Go ahead, open your fridge. How long have most of the items been in there? You’re probably thinking to yourself, when should they be tossed? Since the sniff test or a quick eyeball over isn’t the best way to make that determination, take...
Each month, thousands of Food Network Magazine readers submit clever names for the back page’s Name This Dish contest. Previous dishes include corn-crab deviled eggs (winning name: “Fish and Chicks“), cheese fries (“The Smotherload“) and even a stuffed cupcake (“Heart of the Batter“). In the May 2013 issue, we asked readers to dream up names for this frozen drink (pictured above). Some of our favorites were:
It’s official: tickets are on sale for the 2013 New York City Wine & Food Festival, the sixth-annual celebration of all things culinary and beverage in the heart of Manhattan. For 4 days in October (October 17-20), the city will welcome fans’ favorite television stars like Rachael Ray, Bobby Flay, Robert Irvine, Giada De Laurentiis, Jeff Mauro, Alex Guarnaschelli, Guy Fieri, Tyler Florence and Anne Burrell. Get your tickets now.
Traditional Italian polenta is basically porridge made with cornmeal, water or stock and patience; sometimes lots of patience because, for the best results, the cornmeal needs time to absorb the liquid and fully cook, which brings out the sweet corn...
When it comes to classic Parmesan casseroles — those cheesy beauties piled high with mozzarella and tomato sauce — chicken and its vegetarian cousin, eggplant, tend to steal the spotlight. That is, until now. Instead of relying on those familiar favorites, try making earthy portobello mushrooms the centerpiece of the dish. They’re every bit as easy to prepare as chicken and eggplant, and they pair well with marinara-style sauce; plus, they’re hefty and satisfying, so you won’t be hungry soon after eating.
Meaty and substantial, the Portobello Parmesan (pictured above) for Food Network Magazine is a top-rated recipe that puts portobello caps to work. After slicing them into thin rounds, coat them in a three-part dredging process: flour first, egg wash next and cheesy breadcrumbs last to offer crunchy texture. Deep-fry the mushrooms until they’re golden brown, then layer them with a garlic-basil tomato sauce and a duo of creamy mozzarella and Parmesan cheeses, and bake for just a few minutes. Whether you serve this family-friendly casserole with pasta or feature it on its own, this easy dinner is a go-to favorite.
From my experience on Food Network Star, I can tell you with authority that team challenges, and teams in general, are double-edged swords. A good team works harmoniously like gin, quinine and lime. A bad team? Well, read on to see why team-work, sha...
In Woodstock, Ill., two cousins — Angelo Paloumbis and Angelo Mourelatos — have come together to run Angelo’s, their Greek-style restaurant founded by their fathers. Although this family business is now decades old, not much has changed since it opened 40 years ago; the unexciting menu, standard diner decor and family tension remain, and all are contributing to the business’ failure. Robert Irvine and his Restaurant: Impossible team had just two days and a $10,000 budget to offer Angelo and Angelo a new outlook on their professional relationship, plus give their eatery an updated design and the tools to create fresh, flavorful food. FN Dish checked in with Angelo Paloumbis a few months after the transformation of Angelo’s to find out how the business is doing today. “Business is up 20 percent and is holding steady,” Angelo tells us, adding that the restaurant is now making at least a 10-percent profit. “We’re paying down debt with it,” he explains.
In terms of the decor, Angelo’s has taken advantage of the open floor plan Robert’s team created, even hosting large private parties in the redesigned space. Angelo adds that “the younger crowd loves” the updated style, and many of the servers have adapted well to their new station. The menu at Angelo’s is a mix of items from the original menu and the offerings Robert created. “We kept some things (sandwiches, salads, half the entrees, the appetizers) [and] added some of our prior entrees that people were requesting,” Angelo says. “The fried chicken, the roast turkey, the new hamburgers, the Greek lamb burger” are some of the most popular dishes. Many guests have been wowed with the fare at Angelo’s, and they’re especially pleased that they can pay with credit cards for the first time.
More From Restaurant Revisited:
Pier West Restaurant (June 16)
Pinehurst Country Lodge (June 9)
Bryan’s Smokehouse (May 26)
Wagon Wheel Family Restaurant (May 19)
Mom & Dad’s Italian Restaurant (May 12)
Smitty’s Restaurant (April 28)
Old World Italian Restaurant (April 21)
Joe Willy’s Seafood House (April 14)
Sweet Tea’s Restaurant & Catering (March 24)
Soup to Nuts Diner (March 17)
Caseyville Cafe (March 13)
Maniaci’s Italian Restaurant (March 10)
Dinner Bell Restaurant (February 27)
Nanny Goat’s Cafe & Feed Bin (February 20)
Sapori D’Italia (January 23)
Windseeker Restaurant (January 16)
Whiskey Creek Steakhouse (January 2)