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How to Make the Ultimate Poutine

A perfect poutine is a trifecta of the best of its three ingredients—fries with a crisp exterior and soft interior, fresh and soft squeaky cheese curds, and a beefy brown gravy that's just flavorful enough without overwhelming the fries or curds. Getting each piece of the puzzle together for an ultimate version like this takes some time, but once complete, the reward is so good you'll go gaga even if you're totally sober. More

How to Make the Most Beefy, Tender, and Crispy Chicken-Fried Steak

Chicken-fried steak, at its worst, is an overcooked slab of tough beef coated in a greasy deep-fried coating made soggy by a gluey bland gravy. At its best, it's juicy and tender, rich with beef flavor, and coated in a crispy, crunchy shell that retains its bite even when doused with a flavorful, black pepper-spiked sauce. This recipe will get you the better of those two results. More

Take Your Spatchcocked Turkey to the Grill for Extra-Moist, Evenly Cooked Meat

The grill is well-suited to roasted turkey perfection. Situating the darker meat closer to a two-zone indirect fire lets the legs and thighs cook faster than the more delicate breast meat, leaving both sections of the bird to reach their respective ideal temperatures at the same time. Plus there's the bonus of adding wood chunks for lightly smoky, more flavorful meat. More

Jack Up Your Cornbread With These Five Variations

After working through loaf after loaf of Northern-style cornbread trying to find the best recipe, I thought I'd be be all cornbread-ed out. Instead, I wound up sitting in my kitchen one cold Saturday night, churning out one cornbread after another, combining sweet, savory, and spicy flavors until I had five iterations that really clicked, each taking an already excellent cornbread recipe to grand new heights. More

How to Make the Best Thanksgiving Turkey Burgers

These turkey burgers deliver an entire Thanksgiving meal on a bun in the most delicious way possible. The patties are seasoned with onion, celery, sausage, sweet potato, sage, thyme, and garlic to create a fitting base that's built upon with apple-cranberry relish, gravy, spinach, and fried onions, completing the holiday equation. More

How to Make the Ultimate Poutine

@Ocean Yeah, I know. There's a great "quick and easy" coming...

The Ultimate Poutine

@plazmaorb That's only if you consider the poutine alone—you get a lot of extra stock that can be used for other soups/gravies/sauces, so their a lot of additional value there.

Crisp and Chewy Thai Fried Chive Cakes (Kanom Gui Chai)

@Robin Garr: You need to get the rice and tapioca flours for these to be right. You may be able to find them all in the grocery under the "Bob's Red Mill" brand if the Asian market isn't within reach.

How to Make Thai Fried Chive Cakes

@The J I haven't tested out frying them straight from the freezer yet, but that's how I was planning on making them next time. It took a fair amount of time to develop a dark crust, enough time that I would think the insides should fully defrost and warm through if they're frozen. Again, haven't tried it yet, so just a theory so far.

How to Make Thai Fried Chive Cakes

@Jammin & @selyar I did take a photo of them before chopping, but it didn't turn out well and wasn't very usable. You can always image search that, which is how I stopped myself from almost buying the wrong thing when I was at the grocery.

Arroz Caldo (Filipino Chicken and Rice Soup)

@Bill Woods Supposed to just say "heat remaining oil," I fixed that. You can use the garlic oil, but you'll have to adjust the amount of garlic in the recipe so it's not overly garlicky.

Arroz Caldo (Filipino Chicken and Rice Soup)

@bunkylion Yes. You may need to thin it a bit with water or more stock when reheating if it's thickened up too much.

How to Make Arroz Caldo: Filipino Chicken Soup for the Soul

@phreddo We'll make a lot and eat it through a week. Usually I need to add a bit more stock or water to it when reheating to get it back to the right consistency.

How to Make Arroz Caldo: Filipino Chicken Soup for the Soul

@tbhenson You could do that. I never have, so you may need to adjust the amount of garlic in the recipe depending on how strong the the flavor of the oil is.

How to Make Arroz Caldo: Filipino Chicken Soup for the Soul

@Ben Greene Yes, you can see my recipe here.

How to Make the Most Beefy, Tender, and Crispy Chicken-Fried Steak

How to Make Lechon Kawali, Filipino Crispy Fried Pork Belly

@bingles Could have been some pockets of cold liquid/ice in there. That could cause the oil splattering.

How to Make the Most Beefy, Tender, and Crispy Chicken-Fried Steak

@PHXcook Sausage gravy would be good. The sausage may distract from the steak a bit, but sausage is good, steak is good, so it's all good.

How to Make the Most Beefy, Tender, and Crispy Chicken-Fried Steak

@ftmftm Those green beans are from this recipe—they were awesome with the CFS.

Tender and Beefy Chicken Fried Steak

@Dinuc Because it's battered and fried like chicken. You can get chicken fried chicken, which is a pounded out chicken breast that's battered and fried in the same manner as CFS.

How to Make the Most Beefy, Tender, and Crispy Chicken-Fried Steak

@asad010 I knew I wanted to tackle CFS this year, so last time I was down in Houston Hickory Hollow was among the few I made a point of getting—decent breading, but a tad bland compared to the best ones I've had. Goodson's & Mel's in Tomball were on my list, but didn't end up making it out there, next time though.

How to Make the Most Beefy, Tender, and Crispy Chicken-Fried Steak

@ilone Pounding out the steaks is part of the tenderization. If you use sirloin tips, you shouldn't need to do any more than that.

Crispy and Gooey Baked Jalapeño Poppers

@squonk Yeah, the filling it way better than cream cheese, which is worth the occasional leak in my opinion. The size may have been an issues for you, mine were definitely much smaller, the inside being probably around 1/2" wide at the most. The jalapeños do retain more of their original crunch compared to deep frying.

Lechon Kawali (Filipino Crispy Fried Pork Belly)

Haha, yeah, I think a guy who runs a website called "The Meatwave" would have trouble with Vegan Month (I doubt I could last a week).

How to Make the Best Baked Jalapeño Poppers

@Paul Yee & @Ashely1022 It's this cilantro cream. Went really well with the poppers.

How to Make Lechon Kawali, Filipino Crispy Fried Pork Belly

@zorazen I vote for garlic fried rice.

How to Make the Best Baked Jalapeño Poppers

@eam492 Yes, you can use the seasoned cream cheese filling from Daniel's recipe. The fear of cheese blow-outs should be eliminated with cream cheese, but I personally like taking the risk for a more flavorful filling.

You can also try freezing them. I think the quick cooling/freezing would probably result in less breaking up of the breading than the ones I left in the fridge for a long time.

@Erin_in_AR No, but my tests using more flavorful breadings alone—tortilla chips, cornflakes—would lead me to believe things like Cheez Its or Doritos would be too much to work well. A mild flavored breading melds best with the cheese and jalapeño.

@RobertaJ I'm using the small OXO silicone brush.

Taco Queso Dip

@SonVoltMMA This is pretty different than Velveeta/Rotel. The cheese flavor is sharper from the cheddar and overall it's more earthy and meaty (taco-like) while velveeta & rotel is a more salsa-like from the tomatoes and green chiles.

Kansas City-Style Barbecue Sauce

@Pizza Ape It's ground cayenne pepper, the type you find in the spice aisle. You can remove it if you want to lower the heat, although this sauce isn't really spicy even with it in.

Green Chile Chicken Nachos

@Florida Finicky 4 as a main is pretty accurate. This served as 2 meals for my wife and I with a little chile verde leftover for another use. Usually nachos are for snacking, so you'll definitely get 8-10 servings if you serve these along with other things.

Grilling: Zucchini with Parmesan and Garlic Chili Oil

Zucchini is my go-to veggie for the grill. The way it browns and softens over the coals makes it irresistible in both looks and taste. I've always thought a little olive oil, salt, black pepper, and a sprinkle of red pepper flakes is all you need to make it perfect, but recently wanted to expand on the classic. I introduced some new flavors with Parmesan cheese and garlic chili oil (my Sauced column this week) which only left me loving it more. More

Oven-Fried Chicken Wings al Pastor

Al pastor on its own is pretty awesome, but on chicken wings—now that's something special. Guajillo and chipotle chiles give the baked wings an earthy heat, while pineapple, cilantro, and lime add freshness to create a combination that's hard to beat. This also marks our first post of Wing Week! Every day this week we'll be sharing a different non-Buffalo wing recipe for your Super Bowl parties next week. More

Habanero-Brined Roasted Turkey

For the family who worships fiery food, this is a way to relish spiciness for Thanksgiving. Soaked in a habanero-filled brine, this turkey packs a punch you won't soon forget. If the family isn't totally on board for a spicy turkey, then pare down the brine recipe and use it for a chicken instead. More

Snapshots from Sunday's Slice Meet-Up

Yesterday we had a Slice meet-up for A) the heck of it and B) well, to celebrate Slice's 7-year anniversary (October 13, for those keeping score at home). We met at DBA bar in the afternoon with the idea that Slice would order some pies in and that Slice'rs would bring a pie (or pies) from their local fave — or even make one of their own — to share. After a slow start, a nice-size crowd showed up — about 16 total, with five pizzerias represented — Rosario's on the Lower East Side of Manhattan; Sam's of Cobble Hill,... More

Grilling: Keftedes

What seemed like a ton of onion, garlic, oregano and mint in proportion to the meat at first, ended up being just the right amount of flavor to make these meatballs taste distinctly Greek. Although they didn't necessarily need the accompanying tzatziki and lemon to make them delicious, put altogether, they were outstanding. More

Big Apple Barbecue Block Party 2010 in Photos

The Eighth Annual Big Apple Barbecue Block Party rolled into town this past weekend, bringing along seventeen different pitmasters from all over the country—representing the the diversity that is American barbecue. As each pitmaster focused their attention on only their one strongest item, the barbecue found at the event truly represented the best of the best. More

Guide to Grilling: Gauging the Heat

To become a true "Master of the Flames," you'll need to know how to own a fire. Gauging and controlling the temperature is crucial in delivering the just right heat to your food—luckily, one of the easiest way to determine this is always at hand (literally). Just hover your hand above the cooking grate and count the seconds it takes until you're positive your skin will melt off. With the findings, you can determine if the heat is at high, medium, or low, and which foods should be cooked at each. More

Dinner Tonight: Velvet Chicken

The "velvet" in the title alludes to the chicken's texture after it emerges from the pot. While some poached chicken recipes come out stringy and tough, this one is cooked in a liquid that's barely simmering for 30 minutes. The result is perfectly cooked chicken that's beautifully tender and aromatic thanks to a particularly flavorful cooking liquid. More

Serious Heat: A Guide to Chile Substitutions

What to do when you don't have the right chile. You know the drill. You've clipped or printed out a recipe that's supposed to be tonight's dinner. Except, the grocery store betrays you—not having those few essential items you need. As an editor at Chile Pepper magazine, for me that usually means a certain chile necessary to test or develop a recipe. For example, in certain regions, some chiles like cayenne are impossible to find fresh. The key to finding an adequate chile replacement is knowing its heat level, sweetness, and smokiness. We pooled our resources to come up with a substitution guide for whole chiles. While it focuses on whole fresh or dried chiles, you can always use a... More

The Best in the West: Nugget Rib Cook-off in Sparks, Nevada

"Pitmasters here represent the entire nation." [Photographs: Joshua Bousel] I had the most perfect Labor Day planned, a lazy afternoon next to the smoker filled with pork, some beers, and close friends. That was until I received an invitation to visit the The Best in the West: Nugget Rib Cook-off in Nevada. After a second pause contemplating whether I wanted to alter my ideal holiday, I thought better of my reservations, and before I knew it, I was on a plane headed for a weekend of pure barbecue bliss. If you're an East Coaster like myself, the Nugget Rib Cook-off may not sound familiar, but for the pitmasters and attendees alike, it's the biggest event of the year. The six-day... More

Saag Paneer

I couldn't find one saag paneer recipe that resembled another. I went for a rather simple, almost comfort-food version, but you can jack the spices way up if you'd like.... More