Sandra Lee was on hand in New York City this week as House Beautiful magazine launched its annual showcase of the Kitchen of the Year, an over-the-top dream kitchen and outdoor space constructed in the heart of Manhattan. This year’s design was the masterpiece of Mick De Giulio. He wanted to create a space that would be not only functional for cooking but also warm, inviting and the center of the home.
Eater: Food meets comedy as Bobby Flay guest stars in Portlandia: The Brunch Special this Friday.
NY Post: American comfort food is getting trendier and often more expensive. How do you feel about its glamorous makeover?
The Guardian: Culinary child prodigies are serving up inventive, sophisticated food. It’s no gimmick.
Huffington Post: Yes, there is such a thing as a 7-Eleven mashed potato machine. It has, however, yet to reach the U.S.
Typewich: Need to break up your monotonous sandwich routine? Typewich.com presents a new combo idea each time you refresh the page.
One of those timeless recipes that almost everyone has a memory of enjoying, classic banana bread is a buttery, just-sweet-enough loaf that pairs perfectly with a morning cup of coffee or an after-dinner scoop of ice cream. The secret to making the best-tasting banana bread is using overly ripe bananas. You know those super-soft, dark-brown nanners that have been sitting on your counter for the last seven days? Use those — they’ll offer the most-concentrated banana flavor and ensure moist, rich bread. Check out Food Network’s roundup of its best five banana bread recipes, a mix of classic and creative loaves that your whole family will enjoy.
5. Banana Bread With Chocolate Chips and Chocolate Glaze – Food Network Magazine takes classic banana bread to the next level by adding to the batter decadent chocolate chips and covering the loaf with a shiny chocolate topping.
4. Mom’s Banana Bread With Chocolate Chips – Melissa d’Arabian’s mom adds a splash of fresh orange juice to her chocolate-studded bread, which delivers subtle citrus flavor and moisture.
It’s grill or be grilled when Chopped heads to the Wild, Wild West for its newest special, Chopped Grill Masters. Tune in this Sunday at 10pm/9c to watch the first four competitors battle it out on the grill for a chance at the $50,000 grand prize. These grilling professionals will face not only the dreaded mystery basket of ingredients, but the elements as well, as the competition takes place outside in the harsh Arizona desert.
Watch as host Ted Allen and your favorite judges, Amanda Freitag, Marc Murphy and Aarón Sánchez, don their boots and spurs and head out West for the most heated Chopped showdown yet.
Hone your own skills on the grill by checking out all the great tips and recipes on Food Network’s Grilling Central, then tune in this Sunday, July 22, at 10/9c to catch all the action in the first epic face-off. Who will win and who will be chopped? Contestants, fire up your grills!
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In our April issue, we turned the tables on Chopped host Ted Allen and asked him to transform our own mystery basket — containing frozen cherries, peanut butter, sauerkraut and chicken breasts — into dinner. His chicken-peanut curry soup was a hit, so we challenged readers to beat him at his own game. Colleen Mundwiler of Grand Rapids took the prize with this grilled cherry-marinated chicken salad tossed in a peanut dressing; she soaked and rinsed the sauerkraut to tone down its flavor. “I was not going to let any of the ingredients stump me.” she says.
Check out the recipe: Asian-Style Grilled Chicken Salad With Cherry-Peanut Dressing
When Robert Irvine arrived at The Main Dish in Meridianville, Ala., owners Lynn and Ken Tverberg were in desperate need of help. They bought the restaurant five years earlier because Ken loves to cook, but with no restaurant experience at all, the couple found themselves in debt and working 80 hours a week. We checked in with Lynn and Ken a few months after their Restaurant: Impossible makeover to see how the restaurant is faring.
Lynn and Ken have seen a strong increase in sales since Robert’s intervention. “The new menu and decor has brought in old and new customers,” says Lynn. “Some customers don’t like change, and I have made sure that I explain to them that change sometimes is hard but necessary. For every one customer that is not happy, we have three new tables that come in and love the new menu.” Read more