by Lawrence Bonk, September 11th, 2014
by Ricky Smith in Recipes, September 11th, 2014
Image via Food Beast
Imagine this scenario: You and your family arrive at the Grand Canyon to take in its utter splendor. To the left, you spot a lone eagle, searching for prey. To the right, you can’t help but notice a group of cacti, stoically persevering year after year. And directly in front of you? The majestic beauty of a KFC/Pizza Hut hybrid restaurant.
That’s the plan anyways. Developers are angling to prop a food-laden strip mall at America’s greatest gorge, the Grand Canyon. The theory, as told by the developers, is that the variety of food options will encourage visitors to stay longer. Endless profit is not a motive here, folks. No. The gentle, awed laughter of a child as he or she spends an elongated amount of time in the canyon, Sbarro slice in hand, is payment enough for these kind-hearted magnates.
by Maria Russo in Shows, September 10th, 2014
Hummus is one of those foods that most people enjoy and has a ton of great health benefits. Rich in protein, it can help you feel fuller longer. Chickpeas are the main ingredient in most hummus recipes, but sometimes you need to switch things up a bit — even if that means cutting the chickpeas and starting anew. These recipes have taken hummus to the next level, calling on everything from black beans to edamame, so you never get bored of the Mediterranean treat.
Roasted Red Bell Pepper Hummus: It’s definitely one of the most-loved flavors to pair with hummus, and this recipe makes it the star of the show. Guy Fieri calls for the roasted red peppers to be pureed in with the chickpeas and even adds in some chipotle pepper in adobo to kick the flavor up a few notches. It makes a great spread for sandwiches too.
by Amy Reiter in News, September 10th, 2014
“Nothing here is run like a typical restaurant,” Robert Irvine admitted after arriving at Spicy Bar and Grill in Falls Church, Va., and surveying the mishandled management and poorly run kitchen. Owners Mike Loh and Floyd Bui first entered the restaurant industry with plans to keep their former jobs in the car industry and with the government, respectively, but after their third partner deserted them, they were forced to take on Spicy as their sole venture. Two years later, they were facing nearly $5,000 losses every month, and it was up to Robert and his Restaurant: Impossible team to overhaul the interior of what he called this “very generic” interior and reform the Vietnamese menu.
Thanks to Robert’s work over the course of two days, he was ultimately able to complete his mission, and Spicy Bar and Grill reopened its doors as a welcoming space with a cohesive Vietnamese list of offerings. It’s because of the Restaurant: Impossible transformation that Spicy is set up for future success under new ownership. As of July, Mike no longer works at Spicy, and as for Floyd, he notes, “I decided to sell and move on to my next venture.”
by Jamie Lisanti, September 10th, 2014
There’s little with quite the same down-home charm as a lineup of prize-winning pies proudly on display at the local state fair. With one slice removed for the judges to consider, these gleaming, golden-crusted goodies seem to offer a glimpse into a simpler time, when people took it slow and baked things from scratch rather than rushing through their recipes with store-bought shortcuts.
At least, that’s how it’s supposed to be.
This year’s Kentucky State Fair, which ran through last week, was hit with a pie scandal after 67-year-old retired factory worker Linda Horton, who took home the blue ribbon in this year’s buttermilk pie competition, told the Louisville Courier-Journal she used a store-bought crust to make her prize-winning pie, rather than baking her own.
by Kerri-Ann Jennings, M.S., R.D., September 10th, 2014
Whether you’re ready or not, the beginning of September undoubtedly means pumpkin spice fever: lattes, muffins, pastas, cookies, breads, pies, smoothies — the list is neverending! Get a head start on the spicing with your own homemade Pumpkin Spice Syrup. Fall’s classic spices — cinnamon, cloves, ginger, and nutmeg — star in a blend of sugar, water, vanilla extract and pumpkin puree to create the perfect — and natural — pumpkin flavoring, but the best part is what you decide to do with it. From pancakes and ice cream, to coffee and oatmeal, the options are harvest-ready.
by Joseph Erdos in Recipes, Shows, September 10th, 2014
A new crop of apples is fruiting. While you may be tempted to use the fall fruit to make an apple pie (a great idea, by the way), apples are versatile enough to go beyond dessert. If you want to cut to their savory core, follow these general ideas: Apples pair well with curry, bacon, pork and and root vegetables. But there are a few flavor surprises in here too. Here are 30 healthy savory recipes featuring apples:
Waldorf Salad: Broccoli slaw makes this healthy salad a snap.
Asian Lettuce Wraps: Though it’s option, apple adds a nice tang and crunch to shrimp-and-crab wraps.
by Nikhita Mahtani in Recipes, September 10th, 2014
Before summer takes its final bow, there are still plenty of opportunities to get the grill out and enjoy the warm weather before it turns chilly. This recipe for Jicama Tabbouleh and Chicken Salad is this week’s Chopped Dinner Challenge. The chefs of Food Network Kitchen chose jicama as the basket ingredient, and in this recipe, it replaces the bulgur wheat typically used in a Middle Eastern tabbouleh. This root vegetable is often used in Latin American cuisine for adding crunchy texture to salsas, and it does just that in this tabbouleh. Pair it with paprika-rubbed grilled chicken to make a complete meal — the refreshing salad complements the chicken nicely. Jicama is available year-round in the supermarket, so you could easily make the tabbouleh anytime you’re craving a fresh reminder of warmer months.
by Lawrence Bonk, September 10th, 2014
It’s time to pack the kids up for school again, and that means making mounds of school lunches. But PB&J sandwiches can take you only so far. For a new twist on a classic ingredient that kids and adults love, look no further than the Peanut Butter series on FN Dish. For the next two weeks, we’ll be giving you inventive recipes that let you incorporate peanut butter into all your meals — from breakfast to dessert — for the entire family.
Here are some comforting dinner ideas for those cold fall nights. And don’t forget to look back at our breakfast and lunch recipes here.
1. Peanut butter serves as the perfect marinade in this Pork Chops with Pineapple Relish recipe (pictured above).
by Andrea Strong, September 10th, 2014
It wasn’t so long ago that only phones and tablets qualified as ‘smart’ devices. Nowadays, however, that list is growing to include watches, cups and even forks. Here is a pair of Harvard-bound chopsticks to add to the collection.
Introducing Kuaisou, a pair of smart chopsticks created by Chinese search engine Baidu. In addition to scooping up pieces of sushi, these smart sticks can also detect the pH level in food, in addition to analyzing the calories and temperature. They also connect via Bluetooth to your phone, tablet or other device.
Many people who crowd into chef Zoe Nathan’s Huckleberry Café in Santa Monica come for her phenomenal morning pastries and baked goods, including the likes of chocolate-almond muffins, blueberry scones and lemon-kumquat teacake. But Nathan —...