Normally I spend my Saint Patrick’s Day hunting leprechauns so I can waterboard the location of their gold out of them, but this year I changed it up by making corned beef with a twist: I brought the fire. Much like celebrities and rehab, mustard and corned beef have a long tradition together. Seeing as how people love themselves some …
Hot Shabbat
So long, bland, heavy, and salty. As demonstrated by these delicious and tongue-tingling Shabbat recipes, Natalie Portman isn’t the only hot Jewish dish!
A Traditional Italian Holiday Feast
This year Dave DeWitt decided that Italian would be the theme for his Thanksgiving dinner. It turned out so well, he decided to share a few recipes.
Colorado Heat: The Story of Schultz’s Gourmet
It’s hard to overstate how good the National Fiery Foods & BBQ Show is for showcasing hot sauce makers who’ve made the leap from amateur to professional. Take Schultz’s Gourmet for example…they know that shows like this one have been key to their success.
Salsa: It’s Not Just for Breakfast Anymore
Are you still using salsa as a dip for chips? That’s so yesterday. With the myriad of salsa combinations and flavors—both bottled and freshly prepared—there are many more dimensions to this simple and spicy condiment.
Ask Chef Mike: What’s the Story on Horseradish?
Q: What’s a good use for horseradish besides cocktail sauce or as a side with roast beef? And what makes it so hot? A: Horseradish is a root, similar to wasabi, and a member of the mustard family. Prepared horseradish is grated horseradish root combined with distilled vinegar. It has almost no taste until grated when the cells are crushed …
The 2011 Disc-It Round Up
As three-year-olds go, the Disc-It Round Up is pretty developed and well-behaved. It’s an event the folks at Disc-It started in 2009 as their way of giving back to UNM Children’s Hospital for all the care that Disc-It front man Nevin Montano’s daughter and nephew received in the past. Round Up year one saw 350 attendees; that number ballooned to …
