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 And this time, we’re talking barbecue not making another crude & outdated reference to Debbie Does Dallas.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.
If you’ve never eaten a Reuben sandwich you may not know what’s in it. So here: it’s a Swiss cheese & corned beef, sando with sauerkraut and of course a special sauce, which is similar to Thousand Island dressing. Reubens are also served hot, okay? Now go make one, eat it, & be stoked.
Mardi Gras is French for “I’m already wasted.” But for those who want their Fat Tuesday celebration to last past sundown, you’d be wise to ingest something other than 80-proof liquor. Something that sticks to the ribs, like old-fashioned, New Orleans style red beans & rice.