My friends at Traeger sent me their Pulled Pork slider meal kit. I figured it was Super Bowl worthy enough to share the experience with. It takes me back to Cheap Eats Asheville and the Carolina Pulled Pork we had there.

Sponsored Post from my friends at Traeger: I have been making this Sweet Potato Gratin for years. Trager asked for a Thanksgiving recipe and this instantly came to mind. And you can make it ahead.

Food Network + Cooking Channel's Ali Khan puts some culinary swag to healthy use in this mashup of Wunderoots carrot noodles and 'Nade Thai sauce

Cheesesteak Meal Kit: a taste of Philly in your kitchen Earlier this year I posted about an Italian Beef Kit I got from Mauro Provisions, the butcher shop delivery service from Jeff Mauro of Food Network’s the Kitchen. Well I also got some shaved beef for cheesesteaks and finally got around to whipping up a batch. Sweet baby Jesus was it so damn good. Fire up your Cast Iron I fired up my cast iron skillet, tossed in some chopped ...

Food Network and Cooking Channel's Ali Khan test drives Jeff Mauro's Smoked Honey Glazed Salmon on Traeger Day.

Salsa’s Best Friend (and taco’s too) Curtido is a taco condiment staple, especially in the Yucatan where it is featured on Cochinita Pibil, Mexico’s answer to low and slow pulled pork. I like it on many tacos, especially the meaty ones likes Carnitas or Campechano(steak and chorizo). And making it could not be more simple.

I might be the host of Spring Baking Championship but a baker I am not. But that doesn’t mean I can’t test the waters. When Studio 512’s host Stephanie Gilbert challenged me to a baking challenge . . . I knew I had to step up. With some guidance from Spring Baking Champion Nacho Aguirre, I came up with this: a mini chocolate cake with chocolate ganache and macerated raspberries or “Ali’s wedding proposal cake” for short. It’s in honor ...

A Pakistani curry specialty with a Texas twist.

Food Network + Cooking Channel's Ali Khan craves Vietnamese Meatballs and threw together an impromptu recipe. Served up in taco form.

I was gifted a copy of Sunday Supper’s by Suzanne Goin some 15 years ago. In that time I have probably prepared a handful of recipes which is more a reflection of the involvement the book requires. Broken up be Seasons, you would be wise to stick to the one you are currently in and have access to a good Farmer’s Market. True to the chef’s resumé and accolades, this book is not for the novice cook nor a busy ...