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Showing 1,531 - 1540 of 2,590 results for barbecue recipes
Boss Burger with Rib Candy and Spicy Carolina Sauce
Video
| 03:00
In Mobile, Alabama, Guy Fieri samples the gold standard of barbecue with a brisket burger topped with sweet and smoky ribs and a kicked-up sauce.
Bar-BQ Pork Sandwich at Starnes
Video
| 03:00
In Paducah, Kentucky, Aarti Sequeira is shocked that this barbecue joint lets only the hickory wood flavor their slow-cooked pork shoulder.
Macaroni and Cheese
Recipe
| Courtesy of Tiffani Thiessen
- Total Time:
- 1 hour 25 minutes (includes cooling time)
Arugula, Avocado, Papaya and Jicama Salad with Pomegranate Dressing and Tortilla Chip Croutons
Recipe
| Courtesy of Bobby Flay
- Total Time:
- 15 minutes
Oatmeal Peanut Butter Bars
Video
| 03:17
Make your own protein bars with oatmeal, brown rice cereal and dried fruit.
Smothered Oxtails and Hatch Chile Cornbread
Recipe
| Courtesy of Kenneth Temple
- Total Time:
- 3 hours 45 minutes (includes marinating, cooling and pickling times)
Scallop Ceviche
Recipe
| Courtesy of Matthew Grunwald
- Total Time:
- 1 hour 20 minutes (includes chilling time)
Daniel Patterson
PROFILES
“Figs on a plate” is the ubiquitous cliché of the ingredient-obsessed San Francisco restaurant world, but Daniel Patterson’s cuisine couldn’t be further from that stereotype. Ingredients still remain the focus, but the preparation is genius. The Massachusetts-born chef, restaurateur, and food writer now helms a number of restaurants, including Coi, Alta, Aster, and more. Patterson opened his first restaurant, Babette, when he was only 25 years old, and seven years later, earned his first James Beard Award nomination. Among his many accolades are a “Best New Chef” nod from Food & Wine, a “Chef of the Year” award from San Francisco Magazine, and a “Best Chef: West” win from the James Beard Foundation. In his spare time, Patterson also runs The Cooking Project, a nonprofit, community-based organization he co-founded, which is dedicated to teaching kids and young adults fundamental cooking skills. He also finds time to write about food in publications like The New York Times, Food & Wine, Financial Times, and Lucky Peach. His book, Coi: Stories and Recipes (Phaidon) was published in October 2013. He’s got tons of great recipes right here on Panna, but his poached scrambled eggs trick has particularly wowed our viewers.Daniel's Restaurants:Plum Bar (Oakland, CA) Coi (San Francisco, CA) Daniel's Book:Coi: Stories and Recipes (2013)
