Nothing beats a perfectly smoked rack of ribs but the thought of preparing them at home can be a little overwhelming to many backyard cooks. To get you started on the road to rib perfection, we've got five simple tips from the winningest woman in competition BBQ and owner of Memphis Barbecue Co., Melissa Cookston, as well as a competition style babyback rib recipe from her new cookbook Smokin' in the Boys Room.
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There's nothing better than a perfectly topped slice of pizza, but what if you love a mix of toppings? Drop by a pizza shop and every extra topping brings up the tab. Luckily, new DESIGN A PIZZA kits from DiGiorno provide the perfect solution with individually wrapped premium meats, veggies, shredded cheese and seasoning, allowing everyone to customize their pizza with a personal touch down to the single slice.
Experience true tropical luxury at St. Maarten, a melting pot of culture and extravagance. Culturally influenced by its African, French, British and Dutch heritages, St. Maarten is a prime Caribbean cruise destination for international cuisine, sailing and shopping.
Need a pizza that's good for game time or party time? Add a Greek flair to your pie with the help of new DiGiorno® DESIGN A PIZZA™ kits. Just add sliced Kalamata olives and goat cheese for a sophisticated pizza that's impossible to resist.
Serious Eats has been hanging 'round the grill with chef Michael Symon and Bank of America this summer. So far, he's cooked up some tasty chicken and put a nice sear on a few cuts of beef. But summertime grilling isn't just about the meats & mash; it's also the perfect opportunity to take advantage of this season's produce. "I do plenty of vegetables and sides when I barbecue," Michael told us. "My son is a vegetarian and he always leaves very, very happy."
History and nature intersect in beautiful old San Juan, food capital of Puerto Rico. Stroll through the old city, explore the local rainforests, and enjoy the pasteles off-shore - no passport necessary.
"I grocery shop once a week, and spend a million dollars," says Ola Rosvall. She's the inventory manager for Allure of the Seas, the world's largest cruise ship, and overseer of one of the biggest logistical mind bogglers in the restaurant world today: How to stock the kitchens of a cruise ship for max quality and freshness over the course of seven days.
Mushrooms are great on pizza. But marinated mushrooms? They're pure awesome. The flavor is a perfect complement to to new DESIGN A PIZZA kits from DiGiorno. The kitsbring true customization to the frozen pizza aisle with individually wrapped toppings to help create the perfect slice for everyone. In the time it takes to preheat your oven, you can whip up some quick and easy balsamic marinated portabella mushrooms and take your pizza to the next level.
Sunday is for families! No one knows that more than Mike "The Situation" Sorrentino and his tight-knit family, stars of the brand new TVGN series The Sorrentinos. To celebrate the series premiere, we rounded up some of our favorite Italian recipes.
There's nothing better than a perfectly topped slice of pizza, but what if you love a mix of toppings? Drop by a pizza shop and every extra topping brings up the tab. Here's an easy way to trick out your pizza without stretching your wallet. Add some garlicky goodness and just a hint of sweetness to your pizza with sundried tomatoes and crushed garlic.
There is a mystique around barbecue that fascinates and terrifies. The aroma and flavors of a well executed barbecue are exquisite. The pressure to perform at the grill can be crushing. Many a griller has questioned their worthiness when they burned the chicken or served an unintentionally bloody burger. I know I did...until I learned some secrets.
How does a British kid from small-town Essex become one of the most widely-known chefs in the world? In the case of Jamie Oliver -- superstar food phenom, television personality, cookbook author and restaurant guru -- it was all about following his passion: to bring quality food to the world. In keeping with that mission, he now joins Royal Caribbean, with an outpost of "Jamie's Italian" on Quantum of the Seas.
The Kellogg's Recharge Bar wasn't just about sitting around eating bowl after bowl of awesome cereal creations. Special guests Derek Hough and The Roots both stopped by and performed live for the cereal-loving crowd. Check out the videos!
Soak up the Caribbean sun at Labadee, an exclusive beach destination off the coast of Haiti. Surrounded by exotic foliage, breathtaking scenery, and incredible thrills, it's the perfect destination for thrill-seekers and sunbathers alike.
Chef Michael Symon is a bonafide master of beef. The Lola Burger at his B Spot restaurants is the stuff of dreams, while his Fat Doug patty took top honors in competition earlier this year. When Serious Eats teamed up with Michael and Bank of America to bring you #123BBQ, our summer-long celebration of outdoor grilling, one of the first things we wanted ask him was how he found his zen with the cow.
Last week, Kellogg's took NYC by storm with the Recharge Bar, a 4 day pop-up event celebrating cereal and milk. Special guests like TV's Dr. Travis Stork, dance-master Derek Hough and even the Roots dropped by to join in the fun. At the center of it all was an imaginative cereal menu, designed the delightfully imaginative founder of Milk Bar, Christina Tosi. Naturally I was there, reveling in the cereal celebration. Here are some highlights!
Cornelius Gallagher made his name in New York, as one of Food & Wine's Best New Chefs and "One of the Finest Chefs Worldwide" by the American Academy of Hospitality Sciences. But his most imaginative work to date is at sea--at Wonderland, his experimental restaurant aboard Royal Caribbean's Quantum of the Seas and Anthem of the Seas.
July 4th weekend is right around the corner and that means people across the country will be firing up their grills for backyard holiday bashes. To get the party started right, Clint Cantwell, editor of Grilling.com, has compiled 10 tips for taking your grilling game to a whole new level.
Does anyone remember Cereality? The now-defunct cereal only restaurant that seems like the greatest thing ever (to probably just me)? Well, I always lamented the fact that I never got to patronize one. This "make-your-own-cereal-sundae" concept seemed like a dream come true to me. Well, this week, I swung by Kellogg's Recharge Bar, which is basically Cereality except 100x better with a menu designed by Christina Tosi. Oh and it's free. I sampled nearly every bowl from the daytime menu, and tonight I'll be first in line to eat my way through the awesome-looking nighttime menu. Here's a look at what's happening at the Recharge Bar and how the talented Ms. Tosi created such an awesome menu.
Christina Tosi, founder/owner of Milk Bar is easily the most high-profile cereal hero on the food scene today. The Cereal-Milk creator has utilized beloved cereals in all of her inventive treats, from cornflake cookies to cereal-infused softserve. But her love of cereal and milk had humble beginnings. We sat down with the lovely Christina at the Kellogg's Recharge Bar to discuss nostalgia, comfort food and the endless fun of recipe development with cereal.