Check out the top-rated recipe for Mexican Potato Nachos at http://allrecipes.com/Recipe/Mexican-Potato-Nachos/Detail.aspx.

Taters take over for tortilla chips, giving nachos an instant upgrade to hearty dinner main dish. In this video, you’ll see how to make cheesy, seasoned beef-and-bean nachos with a surprising potato layer. For extra kick, try pepper-Jack cheese instead of Cheddar. And top with chopped tomatoes, lettuce, sour cream, and a generous dollop of guacamole. It’s a complete meal in itself, but it’s also terrific as an appetizer for a crowd, if you can bring yourself to share.

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Get the recipe for the Harry Palmer at http://allrecipes.com/Recipe/Harry-Palmer/Detail.aspx

Sweet tea vodka and lemonade together make a boozy and refreshing drink.

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Here is our new How-To series with British chef Lee Tiernan, who is on a quest to enjoy proper Beefeater gin cocktails around America while creating perfect dishes to accompany them using the best local ingredients. Chef Tiernan starts his journey in Brooklyn with beverage professional Maxwell Britten, and the classic Beefeater gin and tonic. Mr. Britten uses the finest local tonic and, of course, a lemon to craft the perfect summer afternoon cocktail for Lee.

Classic Dry Gin and Tonic:

Beefeater Gin
Q Artisanal Tonic
Lemon Wedge

Combine ingredients with ice in a Colin’s glass with a 2:4 ratio of gin-to-tonic.

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On this episode of Munchies, we follow Mikel López Itturriaga, editor of El Comidista, Spain’s most beloved food blog, which is part of El Pais, Spain’s most popular newspaper. Now that we have established that this is the most popular thing ever, let’s get to the important part: where and what they ate on this episode. Even though the paper is based in Madrid, Mikel and his band of bloggers live in Barcelona, the city that has no shortage of good anything, especially mid-range eating establishments, which is perfectly illustrated by this episode.

The first stop, Bodega Montferry, is a traditional wine bar that was recently revamped by three friends who have transformed it into a culinary destination in the Sants neighborhood. After Bodega Montferry, Mikel took us over to dinner at La Pubilla, a world-renowned restaurant with notoriety that has been steadily rising because of their interpretation of traditional Catalan food. The night ended at Coure, where Mikel enjoyed some of his classic go-to dishes, but then tried his hand at sautéing sweetbreads dish to serve to his friend for his feat of cognitive functioning that is the hallmark of our show. Enjoy.

Click here to read Mikel López Itturriaga’s article on why “Catalan Cuisine Is Not the Same as Spanish Food”: http://munchies.vice.com/articles/catalan-cuisine-is-not-the-same-as-spanish-food/

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This fritatta recipe fuses a range of flavours. A great alternative to your average omelette. A breakfast dish that’s simple to make and perfect for kicking off the weekend in style.

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This marinade for some BBQ pork has a chinese influence and is made up using a number of bottled ingredients and spices that most of us have kicking around in the cupboard anyway. Whether you char it over a BBQ outside or under a grill inside it’s a cheap cut of pork that carves really well when cooked.

Get the full recipe at: http://sortedfood.com/bbqchinesepork

Check out the top-rated recipe for Delicious Black Bean Burritos at http://allrecipes.com/Recipe/Delicious-Black-Bean-Burritos/Detail.aspx.

Black beans, cream cheese, and green chiles put a terrific twist on the basic burrito. This video shows you how to make black bean burritos. You’ll combine the black beans and cream cheese with sauteed red onions, fire-roasted green chiles, and red bell peppers. Finish it off with chopped fresh cilantro. Roll them up in warm tortillas for a quick and easy, flavorful twist to the basic burrito.

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Check out the top-rated recipe for Quick and Easy Mexican Chicken at http://allrecipes.com/Recipe/Quick-And-Easy-Mexican-Chicken/Detail.aspx.

In this video, you’ll see how to make baked chicken with a spicy Mexican flair. It’s a quick-and-easy family favorite that’s ready before you know it. Chicken breasts are seasoned and topped with salsa and Cheddar cheese, then baked until the cheese is beautifully bubbly. Maybe the best thing about it? It calls for common ingredients you might already have in the pantry. Top it off with sour cream, guacamole, and sliced green onions.

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Wondering what you should be doing with all that left over pig face you have in your fridge? Chef James Knox Boothman of London’s Coal Vaults restaurant shows how us to make it into delicious “treacle.” Watch as he butchers the cheeks from the head, gets stuck into some sherry and makes spreadable goodness from a pig’s face.

Get the full recipe here: http://bit.ly/1lO5eXU

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