Our Best Mardi Gras Recipes (cont'd)

hot giardiniera
Here's a go-to recipe for Italian Giardiniera, a condiment made from fresh vegetables, chopped into small bits and used to top sandwiches and other foods. Giardiniera can be found in every grocery and in the door of every Italian American fridge in Chicago but you've never truly enjoyed its freshness until this recipe. read more
pecan tassie
Satisfy your sweet tooth with this delicious recipe for pecan tassies, mini bite size pecan pies. Crunchy, nutty, gooey, flaky, and easy to pop one after another, these tasty tartlets are often served at Southern weddings, but are most common at Christmas and Thanksgiving, when pecans are still fresh. read more
Grill roasted candied pecans
Candied pecans are always a hit as a snack and this recipe takes them over the top by roasting them on the grill. Serve them straight, mixed with dried fruit, or sprinkled as garnish on your favorite dishes. If you don't have a smoker or grill you can make most of these recipes just fine in your indoor oven. read more
smoked iced cognac
Add an unexpected twist to your bourbon, Bloody Marys, and cocktails with this simple recipe for smoked ice. While it sounds like a challenge, creating smoked ice couldn't be easier, requiring nothing more then some wood, a grill, and ice. The end result is a smoky BBQ addition to virtually any cold drink. read more

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Dave Joachim

AmazingRibs.com Editor David Joachim has authored, edited, or collaborated on more than 45 cookbooks including four on barbecue and grilling, making him a perfect match for a website dedicated to the “Science of Barbecue and Grilling.” His Food Science column has appeared in "Fine Cooking" magazine since 2011. 

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