What makes a taco perfect? Is it all about the filling, from spicy chicken to perfectly grilled steak? Or maybe the toppings take a taco to the next level: grilled corn salsa, chipotle cream sauce or diced avocado. And does a well-chilled margarita give a taco an edge?
Whatever your preference, be sure to tune in to The Perfect 3 this Saturday at 4:00 p.m. to discover new favorites for your taco bar.
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Today on Kelsey’s Essentials, it’s all about celebrating vegetables. Don’t get Kelsey Nixon wrong: She loves a good steak as much as the next person. But with so many fresh, seasonal vegetables available at the market, why not build a summer dinner around them?
Continue Reading Veggie Bliss on Kelsey’s Essentials
Surfing, scuba diving, sunshine and sea urchins in San Diego: now we’re talkin’.
It was time to move on from the cold weather, burly man stuff. I wanted sunshine and surf and that’s just what I got in beautiful San Diego. The first thing I discovered is I need to work on my West Coast surfer lingo — “gnarly,” “rad” and “hella cool” are in frequent use. I also discovered my actual surfing skills could use some work. Compared to the locals, I was totally not “one with the ocean” that day at all.
Continue Reading All in a Hard Day’s Work
“I’ll have the salad,” feels so good to say. But whenever I do, I quietly wonder if the growling of my stomach will outpace my crunching. When meeting a friend for lunch, or going out to dinner with my amazingly svelte mother-in-law, salad seems inevitable. When sitting around a table in the summer dusk, a dinner salad is the world’s most perfect thing; an ode to what’s fresh where you are, an invitation to use a single plate, a reason to eat more raw vegetables than one otherwise might. To linger over such a salad feels like the good life.
Not so if I am in a rush, or urgently hungry, or both which happens many a weekday lunch.
Continue Reading I’ll Have the Salad Sandwich
On my way to Santa Barbara
Ah, Santa Barbara, Calif. — a welcome relief weather-wise after Oregon. The sun shone brightly for three days straight, and I could feel my fingers for the whole trip (which are essential for braking on a motorcycle). Craig Lewis, a local trawler who traded the high seas of Alaska for the area, refers to it as “cupcake cove,” because the weather is nice and the fishing so good. As he would say, “No worries in this bay, right mate?”
Continue Reading Halibut and Rock Crabs in Santa Barbara
Who makes the best burger? What is the ultimate chili recipe? Find out on Cooking Channel’s new show The Perfect 3. We reached into our archives to find the best variations on recipes in 13 categories: cookies, brownies, pies, burgers, tacos, sandwiches, pancakes, salads, hot and spicy chili, cakes, potatoes, chicken and exotic dishes.
From Kelsey’s perfect roast chicken to Emeril’s kicked-up tuna melt, tune in for the top recipes from favorite Cooking Channel chefs. And, as an added bonus, we reached out to our fans for their take on each category. Find out who won!
From a brisket sandwich with a secret ingredient to cookies that inspire marriage proposals, you’re sure to find a new favorite.
Continue Reading New Show: The Perfect 3 (Plus Contest Winners!)
Nothing beats the sizzle of steak on the grill. On today’s episode of Kelsey’s Essentials, Kelsey explores the best way to cook up three different cuts of steak.
Continue Reading Tune in for Kelsey’s Essentials: Steak
I never saw myself as a cleaver-user until Martin Yan gave me one. It was a thank-you gift for helping with a food demo. I was perfectly content with my collection of western-style knives up until then. But after several weeks, I decided to give Martin’s cleaver a chance. My life in the kitchen has not been the same since.
Continue Reading Why I Like Using a Cleaver (More Than a Knife)
Swan Oyster Depot is my favorite place to stop by when I’m in San Francisco. It’s a San Francisco institution that’s been serving nothing but seafood since 1912. Leaving aside the fact that this was the only place I got skunked on the fishing, I still hold strong to my belief that San Fran has some of the best seafood in the entire world. And who better to help me prove this point than Tommy Sancimino, owner of Swan Oyster Depot?
I was determined to learn the secret to Tommy’s “off-the-menu oyster chowder.” It’s a dish known to locals, but it’s extremely hard to come by if you are not in the know. It’s quite possibly the best stew I have ever tasted in my life.
Continue Reading Secrets to a Better Oyster Chowder
From cross-country culinary adventures to kitchen essentials at home, Cooking Channel’s brought you the recipes and stories from some very exciting Food People for over a year now. Amid the height of mid-summer’s heat, we’re ready with a fresh new slate of series, seasons and specials for you to sit back and devour.
Continue Reading Hot New Shows this Summer on Cooking Channel