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
If you’re craving a hearty pasta but don’t want to weigh yourself down with a bowl of carbs, transform your favorite Italian dishes with spiralized zucchini noodles — aka zoodles — instead.
Continue Reading Use Your Zoodle: 3 Italian-Inspired Squash Recipes
Grab your picnic basket and cabbage of choice — it’s slaw season! Nothing is better than a refreshing salad on a summer day. Make an unbeetable slaw with roasted cumin seeds and cilantro dressing (picture above) or fire up the grill for slaw with a smoky kick.
Check out four more picnic picks below, which are just a handful of our favorite summer side dishes.
Continue Reading 5 Ways to Make Your Picnic Slawsome
To kick off summer, put down the chips and pick up the chicks. Fire up the grill for some quick grilled chicken skewers with grapes (pictured above), light Indian-spiced bites and more grilled chicken skewer recipes.
Continue Reading Fuel Up for Summer with 4 Protein-Packed Grilled Chicken Skewers
We’ve found the key to being patriotic inside and out: eating the combo of red, white and blue, as well as wearing it. You don’t need to break out food dye to make Sunny Anderson’s red, white and blue mashed potatoes (pictured above) with bacon, Gorgonzola cheese and garlic, or an equally colorful side dish like blueberry and pomegranate salad.
Check out four more of our favorite red, white and blue side dishes below, perfect for a Memorial Day picnic.
Continue Reading Red, White and Blue Sides for a Patriotic Memorial Day Picnic
It’s time to reinvent the pasta salad. Use your noodle to think outside the mayonnaise bottle for your next picnic, with interesting flavor combinations like Giada De Laurentiis’ orecchiette with mixed greens and goat cheese (pictured above) and zesty green-onion dressing tossed with bowtie pasta.
Check out four more of our favorite pasta salad recipes below — only one of which uses mayonnaise for creaminess — and get more camping recipes and picnic ideas here.
Continue Reading Pasta Salads That Go Beyond Mayonnaise
If you’re always running around your kitchen to get dinner together after a hectic day at work — hopefully not while holding a knife — sit down. We have six timesaving recipes for you.
Check out our favorite easy side dishes that can be made in 15 minutes or less, including a Roasted Peanut Slaw (pictured above) and a lightning-fast fried rice.
Continue Reading Beat the Clock with Easy, Under-15-Minute Side Dishes
It’s time to do the mashed potato. No, we don’t mean breaking out your ’60s moves, but these new twists on the humble spud may inspire you to dance around the kitchen.
It’s not hard to learn how to make mashed potatoes — boil, drain, take out your aggression with a masher or ricer, and season — but sometimes it’s tough to get out of a food rut. Reinvent the classic side dish with a mix of vegetables, like Chuck Hughes’ root vegetable mash (pictured above), in which potatoes pair well with carrots, parsnips and salsify — or completely swap out taters for sweet potatoes instead.
Check out five more of our favorite spins on mashed potatoes below.
Continue Reading 6 Twists on Mashed Potatoes That’ll Have You Dancing in the Kitchen
This Cinco de Mayo, give your friends something to taco ’bout with a festive Mexican fiesta. Unlike a Thanksgiving turkey or an Easter ham, the food for this holiday doesn’t take all day to cook — in fact, you can even start to prepare the feast a few days in advance.
Check out our game plan for an easy Cinco de Mayo party with the best Mexican recipes, from tangy margaritas to creamy guacamole.
Continue Reading A Make-Ahead Game Plan for the Ultimate Cinco de Mayo Fiesta
TGIF isn’t only for kicking off the weekend — any day can be fryday if you put your mind to it. Classic french fries are deep-fried until crisp, sprinkled with salt and devoured instantly, but other vegetables can be made equally craveworthy for side dishes with less guilt.
Check out five of our favorite alternative fries, like Tia Mowry’s zucchini sticks with ranch dip (pictured above) — which are still fried, but made of squash instead of potatoes — and oven-fried potato wedges that may convert you from your fast-food favorites. They’re also a great way to coax your kids into eating vegetables without even realizing what’s under the crunchy batter. Ladies and gentlemen, start your ovens.
Continue Reading Alternative Fries That Will Make Everyone Want to Eat Their Vegetables