You probably know Marc Forgione for his five restaurants, cookbook and Iron Chef title, but did you know that his father was a culinary star long before Marc’s lustrous career? Known as the “Godfather of American Cuisine,” Larry Forgione was one of the first chefs to embrace “farm to table” cooking. He now serves as a director at The Culinary Institute of America at Greystone in St. Helena, Calif. and continues to influence Marc in the kitchen.
So you had the dad who was always going for a run first thing in the morning? The one who always seemed to be making some kind of crazy protein shake in the blender? Then show him the love with one of these healthy recipes, each of which comes in at...
After running Portu-Greek Cafe in Hudson, Fla., for eight years, husband-and-wife owners Jordan and Anne Lindiakos were losing at least $4,000 every month, so they looked to Robert Irvine for help in a last-ditch effort to save their combination Portuguese and Greek eatery. While what Robert deemed the restaurant’s “very plain” decor and the largely microwaved menu were surely in need of an overhaul, the business’ management style was largely to blame for its failure. “We don’t make long-term decisions,” Jordan admitted, speaking of himself, his wife and his children, who work at Portu-Greek Cafe. It was up to Robert and his Restaurant: Impossible team to not only transform the cuisine and decor at the restaurant, but also to improve Jordan’s leadership ability and help the family work better together. Read on below to hear from Anne and Jordan, and find out how their business is faring today.
“At this time, we have at least doubled sales,” Anne says, noting that Portu-Greek is “very busy.” Jordan admits, “The decor is beyond everyone’s wildest dreams, including ours.”
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient banana chips. While panko breadcrumbs serve as a great coating for almost all meats, the chefs wanted to prove that changing it up by mixing the breadcrumbs with a sweeter ingredient would result in a unique sweet-and-savory take on a classic jerk pork chop. In this Banana Chip Crusted Jerk Pork Chops recipe, the banana chips are ground in a blender to make them fine enough for the seasoning. Served with rice and beans, this is a quick, delicious dinner for those warm summer nights.
Here in New York City, strawberries arriving at the farmers market signal the arrival of summer and all the glorious fresh fruit waiting just around the corner. The simplest and often tastiest way to enjoy them is to pluck the stems from the top, and pop them in your mouth. Every now and then, I get fooled by a batch of berries that smell intoxicatingly sweet, only to bite into them and find my taste buds crestfallen. When that happens, there are a few things you can do to coax some flavor from your berries — jam and pie are usually at the top of my list. A more hands-off approach is roasting them. The oven does most of the work. The sauce can then be used as syrup for pancakes or a topping for sundaes, stirred into some plain yogurt for an inexpensive and healthier fruit-flavored version, or my other favorite — stirred into some sparkling water or seltzer for a summer spritzer.
With their steady rotation of grilled cheese and butter-topped noodles, the “kid-friendly” section of restaurant menus has always been unimaginative. But these days it’s hard not to notice that the offerings are also fairly unhealt...
Luca joins Star Salvation this week, along with remaining competitors and fan favorites Martie and Chad. Luca is soon confronted by an issue that he struggled with in Episode 2. “You kind of had a hard time connecting with the viewer and the camera,” Geoffrey reminds him before introducing the next test, which is to make a 30-second video demonstrating a single culinary tip.
Luca and Martie will demonstrate a similar tip, but each with their own approach. Chad, however, tackles what he does best. Who will move on and who will say goodbye?
On his all-new series Barbecue Addiction: Bobby’s Basics (Sundays at 11a|10c), grill master Bobby Flay is putting away his recipes for involved, complicated meals and focusing on those essential summertime favorites all of us should have in our arsenals. Each week he’ll break down the how-tos for various authentic plates and share his secrets for turning out the most-authentic true barbecue, which are largely dependent upon his grilling commandments. Read on below to learn Bobby’s 10 must-know pieces of advice for all things grilling, from juicy burgers and smoky barbecue sauce to entertaining tips and the ultimate pantry ingredients.
1. Direct/Indirect Heat: Set up your grill with two zones — one for direct heat, and the other for indirect heat. Use the direct heat to sear meats and veggies, and move them to the cool side to allow the food to finish grilling without overcooking.
2. Lid On or Off? That Is the Question! My rule of thumb is to leave the lid off for ingredients that cook quickly like shrimp and vegetables and put the lid on for longer-grilling items like poultry and steak, to use the grill like an oven and prevent burning or overcooking.
Where There’s a Will, There’s a Whey? The U.S. Artisan Cheese Industry is reeling from a “clarification” of policy from the Food and Drug Administration prohibiting the use of wooden boards for aging or ripening cheeses. According to the FDA, bacteria may “colonize” the surface layer and inside layers of wood due to its “porous structure,” making wood boards impervious to cleaning and sanitizing, and making them breeding grounds for pathogenic microorganisms like listeria. Cheese makers note that some of the finest cheeses in the U.S. are produced using wood boards and predict it could have a “devastating” effect on artisan cheese production. Furthermore, the Cheese Underground blog points out, should the FDA extend its no-wood policy to imported cheeses, fans of fine cheeses may have to leave U.S. borders to nibble formidable fromages like Comte, Beaufort and Reblochon. [Cheese Underground]
Let Them Eat Wedding Cake: The cupcake towers have been toppled. Wedding cakes are back in a big, beautiful way. “Now, even in Brooklyn, the super-casual center of the universe of culinary cool, wedding cakes are resurgent,” The New York Times reports. Prices per slice are way up — and couples are picking cakes that are traditional, pretty, and in some cases adorned opulently or whimsically. Bare cakes — unfrosted, their inside layers gorgeously exposed for all to see — are also trending, as are gluten-free, sugar-free, vegan and organic cakes. As for cupcakes, brides and grooms are just saying, “I don’t.” Manhattan caterer Mary Giuliani told the Times, “I just don’t get the cupcake request as much anymore.” Macaron towers, yes. “Maybe macarons are the new cupcakes,” she said. [The New York Times]
There’s never a bad time for fried chicken. Soft, succulent pieces of meat, each one coated in a crunchy, salty outer layer — what could be better? No one understands that like Trisha Yearwood, who comes up with fun, unique ways to cook fried chicken on her TV show, Trisha’s Southern Kitchen. From her favorite fried chicken tips to ways to make this decadent dish healthier, here are Trisha’s best fried chicken ideas.