by Marisa McClellan in Entertaining, Recipes, July 27th, 2012
by Priya Krishna in Entertaining, July 27th, 2012
For the last 10 years of their life, my grandparents ate at the same restaurant nearly every night. It was located across the street from their apartment building and served as the de facto dining room for many of their neighbors as well. My grandmother liked it because the waitresses all knew her by name and would bring her a glass of iced tea the moment she sat down. My grandfather kept going back because it appealed to his frugal side.
When you ordered off the dinner menu, in addition to being served your entrée, you also got bread, a cup of soup, a salad, two sides, dessert and coffee. All told, it was enough food for two or even three meals and Grandpa Sid saw that as a great bargain.
Each night, they’d eat their soups and salads, poke at the entrée and sides a bit and then move on to the real showpiece of the meal: dessert. Little Pete’s always had at least a dozen pies, cakes, custards and pastries on offer, along with four flavors of ice cream. When I was young, I thought it was paradise.
Before you start sifting flour, read these tips
by Toby Amidor in Uncategorized, July 27th, 2012
One of the most stressful parts of planning a party is deciding how much food to buy and make. You don’t want the food to run out too quickly and have lingering hungry guests, but you also don’t want your fridge to be teeming with leftovers. We took popular summer parties — like a barbecue or a cocktail hour — and broke them down into every element to help you determine, from drinks to condiments, exactly how much of everything you need to buy for the perfect shindig.
Rules to Plan By
Each adult will consume 1 pound of food total; children, about 1/2 pound. The more options you have, the less you need of each; decrease the main course portion sizes by 1 to 2 ounces if served on a buffet.
Guests will always eat — and drink — more at night than during the day.
by Maria Russo in Recipes, July 26th, 2012
The summer Olympics are here! Ever since I was a little kid, I couldn’t wait to watch gymnastics, — diving, track & field and fencing (my mom used to fence in high school). I was thrilled to have the opportunity to speak with U.S. Fencin...
by Aarti Sequeira in Uncategorized, July 26th, 2012
In many homes, jarred salsas are a must-have refrigerator staple — they’re convenient, tasty and an easy pre-dinner party snack. But they’re also expensive and laden with sodium and preservatives. This week, instead of reaching for grocery-store salsa, prepare a batch of the homemade variety instead. From-scratch salsas are more flavorful and just as easy to make, plus they boast the best of summer’s bounty of fresh fruits, vegetables and herbs. Check out Food Network’s top five homemade salsa recipes below and serve them as an appetizer with tortilla chips, atop simply grilled chicken or seafood, or with authentic Mexican tacos , burritos and more.
5. Grilled Corn Salsa – To prepare this five-star salsa (pictured above), grill in-season corn and tomatoes until tender and cooked, then finish with onions, a drizzle of vinegar and fresh basil.
4. Salsa Fresca – Before serving, Tyler lets his cilantro-laced salsa stand for 15 minutes, so that its light, bright flavors can marry.
Get the top three recipes
by Lauren Miyashiro in Community, July 26th, 2012
Aarti Sequeira won Food Network Star season 6 and expanded her popular blog into a cooking show, Aarti Party (catch it on Food Network, Sundays at 7:30am/6:30c). As a Star veteran watching from her couch at home, Aarti shared her insider’s take on ...
by Priya Krishna in Entertaining, July 26th, 2012
Associated Press: The Greek yogurt craze continues to go strong, with top yogurt makers opening “yogurt bars” in New York City.
Healthland: Pop-up grocery stores may help solve the problem of “food deserts.”
Bon Appétit: It’s all about portion control — and using a colorful plate for dinner just may be the key to your success.
Laughing Squid: Obsessed with Instagram? Now you can turn all your favorite filtered snapshots into chocolates aka “cocoagraphs.”
NY Times: What are your Olympic athletes eating this summer? While most people worry about too many calories, they “have the unusual problem of having to work hard to keep weight on.”
by Dana Angelo White in Uncategorized, July 26th, 2012
Summer centerpieces are a great way to add simple elegance to your table. Whether you’re hosting a dinner party or just sitting down with your family for a meal, the perfect centerpiece can do a lot to enhance the whole experience. Plus, finding table decorations doesn’t necessarily require breaking the bank. There are plenty of ways to create amazing centerpieces using items you can probably find around the house. Here are a few of Food Network’s favorite ideas for tasteful and effortless summer decor.
If you live near the beach, search for different-shaped shells (this is a great activity to do with the kids) and place them in a nautical-themed pot in the center of your table. If you are far from a beach and no one in your family is a shell collector, shells are inexpensive to buy at craft or design stores. For an added touch, try gluing individual shells on each of your napkin holders.
Get more summer table centerpieces
by Amanda Rettke in Events, Family, July 26th, 2012
Most folks are hip to the fact that they need more omega-3 fats in their diet, but that doesn’t mean they’re actually eating enough. Here’s a refresher on why omega-3s do the body good and some delish recipes to boost your intake.
by Sara Levine in Shows, July 25th, 2012
I love the idea of using food to help teach my kids about life and culture.
My family recently learned about the history of the Olympics. The symbol of the rings, which is five interlocking rings on a white background, represent the “Five parts of the world, which were won over to Olympism and willing to accept healthy competition” in 1914.
According to Baron Pierre de Coubertin, who designed the infamous Olympic symbol, “The ring colors with the white background stand for those colors that appeared on all the national flags of the world at that time.”
I also stressed to my children the importance of eating foods that are good for you and provide energy. After asking my kids what their favorite event was, we talked about how athletes need the best possible “fuel” for their bodies. Wanting to create a special breakfast for them in honor of the Olympic games, I thought all-natural whole-wheat pancakes was a great way to kick off these summer games.
For this recipe, I used an all-natural pure maple syrup and found it to be a great way to talk about the gold, silver and bronze medals.
Get the recipe
At Zandi’s in Millersville, Md., sisters and co-owners Evette Aponte and Yvonne Zandi were just a few months from closing down when Robert Irvine showed up. He was discouraged to find not only lackluster food, poor service and tired decor, but a lack of passion on the part of the owners. A few months after their emotional Restaurant: Impossible makeover, we checked in with Evette and Yvonne to see how business is going.
Since Robert’s Restaurant: Impossible intervention, sales at Zandi’s are up 39%. They’ve gone from roughly 30 customers per day up to 70. Evette and Yvonne are slowly catching up on their debt and will soon be able to start paying their mother back.