When you’re making burgers, meatballs or other ground-meat dishes, combine equal parts of beef or pork with a leaner meat like turkey or chicken. You’ll save on fat and calories without sacrificing flavor and texture. We mixed ground beef with ground turkey for Food Network Magazine‘s Light Shepherd’s Pie — if you go all-turkey, you lose that great beefy taste.
For many vegetarians, pasta is the ultimate meat-free meal; it’s quick to make, filling and practically guaranteed to please even the most demanding of meat lovers. But even though it’s a tried-and-true staple, spaghetti with everyday tomato sauce can get tired quickly. When you’re looking to dress up your usual pasta night routine, try incorporating fresh vegetables to take advantage of the season’s bounty, and look for hearty add-ins that offer additional substance, like mushrooms. Food Network Magazine’s Pasta with Corn and Kale is one such summertime supper featuring bright corn, vitamin-packed kale, and earthy shiitakes and creminis.
While freshly shucked corn promises subtle crunch and a vibrant color to the pasta (pictured above), much of the corn flavor comes from the noodles. They’re boiled in water with the shucked cobs, and after they’re drained, that water is used to form the base of the sauce. To cook the other vegetables, start by sauteing the mushrooms until they’re golden brown and tender, then slowly wilting kale with garlic and a pinch of red pepper flakes. Before serving, stir in chopped scallions and a pat of butter for richness; mix in the noodles and the reserved pasta water to create a simple yet satisfying summer dinner.
On last week’s After-Show, judge Simon Majumdar said: “Being a great chef is one thing. Being a strategic chef is another. If you can combine those, you can actually end up winning Cutthroat Kitchen without being technically the best chef.” And tonight Alton may have proved that theory to be true when he told Simon the lengths to which one competitor went to claim the win.
The name of the game in Cutthroat Kitchen is indeed sabotage, but with that comes personal advantages for the competitor dealing those devastating blows to his or her rivals. With every big-ticket disruption one chef purchases and assigns to another contestant, he’s essentially buying himself safety from that challenge. Alton told Simon that, in this week’s final auction, one chef — who would ultimately go on to win the battle — spent almost all of his or her money ensuring his or her own smooth finish by assigning someone else the challenge of making crab cakes without a binder, like mayonnaise. This person “bought victory,” Simon said of the outcome, chalking up this reality to the fact that “anything is possible in Cutthroat Kitchen.”
The seven remaining teams had a wet start in Portland on Episode 2 of The Great Food Truck Race. With little foot traffic, sales were slow, and each team was stuck with its chosen location because of Portland’s street vendor regulations. Boardwalk Breakfast Empire and Tikka Tikka Taco chose to set up residence at local food cart pods, whereas the other teams partnered with local business, but neither location was more advantageous than the other. Besides that, a set of surprises from Tyler made for an even more challenging weekend. But one team that was headed for success suddenly took a turn for the worse.
Facing nearly a quarter of a million dollars in debt, Tony Aponte looked to Robert Irvine and the Restaurant: Impossible team to give his Mason, Ohio, business, Aponte’s Pizzeria, a second chance at success. Tony had been working in pizzerias since he was 11 years old and purchased Aponte’s just eight years ago. But during that time, he hadn’t made a single change to the menu. “I grew up on it, and I stick by it,” Tony said of his food. Ultimately, it was this menu that Robert deemed to be the root of Aponte’s downfall. “There’s just no taste to anything,” Robert said simply, noting that the dingy decor and difficult-to-navigate entrance didn’t improve the overall dining experience. With only two days and a $10,000 budget, Robert got to work on breaking down the self-described “bull-headed” Tony and transforming Aponte’s into a thriving pizzeria once again. FN Dish caught up with Tony a few months after his business reopened to find out how it’s doing today.
After a rocky start, Tony is adjusting to the changes at Aponte’s. Robert’s improvements have boosted the restaurant’s bottom line, with a 60 percent increase in sales at the end of June.
Check out Jessica Seinfeld’s guesthouse kitchen, then pick up some of her finds for your own kitchen.
Jessica keeps big containers like these 2 1/2-gallon Montana jars stocked with bagels, chips and oranges for her guests. $35; anchorhocking.com
Hang a plate shelf like Jessica’s: It shows off her pieces, plus guests know just where to put everything. $70; ikea.com
Stock up on mouthwatering summer fruits before the season is gone! They supply plenty of good-for-you antioxidants in ad...
Wrapped in paper and featuring the deliciously classic combination of a chocolate cookie exterior and cool vanilla center, store-bought ice cream sandwiches are a timeless summer treat. But there are indeed more ways to celebrate ice cream sandwiches than the original, especially when you think way beyond those chocolate and vanilla bars and commit to making your own signature creations at home.
The key to making successful ice cream sandwiches is combining flavors that you know work well together, like peanut butter and jelly or chocolate and bananas. Start with your favorite ice cream flavor — no need to make it from scratch, as any grocery store brand will do. Then look to complement it with two shells; cookies are a traditional pick, but other treats like doughnuts, crackers and sweet breads transform the sandwich into something extra special.
Food Network Magazine created a collection of frozen concoctions — Super Cool: Ice Cream Sandwiches — that features inventive sandwich-inspired twists, like Cherry-Almond Croissants (pictured right), Coffee and Doughnuts and Chocolate-Banana Bread. Check out these photos to learn how to craft these desserts and more at home. No matter what ingredients you choose to use, Food Network Magazine notes that it’s important to “freeze your base before assembling” and to “freeze sandwiches at least 1 hour before serving.” This will give the ice cream a chance to solidify, so that it doesn’t turn into a melted mess when you eat it.