Is Your Job Killing You?

by , June 24th, 2013

sitting at work
Hours of sitting at your desk, trips to the vending machine, stress, lack of sleep . . . is your job bad for your health? Get out of these 5 terrible work habits and create lifelong healthier ones.

1. Too Much Tushie Time
A recent study published in...

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Restaurant Revisited: It’s All Greek to Me at Angelo’s

by in Shows, June 23rd, 2013

Angelo's on Restaurant: Impossible 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)

WATCH: Star Salvation Episode 1, a Second Chance at Stardom

by , June 23rd, 2013

For the first time in Star history, one eliminated contestant will have a chance to re-enter the competition in a four-week Web series called Star Salvation, presented by Buitoni. Each Sunday night after every Star episode, Robert Irvine, host of Restaurant: Impossible, will test the finalists in a series of culinary skill challenges that will determine whether they stay or go.

In the first episode, fans will see the infamous Danushka, Andres, Daniela and newly eliminated Lovely return to Food Star Kitchen for a rigorous challenge testing their basic culinary skills that they’ll have to complete in just 15 minutes. Who will be one step closer to returning to the competition?

Click the play button above to watch the first episode and find out who will advance to next week’s episode of Star Salvation.

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VOTE: Star vs. Chopped Summer Side Showdown

by in Recipes, Shows, June 23rd, 2013

Star vs. Chopped Summer Side ShowdownWe 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.

At the end of the summer, the team that tallies up the most wins will celebrate with an all-star Labor Day party menu. Who will prevail as Summer Showdown champion — Star or Chopped?

This week, Chopped judge and Iron Chef Geoffrey Zakarian faces off against Star Season 5 winner Melissa d’Arabian in a battle of classic summer sides: coleslaw vs. potato salad. Whose will show up on your picnic table? Cast your votes below!

Vote now

Homemade Pizza Dough — Most Popular Pin of the Week

by in Community, June 23rd, 2013

Homemade Pizza Dough - Pin of the WeekHomemade pizza is a lot more approachable to make from scratch than you might think. This week’s Most Popular Pin of the Week breaks down the popular dough, step-by-step, for incredible ease.

What You’ll Need: Start with a medium bowl that’s been lightly coated with olive oil. Add warm water (about 110 degrees F), dry yeast and sugar. Note: The activated yeast feeds on the sugar and then makes the dough rise. In another bowl, combine flour and salt. Have a fork, cutting board, knife, pizza pan and rolling pin (optional) handy.

What do you do next? Click here for the step-by-step gallery.

For more everyday recipe inspiration, visit Food Network’s Let’s Cook: Main Dishes board on Pinterest.

Geoffrey’s Journal: His Weekend in Aspen

by in Food Network Chef, June 23rd, 2013

Geoffrey's Journal: His Weekend in AspenChopped judge, Iron Chef and owner/chef of The Lambs Club and The National restaurants in New York City Geoffrey Zakarian had a busy schedule at the Food & Wine Classic in Aspen. In between hosting his Sirius XM Radio show, Food Talk, and catching up with friends at Ajax Tavern, the Iron Chef took the time to give Dish readers an exclusive look at this action-packed visit to Colorado. Read his journal and browse photos from his weekend below.

by Geoffrey Zakarian

DAY 1
I arrived in Aspen from Chicago because I absolutely hate flying into Denver airport — I prefer to break the trip into two flights. It’s great to stop in Chicago because it’s rarely delayed, and I can watch exactly one movie on each flight! I arrived at Aspen airport at 8:45pm and grabbed a taxi to my first stop, The St. Regis Hotel. I dropped off my bags, had a quick shave, ironed a shirt for dinner and tried my best to look un-rumpled.

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Market Watch: Green Peas

by , June 22nd, 2013

green peas
Green peas are sitting in natural, pretty little packages just waiting to be plucked. Visit your local farmers’ market and dive into a basket of this spring treasure.

Also known as English Peas, inside the inedible pods are tender and succulen...

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