth of flavor.”

    Whip up a batch for your Seder crowd and they’ll be blown away — especially if they’re used to the kind from a can. They might even be swayed over to the two-O macaroon camp.

    Get the Recipe: RareSweets’ Coconut Macaroons

    Note: All of the ingredients in this recipe are technically kosher for Passover, but if your Seder guests or hosts are strictly observant, you’ll want to buy products with a P next to the Kosher symbol on the package.

    Photo by Scott Suchman

  • Breaking News: Food Network to Launch Food-Focused Dating App 1 Apr 2015 | 12:42 pm FN Dish – Food Network Blog

    Romantic DinnerApril fool! We’re not unveiling a dating app just yet. But those looking for love can try their hands at these romantic recipes in the hopes of wooing that special someone.

  • QUIZ: Where Should You Travel for Your Next Meal? 1 Apr 2015 | 10:00 am FN Dish – Food Network Blog

    If you know every pasta dish at the Italian place down the street (plus the Sunday specials), it might be time to widen your taste buds’ horizons. But gone are the days when you had to travel to Europe to get authentic French cuisine and a good steak was served only at a steakhouse. Today there are tons of cities in the U.S. that boast fresh-from-the-boat seafood and burgers that will change how you thought about Dad’s grilling skills. Take the quiz below to find out which food-filled city will be your ultimate destination for dinner.

    Find more info about where to eat around the country by checking out our brand new city guides.

  • The Most-Convincing and Most-Delicious Recipes for April Fools’ Day 1 Apr 2015 | 7:30 am FN Dish – Food Network Blog

    cereal-bowl cakePictured above is the tastiest bowl of fruity cereal you’ll ever have … kind of.

    Don’t be fooled! The “bowl” is really a chocolate cake covered in vanilla frosting. The “milk”: ice cream. Make the breakfast-themed cake tonight and trick friends and family — in a totally sweet and delicious way.

    Food Network Magazine’s collection of wacky and creative cakes is perfect for celebrating April Fools’ Day. There’s a cake that looks like a hamburger, one that resembles a giant chocolate candy bar and another that would deceive even the most-seasoned gardeners into believing it’s a pot of flowers. The showstopping confections may look intricate and difficult, but most are surprisingly easy to make. Each recipe provides step-by-step images to help guide you, and most call for cake mix and canned frosting. Browse through our gallery to choose which one will fool your friends best.

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