by Marisa McClellan in Recipes, September 21st, 2012
by Toby Amidor in Uncategorized, September 21st, 2012
As much as I hate to admit it, the summer season is rapidly winding down. I managed to snag one last pint of raspberries last week and my favorite peach farmer told me that he’s nearly done with his harvest. The corn is almost gone and I’m starting to see my markets filling up with hardy winter squash and long stems of Brussels sprouts. Such is the cycle.
Last week in an attempt to ward off the effects of autumn for just a little bit longer, I went to the market and filled my bags with Roma tomatoes, glowing purple eggplants and as many Italian prune plums as I could carry.
The plums went into a batch of oven-roasted plum butter (it is so good on toast come January). Most of the tomatoes and eggplant became my husband’s yearly batch of eggplant Parmesan (it’s incredibly labor intensive, but so delicious), but after he filled a massive baking pan, there was still one giant eggplant and a smattering of tomatoes to be used.
And so I made caponata. Bobby Flay’s Grilled Eggplant Caponata Bruschetta With Ricotta Salata, to be precise. This is just the sort of recipe that uses up massive eggplants and wilting tomatoes with ease. It is terrific eaten on crackers, is good straight from the fridge or at room temperature and helps me pretend that I still have a few weeks of summer left. In my book, that makes it just the thing for The Weekender.
Before you start your grill, read these tips
by Lauren Miyashiro in Community, September 21st, 2012
Your weight loss journey began with the pounds melting away. Then one day BOOM, you’ve entered a weight loss plateau and can’t lose another pound. The worst thing to do is give up. Instead follow our tips to help you start losing again.
by Priya Krishna in Contests, September 20th, 2012
Ad Age: McRib fans will have to wait until Christmas for the return of this favorite seasonal menu item.
New York Post: How much do you tip? Twenty-five percent may be the new 20 percent.
Slate: With the recent New York City soda ban in place, find out how soft drinks got so popular in the first place.
Wall Street Journal: What games are your kids playing on your phone? Food producers are now using mobile game apps to draw in young consumers.
by Maria Russo in Polls, Shows, September 20th, 2012
Say goodbye to burnt bread forever with the Magimix Vision Toaster, the only toaster that allows you to watch your bread while it’s toasting. It has extra-wide slots that can accommodate anything from crostini to bagels and its pops of red color will brighten up any kitchen.
If you want perfectly browned toast, you can buy your own Magimix Vision Toaster, which comes in black, white, red or stainless steel, or you can enter in the comment field below for a chance to win your own toaster in red. To enter: Tell us your favorite toasted treat in the comments. We’re giving away a toaster to one lucky, randomly selected commenter.
Read official rules before entering
by Toby Amidor in Uncategorized, September 20th, 2012
Much like the Truck Stop challenge in the second Food Trucks episode that tasked the teams with embracing regional ingredients, last Sunday’s cooking challenge was a celebration of Nashville’s local cuisine. The remaining four food trucks had just $100 and 60 minutes to prepare a Southern-style picnic lunch for two people who know a thing or two about Tennessee comfort food: country music stars Joey and Rory Feek.
A few teams chose to prepare classic takes on tried-and-true dishes, while others let their culinary points of view shine in creative twists on original recipes. Take another peek at what Momma’s Grizzly Grub, Seoul Sausage, Pop-A-Waffle and Nonna’s Kitchenette served to Joey, Rory and Tyler, then tell us which of their plates you’d pack on a picnic.
VOTE: Which of these picnic lunches would you pack?
by Maria Russo in Recipes, September 20th, 2012
Terms like “whole wheat” and “multi-grain” are often used interchangeably, but they aren’t actually the same thing. Here’s a closer look into each, plus the winner of this food fight.
Understanding Whole Grains
Before delving into th...
by Maria Russo in Shows, September 19th, 2012
The first day of fall is just days away, and with that comes the celebration of all things warm, spiced and comforting. What better way to kick off the season than with a loaf of soft, slightly sweet and deliciously fragrant pumpkin bread? We’ve rounded up Food Network’s top five pumpkin bread recipes, each a cinch to prepare and filled with classic autumn flavor.
5. Pumpkin Ginger Bread Pudding – The secret to Anne’s seasonal pudding is letting the bread sit for 15 minutes before baking so that it absorbs the spiced pumpkin custard and becomes soft and moist.
4. Pumpkin Bread Pudding With Rum Sauce – Use rustic French bread, creamy pumpkin and decadent whipped cream to make this sinfully sweet pudding, best served with a buttery rum-laced sauce.
Get the top three recipes
by Sarah De Heer in Community, Food Network Chef, September 19th, 2012
In Corry, Pa., Michele Sventek needed Robert Irvine’s help to give her restaurant, Michele’s, a new look and better food. Perhaps more importantly, she needed Robert to teach her the basics of running a restaurant since she had no experience in the culinary industry. In just two days, Robert gave Michele’s a much-needed overhaul and taught Michele how to best manage her staff and maintain food quality. We checked in with Michele to see how her restaurant is doing a few months after its Restaurant: Impossible renovation.
Michele says that compared to last year, sales have increased “about 40 percent.” Robert wanted Michele’s to achieve $12,500 per month in sales, and Michele is happy to report that she “can see it happening as we progress.”
The new decor at Michele’s has been well received by customers. “Everyone likes the brightness of it, especially the wall between the dining area and the bar, the fireplace (people are excited for winter to see it working) and the mirrors,” Michele explains.
by Food Network Magazine in Uncategorized, September 19th, 2012
Recently, Alton’s been taking to his Twitter account to answer fan questions via yellow sticky notes. His answers are full of wit, humor and culinary lessons and sometimes include drawings. But it was an answer to a question last Friday that caught our eyes.
@CraftingGeek asked: “What would be your dream secret ingredient on Iron Chef?” The answer was in pure Alton fashion, unique and typically captivating: “Frozen broccoli with the judges being kids.” I bet fans of the show wouldn’t mind seeing that, as well.
What would your dream challenge be? Tell us in the comments below.
[Photo credit: Alton's Twitter account]
Food Network Magazine staged a breakfast face-off and asked a registered dietitian to name the better choices. The results might surprise you.
Cow’s Milk vs. Soy Milk
WINNER: Cow’s milk. To make soy milk taste better, many manufacturers ...