These no carb sherbet (er, sherbert as I was raised to call it) pops are proof that going low carb does not me

I've been jonesin' really bad for a really good burger. A loaded burger, with lots of spicy kick to it. So I f

You'll need the 6-level cooking rack from Char-Broil to heat up a bunch of these treats at once.

Chez John (aka Fat Johnny) turns out some mighty darned good grub (check out his awesome blog at Fat Johnny's

I was jonesin' for a big, great burger. Hot off the grill. Juicy. Packed with flavor. These Bistro burgers wer

Strawberries are in season. I've been waiting for this moment to make this copycat of Panera's strawberry popp

This recipe is for starting with 1 pound of meat. You'll end up with about 1/2 pound in the end. You can easil

Ever since I made a crazy good batch of Nashville Hot Chicken I've been jonesin' for that same great hot crunc

Roasted chickpeas just won't stay crunchy for long. As they cool they get soft and mushy. Ewwwww! The only way

Bourbon Street sauce has quickly become the go-to sauce in our house. It's a very easy sauce to make, using in

Note: Well-frozen ice cream is key to making sure the chocolate sticks well. Also do not rush cooling the choc

It was a beautiful spring day here in Indianapolis. That had me wishing it was summer and fresh tomatoes were

The original recipe for chicken salad crescents on the Plain Chicken blog was for small bite-sized rolls, perf

I was perusing the spice section at our local GFS store when I spied a big container of Buffalo-style seasonin

After I finish writing this post I will curl up in front of a big bowl of these beans and go to town on them.

Chicken wings are my favorite dish, and I sure have made them a lot of different ways with lots of different s

Note that cook times will vary depending on the thickness of the chops. Mine were about 1" thick and took

Oh, I've made my share of pulled pork sandwiches. And I love them. Sometimes you want something a little diffe

For me, the best part of these potato skins on the Char-Broil Big Easy isn't so much the toppings, though let'

What makes a great patty melt? Well, melted cheese, of course. And a tangy sauce. But the most important thing

I cannot stop making these grilled avocados. The last few times I've fired up the grill for dinner I've also t

I often do 'theme weeks' when it comes to dinners, and sometimes lunches. A recent theme was Buffalo chicken.

I admit, not every meal I cook is from scratch. I'd say maybe 99% of them are home-cooked. But for that other

Making a big ole batch of Fire-Eater saltines inspired me to make even more varieties of flavor-infused cracke

Steven Raichlen turns out some mighty great food. I love the tv shows he did - he got me interested in grillin

Woo hoo! Back up the spicy truck! This coleslaw has some kick! Well, that's mainly because I more than doubled

Dangerous. That's one word for this antipasto flatbread pizza. I can't be trusted around it. Everything good i

Never has the kitchen smelled so great as it did when I was cooking these Salisbury steak meatballs. The antic

These Bayou fried shrimp are absolutely incredible. I'm quite sure they are the best shrimp I've ever made or

Mmmmm. Boy oh boy. Salsa hot dogs. Mighty darned tasty. Like a hand-held serving of nachos. As spicy as you wa

You'll need 2 screen trays and two trays per pound of bacon. Remember to always have at least 4 trays in the S

Country-style ribs aren't something I think of cooking that often. When I do, they usually end up on a bed of

This is my take on another great dog from the Dougie Dog food truck from Vancouver, Canada. I've been watching

I absolutely loved this stuffed deli sandwich. It's a great way to make a big ole sandwich with little trouble

I love shrimp. Boiled peel-and-eat shrimp loaded with Old Bay flavor are my favorite. All I need is a bit of s

Note: The original recipe called for Creole mayonnaise. If you have it, use it. I substituted Creole mustard.