February 9th being National Pizza Day, and pizza being one of the many things I like to grill, I thought this would be a great chance to share some little factoids about this cheesy wonderfulness.
Spice Up Those Thanksgiving Leftovers
Two areas of holiday cooking that are often overlooked are spicy turkey stuffing and what to do with that leftover turkey. Dave DeWitt shares his favorite post-Thanksgiving strategies.
Get Stuffed: Smoked Turducken
The Romans had their traditions and later on, French charcutiers made galantines and terrines to entertain kings and other nobles. About 25 years ago, Chef Paul Prudhomme got credit for shining the public light on the modern take—turducken.
Gourdzilla III: Enter the Ninja
We’ve been on a pumpkin roll lately, so here are a few recipes perfect for holiday entertaining, including a spicy soup idea just in time for Thanksgiving.
Return of Gourdzilla: Maple Smoked Pumpkin Pie
Building on my happiness with the smoked pumpkin experiment, I got a little more ambitious: smoked pumpkin pie. Trot this one out for Thanksgiving and see what happens.
Gourdzilla: The Pumpkin that Smokes Itself
Happy Halloween! This is a project I’ve wanted to try for years: turning a monster pumpkin into a smoker. The reasons why are (a) it’s the excuse I needed to play with one of these ginormous Gourdzillas, and (b) I like the idea of food that smokes itself.
Feisty Pumpkin-Chorizo Pizza
From flesh to seeds, pumpkins pack a wealth of nutrition, including vitamins A, C, E, iron, carotene, anti-oxidants and more. They have zero cholesterol, they’re inexpensive, tasty, and they look cool. What more could you ask of a vegetable? Try out this unique pizza featuring pumpkin and chorizo.
