Rodney Scott, award-winning pitmaster and author of “Rodney Scott’s World of BBQ: Every Day Is a Good Day: A Cookbook” is making a treasured dish known around the South: perloo made with smoked chicken. Perloo, a dish with roots in Africa that made its way to the US via Charleston, South Carolina, is a hearty one-pot meal that features Carolina Gold rice but is flexible enough to work with any ingredients on hand. Rodney’s recipe comes together in a Dutch oven with stewed tomatoes, chicken stock, celery, green peppers, and leftover smoked chicken. Check out the recipe here: https://www.vice.com/en/article/pkd5zg/chicken-perloo-recipe... Read More إقرأ المزيد | Share it now!

Cheese and Potatoes – What a savory combination! Add these cheesy potato side dishes to the menu for your next gathering. From Bacon Cheddar Potatoes and Scalloped Potato recipes to homemade Cheese Fries and Onion Potato Bake, we’ve got an assortment of delicious side dishes to choose from that you’re sure to enjoy.... Read More إقرأ المزيد | Share it now!

Thanks to all of your spicy suggestions, we have another incredible lineup of POKER FACE ingredients that’ll trigger all kinds of bodily functions… So who’ll manage to keep a tight lip and steely gaze and who’ll crumble into a hot mess? Watch to find out! ... Read More إقرأ المزيد | Share it now!

Alan Delgado of Oxomoco & Xilonen makes egg, tomato, and black bean breakfast burritos with homemade salsa de arbol. He starts off by making his own flour tortillas; Alan then adds a savory mixture of fluffy scrambled eggs and tomatoes, black beans, and spicy salsa, resulting in the ultimate vegetarian breakfast burrito. Check out the recipe here: https://www.vice.com/en/article/4avdxb/egg-tomato-and-black-bean-breakfast-burrito-recipe... Read More إقرأ المزيد | Share it now!