Check out the 5-star recipe for Grandma’s Apple Pie Ala Mode Moonshine at http://allrecipes.com/Recipe/Grandmas-Apple-Pie-Ala-Mode-Moonshine/Detail.aspx

In this video, you’ll see how to make homemade moonshine. This dangerously delicious drink is disguised by the warm-spice flavors of grandma’s “apple pie.” You’ll simmer apple cider and apple juice with seasonings like cinnamon sticks, clove, and brown sugar, and then stir in vanilla vodka and grain alcohol. The result? Liquid pie with a kick. Store in Mason jars or bottles and serve cold.

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Get the recipe for the Colorado Bulldog at http://allrecipes.com/Recipe/Colorado-Bulldog-Cocktail/Detail.aspx

The Colorado Bulldog combines vodka, Kahlua, milk, and Coca-Cola for strong, sweet, and coffee-flavored cocktail.

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We follow Dong Phuong, owner and chef of Vietnamese street food restaurant District Mot, through a multicultural food journey all across Berlin. Our first stop is District Mot itself, which is considered the Vietnamese hotspot of Berlin Mitte. After enjoying some silkworms, chicken legs and phở, the journey continues to the heart of the Turkish migrant area: Kottbusser Tor in Kreuzberg. At Adana Grill, with is tiny but jam-packed, Phuong and his friends enjoy proper Turkish barbecue such as kefta, lamb ribs, and hummus. Then it’s time for another drink (or three) at Kantine Kohlmann. Last stop is Muret La Barba, for all of the best wine, cheese, and ham. After that, it’s time to return to District Mot for a hot pot extravaganza.

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Grilled corn served with a chipotle chilli butter and Lancashire cheese. Messy and delicious.

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This popular Indian snack tastes amazing but can traditionally be quite greasy and unhealthy. So SORTED have created a recipe for a baked Samosa instead of fried, with a delicately spiced lamb and pea filling. Tasty both hot or cold these make a great starter or are spot on for a sharing platter.

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No need for takeout, when you have the recipe for Easy Indian Butter Chicken at http://allrecipes.com/recipe/easy-indian-butter-chicken/detail.aspx

In this video, we make a popular Indian chicken dish. Creamy and buttery, with sweetness from the tomato sauce and heat from the cayenne pepper and garam masala, this curry simmers for 30 minutes and is then combined with tender chicken.

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In this episode of The Politics of Food, Ben Ferguson investigates the UK’s growing illegal trade in “smokies,” a West African delicacy that has been outlawed in Europe since 1987. Journeying through an underground economy that operates between rural Welsh farmers and urban African communities, he uncovers how black market traders are risking prison to buy and sell blowtorched sheep carcasses.

Ben also meets the sheep farmers and families who are fighting to change the law, as well as the scientists who warn that smokies can kill. At the center of this whole debate is Carmello Gale, a black market gang boss—or a food freedom fighter, depending on who you talk to.

On the face of it, this trade is a remarkable clash of traditions, and one that paints an accurate picture of modern Britain. As the smokie trail winds its way through rural livestock markets to the homes of African expats, we see how the politics of food is shaping our laws and—as some believe—criminalizing certain cultures.

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In the series premiere of the Dinner Bell, Julia visits Oysterponds Farm and the Southold Fish Market to gather birthday dinner ingredients for her musical friend, Simone Pace of Blonde Redhead. She prepares an apricot with goat cheese crostini to start, salt-crusted whole black sea bass with sea beans, lemon, and fennel, and a summer pudding with ingredients from a beloved family run farm for dessert. After recovering from a kitchen mishap, she serves up a beautiful and whimsical meal to Simone and a room full of neighborhood pals (including fashion designer Rachel Comey and her boo, Grizzly Bear’s Chris Bear).

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Get the 5-star recipe for Apple Squares at http://allrecipes.com/Recipe/Apple-Squares/Detail.aspx

In this video, you’ll see how to make simple apple bar cookies. Chopped apples combine with toasted walnuts and cinnamon in these show-stopping treats. They’re also super-yummy for breakfast…if they last that long!

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