The Trendy Bite (2026)

13/09/2023

Turn your grill into a smoker!

Did you know you can also turn your grill into a smoker? Ribs, brisket, chicken, and a whole host of other ingredients can reach their maximum flavor potential by cooking them low-and-slow and full of smoke. Smokers are expensive, however, and purchasing one may not be the best option for those just wanting to try their hand at barbecue. There is, however, a simple way you can begin practicing your pit skills without a large monetary investment.

Known as the "snake method," arrange your coals in a semi-circle surrounding a pan of water that's at least half full. By placing wood on top of the "snake" of coals and lighting the ends of it, the temperature will slowly rise and facilitate the pan of water as the heat source. The water pan not only provides moisture inside the grill, it acts as a temperature regulator so you don't have to worry about the heat becoming too intense or dying out. As the wood on the snake burns, its smoke will fill the enclosed grill and impart all of its great flavor into the meat sitting inside.

This method also presents the opportunity to experiment with different types of wood to see which kinds work best for different meats. Your grill is already capable of a lot more than burgers and hot dogs — now it can venture into an entirely new and exciting world of backyard barbecue.

06/08/2023

Do you enjoy authentic Italian Pizza? If so, what is your favorite?

29/06/2023

At this point, a beautiful charcuterie board is old news. We've tried our hand at a s'mores board for summer cookouts and a mini pie board for Thanksgiving, and now we've moved on to a new obsession: a hot dog board! Untraditional? Sure, but imagine all of the fun toppings you can include. At Delish we believe every BBQ needs a good hot dog alongside a perfect burger. This is the opportunity to make them feel pretty darn special.

So, what is a hot dog board exactly? It's an easy way to turn the cookout staple into a fun station for your party to build and top their own dogs—because, let's face it, everyone likes their dogs a different way! You can try out various styles of buns (think classic, potato, brioche) or even make your own buns, and include a few different varieties of meat as well (gotta have something for the vegetarians!). We like to grill up a mix of Italian sausages, bratwurst, and kielbasa.

First build your board with little bowls and ramekins of your favorite toppings, then add in buns and hot dogs, before filling in any empty gaps with salty sides like potato chips and crispy French fries. Toppings can go way beyond ketchup and mustard; here are some of our favorites. Think of these as a jumping off point and go crazy with your own.

Toppings:

Relish: Mandatory for its crunch; go for one with extra-chunky texture.

Grainy mustard: More texture and mellower taste than plain yellow.

Grilled onions and bell peppers: Drizzle with Italian dressing and grill in a foil pack.

Chili: Go meat or go home. And if things get a bit soggy? That’s what the bun is for.

Queso: The saucy creaminess makes any dog feel fancy in a way shredded cheese just can’t. (Best part: Whip up a batch as an app with tortilla chips and encourage people to spoon extra on their dogs.)

Guacamole: Mash yours with extra lime; it’ll help cut the fat.
Pineapple salsa: Pineapple, jalapeño, and cilantro—the sweet offsets a salty dog.

Dill pickles: Pile on the chips: The salty, vinegary snap always hits.
Pickled red onions: A flavor bomb: Their tart tanginess wakes up everything.

Of course, you could think even more outside the bun and get inspired with these BLT dogs, mac 'n cheese dogs, or Hawaiian dogs. No matter what toppings you settle on, we recommend rounding out the meal with a giant s'mores board for dessert; no BBQ is complete without one.

11/05/2023

The next time you make grilled cheese, give it some color, the kids will love it 😍

09/05/2023

Who doesn't love a good hot dog? Next time you're in the mood for a tasty dog, try this quick and easy recipe.

Baked Potato Dog

What makes a baked potato even better? Nathan’s Famous Skinless Beef Franks, of course! Adding one to a classic baked spud smothered with bacon, cheese, sour cream and green onions makes for a deluxe dinner.

Ingredients:

Medium russet potatoes: 8
Nathan’s Famous Skinless Beef Franks: 1 pack
Shredded cheddar cheese: 2 cups
Bacon, cooked and crumbled: 8 ounces
Sour cream: 1/2 cup
Chopped green onions: 2 Tbsps

PREHEAT oven to 425°F and line a baking sheet with aluminum foil. Prick skin of potatoes with fork. Bake until potatoes are fork-tender, about 35 to 45 minutes. Set potatoes aside to cool slightly.

COOK your hot dogs your favorite way. We suggest pan-fried with butter!

SPLIT top of baked potato open with knife. To serve, place hot dogs in baked potato and top with cheese, bacon, sour cream and green onions. Serve hot and enjoy.

Enjoy!

08/05/2023

PHILLY CHEESESTEAK SLOPPY JOES

Ingredients:

1 lb lean ground beef
1 yellow onion finely diced
1 green pepper chopped
½ teaspoon salt
1 tablespoon cornstarch
1 cup beef broth
¼ cup A.1. Sauce
1 teaspoon steak seasoning
sliced provolone cheese
hamburger buns, sliders, etc.

Directions

In a skillet pan, over medium-high heat, cook and crumble the ground beef, onion, green pepper, and salt until beef is no longer pink.

Drain.

Stir the cornstarch into the ground beef and mix together until the meat is coated in the cornstarch. Add the beef broth, A-1 sauce, and steak seasoning. Stir together and bring to a boil.

Once boiling, reduce heat to medium-low and let it simmer, while stirring occasionally, for 10 minutes. Mixture should thicken up and will thicken up more once it’s off the heat.

While meat is simmering, set the oven to broil, and place the buns on a cookie sheet. Butter each bun. Broil for just a few minutes. Watch carefully as they can burn easily.

When the meat is done use a slotted spoon to scoop it out onto each bottom bun. Place a slice of provolone cheese on the top bun. Broil for a few more minutes until cheese is melted.

Place the top bun with the cheese on top of the bottom bun with the philly cheesesteak meat. Eat warm!

04/05/2023

Dish: Royal Sterling Caviar "Vichyssoise" of Caraquet Oysters

Daniel Humm (a 2005 F&W Best New Chef) of Eleven Madison Park juxtaposed extravagance (caviar pearls, oyster gelée) with classic French comfort food (a vichyssoise of potatoes and leeks) — all inside an oyster. 🤤

04/05/2023

HOW TO KEEP YOUR CITRUS FRUITS FRESHER FOR LONGER

Citrus is always the answer if you’re looking to add a bit of zing to your dish. Not only are citrus fruits tangy and refreshing but they’re also packed with vitamins and nutrients. That said, if you don’t store them properly, they can lose their flavor and go bad way ahead of time. Here are three ways to make sure your lemon, limes, and other citrus fruits are at their optimum.

The mesh method

Citrus fruits need air circulation to stay fresh. A mesh or perforated bag allows more air to flow than a plastic bag would. Then, place them in a cool, dark spot in the fridge as these guys don’t like direct sunlight.

Resist the rinsing

Moisture is the enemy of citrus fruits, so keep them dry until you’re ready to use them. Washing them too early can cause them to spoil faster, so be patient until the time is right.

Squeeze and freeze

If you’ve got an abundance of citrus fruits and can’t use them all up before they start to go bad, squeeze the juice out and freeze it in ice cube trays. That way, you’ll always have fresh citrus juice on hand for your cocktails or recipes, even when they’re out of season.

04/05/2023

YOU SHOULD THINK TWICE ABOUT STORING THESE FOODS IN THE FRIDGE

We don’t blame you if your first instinct with any food is to store it in the fridge. However, that’s not always the best move you can make. Sure, the food will last longer, but it might lose its quality in another way.

There are certain types of food that are better left alone than in the fridge. Check them out below.

Honey 🍯
When stored in the fridge, honey will crystallize and become hard. Honey has an almost infinite shelf life, and it is sufficient to store it somewhere cool and dark.

Coffee ☕
Put a coffee in the fridge, and you’ll soon discover that it tastes different. This is because coffee easily picks up the flavors and odor of nearby food. Instead, just keep it in your pantry.

Potatoes 🥔
Potatoes are starchy veggies, and cold temperatures can easily transform that starch into crystals. This will ruin the texture of the potato and its flavor. Simply keep potatoes away from light and hot places, and you’ll be fine.

Oil 🛢️
Whether it’s olive oil or vegetable oil, keep it away from the fridge. It will solidify, and you will have trouble cooking with it.

Fresh Herbs 🌿
When stored in the fridge, fresh herbs dry out and don’t punch as much flavor as you would like. You’re better off submerging their stems into a glass of water and keeping them stored that way.

04/05/2023

TIPS TO TAKE YOUR FOOD PHOTOGRAPHY TO THE NEXT LEVEL

Food photography has become increasingly popular in recent years, with social media and food blogging making it easier than ever for cooks and recipe developers to share their content.

That said, the quality of a particular image can make all the difference in how a post is received, so it’s important to take some time to learn how to take quality photos of the recipes you share.

Whether you’re already a seasoned food blogger or just want to up your Instagram game, read on for some tips to help you capture mouth-watering images that will make your followers drool.

Get the lighting right..

Photography literally means, “drawing with light,” and the lighting in a particular setting really does have the power to make or break a food picture. Natural light is the best option, so try to shoot near a window or outside if possible. Avoid harsh overhead lighting or flash, as they can create unflattering shadows and make the food appear unappetizing. Try different angles and positions to find the best lighting for your shot.

Use props..

Adding props and a complementary background can help enhance a dish and make it appear more appetizing.

Experiment with a variety of items like plates, utensils, and napkins to create a visually appealing composition.

For backgrounds, use textured surfaces or colorful fabrics to add interest and contrast to your image.

Focus on the details..

Details have the power to make one food photo appear boring and forgettable and another irresistibly appetizing.

Take the time to style your food and make sure everything is in its place before you start shooting. Use a shallow depth of field to create a blurred background that draws your viewer’s eye to the main subject.

Shooting up close will also help you to capture the texture and colors of the food accurately.

Hope this helps!

04/05/2023

Rotisserie chicken and potatoes & onions!

04/05/2023

Italian Veal Piccatina al Limone

Ingredients:

• 400 g Veal Escalopes thinly sliced
• All Purpose Flour for dusting
• 1/3 cup Butter
• 6 Sage Leaves
• 1 Lemon zest and juice
• 1/3 cup Dry White Wine
• Kosher Salt and Black Pepper

Instructions:

1. Dust the veal in four, shaking off any excess.
2. Melt the butter in a large nonstick skillet and add the sage leaves. Add the veal slices and fry over medium heat for 3 minutes on each side.
3. Pour in the lemon juice and white wine, gently shaking the pan, allowing the sauce to evaporate until it has reduced in half and has a creamy consistency.
4. Remove from the heat, season with salt and pepper to taste and serve sprinkled with lemon zest.

Enjoy!

The Trendy Bite

13/09/2023

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