by Maria Russo in Shows, April 14th, 2013
by Sarah De Heer in Shows, April 14th, 2013
Joe and Dena White, owners of Joe Willy’s Seafood House in Fishkill, N.Y., looked to Robert Irvine to save not only their restaurant but their family too, as the stress of their declining business had put a load of frustration and tension between them. It was up to Robert to hone in on the most-critical issues plaguing Joe Willy’s and work with his Restaurant: Impossible team to attempt to fix them in only two days and with just $10,000. He quickly learned that many of the restaurant’s problems stemmed from its poor-quality food, made by Joe, the head chef, so he focused his efforts on implementing an improved menu that Joe could execute with ease. After 48 hours of renovations, Joe Willy’s reopened to a dining room full of guests with Joe and Dena at the helm, now working harmoniously. We checked in with Dena a few months after the transformation to find out how Joe Willy’s is doing.
Since its Restaurant: Impossible experience, the restaurant has enjoyed a significant boost in business, Dena says, explaining that “sales have tripled to quadrupled at times.” Since they’re now making a profit, Dena notes that it’s “much easier to pay bills, rent and staff, and make improvements,” and says that they’ve begun to catch up on their debt.
by Sarah De Heer in Shows, April 14th, 2013
Earlier on FN Dish, we broke down the second round of Chopped All-Stars, including an interview with runner-up (spoiler alert).
If you missed the show and recorded it, don’t read any further — FN Dish is about to break down the episode and chat with the winner.
SPOILER ALERT: Find out who won
by FN Dish Editor in Community, Recipes, April 14th, 2013
The Chopped Kitchen has seen many talented chefs, including its own Chopped judges, compete. Tonight contenders with considerable competitive prowess took each other on in the second round of the All-Star competition. With winning titles like Food & Wine Magazine‘s 10 Best New Chefs and hands-on experience in competitive cooking shows like Next Iron Chef, four mega-chefs, Chuck Hughes, Elizabeth Falkner, Gavin Kaysen and Richard Blais took on the dreaded mystery basket ingredients.
If you missed the show and recorded it, don’t read any further — FN Dish is about to break down the episode and chat with the runner-up.
SPOILER ALERT: The exclusive interview with the runner-up
by Toby Amidor, April 14th, 2013
Instead of ordering takeout, opt for this week’s Most Popular Pin of the Week, Food Network Magazine‘s Bacon and Broccoli Rice Bowl. This homemade version of an Asian-inspired favorite is flavored with soy sauce and sesame oil, then finished with a sunny-side-up egg.
For more everyday recipe inspiration, visit Food Network’s Let’s Cook: Recipe of the Day board on Pinterest.
Get the recipe: Food Network Magazine‘s Bacon and Broccoli Rice Bowl
by Maria Russo in Family, Recipes, April 13th, 2013
From choosing the greens to pouring the dressing, building a healthy salad requires some thought. Selecting the ingredients carefully or you can end up with a 1,000+ calorie meal.
Work Your Way Up
Start from the bottom and work your way up to the dr...
by Robin Miller, April 13th, 2013
Are family dinners a struggle in your home — you all but begging your little ones to eat something other than packaged pizza, chicken nuggets, and macaroni and cheese while your kids stare back at you, adamantly refusing even a taste of something more wholesome? If so, know that you could be in for more manageable suppers simply by letting them eat the meals they want but opting for homemade versions of them, instead of relying on store-bought varieties. While it’s indeed best to attempt to patiently introduce children to diverse groups of food, that approach may prove unrealistic in many homes. In those cases, embracing kid-friendly foods in from-scratch recipes for pizza, chicken nuggets, and mac and cheese may make for happier times at the dinner table. Your kids will be pleased because they’ll think they’re enjoying their favorite meals, and you’ll feel better knowing they’re eating wholesome, home-cooked food. Check out Food Network’s top takes on classic kid-approved picks like pizza, chicken nuggets, and macaroni and cheese below to find must-try meals that will satisfy even the pickiest eaters in your home.
Just like traditional pizza, Jeff Mauro’s Pepperoni Pizza Pockets (pictured above) boast creamy mozzarella cheese, pepperoni and a crunchy crust, but they’re formed into easy-to-eat pouches instead of an open-faced pie. The secret to Jeff’s recipe is starting with prepared pizza dough; having one on hand makes meal prep a cinch and ensures that these golden-brown beauties can be ready to eat in less than an hour. Serve each pocket with a side of Jeff’s sweet tomato-basil sauce, and let your kids indulge in this eat-with-your-hands meal with deliciously simple dunking.
Keep reading for more recipes
by Maria Russo in Shows, April 13th, 2013
In France they call it “en papillote”. In Italy, it’s “al cartoccio”. In America, we call it parchment cooking. What does it mean? Very simply, it’s a cooking technique that involves wrapping food, typically fish, chi...
by FN Dish Editor in News, April 12th, 2013
Week after week, Chopped fans tune in to watch four eager chef competitors take their places in the kitchen for a chance to outcook the chopping block and score the coveted title of Chopped Champion. Not only facing off against each other, the contestants battle baskets full of mystery ingredients like shad roe sacks, black garlic, pig ears and duck hearts — products and produce that are so unusual that some chefs have neither seen nor tasted them before in their career.
Working with such oddball selects surely invites a host of unique problems, including overcooked proteins and underdone grains, but the most-common mistake made among chefs isn’t one resulting from obscure ingredients. Instead, it’s something that trips up even home cooks as they prepare everyday meals for their families.
Speaking to a crowd at the Borgata Hotel Spa & Casino in Atlantic City, longtime Chopped judge Geoffrey Zakarian said that the most-prominent error in competitors’ dishes is seasoning. No stranger to the highs and lows in the Chopped kitchen, he’s tasted his share of meals that have proved to be near disasters simply because chefs used too little of two of the most-basic ingredients found in restaurant and home kitchens alike: salt and pepper. “Nobody puts salt and pepper in their food,” he said. “Amazing. Shocking.”
What cooking conundrums do you struggle with in the kitchen? Tell FN Dish in the comments below.
by Marisa McClellan in Recipes, April 12th, 2013
Food Network is proud to announce that two digital apps, Food Network’s On the Road and In the Kitchen, have been nominated for Webby awards, one of the top awards honoring websites, interactive experiences and digital film and video.
You can help Food Network win the People’s Voice Award by voting on the Webby site.
We’re also thrilled to share that Food Network’s Thanksgiving Live! was named a Webby honoree, which is awarded to the top 15 percent of entries exhibiting remarkable achievement.
The first time I made meatloaf for the man who is now my husband, he took one look at the slice on his plate and asked, “You call this meatloaf?” And while it was certainly meatloaf to me, it was many moons away from the version he grew up eating.
Mine, which was closely related to the one my mom had always made, featured strands of grated carrots and potatoes running through the ground meat, and it was seasoned with plenty of minced garlic.
His meatloaf of memory was more closely related to the classic version, complete with moistened white bread kneaded in and a baked-on glaze of ketchup and brown sugar. I’m still trying to find an approach that marries our two ideal versions into one harmonious loaf. (I think there might just be deep lessons about life and marriage embedded in this search.)
I’ve actually found that we’re both most-happy when I don’t try to replicate either of our traditional meatloaves but, instead, opt for recipes that do entirely different things with ground meat, binders and seasonings. These days, we’re digging Eggplant Parmesan Meatloaf from Giada De Laurentiis.
Before you start cooking, read these tips