Traditional recipes

Gourmet Basics Honey BBQ Smart Fries: Too Good to Be Food?

Gourmet Basics Honey BBQ Smart Fries: Too Good to Be Food?

Smart fries: What does that mean? They’re smart? They make you smart? Or they’re a smart option? Gourmet Basics Honey BBQ Smart Fries are grabbing attention as a natural, low-fat version of the popular potato treat. The package even says "natural," "healthy," "low-fat" and "smart." With four words like that, they may have earned themselves a spot in your healthy pantry. Is it possible that this air-popped variety of the burger’s favorite sidekick is a healthier alternative to traditional greasy french fries at only 110 calories and 2 grams of fat per serving? Or are fries in any form doomed to a calorie- and fat-laden life? Let’s take a look and see if these fries are all they claim to be or if they really are Too Good to Be Food.

What’s in it?

POTATO STICKS (POTATO FLOUR, POTATO STARCH, SALT), HONEY BBQ (SUGAR, BROWN SUGAR, SALT, DEXTROSE, TORULA YEAST, ONION, SPICES, TOMATO POWDER, HONEY POWDER, OLEORESIN PAPRIKA, GARLIC, FRUCTOSE, CITRIC ACID, HICKORY SMOKE, SOYBEAN OIL), CANOLA OIL

● Potato flour: The entire potato, skin, pulp, and all, is mashed to create an end product, which maintains some of the fiber and protein of the original potato. It provides plenty of potato taste and is the predominant source of calories.

● Potato starch: Like cornstarch, potato starch is a thickener derived from... yup, you guessed it, potatoes!

● Salt: We know to tread lightly here as most packaged foods are loaded with salt, but one serving of these fries has only 270 milligrams of sodium.

● Sugar: Do you add sugar to your potatoes at home? Sweet stuff, what are you doing here?

● Brown sugar: You know the drill... sugar is sugar. Brown sugar is either an unrefined or partially refined sugar produced by the addition of molasses — which gives it the brown color. Although brown sugar is slightly lower in calories, the difference is negligible and like I said — sugar is sugar!

● Dextrose: Just another sugar-coated sugar! Dextrose is a sweet, easily digested simple sugar made from cornstarch. While safe, it’s still more added sugar.

● Torula yeast: Form of yeast used to enhance flavor. Often used in place of MSG as a flavor enhancer in "all-natural" products and hasn’t been linked to the same concerns with MSG.

● Onion: We all know what this layered root vegetable is but did you know that it’s also packed with antioxidants? Allicin is an antioxidant that works as an antibiotic and may help reduce stomach and colon cancer risk.

● Tomato powder: Exactly what it sounds like. The dried, powdered version of a tomato! It is often used as a flavor-enhancer. Similar to tomatoes, tomato powder is rich in lycopene, which has been shown to reduce the risk of prostate cancer.

● Honey powder: Dehydrated honey. No matter what you call it, it’s just another form of sugar.

● Oleoresin paprika: Used as a natural food coloring to get that deep crimson color. Better than one of the synthetic dyes!

● Garlic: Unless you’re a vampire, stay close to garlic! It is often found in packaged goods because of its preservative properties and its antimicrobial compound (allicin) which helps fight infection and bacteria.

● Fructose: Again, just sugar. When consumed excessively in the added form, it has been linked to higher rates of obesity and heart disease.

● Citric acid: Works as a natural preservative and popular flavor-enhancer in many packaged foods and beverages.

● Hickory smoke: A quick FYI on this... The European Food Safety Authority’s (EFSA’s) panel on flavorings has revealed that several concentrated smoke flavorings may pose health risks in humans. Although the small amount found in this packaged food is probably not of concern, I’d rather avoid!

● Soybean oil: Oil that is extracted from soybeans to add moisture to a product and improve mouthfeel. It is a good source of omega-3s.

● Canola oil: Canola oil helps give foods that yummy, rich flavor without the saturated fat found in butter. This oil has the highest levels of heart-healthy monounsaturated fat of any cooking oil — score! The monounsaturated fats and omega-3s found in canola oil are associated with healthy cholesterol and overall heart health. You may have heard that most canola oil comes from genetically modified canola crops. If you want to avoid GMO foods, look for non-GMO or USDA Organic labels.

Bottom Line:

So, what’s the verdict? It’s not Too Good to Be Food. While I wouldn’t necessarily call them "smart," if you’re choosing these over the deep-fried version every now and then, it’s OK. But don’t make a habit of it! While these fries are lower in calories, fat, and sugar (even with all those sugar sources!), they don’t contribute much nutritional value. Whole and fresh potatoes are packed with fiber, protein, vitamins, and minerals that these fries lack even though they’re "made from potatoes” "You’re better off baking your own freshly sliced potatoes with a drizzle of olive oil and fresh garlic. Now that’s a smart potato!

Serving Size 1oz (28g)
Calories: 110
Total Fat: 2g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 270mg
Total Carbohydrates: 23g
Dietary Fiber: Less Than 1g
Sugars: 1g
Protein: 1g


What 14 Chefs Eat When They're Hungover

Croissant burgers, french fry pizzas, kimchee ramen, and more meals to try for all those rough mornings.

Where there are fun nights spent at holiday parties, there are rough mornings that follow. If you've had a bit too much to drink and now face the dreaded hangover, fear not. We turned to top chefs like April Bloomfield, Anita Lo, Amanda Cohen, and more to dish on foolproof meals they rely on for recovery. Bring on the croissant burgers, french fry pizzas, kimchee ramen&ndashALL the carbs.

"The Full English breakfast at The Breslin [fried eggs, pork sausage, blood pudding, bacon, tomato, and mushrooms] is a perfect hangover dish because it's a substantial, meaty dish. People really tend to crave fried food when they have a hangover, and this just hits the spot because it's got some salty, acidic, and meaty elements. It's my go-to if I have a hangover. My breakfast of champions." &ndash April Bloomfield, chef and founder at The Spotted Pig, The Breslin, The John Dory, Salvation Taco, and Tosca

"I love a spicy, rich, pork and kimchee ramen for a hangover. The capsaicin helps take your mind away from any other pains you might have, and the salty broth is both soothing and hydrating. The richness from the pork fat and the starch from the noodles help absorb the night's toxins and resettle any queasiness. Pair it with plenty of good old fashioned seltzer water and a nice nap and you're well on your way to recovery." &ndash Anita Lo, executive chef and owner of Annisa

"When I'm hungover, I want something salty, savory, and comforting. So, I toast some bread, chop up some avocado, add some raw red onions and arugula, then I put a sunny side up egg (or two) on top, cap it with a thick layer of cheese and put it in under broiler (or in my toaster oven). The result is so messy, delicious, warm, and filling that I sort of just plant my face in it and smear it around. I prefer eating it with no witnesses." &ndash Amanda Cohen, chef and owner at Dirt Candy

"I came up with the French Fry Pizza as a combo of my two favorite things to eat. I love pizza and love french fries. In that particular kitchen, the fry station is right next to the pizza oven and there was a bowl of French fries that were from a canceled order. Rather than making my daily traditional "taste test" pizza, I threw the fries on the pizza pan and made the pizza with that as the crust." &ndash Marc Marone, corporate executive chef at Tao Group Las Vegas

"When I'm having a rough morning, I always make sure to go for a balanced breakfast to reboot my system. A Green Smoothie and The Early Bird at by CHLOE. are some of my all-time favorite remedies! The Early Bird includes scrambled organic tofu and yummy, antioxidant-rich veggies like spinach and a side of 7-grain toast. The spinach is key because it's also full of Cysteine which helps break down toxins in the liver and the carbs from the bread will get your blood sugar back up! Pro tip &ndash try adding some freshly sliced avocado on top &ndash avocado makes everything better! Our green smoothie also features spinach, as well as kale and banana which has all the potassium you need to make you feel like new! " &ndash Chloe Coscarelli, chef and partner at by CHLOE.

"The Texas Benedict would be my pick for a hangover recovery meal. It covers all the craveable basics from the sweet and savory BBQ pulled pork shoulder, to the crispy yet creamy brioche French toast that has been spiked with bourbon, poached eggs and a rich, buttery hollandaise." &ndash Michael Ferraro, executive chef at Delicatessen

"I'm a pretty big sucker for a grilled cheese sandwich, no matter how fancy or desperate the "bread", "cheese," and "misc." components are. I like to use mayonnaise on my bread (in place of butter) for a perfect crisp (a top secret trick!) or use corn cookies in place of bread to make a grilled ham and cheese sammy. Milk Bar Life collects all of these secrets and more. While my grilled cheese is griddling up in the pan, I swear by Zelens Transformer Instant Renewal Mask&ndash it plumps your skin back to life in the most amazing way." &ndash Christina Tosi, chef and founder of Milk Bar

"Hymanson makes some really top notch Chinese food, even when she's hungover. This dish is one we've come to lovingly refer to as "Tomato Egg Noodles." It's unfussy (from a chef's perspective) and so so satisfying. It's comprised of flat rice noodles topped with the winning combination of scrambled eggs and just-cooked tomatoes. It gets a little fried chili, salt, soy, sugar, and scallion. We like a little cilantro and celery "tiger salad" on the side to help us from feeling too pathetic, and maybe we'll even spring for that morning beer alongside." &ndash Sara Kramer and Sarah Hymanson, chef/owners at Madcapra

"A great hangover recovery meal is the salty, spicy Mexican Hashbrowns dish that we make at M Street Kitchen. It is fresh with slices of avocado, but rich and comforting with the hashbrowns and charred salsa."&ndash Jeff Mahin, Chef/partner at Stella Barra, Summer House, and M Street Kitchen

"Our Croissant Burger is really what does it for me. It's all the greatest things on earth smack dab in the middle of a croissant: burger, bacon, and a runny egg. The egg always has to be runny! To drink, it's always a Michelada. I'm a beer drinker, so that plus spice wakes me right up." &ndash Joe Isidori, chef and partner at Black Tap Craft Burgers & Beer

"Ok, spaghetti for breakfast may sound a little far fetched but lets break this down. Its carbs, shed loads of carbs and the smoked bacon and eggs. Chuck in some cheese and an abundance of fresh black pepper and you are half your way to a much better day. A bloody Mary, 2 nurofen and another hours sleep and you are human again. I am a heathen and make mine with cream. It tastes better! Sorry purists, but it does. And when hungover you NEED the extra fat. Ask the scientists. Then there's the fact that it takes only 10 minutes to cook and it's made with ingredients I always have in my fridge and store cupboard." &ndash Gizzi Erskine, chef, cookbook author, and TV host

"I make a Fried Chicken Thigh Sandwich, smothered in a honey-Sriracha sauce and served on Ciabatta bread with mayonnaise and lettuce. The inspiration behind this sandwich was actually a hangover! We had the honey-Sriracha sauce that we use for our wings and I decided to try it out as a sandwich. I tossed the fried thigh in it and put it on a cibatta with lettuce and mayo. I can't say it cured my hang over-but it was pretty good!" &ndash Marjorie Meek-Bradley, executive chef at Roofers Union

"Dino's Brisket Hash is one of my go-to hangover remedies following a holiday party or New Years. The russet potatoes give the carb boost your body is craving, while the kick from the poblano peppers and Red Rub spiced brisket helps wake you up!" &ndash John Stage, founder and pit master at Dinosaur Bar-B-Que Restaurants

"I love eating L'Amico's Wood Oven Baked Eggs when I need a morning pick me up. This dish is very hearty and restorative, with spicy soppressata for a kick. I pair it with our Bloody Mary. It's exactly what you need when you're hungover!" &ndash Laurent Tourondel, executive chef and founder at L'Amico


Barbeque Sauce - Gourmet Guide

Barbeque is not a seasonal activity for most enthusiasts. While some less dedicated souls pack up their grills and smokers as soon as the leaves turn, barbeque die-hards are already planning the glazes for their Thanksgiving turkey and holiday hams. Although part of this stems from a pioneering spirit, a good deal of their enthusiastic appreciation for barbeque comes from knowing just how versatile barbeque, and Barbeque Sauce, can be. Consider trying any of the following tips next time you fire up the grill for a neighborhood barbeque.

Marinating with Barbeque Sauce:
Barbeque is a style of cooking that employs low heat to gently tenderize tough meat over a long, lazy day in a smoker or on a grill. Kick-start the tenderizing of your meat by marinating with Barbeque Sauce before cooking. Some Barbeque Sauces, like East Carolina's tart, vinegar-based Barbeque Sauce, are meant to soak deep into the meat for big flavor and a tender texture. You can also get great results by applying a Memphis-style barbeque rub the night before. Sweet, thick sauces, like Kansas City's famous Barbeque Sauces, are not the best for marinating because they are too thick to soak into the meat and their high sugar content makes it easy for them to burn and char on the grill. These types of Barbeque Sauces are best applied towards the end of cooking. Kansas City-style Barbeque Sauces can be used as a marinade for quick cooking items, such as salmon or shrimp, since they'll only be on the grill for a matter of minutes.

Saucing with Barbeque Sauce:
Although it might seem obvious, there's a bit of finesse to serving up perfectly sauced ribs, chops and pulled pork. Look in almost any barbeque shop and you'll notice the pit master's mop. A miniature mop is used for saucing up thick, Kansas City Barbeque Sauce because it gently applies layer upon layer of sauce. A traditional brush will drag through the top layers of the Barbeque Sauce, preventing a crust from forming. The gentle dab of the mop creates a slow build-up of smoky, caramelized layers, like barbeque candy. Thin, vinegar-based sauces are usually just squirted on using a squeeze bottle to baste the meat during cooking.

Cooking with Barbeque Sauce:
Now, should you find yourself snowed in or faced with a weekend away from your trusty grill, there's still ways to get your barbeque fix. At its root, barbeque is all about the sauce, and the Barbeque Sauce of your choice can easily be swapped in to your favorite recipes. It's a spirit of experimentation that's given us roasted chicken tossed with Barbeque Sauce on a pizza, Barbeque Sauced spaghetti, or barbeque glazed shrimp over salad. A tablespoon or two of zesty Barbeque Sauce is also a great secret ingredient for adding depth of flavor to meatloaf, potato salad, chili, baked beans or stew.

Barbeque Sauce As An Everyday Condiment:
Once you've mastered the basics of getting your sauce on, there's no reason to let a bottle of Barbeque Sauce sit idly by in your fridge. Barbeque Sauce is perfect for enhancing everyday meals. Enjoy it as a topping for a burger or hot dog, or as a dip for french fries, chicken fingers or fish sticks. And don't forget your veggies! After a few minutes in the steamer, toss green beans, cauliflower, zucchini, or cut bell peppers with a few tablespoons of your favorite Barbeque Sauce.


Cookbooks, Recipes, and Winging it

Let’s begin with the most common mistake that newbie cooks make: quite often they’ll choose exactly the wrong first cookbook. Many cookbooks, both vegan and not, primarily feature elaborate recipes that are much too time consuming for everyday use. If you’ve got young children, a demanding job, or a busy school schedule, you’ll want your time spent in the kitchen to be measured in minutes rather than hours.

Fortunately, there is an abundance of fantastic and simple vegan recipes. In fact, there are at least a dozen great vegan cookbooks that are entirely devoted to meals you can make in minutes. Here are four excellent recent choices:

Thumbing through any one of these cookbooks will inspire you with all sorts of enticing meal ideas. Only buy cookbooks that are loaded with great color food photography, since gorgeous food photos will no doubt inspire you to try out some recipes. All of the cookbooks listed above feature excellent and extensive photography.

New Recipes Teach New Skills

Perhaps the best thing about cooking new recipes is you’ll learn new skills and get new ideas. When you sauté onions to prepare an Indian-style chana masala recipe, you’ll be able to use the same technique the next time you make some spaghetti sauce or some refried beans. As you get comfortable making Chinese-style stir-fries you’ll develop a keener sense for the cooking time needed for a variety of vegetables.

Pilots measure their expertise by counting up the number of hours they’ve spent airborne. You’ll likewise find that your comfort and ability in the kitchen grows with every new meal you prepare from scratch.

Vegan Cooking Basics

While an excellent vegan cookbook can help you step up your cooking game, know that it’s quite possible to cook sensational meals without ever using a recipe. Specifically, I regard five dishes as “core foods” that are perfect starting points for a beginner cook:

Not only are each of these foods easy to make, they can all be prepared in countless ways. Today’s stir-fry might be sweet potatoes, purple cabbage, and tofu served over brown rice and topped with peanut sauce. Tomorrow’s might be bok-choy, tempeh, and peppers in a tamari-ginger sauce, served over quinoa.

You can prepare sandwiches, salads, and stir-fries in so many ways that they’ll never become monotonous. And best of all, they’re all heavily based on vegetables, which are loaded with nutrients and among the most healthful foods you could ever eat. I only have space here to hint at the vast possibilities available, so be sure to click the bulleted links above for plenty of examples.

In addition to the five core foods we’ve just reviewed, you should absolutely learn how to prepare rice and beans, so be sure to check out the preceding links. Rice and beans are the perfect match when served together, and rice is also excellent as a bed for stews, stir-fries, and roasted vegetables. Beans nutritional powerhouses, and on top of that they’re cheap, delicious, and can be prepared in a multitude of ways.

Exploring World Cuisines

Vegans may still be relatively uncommon, but a substantial portion of the world’s population eats a mostly plant-based diet. Most of the world’s great cuisines include popular dishes that are either vegan or can easily be prepared that way.

That’s largely because, throughout history, it was generally impossible for most people to eat a diet heavily based on animal products. Refrigeration didn’t exist, so meat spoiled rapidly when transported or stored.

Here are some of the world’s most popular vegan-friendly foods:

  • India: chickpea curries or dal with roti (flat bread)
  • Mexico: rice, beans, salsa, and guacamole served with corn tortillas
  • China: stir-fried vegetables and tofu served over rice
  • Italy: spaghetti with marinara sauce
  • Middle Eastern: falafel, hummus, or baba ghanouj served with vegetables in pita

There are numerous vegan cookbooks devoted entirely to a single cuisine. Each of the above cuisines features at least one vegan cookbook. If your first vegan cookbook should be geared to quick and easy recipes, perhaps the second cookbook you buy should be devoted to your favorite regional cuisine. Check out our vegan cookbooks page for a collection of titles that focus on various world cuisines.

Many of the most popular international dishes can be mastered in no time. Mexican, Italian, and Chinese food all feature a number of vegan meals that are easy to prepare.


15 Frozen Foods You Can Cook In Your Air Fryer

You'll never find us knocking frozen foods. They're quick and easy to make and a lot healthier than they were when you were little. If you're used to just throwing them into the microwave or oven for a quick cook, though, we're about to rock your world: Next time, try putting them in your air fryer. What you'll get is the crispness of an oven bake with just a tiny countertop appliance. Give a try, then thank us later.

Can't get enough air fryer content? Here are our all-time favorite recipes to make in one (plus desserts, too!). Don't have an air fryer yet? These are the ones we recommend.

Bite-sized pizza rolls are a classic for a reason. Be careful not to eat immediately after they come out of the air fryer, though &mdash the insides are often scorching hot directly after cooking.

BUY NOW Annie's Pizza Poppers, $3.29

Fish sticks are the ultimate retro treat, but we'll admit. they never really went out of style! These are totally allergen-free.

BUY NOW Ian's Fish Sticks, $5.53

There are many wing debates to be had (buffalo vs. bbq, blue cheese vs. ranch, carrot vs. celery), but the main point is this: Wings are amazing and a total crowd-pleaser.

BUY NOW Perdue Chicken Wings, $9.08

Enjoy your favorite restaurant app in the comfort of your own home.

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Bagels + pizza = yes, please! Any and all toppings are welcome, but we're partial to pepperoni.

BUY NOW Annie's Mini Pizza Bagels, $4.49

Is there a more delicious (and customizable) food? Season these up with whatever spices/herbs you have on hand and be sure to pair them with a creamy dip. Why not go wild and melt some cheese on the top, too?

BUY NOW 365 Everyday Value French Fries, $2.99

The children's favorite. and the adults', too! Don't skimp on the dipping sauces. We love ketchup, ranch, bbq, and honey mustard

BUY NOW Tyson Naturals Whole Grain Breaded Chicken Breast Chunks, $9.99

The nostalgic after-school treat can also serve as a filling dinner.

BUY NOW Hot Pockets Four Cheese Pizza, $2.50

Air-fried meatballs are crisp on the outside and tender on the inside. Toss them with marinara or a soy-ginger glaze to really take these to the next level.

BUY NOW Earth's Best Organic Frozen Mini Beef Meatballs, $8.99

As transportable as they are delicious. We love eating them with guacamole, sour cream, and salsa.

BUY NOW El Monterey Extra Crunchy Taquitos, $7.99

These crisp up SO well in air fryer, you'll never want to make them any other way.

BUY NOWFarm Rich Mozzarella Sticks, $12.52

Salmon is infinitely customizable, incredibly healthy, and totally delicious.

BUY NOW Orca Bay Sockeye Salmon Fillets, $10.58

Veggie burgers might be even better than traditional burgers at this point.

BUY NOW Morningstar Farms Garden Veggie Burger, $4.19

Take a trip to the fair without leaving your house.

BUY NOW State Fair Corn Dogs, $7.78

Velvety sauce, large chunks of veggies and/or chicken, and a buttery, crisp crust? Now we're hungry.

BUY NOW Marie Callender's Chicken Pot Pie, $2.79


Fail-Safe Favorites

Top Steak: Grilled Flatiron 03:39

Honey Ginger Chicken Wings 02:37

Traditional Margherita Pizza 03:02

Episodes

Pub Grub

Roger Mooking goes on a pub crawl to find 15 of the best dishes to go with any drink. Chicken wings, nachos, sliders, apps and mains -- they're all here! From their own kitchens, chefs share insider tips and tricks for making the very best, tastiest bar fare.

Handheld

Roger Mooking wraps his hands around 15 of America's best sandwiches, tacos, pizza slices, chicken wings and more. If it's tasty and can be picked up by hand, Roger has found it. Some of the most creative chefs give a peek inside their kitchens with recipes and tips on how to make these flavorful one- and two-handed culinary masterpieces.

Home Cooking

Roger Mooking cozies up to 15 of the best heartwarming classics, including home-cooked treats, tender meats, savory stews, cheesy pastas and decadent desserts. Take a trip down memory lane with him as he scours the U.S. for all the best treats from childhood, and spend time with chefs as they share tips and tricks on how best to touch the heart through the stomach.

Soul Food

Roger Mooking joins chefs in their own kitchens as they honor the traditions of comforting and flavorful soul food dishes. From ribs, catfish and barbecue to oxtail, pork chops and cornbread, Roger's digging into all the classics that make up the 15 best soul food dishes from around the country.

Street Eats

Roger Mooking searches for the best food to eat on the fly, from food trucks and roadside stands to walk-up counters and carnival fare. He joins chefs in their kitchens as they share their secrets to making the most amazing mobile pizza, wraps, frozen treats and more.

Desserts

Roger Mooking skips straight to the sweets as he dives headlong into the 15 best desserts offered in the United States. From the rich and chocolatey to the fruity and flavorful, Roger's getting down on all the most decadent meal-end treats prepared by chefs in their own kitchens.

Killer Combos

Roger Mooking explores the foods that are just too good together to be kept apart, showcasing 15 culinary combinations that make mouths water and hearts race. From an extraordinary take on chicken and waffles to a handmade root beer float, a ridiculously good raclette to an unforgettably gourmet spaghetti and meatballs, America's best chefs reveal their secrets to crafting the most-killer combos imaginable.

Pizza

Pizza is one of man's most popular inventions and everyone's favorite food. So when Roger Mooking presents the top 15 pizza offerings in the whole country, it's bound to be a revelation. From the paper-thin crusts of New York, to the wood-fired ovens of the west coast, to the bottomless deep dish of Chicago, and with toppings many have never even considered, being called the best finally puts pizza on the pedestal it deserves.

Unexpected Eats

Roger Mooking highlights 15 incredible dishes from around the U.S. that have one thing in common: They're all utterly unexpected and delightfully delicious. From unusual combinations like brisket kolaches, pizza wings and custard French toast to surprising settings like gourmet Calabrian pizza in a bowling alley and a lobster roll with bacon cheddar bombs in a minor league ballpark, these are the most eye-opening -- and mouthwatering -- meals around.

Brunch

Roger Mooking counts down 15 of the best egg, meat, pastry and hash dishes being served up across the U.S. What do they have in common? They all make for a killer brunch! Fried oysters Benedict, huevos rancheros hash, chicken and waffles, volcano eggs, savory brunch dogs and sinfully sweet bostock prove that the great American brunch tradition is thriving, and its most creative chefs share their best dishes and how to prepare them.

Brunch

Roger Mooking counts down 15 of the best egg, meat, pastry and hash dishes being served up across the U.S. What do they have in common? They all make for a killer brunch! Fried oysters Benedict, huevos rancheros hash, chicken and waffles, volcano eggs, savory brunch dogs and sinfully sweet bostock prove that the great American brunch tradition is thriving, and its most creative chefs share their best dishes and how to prepare them.

Hidden Treasures

Roger Mooking travels the U.S. to find classics with a twist and unexpectedly delicious pairings. He visits the chefs in their own kitchens to find out how they create these surprising and mouthwatering dishes.

Appetizers

Roger Mooking starts the meal off right with 15 of the best appetizers in the United States. From nachos and chicken wings to oysters, fries and more, Roger's going coast-to-coast to find the best!

Seafood

Roger Mooking travels America to reel in the fifteen very best seafood dishes. Freshness is key and location matters. From the Atlantic seaboard to the Pacific coast, down deep in the bayou, and high in the Rockies, there's no limit to what seafood lovers will do to sink their teeth into nature's delectable all you can eat buffet. Shrimp, lobster, snapper, or grouper, and fried, steamed, baked, or smoked, no oyster shell is left unturned.

Guilty Pleasures

Roger Mooking showcases 15 of the most delightfully decadent dishes from around America. They're the type of savory pleasures and sweet sensations that make everyone long for "cheat day." From bacon brownies to chicken fried lobster and short rib and cheddar duck fat fries, it's an exploration of mind-blowingly mouthwatering meals and a behind-the-scenes look at how they are lovingly prepared.

Hamburgers

As the deceptively simple ground meat served on a bun with the perfect combo of condiments and garnishes, the hamburger stands alone as the go-to meal for the American masses. Roger Mooking serves up the top fifteen masterpieces of handheld deliciousness. This is an all-points survey of the amazing variety to which the hamburger has evolved. When the names include the Juicy Nookie, the Brother From Another Mother Burger, and the Burger of the Gods, average is not on the menu.

Home Cooking

Roger Mooking cozies up to 15 of the best heartwarming classics, including home-cooked treats, tender meats, savory stews, cheesy pastas and decadent desserts. Take a trip down memory lane with him as he scours the U.S. for all the best treats from childhood, and spend time with chefs as they share tips and tricks on how best to touch the heart through the stomach.

Fully Loaded

Roger Mooking showcases 15 of the most lovingly loaded culinary creations around the country. These delicious dishes are stacked high and stuffed with flavor, from Cadillac nachos to a stuffed whole hog porchetta. There's a quadruple chocolate cheesecake, a double-decker pizza and even a massive torta bamba sandwich with seven mouthwatering meats. If food makes people happy, these fully loaded masterpieces will make them ecstatic.

Fully Loaded

Roger Mooking showcases 15 of the most lovingly loaded culinary creations around the country. These delicious dishes are stacked high and stuffed with flavor, from Cadillac nachos to a stuffed whole hog porchetta. There's a quadruple chocolate cheesecake, a double-decker pizza and even a massive torta bamba sandwich with seven mouthwatering meats. If food makes people happy, these fully loaded masterpieces will make them ecstatic.

Desserts

Roger Mooking skips straight to the sweets as he dives headlong into the 15 best desserts offered in the United States. From the rich and chocolatey to the fruity and flavorful, Roger's getting down on all the most decadent meal-end treats prepared by chefs in their own kitchens.

Killer Combos

Roger Mooking explores the foods that are just too good together to be kept apart, showcasing 15 culinary combinations that make mouths water and hearts race. From an extraordinary take on chicken and waffles to a handmade root beer float, a ridiculously good raclette to an unforgettably gourmet spaghetti and meatballs, America's best chefs reveal their secrets to crafting the most-killer combos imaginable.

Barbecue

Roger Mooking cannot resist the sweet, succulent smoky goodness of barbecue as he canvases the country on the lookout for the fifteen best barbecue dishes wherever he can find them. For as long as there has been fire, man has been barbecuing over it. Brisket, chicken, whole hog, mutton, and even a breakfast taco are just a few of the saucy delights to be found when fire, meat, and seasoning intersect in juicy perfection.

Coastal Cuisine

Roger Mooking showcases some of the best of coastal cuisine in a top 15 countdown of the most delicious dishes inspired by America's oceans, lakes and rivers. From shrimp and grits on the Gulf Coast to wasabi salmon burgers on Alaska's frozen coast and crab cakes by the Chesapeake Bay, it's an exploration of truly mouthwatering meals with a glimpse behind the scenes at some of the country's best chefs at work in their own kitchens.

Roger Mooking travels the country to discover the top fifteen greatest pork dishes. Regional pride and bragging rights are a big part of the evolution of these exceptional pork dishes, not to mention the unbelievable variety. Pig cheeks, pig feet, bacon bombs, ribs, ham, pork wings, and whole hog are all a delicious part of the wide world of pork.

Brunch

Roger Mooking counts down 15 of the best egg, meat, pastry and hash dishes being served up across the U.S. What do they have in common? They all make for a killer brunch! Fried oysters Benedict, huevos rancheros hash, chicken and waffles, volcano eggs, savory brunch dogs and sinfully sweet bostock prove that the great American brunch tradition is thriving, and its most creative chefs share their best dishes and how to prepare them.

Crunch Time

Roger Mooking bites down on the 15 best crunchy, crispy and crackling dishes. All the snappy nachos, pizzas, fried chicken, tacos and desserts are represented, and chefs offer recipes and tips on making the crispiest skin, the crunchiest chips and the most-crumbly crusts.


Raw shrimp on a skewer, ready for the grill - How to grill shrimp

1. For the best possible results, buy fresh shrimp on the day that you plan to grill them. Shrimp thaw quickly and can go bad even more quickly. Make sure that you buy either jumbo or colossal sized shrimp for easier grilling.

2. Shrimp can be grilled with or without their shells. I like to peel the shrimp prior to grilling. Remove all of the shell except for the part that is around the tail of the shrimp. Removing the shell will allow the marinade to penetrate the meat and give the shrimp more taste.

3. Devein the shrimp by using a small, sharp knife to cut down the back of each peeled shrimp. Pull out the back vein while washing the shrimp under cold water. The vein is noticeable in jumbo or colossal shrimp.

ully grilled shrimp on a skewer - How to grill shrimp

4. Give the shrimp flavor in the marinade of your choice. My favorite is just a simple brush of olive oil on the shrimp with some salt, pepper and squeeze of lemon.

5. Thread your shrimp on a skewer for easy grilling. You can use a wooden skewer or metal skewer, both options work well.

6. Now it is time to grill the shrimp. Preheat your grill to 350-450°F and set it up for direct cooking. Grill the shrimp over direct, medium heat for 5-7 minutes, turning the shrimp halfway through the process. The outside of the shrimp should turn a nice pink color when it is cooked while the meat inside should be white and opaque. Be careful not to overcook the shrimp or else it will become tough.

Take the shrimp off the grill and it is time to enjoy, perfect for a shrimp cocktail or to pair with your favorite dipping sauce!


Reviews

Why does the recipe say "cut into 1 1/2-inch-thick rounds" yet the photo seems to be of cut into quarter or 1/8 lenghts. And the video is for a different recipte -- scallops. Did people cut the yams as they look in the photo? Thank you.

Supposed to bake 40 minutes and they were burned at 16 minutes. I was going to flip them at 20. I cut the heat to 400 and by 30 minutes they were even more burned. And yet, they weren't remotely crispy. Basically burned and soggy. Threw them away and went back to Russell potatoes. Not remotely the right instructions to cook sweet potatoes.

Love yams done this way. I agree that cooking them at 375* for 35-40 minutes is perfect. They have a crunchy exterior and soft interior.

This is my favorite way to prepare sweet potatoes. I cube them, and everyone loves the sweet spicy chunks!

These were absolutely delicious! My kids (7 and 3) devoured them. I cut a few of the larger rounds in half, those browned a lot more than the full rounds. I did turn them after about 30 min then let them finish off for another 10 so both sides would brown. I think using fresh thyme is important in this dish, dried might be too hard and gritty. Will make again for sure!

These are the best by far. good warm and great cold. I have already made them twice since last week. ☆☆☆☆☆

I've been making these for years and they're simply amazing. Adjustments to keep them from burning: I roast them at 375 or so in middle of the oven. I often use chopped shallots instead of the garlic. I toss the potatoes in olive oil, salt, pepper, thyme or rosemary, hot pepper flakes, and sometimes smoky paprika and roast for 15-20 minutes and then add the shallots/onions tossed in the same bowl with the olive oil residue and a little salt and scatter them over the potatoes for the rest of the baking time. Usually I flip them over after about 25 mins so both sides get browned. They come out dry/crisped on the outside and terrifically moist inside. Buying a good baking sheet can make all the difference, as well, with this recipe. The Nordic Ware aluminum commercial half sheet is inexpensive and has completely changed my cooking life.

This recipe is definitely a keeper. Easy and great flavor. Like previous reviewers advised I cut in 1/2 inch disks. I cooked for 40 minutes and some were charred so would probably take out at 35 minutes next time. Also, with 4 sweet potatoes I needed 2 9x13 dishes not one.

Nice easy recipe that can be adjusted by additions. Good alternative to a plain roasted potato I will use this recipe often.

Very tasty, spice lovers will like this. I doubled the spice and used dried thyme, but I know this dish is better with fresh thyme. Next time I might make/use a thyme infused olive oil to add another thyme dimension. Only 3 stars because I save 4 stars for my wow/company-worthy dishes. For us, this was a great midweek side dish.

These potatoes were great -- I used mini sweet potatoes quartered lengthwise and they were great. Served with pork tenderloin medallions with a maple bourbon glaze and peas. Had a chardonnay with it to cut through some of the sweetness.

Peeled and diced the sweet potatoes into 3/4" cubes and mixed with the ingredients stated in the recipe then roasted for 30 minutes. These were yummy.

I made this tonight for my husband and I. One long potato (about 8 inches) 2 to 2 1/4 in in diameter was just a little big for the two of us. I cut it in 3/4 inch disks and it took 30 minutes at 425 degrees F. We enjoyed it a lot. I served it with Pork Tenderloin with Maple Glaze, steamed brussels sprouts w/butter and caraway. Plus a salad. Yum. No dessert needed with all the sweet flavors.

Made this for Thanksgiving this year for a big event as a savory version of the traditional sweet potatoes. It worked well, and the group loved it.

I tried this recipe because I had some sweet potatoes lying around. Apparently, I had them a little too long because only two smaller ones were good enough to use. I also had a butternut squash, so I added that to have enough for the recipe. I also didn't have the red pepper flakes another reviewer suggested but I like things spicy so I added chipotle spice along with pablano peppers instead of bell peppers. We wanted a main dish, so I added italian chicken sausage. It turned out amazing and nothing was left over! The butternut squash cooked faster than the sweet potatoes, so next time I may add those 10 minutes into the cooking process. Great recipe - just a little chopping and time in the oven and you've got an amazing main dish!

Loved this recipe. It was very simple but perfect and I will definitely be making it again. I'm glad I had all the ingredients on hand. My potatoes were browning and soft at 30 minutes.

These were delicious! Only made a couple of minor changes. Used 1 T dried thyme as I prefer it over fresh, cut the slices into half circles, and cut the garlic cloves in half and discarded them after they flavored the potatoes. Mine burned a bit (wasn't watching) so next time I'll probably lower the temp a bit and/or cut the roasting time.

Fantastic! I used about a little less thyme that recommended but I'm not a major fan of that spice.

Hi, Love the recipe, but I used coconut oil instead of olive oil. Olive Oil loses a lot of its value when heated at too high a temp. See attached link for more info. http://livingglutenandgrainfree.com/2011/01/26/is-your-olive-oil-too-hot-to-handle/

This is a good recipe. To avoid burning the garlic, I turned the oven way down when the outsides were crisp and dark at the edges and spread the garlic in olive oil across the potatoes. When the rest of the meal is ready to plate, remove the potatoes from the oven and serve. The potatoes are crisp outside and tender and delicious inside.


Reviews

Why does the recipe say "cut into 1 1/2-inch-thick rounds" yet the photo seems to be of cut into quarter or 1/8 lenghts. And the video is for a different recipte -- scallops. Did people cut the yams as they look in the photo? Thank you.

Supposed to bake 40 minutes and they were burned at 16 minutes. I was going to flip them at 20. I cut the heat to 400 and by 30 minutes they were even more burned. And yet, they weren't remotely crispy. Basically burned and soggy. Threw them away and went back to Russell potatoes. Not remotely the right instructions to cook sweet potatoes.

Love yams done this way. I agree that cooking them at 375* for 35-40 minutes is perfect. They have a crunchy exterior and soft interior.

This is my favorite way to prepare sweet potatoes. I cube them, and everyone loves the sweet spicy chunks!

These were absolutely delicious! My kids (7 and 3) devoured them. I cut a few of the larger rounds in half, those browned a lot more than the full rounds. I did turn them after about 30 min then let them finish off for another 10 so both sides would brown. I think using fresh thyme is important in this dish, dried might be too hard and gritty. Will make again for sure!

These are the best by far. good warm and great cold. I have already made them twice since last week. ☆☆☆☆☆

I've been making these for years and they're simply amazing. Adjustments to keep them from burning: I roast them at 375 or so in middle of the oven. I often use chopped shallots instead of the garlic. I toss the potatoes in olive oil, salt, pepper, thyme or rosemary, hot pepper flakes, and sometimes smoky paprika and roast for 15-20 minutes and then add the shallots/onions tossed in the same bowl with the olive oil residue and a little salt and scatter them over the potatoes for the rest of the baking time. Usually I flip them over after about 25 mins so both sides get browned. They come out dry/crisped on the outside and terrifically moist inside. Buying a good baking sheet can make all the difference, as well, with this recipe. The Nordic Ware aluminum commercial half sheet is inexpensive and has completely changed my cooking life.

This recipe is definitely a keeper. Easy and great flavor. Like previous reviewers advised I cut in 1/2 inch disks. I cooked for 40 minutes and some were charred so would probably take out at 35 minutes next time. Also, with 4 sweet potatoes I needed 2 9x13 dishes not one.

Nice easy recipe that can be adjusted by additions. Good alternative to a plain roasted potato I will use this recipe often.

Very tasty, spice lovers will like this. I doubled the spice and used dried thyme, but I know this dish is better with fresh thyme. Next time I might make/use a thyme infused olive oil to add another thyme dimension. Only 3 stars because I save 4 stars for my wow/company-worthy dishes. For us, this was a great midweek side dish.

These potatoes were great -- I used mini sweet potatoes quartered lengthwise and they were great. Served with pork tenderloin medallions with a maple bourbon glaze and peas. Had a chardonnay with it to cut through some of the sweetness.

Peeled and diced the sweet potatoes into 3/4" cubes and mixed with the ingredients stated in the recipe then roasted for 30 minutes. These were yummy.

I made this tonight for my husband and I. One long potato (about 8 inches) 2 to 2 1/4 in in diameter was just a little big for the two of us. I cut it in 3/4 inch disks and it took 30 minutes at 425 degrees F. We enjoyed it a lot. I served it with Pork Tenderloin with Maple Glaze, steamed brussels sprouts w/butter and caraway. Plus a salad. Yum. No dessert needed with all the sweet flavors.

Made this for Thanksgiving this year for a big event as a savory version of the traditional sweet potatoes. It worked well, and the group loved it.

I tried this recipe because I had some sweet potatoes lying around. Apparently, I had them a little too long because only two smaller ones were good enough to use. I also had a butternut squash, so I added that to have enough for the recipe. I also didn't have the red pepper flakes another reviewer suggested but I like things spicy so I added chipotle spice along with pablano peppers instead of bell peppers. We wanted a main dish, so I added italian chicken sausage. It turned out amazing and nothing was left over! The butternut squash cooked faster than the sweet potatoes, so next time I may add those 10 minutes into the cooking process. Great recipe - just a little chopping and time in the oven and you've got an amazing main dish!

Loved this recipe. It was very simple but perfect and I will definitely be making it again. I'm glad I had all the ingredients on hand. My potatoes were browning and soft at 30 minutes.

These were delicious! Only made a couple of minor changes. Used 1 T dried thyme as I prefer it over fresh, cut the slices into half circles, and cut the garlic cloves in half and discarded them after they flavored the potatoes. Mine burned a bit (wasn't watching) so next time I'll probably lower the temp a bit and/or cut the roasting time.

Fantastic! I used about a little less thyme that recommended but I'm not a major fan of that spice.

Hi, Love the recipe, but I used coconut oil instead of olive oil. Olive Oil loses a lot of its value when heated at too high a temp. See attached link for more info. http://livingglutenandgrainfree.com/2011/01/26/is-your-olive-oil-too-hot-to-handle/

This is a good recipe. To avoid burning the garlic, I turned the oven way down when the outsides were crisp and dark at the edges and spread the garlic in olive oil across the potatoes. When the rest of the meal is ready to plate, remove the potatoes from the oven and serve. The potatoes are crisp outside and tender and delicious inside.


Fenway Park Food – The Complete Menu

Here it is, Red Sox fans and Fenway visitors: your complete guide to the Fenway Park food menu!

The culinary highlights at Fenway Park aren’t as fancy schmancy as at most ballparks, but it’s greatly improved from years past. Honestly though, their food guide doesn’t offer up much info about it.

Someone needed to step up and address this, and I’m just the guy for the job.

I’ve talked about Fenway Park food elsewhere, including about lobster stuff, the Fenway Frank, and the outside sausages, but this is your complete, all-inclusive, full Monty, whole shebang… (GET ON WITH IT!).

Notice how the mustard spells “Mmmmmm”.

Here’s your table of contents in case you want to skip anything. (But don’t, there’s great photos!)

The Fenway Park Food Main Street

Jersey Street, formerly Yawkey Way, is a street that runs east of Fenway the Red Sox close it off on game days so that fans can enjoy an experience similar to Eutaw Street in Baltimore.

It’s definitely where you want to enter the ballpark to try the better Fenway Park grub, such as…

For the record, no, that’s not Luis Tiant.

El Tiante serves up Cuban sandwiches (ham, pork, pickles, cheese and mustard) and the possible excitement of meeting Luis Tiant, the star pitcher from the 1970s Sox teams. Tiant is sometimes there to sign autographs, but I’ve not yet seen him, so I wouldn’t buy a Red Sox ticket just for that.

If you don’t want to wait in line here, you can get a Cuban in the Big Concourse. El Tiante also carries Italian and spicy sausages. I’ve seen Al Fresco sweet apple chicken sausages and jerk chicken sandwiches on the menu too.

Anytime fries and slaw are included, a sandwich isn’t a big risk.

The Fish Shack is the spot for fried seafood appetizers, like clams calamari (with jalapenos), fish and chips with a side of tartar sauce that Homer Simpson would approve of, and a fish sandwich (flounder I believe). They have surf and turf kabobs here, clam chowdah, and an impressive and expensive lobster roll that you can order hot or cold. (More about the Lobster Roll in a bit.)

Yankee Lobster (!) is the purveyor of the seafood items I’m not sure who thought it was a good idea to have anything “Yankee” at Fenway Park. But anyway, with their addition comes rotating items on the menu, so you could see things like lobster mac and cheese here as well. If you want seafood at a Red Sox game, check out the Fish Shack first.

Authentic Dominican food, appropriate for the “Taste of Boston”.

Taste of Boston is a pretty cool idea. Each month of the season, two local favorites from Boston set up shop here. Taste of Boston has featured Mei Mei (bacon fried rice and cheesy nachos), Roxy’s Grilled Cheese (Green Muenster Melts) and Jake’s Boss BBQ (ribs and pulled pork sandwiches).

If you’re visiting Boston for a game at Fenway and want to try something popular and local, definitely check out Taste of Boston. Sometimes they will feature something related to the visiting team in one of my recent visits the Blue Jays were in town, and the Blue Frog Bakery was there with Canadian bacon sandwiches.

Maria’s Greek Kitchen You may have heard of Maria Menounos she’s the incredibly beautiful actress/professional wrestler/Sirius radio star. Her Greek Kitchen at Fenway is a place not just for gyros and chicken and beef kebabs in a cup, but also healthier stuff like hummus plates with veggies and Greek lettuce wraps. All with Menounos’ mother’s recipes, which I presume is a good thing.

Menounos wanted the emphasis of her offerings to be healthy foods all of the offerings here are made with organic ingredients and free range meats. Not a bad idea in a place where one might have to squeeze into a 15-inch wide seat.

An example of how clearly the Red Sox communicate food choices.

The Big Concourse – The Fenway Park Food Court

The Big Concourse is a picnic area in right field large enough to feature picnic tables, with umbrellas even.

There aren’t many unique names for stands in the Big Concourse (unless you consider “Chicken Tenders & Fries” to be unique, which I guess it is). For the most part the stands in the Big Concourse are self-explanatory Burgers & Fries and Sausages stands sell what they say they sell. Most all stands here sell Fenway Franks and Monster Dogs.

That aside, if you’re looking for the more unusual Fenway Park food items, like the lobster poutine, the Big Concourse is where to find them.

It’s kind of difficult to distract from a breakfast burger, isn’t it?

Two of the newer sandwiches are sold at a stand tucked underneath the roof–a Portobello mushroom sandwich with crispy fried onions, and a breakfast burger with a fried egg and mozzarella cheese. There is also a carving station with made-to-order sandwiches, like a “Turkey Gobbler”: sliced turkey with cranberry sauce, stuffing and gravy.

The aptly named Nachos stands make very impressive plates of nachos…they pile on chicken, beef, cheese, salsa and sour cream. Best to get a fork and napkins for this one. You can also get a taco salad or a burrito on the Big Concourse.

There are Corn & Co. stands here with varying flavors of gourmet popcorn. You can get souvenir refillable popcorn, but unless you really, really love popcorn or are sharing with hungry kids, I doubt you’ll be refilling that large thing more than once.

Oh, and Cheetos popcorn is now at Fenway Park. True.

The Big Concourse even has vending machines with sandwiches and snacks so people don’t have to wait in line. No microwaves, so I’m presuming the machines are keeping stuff warm somehow.

So good you’ll want to protect the plate!

A Night Out At The Sam Deck

The Sam Deck is the revamped tavern in the Right Field Roof Deck and was formerly the Budweiser Brew House, before the Red Sox improved their tastes and made Samuel Adams the beer of choice.

This was once just a bar with better drink selection, but the Red Sox have turned it into a restaurant with a nice view and a high end menu.

Food choices include lobster rolls, nachos with rib chili and homemade salsa, chorizo croquettes, battered cod fish tacos, and truffle parmesan fries in other words, fancy stuff that you won’t find anywhere else in the park. There’s also craft brews, since that’s a big thing in baseball now.

I’ll talk more about the Fenway eateries like the Sam Deck, Game On!, and the Bleacher Bar in a future post, but for now you know that if you’re sitting in the upper right field seats, you can visit the Sam Deck for good eats.

The Monster-sized Fenway Frank, still unequaled.

Behold The Fenway Frank + Monster Dogs

Honestly, the Fenway Frank deserves its own post. Here’s my ode to it.

But just for basics…the Fenway Frank is still the go-to food item at Fenway. It’s made by Kayem Foods, who spiced up the Fenway Frank with more garlic and smoke when they took it over in 2009.

The inimitable Fenway Frank is served in a white bread bun for that mushy texture, which is unusual for a ballpark dog but shouldn’t be. If you’re too hungry for just one, there are Monster Dogs sold in several places, including on Jersey Street. They are indeed Monster-sized at ten inches long.

You can get Fenway Franks in local supermarkets, of course.

There’s no turning back from lobster with fried potatoes.

In Massachusetts, We Eat Lobstah.

Fenway Park lobster-based sandwiches and fries also deserve their own post with tasty photos, but here’s a quick summary of killer Fenway lobster stuffs…

The Lobster Roll – this is a fan favorite at Fenway, and with good reason. A hunk of New England lobster on that same toasted white bread roll used to house the Fenway Frank.

Lobster Poutine Stak – Steak fries with lobster bisque instead of gravy, cheese curds, lobster meat and chives. For The Win ranked this one #8 in the craziest ballpark snacks of 2017. (You can get fries with clam chowder too.)

Lobster Melt – A grilled cheese with steamed Yankee (SMH) lobster, muenster cheese and tomato. Epic even at ballpark prices. (See an Aramark-approved photo of it here!)

The Lobster BLT (or LBLT if you will) – A well-constructed BLT on a toasted roll with fresh lobster meat added. And yes, there’s sufficient “B” in this sandwich.

I just like how the grill looks like a car.

Fenway Burgers, BBQ, + Deli Sandwiches

Tasty Burger is a chain of burger joints in the area, and they are the Official Burger of the Red Sox. To celebrate they’ve added several stands in the ballpark.

Tasty Burger has cheeseburgers and jalapeno burgers, and a rotating fan favorite from their burger menu (a Brockington Burger in my last visit). Tasty Burger also has tater tots with cheese and/or chili, and milkshakes in chocolate, vanilla, or “Green Monstah Mint”.

There is a Tasty Burger on the corner of Jersey and Boylston just a block from the ballpark. The burgers there are cheaper and you have a much bigger selection. Just throwing that one out there.

On occasion Taste of Boston will feature a local BBQ joint, but there’s a Fenway Smokehouse in the Big Concourse with your standard ballpark pulled pork and BBQ beef sandwiches. You can get some unusual drinks there to go with them, like raspberry lime rickeys. The Smokehouse has a BBQ sandwich with bacon that looks pretty darn appetizing, and that’s just the floor model.

Nothing makes a pulled pork sandwich like sloppy slaw!

Oh, and check out the King’s Hawaiian pulled pork sandwich.

Savenor’s is the provider of beef for sandwiches that aren’t made at Tasty Burger (which includes the “B” in the LBLT), like steak tips sandwiches…something like a Philly cheesesteak, but with thicker slabs of meat. Or try an Italian beef sandwich if you can find one (look around Jersey Street or the Big Concourse).

Savenor’s is known for “using the whole animal for prime cuts”, and was voted Best of Boston by Boston Magazine. So they’re safe.

Yes, you can eat a fruit cup at a baseball game. Or two.

Finally, for deli sandwiches, check out the Fenway Farms Deli on the third base side and in the Big Concourse…build yourself a hand carved sandwich with Boar’s Head meats. Choose from hot pastrami, beef or turkey. Wraps and salads can be had here too as you can see.

There’s quite an impressive selection of condiments here: honey mustard, horseradish, savory remoulade, and deli mustard to name a few. The Fenway Farm items are actually grown on the roof of Fenway (they don’t, however, pass on the shipping savings to fans), and many of the ingredients in the sandwiches come from the farm, which is as fresh as it gets.

The name of this joint changes from time to time, so it might have a different moniker when you go, but the location has been the same.

Do Red Sox Fans Eat Pizza?

Believe it or not, yes. Pizza stands are just about everywhere in Fenway, serving Regina’s, the Official Pizza of the Boston Red Sox, or New England for that matter. They call themselves “Boston’s Best Pizza since 1926” (hopefully this pictured one hasn’t been sitting that long) there’s now a location at 1330 Boylston Street if you’d like to try it before or after the game.

Regina’s is more than adequate by ballpark pizza standards. It costs the same whether you have pepperoni on it or eat it plain, so take advantage of this rare loophole and put pepperoni on it. Only the specialty pizza with several other toppings costs slightly more.

You can get a whole pie for a reasonable price (for a ballpark, anyway), but since it takes a while, you can order that first, get your Sam Adams and come back for it.

The food is gluten free too, not just the umbrella.

Healthy, Kosher, and Gluten-Free Fenway Eats

The Red Sox did a nice thing for celiacs and put a Gluten Free stand near the Gate D entrance. They have a Fenway Frank on a gluten-free roll, brownies and cookies, and the healthy stuff that’s never in danger of being contaminated: fruit cups, nuts, sushi, hummus, etc. My wife is allergic, so now I have something to sell to her for another trip.

The pizza stands also feature a “gluten-friendly” pizza, which I’m not sure is completely safe for allergic folks given that wording. You can ask, I forgot to.

At the salad bar in the Big Concourse, you can customize your own healthy salad, with items from the Fenway garden. The salad bar is another spot for deli sandwiches, with Buffalo chicken, turkey or roast beef.

There are stands in the Big Concourse and the Third Base Deck dedicated to vegetarian and healthy choices, like wraps, Panini sandwiches, veggie dogs and burgers, hummus and Caesar or fruit salads. The veggie burgers and dogs don’t look all that appetizing under heat lamps, but I’m guessing they’ll give you a fresh one.

Fenway doesn’t have a large Kosher selection…there’s a kosher hot dog vending machine in the Big Concourse, and as of this writing I believe it’s the only way to get a kosher dog here. Feel free to correct me on that…

I’ll take the vanilla half.

Fenway Park Food – For Sweet Teeth

As of this writing, the Fenway Park dessert menu includes a “banana splitter”, with vanilla, chocolate, and strawberry ice cream between banana ends with hot fudge and sprinkles. The Red Sox have also added Jane Dough’s edible cookie dough, with soft serve ice cream and other toppings.

You can also get: Crackerjacks, cotton candy, fried dough, Hood ice cream, kettle corn, milk shakes and slushies. Try not to have them all at once. Most of them are available on all of the concourses the ones that aren’t are usually in the Big Concourse.

They’re easy to find for ice cream for example, look for a stand called “Ice Cream”. If you like Dippin’ Dots, there are “Ittibitz” available, which are the same thing.

There was a “build your own sundae” stand in the center field corner of the Big Concourse last I checked–soft ice cream in a souvenir helmet with your choice of Oreos, bananas, cherries, sprinkles, etc. Oreos complete ice cream, IMHO, so it’s worth a look.

I feel slick when I sneak one of these in.

Bring Your Own Food Into Fenway – Yes, You Can!

If you look at the prohibited items list at Fenway here, you’ll see there’s no restrictions against bringing in a soft-sided bag smaller than 16*16*8, so long as you don’t have alcohol or potential projectiles in it. I’ve done this in almost every trip I’ve made to Fenway and have never had a problem.

This gives you every option to bring in just about any kind of cuisine, even the numerous sausage vendors surrounding the ballpark (more about them in a second). There is every type of takeout joint you can think of a short walk away, from Chipotle to the aforementioned Tasty Burger to the new Wahlburgers, if you want to grab a couple of less expensive sandwiches or burritos or whatever to take in.

If you’re parking near the Pru Center, there’s plenty of options in their Food Court, and there’s now a Timeout Market near the Fenway T station with tons of selections. Both of these are a bit of a walk to the ballpark though, so plan ahead on keeping the stuff warm.

“Two bags of peanuts were walking down the street, and one was a-salted!”

Should you have forgotten to buy your peanuts from a less expensive vendor (or the nearby Shaw’s market), you have two choices: buy them from the roasted peanuts kiosk on Jersey Street, or order them from a peanut vendor in the stands and have them fired at you with uncanny accuracy, which is sometimes worth the price.

Remember to be wary of just how big a bag you bring. Make sure it can easily fit under your seat, especially if you’re sitting in the Grandstand. I speak from experience.

Stop paying ballpark prices for your Red Sox gear and souvenirs!

Order your essential Sox items before you go at Amazon.com, pay far less than you would at the game, AND get free shipping on orders over $25…order your Red Sox swag today!

This is the one with the Inner Beauty hot sauce. Think yellow!

Lansdowne Street Sausages – A Boston Baseball Tradition

Few things are more quintessential Fenway Park food than the purveyors of outside sausages…you see and smell them as soon as you arrive from the Kenmore station.

The Sausage Guy and The Sausage Connection are two of my favorites and I gave them a separate post…but here’s a bit about some of the others:

Sausage King is probably the first visible stand on Lansdowne coming from the T it has a red sign with a pig’s face on top. Sausage King has dogs, sausages, chicken teriyaki and steak tips they serve them with an optional wicked red hot sauce that is close to Louisiana style.

The Original Che-Chi’s has the same sausages, dogs and chicken and steak as the rest they’re further down Lansdowne a bit, and they’re another stand with a red sign. Che-Chi’s has a secret hot sauce, which is more of a smoky BBQ style sauce. They can be a mite cheaper than the rest, if you’re thrifty.

Yes, it’s a Cajun chicken sandwich, but we do make the best sausage too.

The Best Sausage Co. has a stand on the corner of Jersey and Lansdowne. The stand sells sausages and other sandwiches—they’re the only ones I saw with a Cajun chicken sandwich. Look for the blue stand…the vendors here seem to be having a better time than most hawkers maybe it’s a requirement being on Jersey Street.

Fenway’s Best & Original I’ve read that this is “Artie’s” famous stand, but you won’t find Artie’s name anywhere. This one is near Gate D on the other end of Jersey Street, so it’s a bit further from the T station. They offer up “Bianco’s World Famous BBQ” (not famous enough for me to have heard of it, but just saying) and it gets nice reviews from Yelpers.

There’s a lot more sausage stands than I’ve covered here, and you can find cheaper ones if you look hard enough, but these are the prominent vendors on Lansdowne Street.

If this isn’t worth giving them your social security number and mother’s maiden name, I don’t know what is.

Some Fenway Park Food Tightwad Tips

I love that you’ve stuck with me this long about the culinary specialties in America’s oldest ballpark, so here’s a few helpful tips to save money on food at Fenway (in addition to bringing in your own peanuts and other grub, which hopefully I’ve covered sufficiently):

$ – You can sign up to be a designated driver at a booth in the lower concourse, and get a coupon for a free soda. They’ll put a strap on you though, so no fooling.

$ – The Red Sox have kids meals, where the little fan can get a grilled cheese or PB&J, a snack like animal crackers and a Capri Sun. All for just a fin as of this writing. Tasty Burger has their own kids meal as well.

$ – Baseball loves MasterCard…using it to buy things can sometimes get sometimes score you a small bonus, like a free souvenir bucket for your popcorn.

$ – If you buy a souvenir soda cup, you get free refills for the rest of the game. It’s a lotta lotta sugar, but at least you’re getting your money’s worth.

There you have it fans, a long overdue, completely complete guide to the Fenway Park food menu. If you enjoyed it, please support my sponsors!

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