by Sara Levine in Shows, May 23rd, 2012
by Hedy Goldsmith in How-to, May 23rd, 2012
At the University Grill in Burlington, N.C., Robert Irvine faced three co-owners who refused to get along. Siblings Eleni, George and Manny opened the restaurant five years ago to help provide for their retired parents, but they were facing failure when Restaurant: Impossible came along to help. We checked in with the siblings after their restaurant’s makeover to see how business is going.
A few months after Robert and his Restaurant: Impossible team arrived on the scene, sales at the University Grill are up 15 percent. “Everyone loves the new decor,” says Eleni.
by Maria Russo in Uncategorized, May 23rd, 2012
Every year in the restaurant and out in the field, I use a truckload of vanilla beans. To me, they are as important as flour, sugar, butter and eggs. I consider the vanilla bean the fifth essential ingredient.
So imagine gallons of ice cream flecked with pounds of vanilla beans. Yummers! And how about custards by the kilo with an equal amount of this decadent vanilla sprinkled through every last bite?
So what do you do with pods that served their duty, sometimes even double duty? I could throw them away, but that wouldn’t be prudent. They are extremely expensive and too special to sit in a landfill somewhere in Florida, never really enjoying the fruits of their labor.
A flashbulb went off in my brain. No, not the same magical 60 watt summoning to life the Easy-Bake Oven of my childhood, but a bigger and brighter new fangled one. I realized if I washed the used pods and dried them slowly in the oven on very low heat, I could grind them in a spice or coffee grinder and have the most wonderful vanilla dust.
Get Hedy’s Vanilla Dust recipe
by Victoria Phillips in Uncategorized, May 23rd, 2012
Last Sunday’s episode of Star brought the finalists out of the kitchen and onto the streets of New York City, tasked with creating and presenting in their own way a dish or product specific to their team’s neighborhood. While Team Giada found It...
by Andrea Albin in Food Network Magazine, May 23rd, 2012
Want to win this book?
If traveling isn’t an option for you this summer, you can bring the flavors of the world to your kitchen regardless of dietary restrictions. Whether you’re vegan, gluten-free, soy-free or just want to eat healthy, T...
by Sara Levine in Uncategorized, May 22nd, 2012
Coming up with 50 of anything for Food Network Magazine’s monthly 50-recipe booklet can be daunting — in the past, the booklet has featured 50 things to make with bacon, 50 brownies and 50 grilled cheeses — but this month, Food Network Kitchens tackled taco night.
The 50 Tacos booklet is full of fun new ideas you can whip up in no time. For instance, tucked into the Chicken Tomatillo recipe (No. 14) is an incredibly easy tomatillo salsa. It’s just 32 words long and as easy as can be, but I promise you it’s a killer salsa that is just as delicious in hot chicken tacos as it is served with tortilla chips.
Puree 1 pound fresh husked tomatillos with 1 jalapeno, 1 garlic clove, 1/4 cup each chopped onion, cilantro and water. Fry in 2 tablespoons oil until thick.
And of course it’s not the only one. There are tons of great salsas all throughout these recipes. Explore, find your favorites and mix and match to create your own tacos, nachos and more!
by Food Network Magazine in Food Network Magazine, Holidays, May 22nd, 2012
Team Bobby was riding high after taking home the first win of the season, only to come crashing back to reality in Episode Two. On their food tour of Harlem, caterer and fitness guru Kara Sigle hoped a strong presentation would distract from her lif...
by Dana Angelo White in Uncategorized, May 22nd, 2012
Upgrade your barbecue sauce with help from six legendary pit masters.
Memphis-Style Barbecue Sauce (pictured above)
Charles Vergos’ Rendezvous (52 South Second St.; 901-523-2746) is famous for its spice-rubbed ribs, and John Vergos, son of founder Charlie, still smokes them the way his father did when he opened the place in 1948: He cooks the pork ribs over oak charcoal briquettes, bastes them with a mix of vinegar and water, and seasons them with a paprika-heavy spice blend before serving with the sauce on the side. “Our sauce is not too heavy,” he says. “I like the little mustard and vinegar bite.” The recipe is a long-held family secret, but chefs in Food Network Kitchens ordered a few bottles and reverse-engineered the recipe.
Get more regional BBQ sauces
by Maria Russo in Holidays, Recipes, May 21st, 2012
Keep tomatoes out of the fridge!
Summer is prime time for produce. While you may know how to cook and eat these seasonal goodies, are you storing them correctly? Here are 8 farmers’ markets finds that should stay out of the fridge.
by Robin Miller in Uncategorized, May 21st, 2012
Ready to eat in just 30 minutes, Food Network Kitchens’ creamy, vegetable-packed pasta salad (pictured above) is a no-fuss addition to your Memorial Day menu. This naturally meatless bowl boasts fresh parsley, crunchy celery and a touch of red onion and is tossed with a smooth mayonnaise-dry mustard-sour cream dressing. Easy to store, pack and serve, this traditional side dish is a must-have at holiday picnics or any other gathering.
If you’re hosting a backyard cookout or weekend get-together, complete your spread with Dave Lieberman’s grilled Veggie Skewers, strung with colorful bell peppers, fresh zucchini, squash and more. Before skewering, Dave marinates the vegetables in a simple olive oil-garlic mixture, allowing them to adopt that rich, bold flavor.
Get the recipe: American Macaroni Salad
Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.
Robin's Cedar Plank Tilapia With Fresh Chimichurri
I thank Kyle, my 10 year-old son, for introducing me to cedar planks. If it weren’t for his palate, I wouldn’t have made a desperate dash to get the planks and learn how to cook with ...