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The Fiery Foods of Spring

The Fiery Foods of Spring

Ferns, Ramps, Morels, and Asparagus

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Spicy Spring Grilling

Spicy Spring Grilling

Here are Dave's Faves for Spring!

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Growing Peppers in Containers

Growing Peppers in Containers

Attention Apartment and Townhouse Dwellers!

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Part 2: Growing Seedlings

Part 2: Growing Seedlings

Your Chile Pepper Garden

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Spicy Burgers on the Grill

Spicy Burgers on the Grill

Guacamole Salmon Burgers, Anyone?

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Which Cooking Oil to Use When?

Which Cooking Oil to Use When?

A SuperSite Cooking Resource

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Brazilian Gaucho Barbecue

Brazilian Gaucho Barbecue

Hope You Love Beef!

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  • 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 →

  • Vindaloo Voodoo: Recipe 25 Mar 2015 | 11:57 pm

    Earlier this week, we ran Mike Stines's feature Lamb: It's Not Just for Easter Anymore over at the Super Site. The Vindaloo recipe packs a .50 caliber heat wave so we're excerpting it here. Enjoy! Continue reading →

  • Scientists Profile 170 Year Old Beer 25 Mar 2015 | 2:01 am

    Apparently, beer sitting in a shipwreck for 170 years tastes about as skunky as you'd expect. Just as the scientists who smelled the funk off of a brew fitting that description in 2010. When they popped one open and took a whiff, the funk rivaled a middle school boys' locker room. Continue reading →






  • Begging a Sabotage to Work … and Failing: Testing the Cutthroat Kitchen Sabotages 29 Mar 2015 | 8:58 pm FN Dish – Food Network Blog

    From inflated blueberry suits to curry-inspired balance beams and a swinging hammock in place of a prep station, Cutthroat Kitchen is known for its over-the-top sabotages and seemingly impossible challenges. But sometimes, eviliciousness is nearly taken one step too far, as the show’s culinary team demonstrated in the latest installment of Testing the Sabotages. Food style Abel Gonzalez tried his hand at a would-be challenge for a tortilla-soup round, in which one chef was to be forced to mix and prepare soup using only tostada shells. Luckily for that chef, Abel found that the task was ultimately impossible, so the chef was spared from struggling with — and ultimately crumbling under —the impossibility of that task.

    Click the play button on the video above to get a behind-the-scenes look at Abel’s attempt. After adding the critical ingredient — a generous pour of broth, aka the hallmark of a soup — he pleaded with the shells, “Please hold, please hold,” as he set them in the microwave for a quick cook. Despite his earnest pleas, though, he opened the microwave door to a puddle of broth and disintegrated shells. “I don’t have a soup there; I have mush,” he admitted, before deeming this a “sabotage fail.”

    Catch up on more Testing the Sabotages commentary on FN Dish, and tune in to Cutthroat Kitchen on Sundays at 10|9c.   

  • What Does Great Art Taste Like? You’ll Soon Know 29 Mar 2015 | 1:00 pm FN Dish – Food Network Blog

    TateArt is a matter of taste, of course, but a new exhibition set to open in late summer at the Tate Britain, in London, will take that idea to a whole new level.

    Visitors to the exhibition, Tate Sensorium, winner of the Tate’s annual IK Prize, will be given sensory stimulators — sounds via headphones, bottles of scent — to experience the artwork on display with all of their senses: not only sight, but smell, touch, hearing and, yes, taste as well.

    So if you’re looking at a volcano in a painting by John Martin, you might smell sulphur and hear an eruption, or if you’re looking at William Hogarth’s “The Roast Beef of Old England“, you might be given something to evoke a meaty taste.

    “We want to really kind of use this palette of the senses as a way of encouraging people to think about the art in a whole new way,” the creative team behind the concept, Flying Object, said in a video explanation.

    The installation will also record some visitors’ neurological or physiological responses, tracking their brain waves or changes in their skin to gauge the effects of the immersive experience, according to Flying Concept founders Tom Pursey, Tim Partridge and Peter Law.

    Flying Object has enlisted the help of experts in experimental psychology, sound recording, and visual, theatrical and multisensory interactive design, as well as of scent expert Odette Toilette, who calls herself a ‘purveyor of olfactory adventures,’” Quartz reports. But they’re still looking for someone to help them with taste.

    “It’s all slightly experimental,” Pursey told Quartz, “but … if we can complement your visual experience with these other four senses in a meaningful way, then maybe we can change how you feel about the art.”

    Photo courtesy of @Tate

  • Garlic-and-Greens Spaghetti — Most Popular Pin of the Week 29 Mar 2015 | 10:00 am FN Dish – Food Network Blog

    Garlic-and-Greens SpaghettiIt doesn’t necessarily take a list of complicated ingredients or countless hours on the clock to turn out a flavor-packed meal. In fact, this week’s Most Popular Pin of the Week celebrates bold staples you likely already have on hand: garlic, onions, hearty greens and noodles. Perhaps best of all, this satisfying dinner, best finished with nutty Pecorino Romano for extra richness, is ready to eat in less than 40 minutes.

    For more dinner ideas, check out Food Network’s Let’s Cook: Main Dishes board on Pinterest.

    Get the Recipe: Garlic-and-Greens Spaghetti (pictured above) from Food Network Magazine

  • Save Some Coffee for Cocktail Hour 28 Mar 2015 | 1:00 pm FN Dish – Food Network Blog

    A cup before work, a cup to get through 3 p.m. — why not have a cup during happy hour? Coffee cocktails might be exactly what you need: something that melts away the stress of the day while simultaneously boosting your energy for late-night laundry. Add in some rum or chocolate, and you’ll enjoy your caffeine fix more than ever. Whether you’ve just finished a big dinner with friends or you’re spending a Friday evening in alone, these sips are sure to put a smile on your face.

    Pitch-Dark Coffee Stout (pictured above)
    Why not have both brews—coffee and beer—at the same time? Coffee liqueur and espresso give you a bit of a jolt while stout rounds out the richness of the drink.

    Vanilla, Almond and Cocoa Latte
    With vanilla, almond and chocolate flavors, this chilled drink is good enough to pass around for cocktail hour or dessert. Just dissolve espresso powder in some milk and add the liqueurs. Don’t forget the chocolate shavings on top—they’re essential.

    Dressed-Up Irish Coffee
    This cup of joe is satisfying no matter what you’re craving; it’s got brown sugar, Irish cream whiskey and peppermint schnapps. And just in case that’s not enough, a big dollop of whipped cream with dark chocolate tops it all off.

    Coffee Milk Punch
    Heads-up: This is no ordinary shake. The ice cream is traded for milk, half-and-half and some bourbon. And coffee, vanilla extract and sugar are added in for good measure.

    Chocolate Stout Affogato Egg Cream
    The ultimate in ice cream shop throwbacks, the egg cream, gets a makeover with coffee liqueur and chocolate stout. And if you can’t find chocolate stout, any stout will do. Then, just add a scoop (or two) of your favorite chocolate ice cream and enjoy!

  • Enter to Win an Easter Basket from The Kitchen 28 Mar 2015 | 9:00 am FN Dish – Food Network Blog

    Sunny AndersonWith deviled eggs, roasted lamb, chocolate nests and party-ready punch on the menu this weekend, The Kitchen cast was set to kick off an all-new episode dedicated to celebrating next week’s Easter holiday. In true Kitchen fashion, the co-hosts turned the focus of the show to you, the fans, and let you take part in the party by giving you the chance to win an over-the-top Easter basket.

    At the start of the show, Jeff Mauro showed off a special Easter egg that would be hidden on set and later revealed two times throughout the episode; it was up to you, the viewers, to spot the egg for your chance to win one of these seasonal baskets, each filled with a Le Creuset 4.5-quart Dutch oven, a Le Creuset spatula, a Le Creuset spatula spoon, a tea towel set and a Kitchen mug signed by the cast.

    Think you spotted the hidden Easter egg? Leave a comment below with the location where you think you saw it on the set of The Kitchen on air. Five lucky, randomly selected fans will win one Easter basket each.

    If you missed the episode premiere, be sure to tune in to The Kitchen on Sunday, March 29 at 1|2c or Friday, April 3 at 10|9c to locate the egg on TV, then come back here and leave a comment for your chance to enter to win an Easter basket.

    So, tell us: Where did you spot the Easter egg on The Kitchen?

    No purchase necessary. Open to legal residents of the 50 United States and D.C., age 21 or older. Void where prohibited. Odds of winning depend on number of entries received.  Sweepstakes ends at 5:00 p.m. ET on April 3, 2015. For full official rules, visit here. Sponsored by Television Food Network, G.P., 1180 Avenue of the Americas, New York, NY 10036.

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