For you, we present this bit of fowlness: a rub usable for any poultry–chicken, duck, pheasant, or turkey.
From the little village of Chimayó, New Mexico comes what many chileheads consider to be the finest tasting red chile. We use it in our enchilada sauces and for making rubs such as this one.
The word chutney comes from the Sanskrit word chatni, and in India, refers to relishes that are used to accent other dishes. They can be sweet, sour, hot, or mild. This is a hot and sweet version.
Since preparing a Thanksgiving feast on a barbecue isn’t traditional, why finish it up with the usual pumpkin pie? This layered dessert from Nancy Gerlach is unique in that it can be cooked on the grill like the rest of the meal.
Hot 3-way action means something totally different when it comes to Cincinnati chili.
Sweet in flavor and pink in color—optional—these tamales are a treat for breakfast or after a light dinner.
While Tunisian Five Spice Powder sounds like something the DEA looks for in your luggage at the airport, it’s really a simple blend of curry spices from North Africa.
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