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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.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)