Recipe By Kerri Jaggers"I saw a Celebrity Chef use this braising method for baby back ribs, so I decided to give it a try for pork spare ribs. I changed the seasonings and increased the cooking time and I have been very pleased with them every time. They're really tender and the meat is so flavorful that you don't have to add BBQ sauce unless you want to. My neighbor is the one who told me about the fajita seasoning, and she was right on!"
Fall is definitely here now and winter is fast approaching.
As the days get colder, I have a tendency to crave warm beverages and drink them all through the day. In the morning, you couldn’t pry me away from my much needed cup(s) of coffee, but in the afternoon, I like to switch to green tea or even better yet, bone broth!
Not only is bone broth delicious, but it’s also super good for you!
Recipe By Tyler Florence
I just have to say that, thanks to Food Network and Tyler Florence, I cook a mean pot roast. I've made this recipe before and wasn't too impressed, so this is how I changed it to make it the best pot roast EVER! I used strained tomatoes instead of crushed. I added 1/2 cup of good red wine. I put half the vegetables in at first, cooked in the oven at 300 for an hour, then lowered to 275 for 2 more hours. I added potatoes, more carrots and onions and let it cook for another hour and a half. When moisture cooked away, I added more water, strained tomatoes and a touch of wine. This was incredible, the roast was oh-so-tender and delicious.
Recipe By Kelly Senyei
Puff pastry, Brie cheese, raspberry jam. Yes indeed, the gang’s all here! But there’s not a knife or cracker in sight because the classic Brie appetizer is getting a fork-free makeover thanks to Baked Brie Bites with Jam.
The perfectly portable puff pastry pockets are the ultimate share-if-you-dare appetizer. And while technically more than a bite, I guarantee no one will be complaining once they get their hands on these easy, cheesy turnovers that marry creamy Brie with sweet jam and toasted walnuts for a touch of crunch.