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Spicy Spring Grilling

Spicy Spring Grilling

Here are Dave's Faves for Spring!

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The Fiery Foods of Spring

The Fiery Foods of Spring

Ferns, Ramps, Morels, and Asparagus

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Part 2: Growing Seedlings

Part 2: Growing Seedlings

Your Chile Pepper Garden

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Brazilian Gaucho Barbecue

Brazilian Gaucho Barbecue

Hope You Love Beef!

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Which Cooking Oil to Use When?

Which Cooking Oil to Use When?

A SuperSite Cooking Resource

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Growing Peppers in Containers

Growing Peppers in Containers

Attention Apartment and Townhouse Dwellers!

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Spicy Burgers on the Grill

Spicy Burgers on the Grill

Guacamole Salmon Burgers, Anyone?

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  • 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 →

  • Santa Anita: California’s Largest KCBS Event Ever 23 Mar 2015 | 1:48 am

    This year's Santa Anita Winners Circle BBQ Championship was huge. At least for California. With 103 teams battling it out for $X in prize money, it was the largest KCBS event in the state's history. Continue reading →

  • The BBQ Guru’s Bob Trudnak: Interview 20 Mar 2015 | 12:08 pm

    The BBQ Guru's Bob Trudnak and I have played phone tag for an interview for years. This is mostly my fault but we finally nailed down a Q&A session earlier this week. He's the main man for The BBQ Guru's competition team and I asked him about moving into barbecue, what he likes to make, and his plans for getting into the World Food Championships so he can add a second WFC rib win to his belt. Continue reading →






  • Japan Has Apple Pie and Carrot Kit Kats for Easter 27 Mar 2015 | 1:00 pm FN Dish – Food Network Blog

    Kit KatsWhen it comes to Kit Kat creativity, we American candy-bar lovers have nothing on our Japanese counterparts. In Japan, where Kit Kats are crazy popular, Nestle offers a variety of limited-edition Kit Kat flavors, many of them season- and holiday-specific.

    You got your cheesecake-flavored Kit Kats (of various sorts), your pineapple Kit Kats, your kiwifruit Kit Kats, your maple Kit Kats, your choco-banana Kit Kats – even your baked potato Kit Kats and your soy sauce Kit Kats. You got your Christmas Kit Kats, your Halloween Kit Kats and your cherry-blossom-season Kit Kats.

    This year, for the first time, Nestle is offering special Easter-edition Kit Kats: Apple Pie and Carrot flavor.

    With a slice of pie, an egg and a cute bunny on the packaging and “Lucky Easter” messaging, the 12-pack of mini Kit Kats went on sale on March 16 for 540 yen (about $4.45), RocketNews24 reports. There will be 13 different Easter-themed designs featured on the chocolate bars themselves.

    Lucky Easter indeed.

    Photo courtesy of @Kitkat

  • Our Faves of Your #FoodNetworkFaves: Best of the Cookie Batch Edition 27 Mar 2015 | 10:00 am FN Dish – Food Network Blog

    #FoodNetworkFaves CookieNo matter your Instagram following, your filtering prowess or your like-to-minute ratio, nothing truly proves #deliciousness like an old-fashioned, ready-set-go contest. Every other week, we’re coming your way in search of the greatest creations made in your very own kitchen. When we call out the theme on Instagram, put your cooking skills to the test by whipping up your go-to Food Network recipe, snapping a photo and tagging #FoodNetworkFaves for your chance to be featured on FN Dish!

    This time, we asked you to share your latest, greatest batch of cookies with us on Instagram — and, my, oh my, did you deliver. Our #FoodNetworkFaves hashtag blew up with cookie creations, from chocolate chipped and sprinkled to sandwiched and iced, with eye-popping batches of buttery beauty showing up in every square of our feed.

    Behold, our first round of #FoodNetworkFaves with our four favorites!

    Pictured above, @eunamaes has a batch of quintessential chocolate chip cookies cooling, just moments before they were probably devoured.

    #FoodNetworkFaves CookiesInstagrammer @creilly18 whipped up Food Network’s Carrot Cake Sandwich Cookies, complete with a filling of marshmallow cream and cream cheese.

    #FoodNetworkFaves CookieValentine’s Day may be a thing of the past, but @lightandhealthydesserts has our hearts thumping for these pink Italian Lemon Almond Cookies with Meyer Lemon Icing.

    #FoodNetworkFaves CookieFood Network Magazine’s Red Velvet Crackle Cookies are lookin’ good when @kalo329 is in charge.

    Want in on the fun? Stay tuned next week for our next Instagram call-out. Happy cooking!

  • What to Watch: Easter Festivities on The Pioneer Woman and The Kitchen, Plus a Surprise Return on All-Star Academy 27 Mar 2015 | 7:00 am FN Dish – Food Network Blog

    Sunny AndersonStart prepping the Easter menu this weekend on Food Network. Tune in on Saturday for Easter festivities and recipes on new episodes of The Pioneer Woman and The Kitchen. Ree Drummond will be making traditional holiday dishes like Hot Cross Buns, Tortellini Primavera, Crudite Basket with Spinach Dip and Crispy Easter Eggs for the kids. Then, the cast of The Kitchen is cooking up classics like stuffed pork loin and leg of lamb. Pastry chef Johnny luzzini stops by to show off his unique carrot cake. Watch to find out how you can enter to win an Easter basket filled with kitchen must-haves (pictured above).

    On Sunday, watch Farmhouse Rules and join Nancy Fuller as she makes a delightful lunch of Poached Salmon Salad, Herbed Rice Pilaf and Asparagus with Hollandaise sauce. Then, on Sunday night, stay tuned for Guy’s Grocery Games, All-Star Academy and Cutthroat Kitchen to cheer on the chefs as they battle for victory.

    The Pioneer Woman: Easter Weekend

    It’s three days of Easter on the ranch, starting with a big Good Friday delivery of Hot Cross Buns to friends. Then, on Saturday, Ree’s making a fabulous spring lunch of Tortellini Primavera for the kids and cute Crispy Easter Eggs to take to the Easter Sunday potluck at church along with a stunning Basket of Crudites with a delicious Spinach Dip.

    Saturday 10a|9c

    The KitchenHappy Easter!

    The Kitchen celebrates Easter with two classic holiday dishes: Geoffrey Zakarian’s stuffed pork loin and Marcela Valladolid’s leg of lamb. Pastry chef Johnny Iuzzini shows us a new twist on the carrot cake. Plus, learn fun and edible food crafts for your holiday table and innovative ideas on how to use your leftover Easter eggs. Lastly, Geoffrey shares his Easter punch.

    Saturday 11a|10c

    Farmhouse RulesThe Auctionista

    Nancy Fuller loves finding hidden treasures at the auctions she attends, and her house is full of them. After a heavy morning of auctioning with one of her gal pals, Nancy offers to cook a decadent lunch to celebrate their newly found treasures. They enjoy Poached Salmon Salad, Herbed Rice Pilaf, Asparagus with Hollandaise, a Sweet Pea Springtime Mimosa and a delicious Strawberry Buckle with Vanilla Ice Cream.

    Sunday 12:30|11:30c

    Guy’s Grocery Games: Winner, Winner, Chicken Dinner

    Guy asks the chefs to give P’s a chance, since all the ingredients in their first dishes must start with that letter. Next, they must make a winner of a chicken dinner using a grocery list that includes Asian hot pepper paste and candy. The finalists can’t believe they have to make their best grilled dinner using canned goods. The chef with the “can do” attitude will get a shot at up to $20,000 in the Shopping Spree.

    Sunday 8|7c

    All-Star AcademySecond Chances

    Five home cooks remain as the mentors battle head-to-head to bring back an eliminated contestant of their choice, facing tough ingredients to make a dish worthy of a second chance. When the eliminated contestant returns, it’s time for the six home cooks to battle it out in front of special guest judge Donatella Arpaia, to see who goes home in the elimination round.

    Sunday 9|8c

    Cutthroat KitchenYou’re All Up Banh Mi

    A chef has to use only a martini glass while making banh mi. Then two chefs have to get their tortilla soup ingredients out of a pinata. Finally, one chef has to bake a galette on a tennis racket.

    Sunday 10|9c

  • Game-Changing Egg-in-a-Hole Ideas 26 Mar 2015 | 1:00 pm FN Dish – Food Network Blog

    egg-in-a-hole doughnut

    Call it egg in a basket, toad in a hole, egg in a frame or one-eyed jack; an egg fried in a hole of toast is nothing new, but it’s still amazing. You’ll be met with smiles round the table each time you serve the sunny-side up breakfast treat — bonus points if it’s a weekday. Whether it’s because the bread gets extra buttery in the skillet or because there’s almost always a debate over what to call it, the simple trick makes regular ol’ eggs and toast so much more fun. But why confine your runny yolk to sandwich bread? What’s stopping you from cracking an egg into the center of a fluffy, glazed doughnut?

    Food Network Magazine’s dozen new ideas for eggs in holes are groundbreaking. You already know putting a fried egg on top of almost everything instantly amps up the craveability factor. The same theory applies to eggs’ nests: pizza, doughnuts, grilled cheese sandwiches, you name it. Pick your nest and put an egg in it.

    Flip through Food Network Magazine’s sweet and savory nest ideas, or come up with your own! Then follow these basic egg-in-a-hole instructions:

    1. Cut a 2-inch hole in the center of your “nest” with a cookie cutter or small drinking glass.

    2. Cook the nest in a buttered ovenproof nonstick skillet over medium heat until toasted on the bottom, 2 to 3 minutes. Flip and crack 1 egg into the hole; season with salt and pepper, and cook until the white starts setting, about 2 more minutes.

    3. Transfer the skillet to a 375 degrees F oven; bake until the white is set but the yolk is still runny, about 4 minutes (or up to 8 minutes for deeper nests).

  • 5 Crazy-Good Ways to Do Up Mashed Potatoes — Sensational Sides 26 Mar 2015 | 10:00 am FN Dish – Food Network Blog

    Baked Mashed PotatoesChances are you’ve ladled out your fair share of mashed potatoes over the years. Though this creamy, dreamy side could never, ever get old, there’s something to be said for dressing up your family’s tried-and-true recipe every once in a while. This week, in celebration of our first installment of Sensational Sides, we’re digging into mashed potato recipes that come to the table with a few extra-special touches.

    Bake them

    When you sink a spoon into Giada De Laurentiis’ Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs (pictured above), you’re met with a crunchy, buttery topping that contrasts just right with the creamy, rich mashed potato center. Browned on top and served in a casserole dish, this cheesy take on mashed potatoes gives a special edge to a weeknight staple.

    Cajun Mashed PotatoesAdd a kick

    Though a lot of mashed potato recipes take nothing more than butter, cream, salt and pepper, Ree Drummond’s Cajun Mashed Potatoes toss in a little spice to keep things interesting. Mix up homemade Cajun seasoning, complete with garlic powder, paprika, black pepper, kosher salt and cayenne pepper, before blending it with velvety cream cheese-infused mashed potatoes. Ree always adds cream cheese to mashed potatoes as her go-to secret weapon, so the added spice is met with a little added creaminess too.

    Sour Cream Mashed PotatoesMake ‘em tangy

    Even when you add just half a cup of sour cream to mashed potatoes, you get a luxuriously creamy texture with a background tang that’ll have your family going back for seconds. Ina Garten’s Sour Cream Mashed Potatoes are so good, you’ll be making them on repeat for dinners to come.

    Garlic Mashed CauliflowerPass on the potatoes

    Art Smith’s Garlic Mashed Cauliflower from Trisha Yearwood may sound like just another low-carb alternative, but this side is so good that carb cutters and carb lovers alike will be digging in with abandon. When you blend up a cooked head of cauliflower in a food processor with a little Greek yogurt, chicken stock, Parmesan and seasoning, you get a luxuriously creamy mashed side that looks the potato part and tastes just as creamy, comforting and decadent.

    Mashed Potato SkinsKeep ‘em loaded

    Potato skins may be a staple of your game-day viewing parties, but those aren’t the only times you can relish this bacon-laced goodness. After folding in all the ingredients you love about potato skins (aka fresh chives, crispy turkey bacon and extra-sharp cheddar), serve Rachael Ray’s Mashed Potato Skins for Food Network Magazine at the dinner table.

    Get more mashed recipes from friends:

    The Wimpy Vegetarian: Mashed Celery Root with Blue Cheese and Watercress
    Creative Culinary: Leek, Bacon, Garlic and Thyme Smashed Potato Cakes
    Dishin & Dishes: Jalapeno Spaghetti Squash Hash Browns
    Weelicious: Mashed Potato Cakes
    Elephants and the Coconut Trees: Spicy Roasted Eggplant Mash
    Taste with the Eyes: La Purée de Pommes de Terre de Joël Robuchon
    Napa Farmhouse 1885: Roasted Carrot, Onion & Garlic Mash
    Red or Green: Cauliflower & Beet Mash with Chile Infused Olive Oil
    Swing Eats: Italian Style Smashed Potatoes
    The Mom 100: Perfect Mashed Potatoes
    Daily*Dishin: Mashed NotPotatoes Cauliflower

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