Balsamic BBQ Sauce

Balsamic BBQ Sauce is a wonderful barbecue sauce that simmers while you cook your meat of choice. Tangy and a little sweet, easily adaptable, and fun to make your own.

Chef

Ad Hoc Fried Chicken Sandwiches

Topped with crispy slaw, these fried chicken sandwiches are great for a leisurely outdoor lunch. They’re made using our fried chicken kit, which was developed by award-winning chef Thomas Keller; it duplicates the recipe from his Ad Hoc restaurant in Napa Valley. The chicken needs to brine for 6 hours before frying, so plan accordingly. Variations on this sandwich are included at the end of the recipe.

FoodChannel Editor

Minted Citrus Couscous

Fresh from Florida

Peruvian Sea Bass Ceviche

Fresh sea bass ceviche is right on trend, as identified by The Food Channel's 2012 predicitions. Peruvian food is full of flavor, and this ceviche is cooked in the citrus juice, so tradtional cooking is not required.

FoodChannel Editor

Salmon Ceviche

Need a little Mexican flair? This Salmon Ceviche is courtesy of Chef Matthew King of Smith and Wollensky Steak House, and was part of the Mexican-themed menu served to food industry notables at the 2012 Noble Color Party, just prior to the National Restaurant Association's annual trade show.

FoodChannel Editor

Short Rib Taquito with Mango Margarita Salsa

This recipe for Short Rib Tacquito with Mango Margarita Salsa is courtesy of Chef Matthew King of Smith and Wollensky Steak House, and was part of the Mexican-themed menu served to food industry notables at the 2012 Noble Color Party, just prior to the National Restaurant Association's annual trade show.

FoodChannel Editor

Rustic Vegetable Tart

This rustic side dish features thyme butter-roasted vegetables, classic béchamel cream sauce and shredded fontina cheese baked golden and bubbly in a rustic hand-shaped butter pastry crust.

Plugrá