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Showing 1,561 - 1570 of 2,590 results for barbecue recipes
Beer Glazed Grilled Bratwurst with Wilted Red Cabbage Slaw
Recipe
| Courtesy of Bobby Flay
- Total Time:
- 1 hour 5 minutes
Bone-In Cowboy Rib-eye with Pinto-Wild Mushroom Ragout and Red Chile Onion Rings
Recipe
| Courtesy of Stephan Pyles
Oatmeal Peanut Butter Bars
Video
| 03:17
Make your own protein bars with oatmeal, brown rice cereal and dried fruit.
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)
Strawberry Brownie Shortcake
Recipe
| Courtesy of Katie Lee Biegel
- Total Time:
- 2 hours 15 minutes (includes cooling time)
Mushroom "Pulled Pork"
Video
| 18:33
Umami-rich portobello mushrooms are paired with an out-of-this-world homemade BBQ sauce for these vegetarian "pulled pork" sandwiches. Trust us, you won't miss the meat!
Neelys Deep-Fried Turkey
Video
| 02:16
Dry rub under the skin adds extra flavor to the Neelys' deep-fried turkey.
Trisha's Slow Cooker Brisket
Video
| 03:56
Trish makes her easy Slow Cooker Beef Brisket and shares ways to reinvent the leftovers.
Chicken with White BBQ Sauce
Video
| 01:19
This creamy Southern dip makes everything better, including juicy grilled chicken.
