The Best Before-and-After Transformations From Restaurant: Impossible

by in Shows, June 1st, 2013

Robert IrvineAfter more than six seasons of budgeted, on-the-clock renovations on Restaurant: Impossible, Robert Irvine has seen seemingly everything — the good, the bad and the ugly — in eateries across the country. From unpalatable food and unsafe cooking conditions to creepy-crawlies covering the furniture and floor, the scenes at some of these restaurants are simply shocking, to Robert’s Restaurant: Impossible team and at-home viewers alike. No matter how dirty or downright disheartening a situation may be, however, Robert has never walked away from a challenge, successfully transforming nearly 70 eateries to date.

Over the years, Robert has proved his trademark to be his ability to breathe new life into once-failing establishments and give them the second chance they deserve. In the form of revamped menus and updated designs, plus tried-and-true techniques for food buying, handling front-of-house management and overseeing day-to-day operations, he outfits businesses with everything they need to not just survive but thrive. And ultimately his commitment has led to awe-inspiring transformations, especially given that his updates must be started and completed in just two days and can cost no more than $10,000.

See before-and-after photos

Barbecue Without a Grill — Weekend Cookout

by in Recipes, June 1st, 2013

The Ultimate Barbecued RibsThis summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each Friday, FN Dish is giving you a complete menu that is stress-free, and this weekend’s spread features authentic barbecue made without a traditional barbecue grill.

Memorial Day has come and gone, and for the next three months, the focus will be on enjoying all things grilled — those quintessential warm-weather favorites that all but define summertime. But what if you simply don’t own a grill, or if you live in the city and don’t have access to outdoor space? Are you resigned to a summer of boiled dogs and sauteed chicken? No way. Even if you’re confined to cooking with a basic stovetop-oven setup, you can indeed indulge in classic seasonal recipes for saucy ribs, moist burgers, juicy chicken and succulent steak. It just takes one key piece of kitchenware: the grill pan. Heavy and sturdy, grill pans are placed atop stovetop burners like a standard pan, but they boast raised ridges similar to the grates on an outdoor grill, guaranteeing those sought-after grill marks.

Keep reading for recipes

Behind the Booklet: 50 Slaws

by in Food Network Magazine, June 1st, 2013

Classic Slaw Recipe
Slaws are the ultimate summer salad: They are fresh and crisp, can be prepared hours in advance and make the perfect companion to grilled foods. In Food Network Magazine‘s June booklet, you get 50 awesome slaws to fulfill all your summer needs. But because we here in the Test Kitchen have too many ideas for our own good, we had a few slaw recipes left over that just couldn’t fit into the booklet. One of them is particularly special because of its longevity: It’s delicious in the summer, but transitions wonderfully into the cooler months. The combination of pear, endive, red cabbage, maple, cranberries and pecans will feel as at home on your Labor Day table as it will in your Thanksgiving spread.

Pear Endive Slaw With Maple Dressing: Combine (4-5 cups) 1/2 head thinly sliced red cabbage with 1 tablespoon kosher salt for 1 hour. Rinse well and pat dry. Whisk 1 tablespoon Dijon mustard, 2 tablespoons champagne vinegar, 3 tablespoons maple syrup; add 1/4 cup oil. Toss on cabbage with 3 sliced endives, 2 sliced pears, and 1/2 cup each dried cranberries and toasted chopped pecans.

Crunchy Salad With Cocoa Vinaigrette — The Weekender

by in Entertaining, Recipes, May 31st, 2013

Crunchy Salad With Cocoa VinaigretteI learned to make basic vinaigrettes when I was in my early 20s. It was my first summer in Philadelphia and I was living alone in my grandmother’s old apartment. She had always been more of an entertainer than a cook, so my inherited kitchen featured every kind of cocktail glass, but not much in the way of durable cookware.

Her library of cookbooks was equally paltry. There was a community cookbook compiled to raise funds for the Philadelphia Orchestra, a coffee table tome from local celebrity chef Georges Perrier and a copy of the The Frog Commissary Cookbook (the Frog and the Commissary had been a pair of innovative Philly restaurants in the ’70s and ’80s that my grandmother had loved).

I found that I never had much use for those first two volumes, but Frog Commissary rapidly became my cooking primer. I turned to it at least once a week for guidance on soups, salads, muffins and desserts. I was most drawn to the 15 pages of vinaigrettes and dressings because the recipes were written clearly and gave me nearly endless options for improving my salads. I learned how to make a basic vinaigrette and how to enhance it with herbs, spices and aromatics. Eleven years later, the things I absorbed from that book stay with me.

Before you start prepping, read these tips

Macaroon vs. Macaron: Two Very Different Cookies With a Linked Past

by in Recipes, May 31st, 2013

macaroonsWhen you think of macaroons, do you recall those sweet lumps of shredded coconut with a golden crust? Or do you think of those vibrantly colored airy meringue sandwiches that the French refer to as macarons? Though these cookies share similar names, they look and taste different; they do, however, share a similar past.

If you’ve found yourself scratching your head at the bakery counter not knowing which to buy, or which is which, you’re not alone. In honor of National Macaroon Day, which is today, May 30, FN Dish is demystifying the history of these sweet, enticing confections. Read on to learn more about these cookies and get some great recipes to celebrate this food holiday with.

What makes a macaroon, plus recipes to try

In Season: Red Globe Radishes

by , May 31st, 2013

radish

What They Are and When to Enjoy:
Radishes belong to the cruciferous vegetable family which takes its name from the Latin root crux, meaning cross. But rest assured, eating them is no cross to bear! They are deliciously crisp and fresh tasting with a...

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