by Lawrence Bonk, September 4th, 2014
by Andrea Strong, September 4th, 2014
The culinary world has undertaken a noble — and never-ending — quest to combine each and every food in existence. The resulting creations are called Franken-foods, although instead of pitchforks the villagers get out their dinner forks (da dum dum.) In any event, here is the newest entrant:
Rustic Ravioli Burger.
This massive burger creation, invented by California eatery Slater’s 50/50, starts with a 1/2 pound patty sourced from both beef and sausage. That is topped with a hefty fried ravioli, Alfredo sauce, roasted tomato and, for some reason, broccoli. The four food groups.
If this burger sounds up your alley, you only have the month of September to get your Franken-food loving Franken-butt to Franken-fornia.
by Foodlets in Family, September 4th, 2014
Lunch at many public schools across New York City means chicken nuggets, mozzarella sticks and mystery meat sandwiches. But at P.S. 244, The Active Learning Elementary School, in the Flushing neighborhood of Queens, the menu sounds like this: Roaste...
by Maria Russo in Shows, September 3rd, 2014
I don’t know about you, but I think making a brilliant school lunch doesn’t have to be so hard. (Just open any parenting magazine and you’ll find glossy photos showcasing hula dancer sandwiches with cucumber skirts, rice pandas complete with sly little smiles and more.) These simple-but-special ideas will punch up your crew’s lunchboxes with nary a hand-carved cow sandwich in sight.
1. Rainbows and Butterflies Pasta Salad by Food Network Magazine: Did you know bow tie pasta is called farfalle in Italian and means “butterfly”? Ellie Krieger opts for this colorful cold pasta dish (pictured above) full of fresh carrots, corn, edamame, red peppers and, of course, a sprinkle of shredded Parmesan cheese.
by Toby Amidor, September 3rd, 2014
What was supposed to be a welcome challenge quickly turned into a nightmare when Renae Bowens, the owner of El Bistro restaurant in Titusville, Pa., found herself facing significant financial losses. With nowhere left to turn, the single mother looked to Robert Irvine to reinvigorate her eatery, but it was ultimately up to him to reignite Renae’s hunger for the business as well. After two days of renovations on a $10,000 budget, Robert Irvine and his Restaurant: Impossible team reopened El Bistro as Renae’s Corner to a packed house. Read on below to hear from Renae and find out how her restaurant is doing today.
“After the team left, our profit went up about 50 percent,” Renae explains. ” I have been at the restaurant much more, and I have implemented many of the changes suggested to me.”
by Jamie Lisanti, September 3rd, 2014
A study out earlier this week has been generating lots of buzz with its finding that study participants on a low-carb diet lost more body weight and reduced their risk of heart disease compared to subjects on a low-fat diet. So should we be saying ...
by Joseph Erdos in Recipes, Shows, September 3rd, 2014
While you’re stocking up on new pencils, notebooks and back-to-school shoes, don’t forget cool new things for your kid’s (or your own) lunchbox. In lieu of store-bought finds, try this recipe for homemade Pop-Tarts. Toaster pastries are ideal for racing-out-the-door breakfasts, but taking the time in advance to make your own pastry dough is worth the extra effort. As the autumn nears, use the season’s first batch of apples to make a delectable pie filling, then make a cinnamon glaze to top the squares. Serve them at room temperature or gently warm them in the toaster or microwave, and we can bet you won’t miss the packaged equivalent. Happy snacking!
by Guest Blogger in Entertaining, September 3rd, 2014
Watch any episode of Chopped and you’re bound to find one competitor who’s blender-happy — he or she will puree anything, oftentimes most of the basket ingredients, into a dish. Although that isn’t always the best method for impressing the judges, sometimes it works, as in the case of the recipe in this week’s Chopped Dinner Challenge. The chefs of Food Network Kitchen chose frozen french fries as the basket ingredient, and they wanted to transform them without the typical frying, so this French Fry and Scallion Soup was born. It’s a comforting potato soup in half the time, because you’ve just skipped the peeling and cubing.
by Lawrence Bonk, September 3rd, 2014
by Camille Styles, photography by Melanie Grizzel
Entertaining a group of kids can be tricky, to say the least. Between the menu, the decor and the activities, things can get out of hand (and expensive) in the blink of an eye. This party concept simplifies the process by limiting all decor to projects that can be made using inexpensive materials, and by basing the party around a cookie-decorating activity, so kids will be well-fed and entertained throughout.
by Andrea Strong, September 3rd, 2014
The residents of New York City have been waiting with bated breath to get their very own Denny’s and now their long, solemn wait is over. The Financial District now houses a franchise of the mostly-edible diner chain, with a few fancy, NYC twists.
The decor of this Manhattan Denny’s takes a cue from its neighbors, eschewing the traditional color scheme for that workers-stopped-in-the-middle-of-building-it steampunk look that is de rigueur these days. There is also a fully-stocked bar and pricier menu options. Speaking of pricier menu options. you can also get yourself a $300 iteration of their famous Grand Slam breakfast, which comes with two entrees, a bottle of 2003 Dom Perignon and, of course, a high five from the bartender (really.)
So, if you ever find yourself in the Big Apple and want to avoid the city’s thousands of unique food options, hit up this Denny’s!
Here’s something you may not know about Camille Becerra, chef at the stylish New American seafood restaurant, Navy, in New York City’s SoHo. Becerra studied macrobiotic cooking, prepared meals to heal cancer patients in Philadelphia and...