by Toby Amidor, July 29th, 2013
by Dana Angelo White, July 29th, 2013
Many experts recommend eating small meals frequently throughout the day. However, a new school of thought has emerged that recommends eating larger, less frequent meals. So how often should you be eating?
Eating Smaller, Frequent Meals
The Theory: N...
by Justin Warner, July 29th, 2013
Chilled coconut water is a tasty beverage (and keeps gaining popularity), but I’ve been coming up with all kinds of ways to use it.
- Try this Crazy Coconut Lemonade.
- Make frozen treats! Add to ice pops or fro-yo.
- Cozy up with Slow-Cooker Coco...
by Maria Russo in Shows, July 28th, 2013
A week ago, we watched as our six hopefuls scraped through a foodie field piece. This week, with five left, the tension is higher than Anne Burrell's hair. I think we've all been waiting to see this year's Donner Party moment, and it's finally upon u...
by Sarah De Heer, July 28th, 2013
Faced with a mountain of debt, Dorothy and Thom Williams, husband-and-wife owners of Benner Street restaurant in Bethlehem, Pa., were unsure if they would see their retirement if the dire situation at their business didn’t improve. They looked to Robert Irvine and his Restaurant: Impossible team to give their eatery the second chance it deserves, and when Robert arrived, he soon realized the root of Benner Street’s problems: its bickering owners, to start, plus its drab interior and poorly stocked bar. With just two days to work and a budget of $10,000, Robert helped Dorothy and Thom learn how to effectively manage a staff while he overhauled the restaurant’s design and revamped its menu. FN Dish checked in with Dorothy a few months after Benner Street’s reopening to find out how her business is doing today.
“Business is up 40 percent,” Dorothy says. “All the employees and family are excited about our new beginning and all are working toward our success.”
by Joseph Erdos in Shows, July 28th, 2013
Every Sunday, Bobby, Giada and Alton take on the difficult task of eliminating one finalist in the quest to help guide fans to vote for Food Network's next sensation. And this is no easy task. Check back here every week to read Star Talk's exclusive ...
by Sara Levine in Recipes, Shows, July 28th, 2013
On Food Court Wars, two teams of aspiring restaurant owners battle it out to win their very own food court restaurant worth $100,000. Through a set of challenges that test their menu offerings and marketability, the team that makes the most sales on grand-opening day wins.
On tonight’s episode in the Midland Mall in Michigan, two teams waged a battle of Lebanese foods vs. sandwiches. Diana, the owner of Mediterranean restaurant World Cafe, and her chef and general manager, Melania, wanted to open up a Lebanese food court eatery to expand their business. Jonathan and his friend Craig — both restaurant employees — want to be their own bosses and open up Chip-n-Wich, selling sandwiches that feature potato chips stuffed inside. Both teams had great concepts, but would their offerings live up to the expectations of discerning mall shoppers?
Spoiler Alert: A Life-Changing Win
by Janel Ovrut Funk, July 28th, 2013
We 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, Star Season 7 winner Jeff Mauro and Chopped judge Scott Conant are cooking up their best hot dogs. Both chefs beef up their grilled dogs with over-the-top toppings – so whose will you serve up? Cast your votes below!
by Robin Miller, July 28th, 2013
On April 16th 2013, I gave birth to a healthy, happy, seven pound, two ounce baby boy named Zachary. Throughout my pregnancy, one of the most popular questions I got was, “Are you still going to be vegetarian?” I also heard a lot of, ...
by Janel Ovrut Funk, July 27th, 2013
As tomato season picks up, you may be seeing more options out there, like the sweet yellow ones I serve with this smoky mesquite chicken. The technique behind the simple tomato side dish is macerating — a fun and super-cool way to jazz up a re...
When you make the move to a meatless diet, one of the first things you may miss is that familiar sink-your-teeth-into-it texture you got from beef, chicken and even some fish. Fortunately, there are so many plant-based foods that easily mimic the te...