When you fire up the grill for summer barbecues, it’s easy to stick to tried-and-true grilling recipes like steaks, ribs and vegetables, but why not mix things up? This season, try putting some char on everything you serve, whether it’s appetizers, sides, desserts or even cocktails. There are infinite possibilities for new fiery flavor combinations, and we’ve rounded up nine new and innovative grilled recipes to wow your guests.
Breakfast: Grilled French Toast with Strawberries and Rosemary
Michael Symon’s genius grilled breakfast is sweet and savory with rosemary-and-strawberry-topped French toast. Feel free to grill up some bacon on the side.
Continue Reading Can You Grill It? 9 Foods Beyond Burgers to Throw on the BBQ
With sunny summer weekends on the way, it’s time to get outside and enjoy the nice weather. If you have a grill in your backyard, Man Fire Food‘s Roger Mooking will get you inspired to fire it up with an array of barbecued and smoked meats from around the country. Throughout his travels across the country, he’s found mouth-watering dishes from slow-cooked prime rib to baked bacon cornbread, so even if you don’t have the means to grill, you can try out some of his recipes.
Check out four of our favorites below.
Carnitas del Horno
Chipotle is having a pork shortage, so whip up your own carnitas at home with this Carnitas del Horno recipe.
Continue Reading 4 Dishes from Man Fire Food That Will Help Kick-Start Your Summer
Take our quick quiz and we’ll tell you if you’re Sweet, Spicy, Salty or Tangy and why (plus get a recipe picked just for you). Let us know in the comments if we got it right.
Find your foodie flavor personality.
AKA It’s Like You’re in Big Night and You’re Cooler Than Stanley Tucci
I’m kind of obsessed with the movie Big Night. I’ve loved it since before I began writing about food and thinking about the role food plays in our lives. All the cooking, all the rushing around, the loud mouths and big stomachs, and that huge meal at the end that rendered everyone nearly unconscious: I’ve always wanted to host a dinner like that. The closest I’ve ever gotten is with pasta and Bolognese (I’ll save the timpano and the other 40 courses for another day).
Continue Reading Beat the Wheat: Gluten-Free Pasta Bolognese
A pantry staple, dried lentils are often overlooked for convenient canned beans. These little legumes are packed with nutrition and are an easy way to add extra protein without meat to every meal.
Lentils were one of the first plants to be domesticated, and these nutritional powerhouses are used in cuisines all around the globe. Red, orange, yellow, brown or green, lentils are a good non-meat source of potassium, iron and protein. Unlike other beans and legumes, lentils don’t need to be soaked before cooking; use a 2-to-1 ratio of water to lentils and you’ll be good to go in about 25 minutes (or more if you want to mash them).
Not only do you get a great bang for your buck, but lentils are a “meaty” legume, meaning they have the ability to turn sometimes-wimpy vegetarian dishes into hearty meals.
If you’re looking to decrease the amount of meat in your diet, use mashed lentils to replace part (or all) of the ground meat in dishes like meatballs, meatloaf and stuffed dumplings. But if meat is still on the table for you, pair lentils with fats like duck and pork (think bacon) to add a bit of richness to this mild-flavored legume.
Whether you’re trying a meatless meal or making a hearty stew, lentils are a go-to pantry staple that deserve to come out of the pantry to shine this winter.
- Alton Brown’s classic Lentil Soup (pictured above) will be sure to warm you up during the next cold spell. The trick to good lentil soup is to make sure all of the vegetables are finely chopped, about the size of a cooked lentil.
- Instead of going out to eat, try making your own Ethiopian spread at home. Serve Red Lentils with chicken stew (doro wat), braised cabbage, braised beef and injera flat bread.
- Bal’s Lentil Cookies, made with lentils, whole-wheat flour and rolled oats, are healthier than the average cookie, but brown sugar and chocolate chips still hit the sweet spot.
- Rachael Ray turns lentil soup into a full meal with her Sausage, Kale and Lentil Soup.
- Salads aren’t just for summer; warm French Lentils with Walnuts and Goat Cheese is a protein-packed vegetarian lunch option.
Continue Reading 25 Ways to Use Lentils
It’s not hard to spend the holiday season feeling overstuffed. Fruit pies, cider doughnuts and slow-cooker stews are regular party-circuit fare. Get yourself ready for the onslaught by recharging your system with some fried chicken.
Don’t worry; it’s not the traditional greasy stuff. This one hits the oven (not the frying pan) with a coating of crispy panko breadcrumbs for all the comfort of the original and just a fraction of the calories. I know there are lots of oven-fried-chicken recipes out there, but this one is different. Here’s why:
Continue Reading Dinner Rush! Crispy Oven-Fried Chicken with Chard-Kale Salad
Although you may remember them as the bane of your childhood existence, Brussels sprouts are the slightly smaller, but equally delicious, cousin of cabbage. Forget whatever you may have thought about Brussels sprouts in your youth and give them another try. When in doubt, pair sprouts with pork; whether it’s bacon, pancetta or even chorizo, no one will be able to resist your bacon-y Brussels sprouts.
On their own, Brussels sprouts are quite the superfood: They’re low in calories, yet packed with vitamin C, fiber and even protein.
Brussels sprouts grow on a long branch, and although it’s a shock at first glance, a stalk of Brussels sprouts is easy to manage; carefully cut off the individual sprouts and peel off the first layer of leaves before rinsing and cooking. Alternatively, purchase trimmed Brussels sprouts for a jump-start in the kitchen.
Thanksgiving is the perfect occasion to showcase your newfound love for sprouts. If you’re still curious about sprouts, check out this Brussels sprouts tutorial, then get cooking. Your mother would be so proud.
- If you’ve never made Brussels sprouts (or have never truly enjoyed them), start out with simple Roasted Brussels Sprouts.
- Deep-fried Brussels Sprouts are tossed with a miso-sake sauce and crispy bacon for an Asian take on classic flavors.
- Brussels sprouts are often roasted, but they can also be cooked on the stovetop. Get them nice and brown, then add water, stock or white wine to cook them the rest of the way. Try the method out with Tiffani Thiessen’s Balsamic-Glazed Brussels Sprouts with Pancetta (pictured above).
- Bal Arneson’s Indian Brussels Sprouts are tossed with garlic, ginger, coriander seeds, smoked paprika and fenugreek leaves for a fully flavored side dish.
- Anne Burrell’s simple Roasted Brussels Sprouts with Bacon are finished with toasted pine nuts and a bit of shaved Parmigiano-Reggiano.
Continue Reading 25 Ways to Use Brussels Sprouts
Whether you want to make a truly homemade pumpkin pie or gussy up morning toast, spice blends can fill a lot of needs in the kitchen with just a few shakes. A lot of these are great add-ins to light sour cream or plain Greek yogurt to make a flavorful dip for veggies. They’re also an excellent, portable gift idea.
Pumpkin Pie: With Thanksgiving around the corner, this is the perfect spice blend to whip up now. Use it not just in pie, but in muffins, oatmeal and pancakes.
Apple Streusel: Crushed dried apples infuse this blend with a strong apple flavor. Try it sprinkled on popcorn; stirred into sour cream or yogurt as a sweet dip for fruit; or sprinkle it on oatmeal, ice cream, pancakes or toast.
Everything Bagel: Addicted to the salty, savory flavor of everything bagels? Make this spice blend (pictured above) and use it to add flavor to a baked potato or pasta dish, coat a chicken breast, top a salad, or sprinkle over potato pancakes. It’s even great on pretzels.
Continue Reading Make Your Own Spice Blends