Chicken doesn’t have to be boring, and Pok Pok’s chef, Andy Ricker, proves that with his cult-favorite dish, Kai Yaang. A whole roasted chicken is brined, stuffed with Thai aromatics like lemongrass, garlic and cilantro, then marinated in soy and fish sauces and basted with shallot oil and honey to ensure maximum flavor.
If you can’t get to Pok Pok in Portland, Oregon, or its outposts in Los Angeles and Brooklyn, you can check out Ricker’s recipe for Kai Yaang here. Then watch him make it with Man Fire Food host Roger Mooking on Tuesday, August 16 at 9pm ET on Cooking Channel.
Get more Man Fire Food recipes.
Roger Mooking is back for another season of Man Fire Food, and in the Season 5 premiere, he discovered even crazier ways to cook with fire. In Miami, he made paella and roast butterflied pork on a coal-fueled contraption called the Cross Table, and then in Birmingham, Ala., he made a meat-lovers’ feast with a portable oven.
If you missed any of the fiery action, watch the full episode below, and tune in for more Man Fire Food on Tuesdays at 9pm ET on Cooking Channel.
Continue Reading The Man Fire Food Season 5 Premiere Is Too Hot to Handle
’Tis the season — barbecue season, that is. And who better to get you pumped up to take on the quest for the perfect smoke and sauce than Cooking Channel’s resident flamethrower, Roger Mooking? To celebrate Man Fire Food Season 5 (premiering tonight, Tuesday, July 5 at 9pm ET), Roger is taking over Food Network’s Snapchat Discover.
Continue Reading Watch Roger Mooking’s Fiery Takeover of Food Network’s Snapchat Discover
White BBQ sauce is popping up on menus from Portland, Ore., to New York City, where Shake Shack’s Danny Meyer is dousing wings with it at Blue Smoke, to fine-dining restaurants like Publican in Chicago, where Paul Kahan has served char-grilled carrots with white BBQ sauce. So what is it, and what makes it so special? Actually, the sauce has existed since the early 1920s, when “Big Bob” Gibson opened his eponymous restaurant in Decatur, Ala. Over 90 years later, a lot of people in Alabama believe BBQ sauce is white, because that’s what they grew up with. Outside of Alabama, people who have ever heard of such a thing have been few and far between. But with 93 (and counting) Shake Shacks around the world, Danny Meyer is as good a barometer as any for what you can expect to see on your plate in the coming years.
We caught up with the man who helms the pit at “Big Bob” Gibson Bar-B-Q these days, Chris Lilly, to find out why he thinks white BBQ sauce is the best.
Continue Reading White BBQ Sauce: The Next Big Trend in Barbecue
Summer is just around the corner, and so are a slew of new Cooking Channel shows. As the weather heats up, Haylie Duff is hitting the road in Haylie’s America, Shannon Ambrosio is battling pitmasters in Big Bad BBQ Brawl and comfort food is getting remixed on Food’s Greatest Hits.
Check out our full summer TV lineup below. It includes more playing with fire on Man Fire Food, sweet treats on Sugar Showdown Season 2 and more.
Continue Reading Summer Preview: Haylie’s America, Sugar Showdown Season 2 and More
What happens when a Yankee chef battles the best barbecue pitmasters in the South? Brooklynite Shannon Ambrosio is here to find out on his new show Big Bad BBQ Brawl.
This week, he traveled to the Gulf Coast of Mississippi to challenge the chefs from local favorite ‘cue restaurant Murky Waters to a Southern-style BBQ sandwich showdown, using local flavor inspiration to try to win over a panel of judges. Who came out on top? Watch the full episode below to see who took the BBQ crown.
Continue Reading Watch the Big Bad BBQ Brawl Premiere for a Sandwich Showdown
It’s time to get a taste of paradise. On Katie Lee’s new show, Beach Bites with Katie Lee, she is crossing sand and surf in search of the best beachside food with a view. In the pilot episode, Katie takes us island-hopping from St. Thomas to Mackinac Island, Mich., to sample treats like Caribbean Stewed Kitchen and Ahi Tuna Nachos. It’s not just about soaking up the sun or sinking into the sand, though — Katie is working for her food.
Watch her kayak to shore for a unique burger and harvest her own oysters for Oyster Escabeche in the full episode below, and check out even more of her seaside adventures in her scrapbook. Beach Bites airs on Thursdays at 10pm ET, starting June 2..
Continue Reading Dive Into a Full Episode of Beach Bites with Katie Lee
Forget about Fuller House — this year’s most-nostalgic house is Tiffani Thiessen’s. On the May 11 finale of Dinner at Tiffani’s, Zack and Kelly reunite for a double-date dinner party that puts The Max’s food to shame, and we have some exclusive behind-the-scenes photos from the big bash.
While wearing matching denim shirts, Tiffani and Mark-Paul Gosselaar cooked a romantic lobster dinner together — for their real-life spouses, Brady Smith and Catriona Gosselaar, respectively — and goofed off in Tiff’s celebrity photo booth.
Transport yourself back to Bayside High with the pictures below, and tune in to Dinner at Tiffani’s on Wednesday, May 11 at 8pm ET. (It will rerun Sunday, May 15 at 10pm ET if you miss it.)
Continue Reading It’s All Right, Because We’re Saved by Tiffani Thiessen and Mark-Paul Gosselaar’s Reunion
Asparagus season is in full swing, but before you go grabbing bunches of it at the farmers market, take a look at some of our favorite recipes for inspiration. Asparagus is one of the most versatile vegetables, because you can eat it shaved raw in salads, chopped and cooked in brunch or pasta dishes or even roasted on its own (sometimes with a little bacon). If you don’t wrap it in a blanket of pork, it’s low in calories — about 4 calories per spear — and it’s a source of fiber and potassium. Asparagus also contains glutathione, a powerful anticarcinogen and antioxidant.
So make use of your local green market’s plentiful asparagus stock with these 25 fantastic uses of asparagus.
- This basic Roasted Asparagus with Orange Glaze recipe from Tiffani Thiessen is a good place to start your asparagus adventures.
- Spaghetti With Asparagus, Smoked Mozzarella and Prosciutto from Giada De Laurentiis is luscious and rich but takes only a few minutes to prepare.
- White asparagus is grown under soil to prevent photosynthesis from turning the stalks green. Just remember to peel the stalks before you cook them. Try it in Emeril Lagasse’s Fried Soft Shell Crab, White Asparagus and Wild Sorrel With a Grilled Ramp Dressing.
- Creamy Farfalle With Cremini, Asparagus and Walnuts from Giada is a creamy crowd-pleaser.
- Wrap asparagus in almost anything. Rachael Ray wraps it in bacon, Kelsey Nixon tucks prosciutto around hers, Giada goes for smoked salmon (pictured at top), Tia Mowry uses Asian-marinated grilled beef and Ellie Krieger tries smoked turkey.
Continue Reading 25 Ways to Use Asparagus
#5: Schnipper’s Quality Kitchen
The burger: Schnipper Old Fashioned, a flat-top classic 5-ounce griddled patty topped with lettuce, tomato, pickle, house sauce, double cheese (American) and griddled onion
The bucks: $6.99
The coordinates: New York City
It’s not hard for many to simply call Schnipper’s a Shake Shack clone. Whatever you call it, you will be paying $7 for a near-perfect cheeseburger. There are a number of elements that make Schnipper’s such a damn successful burger, but none are more important than a uniformly well-browned exterior that comes from a masterful charring at the griddle. At Schnipper’s, the holy-burger-cold-topping-trinity of lettuce, tomato and pickle is alive and well, and the quality is up to the same standards as the beef. Many a Bang for Your Burger Buck has delivered standard-to-subpar lettuce, or a mealy tomato that was made passable thanks to a heavy dousing of burger sauce a la Thousand Island. No need to dunk the greens in pink stuff at Schnipper’s. Also, the more I revisit the pics, the more I am confounded by the magical act that was Schnipper’s melting the cheese underneath the burger. The sauce was applied with restraint, a technique to ensure that the all the flavors of the burger come out. These toppings are familiar territory, of course, but they were measured and layered with precision and were of quality. Many burgers have gotten away with less at this price point, so tip your cap. And come hungry, because that price includes a short wait. This is where Schnipper’s outdoes Shake Shack: It’s a more convenient experience. I’ll take a shorter line to a non-cloned burger any day.
Just as long as that clone isn’t trying to blow up the world or something.
Schnipper’s Quality Kitchen
570 Lexington Ave. (at 51st St.)
New York, NY 10022
Continue Reading Ali Khan’s 5 Favorite Cheap Burgers