Last Reply by ShopHappy | Started by David Venable in Kitchen & Food Talk, Hosts & Personalities
Happy May! I was driving to the grocery store this morning and I swear the flowers and trees got the memo that it’s time to shine. I just had to snap a few photos of the trees in my neighborhood…aren’t they beautiful? I have no idea what kind they are, but they’re gorgeous.
So with the arrival of a new month comes a new theme on In the Kitchen with David…barbecue!! May is National Barbecue Month and we wanted to make some classics, some new treats, and some drinks and desserts that are perfect accompaniments to those barbecue bests. ... Continue Reading
Started by David Venable in Kitchen & Food Talk, Hosts & Personalities
The biggest horse race of the year is this Saturday! Here’s my suggestion. Find a big hat, invite some friends over, and have a party! You can make as many of these Southern specialties as you wish. Just make sure your menu includes some of the following favorites.
Breakfast Poppers with Grits & Bacon
Southern-Style Rib Sandwich
Hush Puppy Fried Shrimp
Frozen Mint Julep
Spiked Peach Tea
Smoked Sausage and Cheddar Cornbread
Grilled Vidalia Onion and Ba... Continue Reading
Last Reply by Glenbea | Started by David Venable in Hosts & Personalities
This Wednesday we’re bringing you our final recipe for the month of April. (How is that possible? Anyone? Anyone??) Anyway, it’s our last reinvented classic sandwich and we saved a goodie for last. Here’s my Southern-Style Rib Sandwich.
Southern-Style Rib SandwichServes 4–5
This recipe is prepared with the Corky's BBQ 4-lb or 8-lb BBQ Baby Back Rib Racks (M47197). Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
3 Tbsp whole grain mustard
4 Tbsp apple cider vinegar
3 Tbsp honey
... Continue Reading
Last Reply by coolguy1984 | Started by David Venable in Kitchen & Food Talk, Hosts & Personalities
If you haven’t had the chance to visit New York City, you must. The sights and sounds are reason enough, but New York is also a living, breathing melting pot with culture and tradition you can literally taste. Some of the nation’s best delis and charcuteries (which is a fancy word for delis that specialize in meat) are in New York and it's where sandwiches like Pastrami on Rye were born.
Pastrami is essentially smoked corned beef. So it’s salty, rich, tender, and obviously, smoky. In a word, delicious. Fortunately for those of us who don’t live ... Continue Reading
Last Reply by Tarheel Pride | Started by David Venable in Kitchen & Food Talk, Hosts & Personalities
I think salads get a bad rap. We’ve all had that one wilted, lifeless, bowl of questionable greens and vow to never have salad again. BUT, salads can be REALLY flavorful. And hearty. And surprisingly fulfilling. Here are nine recipes that will change your opinion on salads. I promise.
Fresh Berry Salad with Arugula and Goat Cheese
Cabbage Slaw with Peanut-Soy Dressing
Chef Salad with Green Goddess Dressing
Chicken Caesar Salad with Avocado Dressing
Deconstructed Enchilada Salad
Cabbage, Kale & B... Continue Reading
Last Reply by magill | Started by David Venable in Hosts & Personalities
I don’t know if you’ve ever been to Lancaster, Pennsylvania, but it’s a quaint little town near the center of the state with a large Amish and Mennonite population. And, it’s the birthplace of one of the best desserts on the planet: the whoopie pie. I didn’t have a whoopie pie until I came to Altoona, PA as an anchor at WTAJ-TV. (Altoona is about 2 hours west of Lancaster, but the dessert is popular in pockets all over the state.) Whoopie pies look like giant Oreo cookies…chocolate cookies and a creamy filling. But, the cookies are s... Continue Reading
Last Reply by mambo | Started by David Venable in Kitchen & Food Talk, Hosts & Personalities
Meet Sunday’s recipe, my Chicken Patty Melt Sliders. A few weeks ago I was feeling creative, went to the kitchen, and thought…what if I make an old-fashioned hamburger patty…with chicken. The result was something like the recipe we’re making this Sunday on In the Kitchen with David, but even better. Chef Lynn, on the ITKWD team, added a few special touches—like rye bread and an avocado spread—to make this sandwich even better than my creation. We loved the flavor the gouda added to the sandwich, but Pepper Jack, Swiss, American, o... Continue Reading
Last Reply by journeygirl | Started by David Venable in Kitchen & Food Talk, Hosts & Personalities
You worked hard to get your tax dollars in to Uncle Sam by today's deadline. So, you should celebrate with a treat! Maybe two treats!
Banana Split Milk Shake
Chocolate Chip Peanut Butter Blondies
Chocolate Cream Cheese Brownies
Chocolate Fruit Dip
Loaded Chocolate Bark
Chocolate Peanut Butter Truffle Tart
Cookies and Cream Pie
Chocolate Peanut Butter Fried Ice Cream
Classic Funnel Cake
Ginger Pineapple Mojito
Key Lime Cheesecake Mil... Continue Reading
Last Reply by topaunt | Started by David Venable in Kitchen & Food Talk, Hosts & Personalities
We couldn’t very well “reinvent classic sandwiches” without doing a grilled cheese! So Wednesday’s recipe is what I like to call a grown-up grilled cheese: a Caprese Panini.
Caprese PaniniServes 4
This recipe is prepared with the DeLonghi Retro Panini Grill (K120956) and the Nutri Ninja 2-in-1 Food Processor and Blender (K41899).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
3 cups lightly packed fresh basil leaves
1 garlic clove
2 oz fresh Parmesan cheese, cut into 1/2" pie... Continue Reading
Last Reply by linDMN | Started by David Venable in Kitchen & Food Talk, Hosts & Personalities
I just left an In the Kitchen with David recipe development meeting for June! (I can hardly believe we’re talking about June recipes already!) But, we work ahead a bit on the show so we have time to create how-to videos, shoot really nice photos, and most importantly of all, develop the recipes themselves. It’s a lengthy process but a very important one, so we really put a lot of time and effort into making our dishes. Our “theme” in June is Road Trip month so we started combing through all your college town-restaurant entries today and WOW, DID ... Continue Reading