Restaurant Revisited: Father’s Second Chance at Old World Italian Restaurant

by in Shows, April 21st, 2013

Robert Irvine on Restaurant: Impossible“Old, old, old, old” were the first words Robert Irvine said after arriving at the drab, outdated Old World Italian Restaurant in Murrells Inlet, S.C., a 16-year-old eatery owned by George Hayek Sr. and Teresa Hayek. This husband-and-wife duo started the business with their son, George Hayek Jr., after the latter had graduated from culinary school. In the last five years, they’ve noticed a steep decline in customers, which ultimately has resulted in losses of nearly $1,000 per day and the complete elimination of their retirement savings. With just two days to work and a budget of only $10,000, Robert and his Restaurant: Impossible team tackled fresh, modern updates to Old World Italian’s old-fashioned decor, its bland menu and unstructured management in an effort to give the Hayek family a second chance at success. FN Dish checked in with George Sr. a few months after the transformation to find out how his business is doing today.

“I am happy to report that the makeover has been a smashing success,” he tells FN Dish. “Our sales are up 35 percent since the show has left.”

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One-on-One With the Chopped All-Stars Round 3 Winner

by in Food Network Chef, Shows, April 21st, 2013

Chopped All-Stars Round 3 - JudgesEarlier on FN Dish, we broke down the second round of Chopped All-Stars, including an interview with the runner-up (spoiler alert).

If you missed the show and recorded it, don’t read any further — FN Dish is about to break down the episode and chat with the winner.

SPOILER ALERT: Find out who won

Judges on the Chopping Block: We Chat With the Round 3 Runner-Up

by in Food Network Chef, Shows, April 21st, 2013

Chopped All-Stars Round 3 JudgesThe tables have been turned. Tonight four judges-turned-competitors, Alex Guarnaschelli, Amanda Freitag, Marc Murphy and Scott Conant, tried their hands at cracking the code on the mystery ingredients in the infamous Chopped baskets. Only one advanced to compete in the third spot in the finale, one step closer to winning $50,000 for his or her charity.

If you missed the show and recorded it, don’t read any further — FN Dish is about to break down the episode and chat with the runner-up.

SPOILER ALERT: The exclusive interview with the runner-up

Quinoa Salad With Asparagus, Goat Cheese and Black Olives — Most Popular Pin of the Week

by in Community, April 21st, 2013

Quinoa Salad With Asparagus, Goat Cheese and Black Olives

In conjunction with Let’s Move! and the Partnership for a Healthier America, this week’s Most Popular Pin of the Week, Quinoa Salad With Asparagus, Goat Cheese and Black Olives, offers a nourishing starter or side salad for families that also meets MyPlate guidelines.

Instead of pasta salad, Bobby mixes up a cool, simple salad of quinoa, grilled asparagus and aged goat cheese dressed with a red wine vinaigrette. Go ahead and make it ahead and serve at room temperature.

For similar recipe inspiration for healthy weeknight dinners, visit MyPlate’s Salads board or Food Network’s Let’s Get Healthy board on Pinterest.

Get the recipe: Quinoa Salad With Asparagus, Goat Cheese and Black Olives

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How Many Almonds in a Serving?

by , April 21st, 2013

almonds
Almonds are a great between-meal snack that both fills you up and provides a nutritional punch. One handful of nutrient-dense almonds gives you not only 6 grams of protein, 3.5 grams of fiber, and 75 mg of calcium, but also 13 grams of monounsaturat...

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Get the Look: Tim Love’s Backyard Kitchen

by in Food Network Magazine, April 20th, 2013

Tim Love's Backyard Kitchen

Barbecue king Tim Love built the ultimate meat-lover’s kitchen. Check it out here, then pick up some of Tim’s finds for your own kitchen.
Built In Grill
This stainless steel 42-inch built-in grill doubles as a rotisserie oven.
$6,199; lynxgrills.com for more information

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Breakfast in a Hurry: Easy Recipes for Quick-Fix Morning Meals

by in Family, Recipes, April 20th, 2013

Egg-in-a-HoleIn the midst of the hustle and bustle that is inevitably your morning routine, it can seemly nearly impossible to serve your kids a breakfast of anything other than cereal, and while of course weekdays are no time for leisurely prepared flapjacks or made-to-order omelets, it’s important to send your little ones to school with a wholesome meal in their bellies. Quick-fix recipes that can be made easily and eaten in a flash are welcome timesavers, and kid-friendly picks like egg-in-toast, breakfast-style pizza and better-for-you ganola bars are go-to classics. Check out a few of Food Network’s favorite simple-to-make recipes below for no-fuss morning meal ideas and must-see tips.

The ultimate all-in-one weekday breakfast, the Pioneer Woman’s Egg-in-a-Hole (pictured above) is a kid-friendly favorite that’s ready to eat in only five quick minutes. Using the rim of a round glass, remove a hole in the center of a piece of bread — whatever kind you have on hand will work — then drop it in a buttered skillet and fill the hole with a cracked egg. In less than a minute, the egg will have begun to set within the bread and it will be ready for a gentle flip. Ree recommends letting the egg cook just until the yolk is soft — any longer and it won’t be runny.

Keep reading for more recipes

Spring Chicken With Carrots and Peas — The Weekender

by in Family, Recipes, April 20th, 2013

Spring Chicken With Carrots and PeasLike so many American households, we eat a lot of chicken in my little family of two. And, of course, like so many of our fellow poultry eaters, we often fall into a rut and end up making the same four or five recipes over and over again.

Recently, after working our way through another round of the same old roast chicken, I started doing a little searching in the hopes of injecting some fresh inspiration into our routine. I bookmarked recipes for stews, pan-roasted birds and new-to-me marinades.

Because I know her dishes to be pretty darn reliable in the taste department, I started out by trying Rachael Ray’s recipe for Spring Chicken With Carrots and Peas. You begin by browning the chicken in a little olive oil and then turning down the heat so the chicken cooks through.

Once it’s done, you pull the chicken out of the pot and add chopped shallots. Once they’ve cooked and picked up all those gorgeous bits of golden chicken from the bottom of the pan, you add some white wine, carrots and peas. Finally, the chicken is nestled back into the pot. You can serve it immediately, or you can let the chicken stew a bit longer and pick up some of the flavors from the pot.

Before you start cooking, read these tips

What to Watch: Easy Entertaining, Recipe Inspirations and Chopped Judges Competing on All-Stars

by in Shows, April 20th, 2013

If you’re planning on entertaining soon or are looking for new recipe inspiration, Food Network has you covered with a lot of ideas this weekend. Not only that, but if you’re a fan of Chopped, you’ll want to tune into Chopped All-Stars where the tables have turned on four judges (watch a preview above), who are competing for the title of champion and $50,000 for charity.

On Saturday morning, Paula and entertaining guru James Farmer show you some easy and delicious entertaining recipes. Then Ree is cooking up a Mexican-inspired menu for a gathering of her investment club. Later, Giada is taking inspiration from the Venices of Italy and California to come up with her light and refreshing menu.

The cooking continues on Sunday morning as Guy is inspired to come up with recipes based on Chinese takeout items. Later in the morning, Jeff and his son, Lorenzo, learn how graham crackers and marshmallows are made, which leads Jeff to come up with an entire menu of sweet sandwiches.

In the evening it’s competition time beginning with Cupcake Wars, where the bakers are competing for a chance to serve at the People’s Choice Awards. Then on Chopped All-Stars, four judges compete against one another and are judged by their own peers. On Restaurant: Impossible, Robert helps a couple loosen control over their restaurant so they can let the next generation take the reins.

Read about the shows

Super Sardines

by in Food Network Magazine, April 19th, 2013

Sardine Salad SandwichSome of us in the test kitchen think sardines get a bad rep: They’re so often overlooked and sometimes even unfairly vilified. So we decided to hide them in Food Network Magazine‘s Sardine Salad Sandwich (pictured above) on page 66 of the April issue, adding heart-healthy omega-3 fatty acids, vitamins D and B12, iron and potassium to a lunchtime staple. (Bonus: Sardines are also very low in mercury.) This sandwich is so quick and delicious — we even fooled our own tasters into thinking it was tuna.

We also love adding sardines to our delicious Classic Nicoise Salad on page 150, or throwing chopped sardines into tomato sauce while it simmers and serving it over pasta.

Tell us: What’s your favorite way to eat sardines?