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Food52The first time I ever had Frito Pie was in Vermont, served by my Texan friends Stacy and Chris. They'd been talking it up a lot and finally on one cold winter's night they invited over a crew to try it. I expected a "real" pie-- a crust made of Fritos perhaps, or some variation of cracker pie made with the classic corn chips. But what I got was much better, a simplified perfection, the genius idea of smothering Fritos with chili, then sprinkling it with your favorite toppings, an inverted chili cheese nachos, of sorts. Fritos were invented in San Antonio, Texas in 1932 by Elmer Doolin (the same man who would later invent Cheetos). Doolin perfected the recipe in his home kitchen with his mother's help, and began selling the chips under the Frito Corporation name. To this day, Fritos are made with only the three original ingredients: corn, corn oil, and salt. There is some speculation on who invented Frito Pie, but there are references to it almost as old as the chip itself. Since I'm no Frito Pie expert, I turned to Chris, the one responsible for who introducing me to Frito Pie in the first place. He said, "I have been eating Frito Pie since I was little kid, at my Little League games you could buy it at the snack stand and they would pour the chili into a small bag of Fritos and top it off with cheese and onions. Having changed up eating styles from meat to vegetarian back to meat, I have always loved putting chili over a bowl of corn chips of Fritos. Since there are so many different ways of making chili, I don't think there is a "correct" way to eat it other than to use Fritos, though originally I think it was made with Wolf Brand Chili." Though it's often eaten as a street or fair food as Chris mentioned, in a cut open single-serving Frito bag, with chili piled atop, here's a version you can make at home. This particular time, I was interested in slow-cooking some chili on a January Saturday afternoon and opted for my friend Morgan's husband Mitchell's prize-winning "Mitchilli". It's crazy good and contains TWO bottles of Dogfish Head and is totally worth the wait (and you'll have leftover chili, for more Frito Pie). Recipe on Nothing in the House: A Pie Blog: http://www.nothinginthehouse.com/2013/01/frito-pie.htmlFood52When writing my second cocktail book, Saved by the Bellini, I took a completely different approach than my first, Drink What You Want. That first book was written as a primer into the world and structure of cocktails. I started with a core set of cocktails that represented the concepts I wanted to introduce to the reader: structure, balance, how to achieve aromatic complexity, and most importantly how to develop a strong sense of one’s own preferences. I had to take a radically different approach when developing Saved by the Bellini. How do you explore a decade through drinks? And I’m not talking about drinks from the 1990s, I’m talking about drinks that tell the story of the 1990s. I wanted to capture the same feelings I felt coming of age in that decade through up-to-date drinks that would not be out of place on any bar’s cocktail menu today. Cocktails and works of art function on similar frameworks and some might say cocktails are an art form—and I would not disagree. Essentially, they’re emotional: They come down to the simple questions of how it makes you feel and whether you like it or not. For this drink, I wanted to capture the feeling I had watching the Dark Phoenix saga unfold on the Saturday-morning X-Men The Animated Series. The saga tells the story of a psychic mutant, Jean Grey, who is possessed by an ultra-powerful alien entity and is transformed into a chaotic and destructive fiery red-and-orange being. The drink leverages the different densities between syrup (heavier) and soda water (lighter) to create a similar color gradient to the animated pseudo-deity. The Ultragrenadine recipe is a bit of a kitchen task, but it keeps well in the freezer and is used throughout many recipes in the book, so you’ll always have an excuse to bust out this complexly-layered cocktail ingredient.Food.comThis recipe is from the BBc's "Saturday Kitchen". It goes well with spicy potatoes and coriander chutney. When I made this, I played around with a bit of the ingredients such as chili powder as I like it a bit spicy.Taste of HomeWhen I was a little girl, my grandma got up early every Saturday to make this coffee cake for the family breakfast. I can still remember waking up to that delicious, tantalizing aroma that coaxed us out of bed and downstairs to the kitchen table. Mmm...what sweet memories this recipe brings back!Food52One of the many wonderful things about being married has been learning about and taking forward the traditions of both of our families. For me, the most routinely appreciated of these is breakfast pie. I’m not sure how I went my whole life without realizing the magic of dessert for breakfast, but it almost out-ranks in magnitude the adjustment to my young world view that was breakfast for dinner, which I had to go a full ten years of my life without experiencing. You would think that someone as traumatized as I obviously was by this would be bitter, but no, instead I share with you what may be my favorite breakfast pie yet. By no means is this pie restricted to breakfast, though, as it can be (and has been) enjoyed at any time of day. This pie uses a slow cooker as a bain-marie to make the pudding-like filling, which was modestly adapted from hardlikearmour’s Coconut Cajeta & Chocolate Fondue recipe. Using a slow cooker means that, even though this recipe takes a day to enjoy, little hands-on effort is required to yield a delicious and reasonably healthy pie. I like to start this pie on Saturday evening, so that we have pie to cope with the gravity that is Monday. The pie can be made vegan by using a vegan butter substitute and vegan graham crackers to make the crust. I typically use either E. Guittard or Scharffen Berger chocolates because they are both tree nut allergy friendly, but your favorite classy chocolate will work great. I have even supplemented this recipe with Nestle semi-sweet chocolate chips when running low on the good stuff; the filling cooked similarly, though it did lose some of that deep chocolate flavor. For the whipped topping, I have only ever had luck using Thai Kitchen full-fat organic coconut milk, as other brands seems to never fully separate between the coconut water and the cream, and you want a pretty dry cream. It is absolutely critical that both your canned coconut milk and mixing bowl be very cold, which is why our mixing bowl now lives in the freezer.Food52Beef pot roast is a wonderful thing. With little more than time, you transform a relatively inexpensive hunk of meat and a handful of ingredients into a meltingly tender, satisfying dish. But why limit yourself to thinking of pot roast as an end? Instead, approach it as a beginning to a series of improvisational riffs. You can make a large volume of pot roast (my slow cooker holds up to a 9 pound roast), portion the meat and sauce out separately into multiple quart-zipper bags and freeze them lying flat. Now Sunday dinner or a nice Saturday lunch is less than an hour away. Here's my basic slow cooker pot roast approach (calling it a recipe feels too formal) followed by variations. I keep the pot roast itself pretty simple because what I'm really after is the tender beef and a basic beefy broth, so I can then flavor them to suit the variations. If you do a little prep work the night before (prepare the soffritto and pre-measure the other ingredients), you can throw it all in the slow cooker as you rush out the door in the morning and be rewarded with an amazing smelling kitchen on your return. Please see my recipe for "Soffritto From the Freezer" here on Food52 to make the prep even easier. Opinions vary about the best cut of beef, but don't overthink this, just get something with plenty of fat and connective tissue. If you're intimidated by ordering from the butcher, confidently walk up to the window and say "5 pounds of chuck roast, tied, please." It doesn't really need to be tied but you definitely sound like you know what you're doing now.Food52My mama was a good cook -- not a great cook, but a perfectly adequate one -- until she crossed into the realm of pastries, sweets and baking. And then she was phenomenal. She was known for her cakes and pies, her cookies and candies (chocolate cherry cordials, popcorn balls), and her party fare of petit fours, candied fruit, lemon tarts. But all of them....well, maybe except for the blackberry cobbler and the chess pie...pale beside the potato doughnuts. She'd start them on a Friday night, and finish them on Saturday morning, when the aroma would wake me and I'd float back to the kitchen in the wake of my nose to find a plate of hot, freshly glazed doughnut holes and a tall glass of cold milk. Heaven! She made them with a three-inch biscuit cutter than had an attachment you inserted to cut out the holes, which she'd fry separately and let them get barely crispy on the outside, with the interior lighter than air; the doughnuts were wonderful, but the holes were sublime. After Mama died, I was going through some of her things in the kitchen, and I found the grease-spotted, dog-eared index card with her doughnut recipe, handwriting faded with time. I sat in the middle of the kitchen floor and wept. And then I got up, found the biscuit cutter and the attachment, and made doughnuts. Mama left me many legacies in many ways, but when I think of her in the kitchen, this is what comes to mind.Food52One Saturday afternoon I walked into the kitchen. I was in the mood to make something sweet. I looked at my bookshelf that holds my recipe books and saw two overripe bananas. My first instinct was to make my favorite bread pudding containing bananas, peanuts and chocolate chips. As I reached for the bananas I came nose to cover with my copy of "Jenis Splendid Ice Creams at Home". It was an epiphany for me and one of the happiest days of my life!! Today was the day I discovered the most fabulous ice cream flavor ever created... Monkey Fuzzle!!! You don't have to remember me for this ice cream flavor but please, share this recipe with the world.Food and WineMy friend Justin Smillie is one of those larger-than-life New York City restaurant characters who accrues nicknames like a billionaire compounds interest. He’s a big guy with a big personality, a chef whose cooking yields layers of big flavors. So it makes sense that the new hit at his Miami outpost of Upland is a big salad: It’s large-format, composed of pristine ingredients stacked vertically along the interior curve of a giant wooden bowl, and served with a generous crystal carafe of buttermilk ranch dressing. It turns heads in the dining room.At home, the dish is dinner party gold: Assemble it ahead of time in the biggest, prettiest bowl you own, and pass it around the table with tongs, or serve it tableside with a butler’s flair. Balance is key—you want sweet, sour, and salty flavors; crunchy, soft, and chewy textures; and to arrange the ingredients at various heights—but customize it as you like.My version includes shrimp, crab legs, avocado, six-minute eggs, pickled carrots and red onions, and roasted sweet potatoes. But you could go Greek with a garlicky skordalia sauce with roasted potatoes and beets. Or think Spain (sliced skirt steak, romesco, grilled scallions, toast rubbed with tomato). Or Super Bowl (wings, blue cheese, celery, pickled carrot, iceberg wedges, garlic bread).There are but four rules: A big salad requires lettuces, a unifying dressing, a sense of humor, and please, no dipping. This is salad, not crudité. Chances are if you’re a Food & Wine reader, you’re already the best dinner party host (and guest) among your friends. A big salad is a reputation builder, one of dozens of recipes and ideas in this Home Issue that will help you entertain and outfit your kitchen in style. So go ahead, dog-ear these pages. Invite some friends over for Saturday night. Set the table. Go big.Episode Guide
- 7. Eurovision Special May 18, 2019
- Chef James Martin hosts great chefs, celebrity guests, and wine experts.
Saturday Kitchen. Weekend food show full of mouth-watering food, great chefs and celebrity guests. Last on TV Episodes Recipes. Showing 1 - 24 of 1851 recipes.
Jamaican-style beef and pepper stir fry. Matt Tebbutt. See all recipes from Saturday Kitchen(1849)
Saturday Kitchen. Weekend food show full of mouth-watering food, great chefs and celebrity guests.
Jul 13, 2024 · Saturday Kitchen Recipes. Delicious dishes by top chefs and great wines from experts and entertainment with celebrity guests.
Sweet woodruff mousse, oat crumble, sorrel sorbet. Niklas Ekstedt.
Check out a few of our favourite recipes from Saturday Kitchen over the last year of lockdown!
Apr 20, 2024 · Ingredients. 2 tbsp olive oil. 500g/1lb 2oz beef mince. 2 onions, finely chopped. 4 garlic cloves, finely chopped. 1 tsp dried oregano, plus a pinch. ½ tsp ground cinnamon. 2 tbsp tomato purée. 250g/9oz traditional pastitsio pasta, bucatini or penne (gluten-free, if needed)
