Editor's note: Gretchen VanEsselstyn of Chile Pepper Magazine, will be dropping by each week with a recipe for heat freaks. This week, though, in honor of the Super Bowl, she'll have a recipe a day right up to the big...
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Editor's note: We're pleased to welcome back Gretchen VanEsselstyn of Chile Pepper Magazine, who will be along weekly with Serious Heat, a column devoted to the most mouth-searing food out there. This week, though, in honor of the Super Bowl,...
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I hope I wasn't the only one who watched Anthony Bourdain's season opener of No Reservations where he and his crew visited Mexico City and Puebla and ate about a hundred tacos al pastor. After eating each one Bourdain...
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I had my first green enchilada experience at a friend's house in Brooklyn. He was actually from New Mexico and used to make a huge batch every weekend for anyone who happened to stop by the apartment. But he made...
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Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by the book coauthored by the two, Almost Meatless, due out in spring...
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Here in America we love to argue about food, from chili (should it have beans?), to macaroni and cheese (creamy or crusty?), to bagels (to toast or not to toast?). In France, they like to argue about cassoulet, the classic...
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With September now upon us, I've been feeling that dreaded sensation that summer is coming to a close. In these last fleeting days I wanted to make good use of the seasonal harvest still around, deciding on a grilled...
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This 4th of July, why not grill burgers made from America's original red meat, buffalo? Available in most butcher shops and many high-end supermarkets, buffalo is lower in fat than beef, and has less cholesterol than chicken breasts. In addition,...
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Dads love burgers, bacon, and anything that involves melted cheese. All the better if it's folded into a tortilla and can be eaten with your fingers. Today's Cook the Book recipe, the first to be excerpted from New South Grilling...
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- makes 4 - Adapted from Burgers Every Way, by Emily Haft Bloom. Ingredients 1 pound ground chuck 1 jalapeno chile pepper, seeded and minced (wear gloves when preparing) 1 cup Spicy Tomato Salsa (recipe follows) Sea salt and freshly...
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