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....There is nothing remotely Mexican about Potato Olés—not even the quasi-Spanish name, which has a distinctly Castilian accent. The burrito was more insulting to me and my heritage than casting Charlton Heston as the swarthy Mexican hero in Touch of Evil. But it was intriguing enough to take back to my hotel room for a taste. There, as I experienced all of the concoction’s gooey, filling glory while chilly rain fell outside, it struck me: Mexican food has become a better culinary metaphor for America than the melting pot. Back home, my friends did not believe that a tater tot...

MAYBE it’s the suggestive power of the name, but rarely do I use pizza dough for anything else, even though it’s perfectly suitable for savory tarts, flatbreads and rolls. Once I get pizza on the brain, it’s hard to redirect. Then I got reacquainted with an old friend also made from that same dough: the calzone. Though it was a childhood staple at my corner pizzeria, I hadn’t eaten a calzone in years. But at a dinner at Lucali in Carroll Gardens, Brooklyn, I saw one emerge from the oven, a burnished, puffy crescent oozing ricotta at the seams. On...

Welcome to the 14th installment of the FReeper Weekly Recipe Thread for 2012. Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or three- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites! Here's the place to share and explore your latest and greatest favorite recipe. (All 2011 FReeper Recipes are on my profile page as an Online Cookbook Thread Link)

I've done worn out a couple of Charbroils, a Weber grill, and two smokers (one no name and an Oklahoma Joe's) so far. Went shopping to BBQs Galore and Elliott's up in Plano and ran across the big brother to this piece of bbq machinery. So far, my favorite. Man love baby.

Welcome to the 5th installment of the FReeper Weekly Recipe Thread 2012. Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or five- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites! Here's the place to share and explore your latest and greatest favorite recipe. (All 2011 FReeper Recipes are on my profile page as an Online Cookbook Thread Link)

Welcome to the ~ Freeper Canteen ~ Christmas Cookie Exchange To all you wonderful bakers out there......do you have a favorite cookie recipe? We've made a few to share.... Pumpkin Roll Ingredients 1/4 cup powdered sugar (to sprinkle on towel) 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 3 large eggs 1 cup granulated sugar 2/3 cup 100% Pure Pumpkin 1 cup walnuts, chopped (optional) 1 (8 ounce) package cream cheese, softened 1 cup powdered sugar, sifted 6 tablespoons butter or margarine, softened 1...

Welcome to the 1st installment of the FReeper Weekly Recipe Thread 2012. Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or two- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites! Here's the place to share and explore your latest and greatest favorite recipe.

Welcome to the 52nd installment of the FR Weekly Cooking (Recipes) Thread. Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or two- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites! Here's the place to share and explore your latest and greatest favorite recipe.

Welcome to the 51st installment of the FR Weekly Cooking (Recipes) Thread. Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or two- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites! Here's the place to share and explore your latest and greatest favorite recipe.

Many now face the biggest problem post-Thanksgiving..what to do with all the leftovers?..There's always plenty of food left over..and we all it it for a few days..but I'm wondering if anyone has some special, creative recipes for the leftovers.

I normally put this up a few days in advance, but I gotta work, ya know? Feel free to cross-post this to other boards of which you may be a member. In keeping with the Thanksgiving spirit, I thought I'd put this up for those who are going to deep fry their turkey and especially for those who will be attempting to deep fry their first turkey. Make sure you use fresh peanut oil for the frying. You can reuse the oil up to 3 times (2 is preferable) if you're deep frying multiple turkeys. NOTE: If you have a...

Okay folks, the third year we have been doing this and it's time yet again. We're having a traditional dinner....a 18# Tom turkey deep fried in peanut oil, yams with brown sugar bacon drippings and multiple spices, green bean casserole, mashed cranberries with sugar and cream, southern style mac and cheese, fresh frozen (Cherokee variety) sweet corn, reduced gravy from the drippings with Idaho Russet mashed potatoes, no dressing :(, wife hates "soggy bread".. For the hardcore meat eaters ....4 racks of Pork Baby Back ribs cooked on the Bradley Smoker starting in about 2 hours. Dessert: Pumpkin Divine....a combination...

Welcome to the 50th installment of the FR Weekly Cooking (Recipes) Thread. Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or nine- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites! Here's the place to share and explore your latest and greatest favorite recipe.

This Is What People Ate When They Had No Money During The Depression Vivian Giang Nov. 18, 2011, 12:25 PM Image: Library of Congress, Prints & Photographs Division, FSA-OWI Collection If you've ever visited anyone's house for dinner and a big, sloppy "secret family recipe" dish is flopped down in front of you, chances are high that the messy goodness could have originated from the Depression era. Families were taught to creatively stretch out their food budgets and toast, potatoes and flour seem to be the popular, inexpensive ingredients. Expensive meat was typically eaten only once a week. Some foods...

This is a great crockpot sweet potato casserole. Have made it for many years and everybody loves it. See http://www.food.com/recipe/sweet-potato-casserole-crock-pot-337498 for the recipe.

What is everyone's favorite Thanksgiving Recipe and/or Tradition?

Welcome to the 46th installment of the FR Weekly Cooking (Recipes) Thread. Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or nine- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites! Here's the place to share and explore your latest and greatest favorite recipe.

Publishers for US First Lady Michelle Obama’s upcoming cookbook have released an early preview of the book’s cover art and revealed more details about its spring release. American Grown: How the White House Kitchen Garden Inspires Families, Schools, and Communities, published by Crown Publishers, is Obama’s first cookbook and will be issued in both print and digital editions. The print edition will include photos of the White House garden and Obama throughout the seasons, and include more details about how the First Lady was inspired by her daughters Sasha and Malia to change her family’s eating habits and plant an...

A slideshow of 134 different recipes from restaurants around the country...

Rick Perry's past came back to haunt him recently. No, not drugs or women or a phony resume. Perry, it turns out, once touched the real third rail of politics: barbecue. Nineteen years ago, at the 1992 Republican National Convention, a barbecue taste-off pitted beef tenderloin from Joe Allen's Bar-B-Que of Abilene, Texas, against pulled pork from Kings Restaurant in Kinston, N.C. Perry, then the agriculture commissioner of Texas, sampled the Carolina barbecue and declared, "I've had road kill that tasted better than that."

Welcome to the 33rd installment of the FR Weekly Cooking (Recipes) Thread. Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or six - or all of them:)! for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites! Here's the place to share and explore your next favorite recipe.

Welcome to the 31st installment of the FR Weekly Cooking (Recipes) Thread. Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or five - or all of them:)! for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites! Here's the place to share and explore your next favorite recipe.

Welcome to the 31st installment of the FR Weekly Cooking (Recipes) Thread. Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or five - or all of them:)! for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites! Here's the place to share and explore your next favorite recipe.

Side dishes exist to make entreés look more appealing. Picture a skinless baked chicken breast sitting alone on a plate. Boring, right? Now bring in its favorite wingman—a big scoop of barbecue baked beans, cornbread stuffing, or roasted red potatoes. Suddenly, that chicken dinner becomes a perfect meal. But here’s the problem: Often, your wingman completely overdoes it...

Welcome to the 23rd installment of the FR Weekly Cooking (Recipes) Thread. Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or two - or all of them:)! for fellow FReepers to add to their 'go-to' recipe stack of Family favorites? Here's the place to share and explore your next favorite recipe.

Chef's tip: don't overcook the bacon. It should be barely brown around the edges and still somewhat raw-looking in the middle. Ingredients 4 strips thick-sliced bacon, sliced crosswise into 1/2-inch pieces 1 small yellow onion, chopped 2 garlic cloves, minced 2 Tbsp sugar 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Several dashes hot sauce 1/4 cup apple-cider vinegar 2 pounds collard greens, stems removed, sliced into 3-inch-wide strips (can substitute kale or chard) 1 cup chicken broth (or water) Method 1 Heat a large cast-iron skillet on medium heat. Cook the bacon in the skillet until it...

I watched the second installment of a certain documentary TV series Sunday evening. As a result, I am now craving a delicious halibut steak. I love fish. I love seafood. I'm sure a lot of you here do. Forget politics for the time being. It would be great to share your favorite halibut recipes, and I know a lot of you folks are great chefs.

I see that no one has started a Christmas Cookie thread...so I will! I start my Holiday Baking with Dear Old Mom this upcoming Thursday. It's always SO much fun! It's Mom, me, usually my sister (but she can't make it this year), our 'Cherished Grandma Hazel' and a few assorted family friends. (You truly DO have to be on the A-List to attend, LOL!) Mom has a huge kitchen and two ovens, so we all descend upon her house for a day of baking & candy making. We break for a simple lunch (and usually an Old Fashioned or...

Do you know what's the perfect antidote to all this wild and wacky weather? A soothing, comforting bowl of soup. Soup's a clean slate when you think about it -- you just add and subtract your favourite ingredients. And there are no hard or fast rules to creating a delicious bowl of warmth, just leave it up to your imagination. An extra dash of hot sauce? A splash of port? A turnip instead of a potato? All you really need for soup is your taste buds and sense of adventure. Enjoy the following recipes courtesy of Foodland Ontario (Foodland.gov.on.ca). ASIAN...

Welcome to the 14th installment of the FR Weekly Cooking Thread. Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or two - or eight for fellow FReepers to add to their 'go-to' recipe stack of Family favorites? Here's the place to share and explore your next favorite recipe.

It's the Lenten season and time to have a few meatless dishes; Here's a good one.

Welcome to the 13th installment of the FR Weekly Cooking Thread. Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or two for fellow FReepers to add to their 'go-to' recipe stack of Family favorites? Here's the place to share and explore your next favorite recipe.

The FReeper Canteen Presents: Gourmet Cookin’ on A Shoestring! (and helpful dollar stretching tips!) Good evening, everyone! Tonight we’re going to share budget friendly wonderful recipes and dollar stretching tips! I’ll start off with a few, and hope you guys will chime in! Chicken is versatile, and good for you! It adapts well to so many dishes! Here’s a favorite of mine: Chicken Tacos Ingredients 6 Skinless, Boneless Whole Chicken Breasts, halved 4 cups Fat-Free Low-Sodium canned Chicken Broth 1 whole Jalapeño Chile Pepper 2 large Garlic Cloves, crushed 1/2 teaspoon Crushed Dried Oregano Leaves 1/4 cup Medium or...

Deep South Dish is about basic, country style southern cookin' with an emphasis on coastal south dishes and most often, cooking from scratch. Please understand that this site and it's Facebook Fan Page are not from a corporate website for some major company with thousands of employees. There is no test kitchen other than my own little galley style home kitchen. I am the sole proprietor of this spot, and I am not a chef, professional or otherwise. I am just a plain ole home cook, posting all of my recipes for you to hopefully enjoy. You won't find...

Here's a delightful way to treat your special guy or gal on Valentine's Day, and it's much easier to prepare than you'd suspect. Serve with baked potato and Brussels sprouts. A Black Forest cake would truly be a satisfying and romantic dessert.

1 4 Lb.pork roast 4 pig's feet 1 medium sized onion 4 garlic cloves 6 peppercorns 3 bay leaves 1 Tbl. salt Take the pig's feet and pork roast and along with rest of the ingredients place them in a large pot and cover them with water. Boil them for 3 to 4 hours skimming foam from the top as often as needed. When tender remove roast and pigs' feet from the consommé, strain it into a large bowl and save. Remove meat from roast excluding fat, gristle and bone. Remove meat and skin from pigs' feet excluding bones only....

Neuroscience of nutritionHow maternal essential fatty acid deficiency impact on its progeny is poorly understood. Dietary insufficiency in omega-3 fatty acid has been implicated in many disorders. Researchers from Inserm and INRA and their collaborators in Spain collaboration, have studied mice fed on a diet low in omega-3 fatty acid. They discovered that reduced levels of omega-3 had deleterious consequences on synaptic functions and emotional behaviours. Details of this work are available in the online version of the journal Nature neuroscience, which can be accessed at: http://dx.doi.org/10.1038/nn.2736 In industrialized nations, diets have been impoverished in essential fatty acids since the...

Welcome to the 8th installment of the FR Weekly Cooking Thread. Looking for something new to make or made something new that came out great? Would you like to share a 'tried-and-true' recipe for fellow FReepers to add to their 'go-to' recipe stack of Family favorites? Here's the place to share and explore your next favorite recipe.

Some trends are almost impossible to miss. It wasn't hard to notice that zombies out-spooked vampires and werewolves in 2010 as the new fantasy bad guys - thanks to the ghoulish success of AMC's "The Walking Dead." Certain food trends were just as easy to spot. The rise of the mighty farmers market was among the year's biggest trends. For 2011, cupcakes are definitely out. We don't know what will replace them, but the finalists are pie, whoopie pies and French-style macarons (see related story). Here's one we didn't see coming: Italian food. More than one trend watcher, including The...

I started with a couple of recipes I found online, and modified and combined them to come up with this marinade. It's just outstanding with fish; I fixed tilapia with it tonight, and it's also great with shrimp and scallops... In a blender, combine the following: 1 large red onion, peeled, rough chopped 1 large shallot, peeled, rough chopped 2 large garlic cloves, peeled, rough chopped 1 large red bell pepper, cored, seeded, rough chopped 1 large jalapeno pepper, cored, seeded, rough chopped 1 1/2 tsp Dry Thyme Juice of 1 lemon (or lime) 3 tsp Kosher Salt 1 tsp...

Welcome to my search for the perfect burger. My mission is to search and inform one burger at a time.

As I advised John Richardson over at No Lawyers, Only Guns and Money, (CLICK LINK HERE)I have been reliably informed the key to high volume readership of a gun blog is—Cookie Recipes. Thus, for my New Year’s Resolution, I am determined to sprinkle more selections from the Culinary Arts and other Branches of Domestic Economy into this blog after the fashion of David Codrea’s THIS DAY IN HISTORY. My contributions will be entitled THIS DAY IN GASTRONOME. Sadly, as I perused my copy of Housekeeping In Old Virginia, (Copyright 1879) I realized in 1879 very few Housekeepers focused their attention...

Now that the holiday season has begun, many people are making extensive grocery lists in preparation for parties, dinners and cookie swaps. But before you shop, Janice Revell, co-founder of StillTasty.com, says "Look in your pantry and your cabinets and check whether the items really do need to go. You'll be shocked by what you really don't need to throw away." So before you throw out that years-old sugar or replace that bottle of vanilla that's been gathering dust, consult our list of "forever foods." You may be surprised how many of your kitchen staples have a shelf life of...

I developed this recipe in 2002 while reading a book about the life of Jesus in the context of Nazareth two millennia ago. The author mentioned foods and spices that would have been available in that place and time and I was inspired to experiment with ingredients as authentic as possible -- this recipe is the result.

On May 11, the White House announced it was targeting a new threat to America’s health and security. It wasn’t some rogue nation or terrorist organization, or a newfound disease or environmental threat. It was a class of chemicals that are making Americans fat. They’re called endocrine disrupting chemicals, or EDCs. And chances are you’re eating or drinking them right now.

I'm a single guy that does almost all my own cooking. Mostly beans, soups, and chicken. These pressure cookers, (at sea level) speed up the cooking times dramatically!. Also, for reheating leftovers, its great!Last night, I found a store bought rotisserie chicken that was half eaten and 6 days old in the frig, most would throw it out. Not me! Pop it in the pressure cooker, add a little water, can of Mushroom soup, bring up to pressure (15psi) for 5 mins, damn it was good!

What's cookin' today? My friend gave me 2 heads of fresh cabbage and a bag of new potatos out of his garden. I put them in a pot with some cajun smoked sausage and it will be ready soon.

In the mood for takeout? Try this tasty Mexican dinner.

Pot roast so tender it falls off the fork...try this crockpot recipe with no dried soup mix needed; only spices, veggies and a little vino to add to the roast!

Ingredients * 1 (12 ounce) package bacon, cut into small pieces * 1/2 onion, diced * 2 pounds large cooked shrimp - peeled, deveined, and cut in half * 3 chipotle peppers in adobo sauce, minced * 12 corn tortillas * 1 cup chopped fresh cilantro * 1 lime, juiced * Sea salt to taste (optional)