Meatballs, pesto, marinara & cheese. You could combine these ingredients any which way you’d like—even put them in a blender—and they’ll be amazing. But before you go grabbing the blender, try making this sandwich first. Much better texture.
You know your hot sauce addiction has reached a new level of when you start trying to concoct homemade Sriracha. Let this cookbook guide you to the next stage, with its 60+ hot sauce recipes for everything from home-made Rooster sauce to Indonesian Sambal to Ethiopian berbere, it’ll take you to the summit of the Scoville scale.
Texas is the land of smoked meat. And this time, we’re talking barbecue not making another crude & outdated reference to Debbie Does Dallas. The first in a new Anthony Bourdain series, this book by barbecue snob Daniel Vaughn takes you on an A to Z tour of Texas BBQ filled with recipes, tips, & secrets guaranteed to help you get your meat smoked properly.
To women, “superfoods” are things like kale and quinoa. Yeah, right. Superfoods to us come wrapped in bacon, stacked with cheese & deep-fried. Seriously, give her one bite of a pepperoni pizza potato skin and see if her definition of ‘super’ doesn’t change.
The difference between a so-so chicken enchilada and one that knocks your sombrero off can usually be traced to the enchilada sauce. You’ve gotta get (or make) the good stuff. A fresh, green sauce of roasted tomatillos & garlic makes all the difference. Follow this recipe & learn how to make the whole enchilada.
The new self-published cookbook from chef Martin Picard, Au Pied de Cochon: Sugar Shack just earned the eccentric Quebécois chef Cookbook of the Year at the Gourmand Awards in Paris. He probably thinks it’s because of his recipes but we’d like to think the 4 photos of totally naked women are what took the trophy.