Kim and Sean McDaniel of Gourmet Texas Pasta have taken the idea of handmade, artisanal pasta and married it to spice, with incredible results.
Vegan Grilling: Thinking Outside the Brisket
That being said I often grill vegetables as side dishes, so putting together a totally vegan menu wouldn’t be too difficult. So I asked myself, if I didn’t eat meat, seafood or shellfish, what would I want to have for dinner?
Visiting the Land of the Maya, Part 1
In 2008, my coauthor of ten books, Nancy Gerlach, and her husband Jeff retired and moved from Albuquerque to Chelem, Yucatán. Recently my wife and I visited them for a whirlwind tour of the region.
Cinco de Mayo Burgers with Homemade Chorizo
Last Christmas, the fat guy in the red suit brought me a Cabela’s Pro Series electric meat grinder and I’ve been dying to try it out. Cinco de Mayo gave me a great excuse to do that. I turned 4 pounds of boneless pork butt into homemade patty chorizo, but that was just the start of what turned into a really fun grilling idea for the holiday.
Cooking with Super Hot Chile Peppers
The fact that these super hots are SO hot shouldn’t frighten you away from cooking with them. Aside from their heat, these peppers bring an incredible flavor that you won’t get elsewhere.
Mark vs. The Fiery Foods & Barbecue Show: Round 2—FIGHT!
Some of you may remember what went down when I went to last year’s Fiery Foods & BBQ Show. Here’s my recap of this year’s show, with ringside highlights of my rematch with the Scorpion.
It Takes A Village to Make A Fiery Foods Show
With this show’s record-setting attendance numbers, some of our exhibitors had underestimated the amount of samples they’d be handing out during the weekend. Ice cream stores to the rescue!
