Ever tried to serve your kids something new? I write a blog about cooking for kids — about cooking one dinner, about raising kids who appreciate real food, about trying again when it doesn’t work out — so we eat a lot of new stuff around here. And when our group of four little ones (all under the age of 6) are skeptical about my latest culinary experiment, I try to bridge the gap with familiar, and beloved, flavors. No, the kids don’t all like the same things, but there are a few universally loved flavors. These are my heavy hitters, the MVPs of the kitchen and our best flavor ambassadors.
Fresh Lemon: Squeezing lemon on anything instantly makes my kids intrigued. Does it work for fish? Yes, of course, but there’s also roasted potato wedges and steak. Even greens like sauteed spinach, Swiss chard and kale are wonderful with a splash of juicy citrus. Plus, squeezing the juice is fun for the kids to do themselves.
“This is tasteless,” Robert Irvine said of the tableful of dishes he sampled at Marie’s at Ummat Cafe in Atlanta. It turns out that the restaurant’s bland food was just one in a series of problems he and his Restaurant: Impossible team discovered on their latest mission. The uninspired decor was appalling to Robert and guests alike, and the staff struggled to work well with owner Jaliwa Owuo. With only two days to work and a budget of just $10,000, Robert overhauled the menu at Marie’s and reopened the eatery with a design that would be welcoming for all. Read on below to hear from Jaliwa and find out how her restaurant is doing today.
“We have seen a 30 to 40 percent increase in revenue” since filming ended, Jaliwa explains, noting that “the tipping has increased by 90 percent.”
On this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient turnips. In order to create a hearty and quick weeknight dinner that the whole family will love, the chefs decided to roast turnips and top them with eggs to create a filling breakfast-inspired skillet in this Roasted Baby Turnips with Miso Butter and Fried Eggs recipe. The recipe also makes great use of the turnip greens to bump up its nutritional factor and includes miso for a pop of umami. This dish is a satisfying and comforting twist on eggs and hash that’s perfect for a weeknight dinner.
Unless it’s Key lime, I can easily pass pie by, even if my disinterest in crusts and cobblers containing apple, cherry, blueberry, pumpkin or (shudder) mincemeat deeply offends my pie-baking mother-in-law. So if you’re serving pie a la mode, just hand me the a la mode, please. But if there’s cake, feel free to give me the biggest piece — and then another.
I am a cake person.
It turns out the world may fall into two distinct groups: pie people and cake people. Recently, representatives from both camps squared off in a battle over bragging rights on Vox.com: “Is cake the great American dessert? Or is it pie?” the site wondered.
Four young chefs-in-training entered the competition on tonight’s third episode of the five-part Chopped Teen Tournament. But only one kid made it through all three rounds of mystery baskets, securing a spot in the grand finale, where he or she will have the chance to win $25,000 in prize money, a $40,000 culinary school scholarship and bragging rights as the first Chopped Teen Grand Champion, which goes pretty far when you’re just a kid in high school. FN Dish has the exclusive interview with the teen-chef winner from Part 3.
It’s not always clear, as you’re standing in the supermarket aisle and feeling overwhelmed by a shelf crowded with different versions of the same product, when it’s worth reaching for a recognizable name brand and when you can save yourself a few hard-earned bucks and buy generic without sacrificing quality. Next time you’re in that situation, you may want to ask yourself, “What would a chef do?”
In a follow-up to a recent study on the over-the-counter-medicine-buying habits of doctors and pharmacists, a group of researchers at the University of Chicago’s Booth School of Business and at Tilburg University in the Netherlands has revealed which foods chefs and other food-prep pros buy generic more frequently than the general consumer, and for which food products they tend to shell out for a name brand.
Cheesecake, chocolate chip cookies, brownies and pound cake — these are just a few of the mouthwatering sweet treats that can be made easily all year round with guaranteed success. But when it comes to those fruit-focused desserts that depend on the ripest produce, it’s often best to wait until their shining season, to make sure the finished product turns out as sweet as possible. While strawberry and rhubarb season is coming to a close and the fall harvest of apples is still a few months away, now is the time to celebrate juicy peaches, and one of the easiest ways to do that is to bake them into a deliciously decadent cobbler. Start with a base of sweetened, spiced sliced peaches and finish it with an indulgent topping of crumbled oats or buttery pastry before baking until it’s tender and bubbly. For more summertime dessert inspiration, check out Food Network’s top-five peach cobbler recipes below to find must-try picks from Alton Brown, Sunny Anderson, Guy Fieri and Trisha Yearwood.
5. Slow-Cooker Peach Cobbler — A hands-off dessert that requires only 15 minutes of prep time, Alton’s fuss-free cobbler lets the slow cooker do the work for you.
4. Blueberry-Peach Cobbler — Save time in the kitchen by using a prepared pie dough as the topping for Sunny’s two-fruit dessert, laced with nutmeg for added flavor.
Remember that beef jerky you got at the gas station during road trips? The stuff that’s loaded with sodium and has what you would imagine the texture of dog treats to be? Well, it has come a long way since then, becoming a bona fide healthy snack for protein lovers. With less sodium, better flavors and almost nothing unnatural about it, artisan jerky is on the rise.
Just one ounce of the leading brand’s beef jerky can have almost 800 milligrams of sodium, while new brands that concentrate on a more-natural process usually stay around 400 milligrams for the same-size serving (some as low as 300). Besides the fact that these new brands won’t make you feel like you’re gnawing on a salt block, they’ve also got an ingredient list you can fully pronounce. It’s refreshing to see words like “garlic” and “sesame seeds” in place of words like “flavorings” and “monosodium glutamate.”