by Maria Russo in Recipes, July 22nd, 2013
by Dana Angelo White in Uncategorized, July 22nd, 2013
Tomato season is officially upon us, and while recipes for marinara sauce, salsa and BLTs offer easy ways to put these fresh beauties to work, there’s one tomato-focused dish that’s perhaps as quintessentially reminiscent of summertime as is a juicy, ripe tomato itself: gazpacho. Traditionally served cold, gazpacho celebrates the best tomatoes’ natural sweetness, and when rounded out with peppers, garlic and spices, delivers a simple but satisfying soup.
In its recipe for Charred Tomato Gazpacho, Food Network Magazine puts a smoky twist on the classic dish by starting with grilled tomatoes and finishing the dish with toasted cumin- and coriander-scented olive oil. Once the tomatoes are blistered, blend them in two parts with garlic, vinegar and a pinch of sugar to create a smooth puree, and chill the mixture for at least a few hours. The secret to this bowl’s creamy-looking texture is the addition of water-soaked bread; by adding these cubes to the blender, the gazpacho takes on a thick texture and becomes instantly heftier. Top each bowl with chopped cucumbers and bell peppers for a crunchy bite, then drizzle with the olive oil for an extra-special finish.
by Toby Amidor in Uncategorized, July 22nd, 2013
Looking to quench your thirst with one of these summertime classics? First, check out which drink came out on top in this battle of the beverages.
There’s more to store-bought lemonades than you might think. Grab a bottle out of the ...
by Maria Russo in Shows, July 21st, 2013
Hitting the road this summer? Whether traveling by car or plane you can still make healthy choices.
By the time you turn the corner, everyone in the car is begging for food. The last thing you want to do is bring a never-ending supply of junk...
by Justin Warner in Uncategorized, July 21st, 2013
When Robert Irvine arrived at Edibles Restaurant & Pub in Horsham, Pa., it didn’t take long for him to realize the “misguided family” that owned the business was as much of a contributing factor to its failure as was the eatery’s filthy interior, “blah” decor and unappealing food. Husband and wife John Sr. and Butzy Hurley have been at the helm of their business for nearly 30 years, but despite their presence in the kitchen and at the front of the house, their staff, including their children, John Jr., Heather and Jennifer, and their nephew Steve, noted a significant lack of leadership. This, coupled with John Sr.’s strained relationship with his son, had contributed to Edibles’ $4,000-per-month losses, which Robert had only two days and $10,000 to attempt to rectify.
For the first time in six seasons of filming Restaurant: Impossible, Robert believed the best and most important means of improving a restaurant would be to change the business’ name and rebrand it with a descriptive, engaging and enticing identity, which is how Edibles became Hurley’s American Grille on opening day. Read on below to hear from John Sr., Heather and Steve, and find out how Hurley’s is doing a few months after its relaunch.
“The first couple weeks were great,” Steve explains of the time immediately after filming. “I feel like we’re busier, but our bills are higher because of the expenses of new staff.”
by Joseph Erdos in Shows, July 21st, 2013
Martie Duncan and I used to say, "When one door closes, it's time to get out the jackhammer."
Since her elimination from this contest, Lovely Jackson, with help from Robert Irvine, has been the architect of her own reconstruction — drilling through...
by Sara Levine in Recipes, Shows, July 21st, 2013
On Food Court Wars, two teams of aspiring restaurant owners battle it out to win their very own food court restaurant worth $100,000. Through a set of challenges that test their menu offerings and marketability, the team that makes the most sales on grand-opening day wins.
On tonight’s episode at the Wausau Center in Wausau, Wis., two teams with polar opposite food concepts attempted to win over the locals’ appetites and score a food court restaurant. Tyler, chef and owner of a local restaurant, The Black Sheep, and his employee Sarah, the managing waitress, wanted to open up a comfort food spot called Casual Joe’s. Carlie and Brianna, two roller derby girls, wanted to open The Wrap Trap, a healthy eatery that offers salads and wraps. But which team would have what it takes to win the battle in a town with a soft spot for comfort food?
Spoiler Alert: A Surprising and Emotional Win
by Robin Miller in Uncategorized, July 21st, 2013
We challenged two prestigious groups — Chopped judges and Food Network Star winners — to a summer recipe showdown. All season long, we’ll present head-to-head matchups of mouthwatering summer recipes from each team — from refreshing cocktails to fresh farmers’-market salads to the juiciest backyard burgers. By voting each week here on FN Dish or on our Fan Feed, you’ll determine the winning recipes.
This week, though, we depart from our regularly scheduled Star vs. Chopped competition to bring you a special Summer Showdown featuring mouthwatering dessert recipes from Trisha Yearwood and Ree Drummond. Using fresh seasonal fruit – Ree goes with peaches, Trisha with blackberries – these Food Network all-stars create easy, rustic summer cookout finales that are sure to wow your crowd.
by Dana Angelo White in Uncategorized, July 21st, 2013
We all know that steamed edamame with a delectable sprinkling of salt make a phenomenal appetizer. Pop those babies in your mouth, strip off the pod with your teeth, discard the carnage and reach for another!
But given that soybeans are nutrient pow...
by Sarah De Heer in Uncategorized, July 20th, 2013
Looking for a new way to work out? At the recent National Athletic Trainer’s Association annual meeting, I was able to check out what’s trending with exercise experts. Here’s the lowdown on the latest gear–and what’s wo...
This Sunday, in a dramatic and shocking twist to the season, Chad or Lovely will re-enter Food Star Kitchen....