by Marisa McClellan in Holidays, Recipes, May 23rd, 2014
by Amy Reiter in News, May 23rd, 2014
Memorial Day weekend is upon us and with it, the unofficial start to the summer season. Pull out the bathing suits, unearth the citronella candles and light the grill, for it is time to celebrate warm weather and long days.
Because grilling is so deeply associated with this time of year, those of us without outdoor space can sometimes end up feeling just a little bit left out of the fun. So as a longtime apartment dweller, I’ve developed a handful of techniques to compensate for my lack of porch, patio or yard. If you’re in similar straits, hopefully these tricks will help you cope.
The first thing to do is get yourself a grill pan. It’s nice on the stovetop (though if you don’t have good ventilation, you might set off your smoke detector), but I find that it’s even better when used in the oven. I will often roast a butterflied chicken on a grill pan in the oven in order to get some nice crosshatched marks on my bird.
by Sara Reistad-Long, May 23rd, 2014
Fry! Be free! Gwyneth Paltrow’s estranged husband, Coldplay singer Chris Martin, has sparked tabloid titters for taking the couple’s kids, Apple, 10, and Moses, 8, to a fast food restaurant, Reddi Chick, in Santa Monica, Calif., where they were reportedly spotted devouring piles of fries and sucking down soda. The kids “were shoveling handfuls of fries into their mouths,” a witness told In Touch Weekly. “It was like they’d never eaten anything so good in their lives!” Gwyneth, who wasn’t there, has, of course, famously touted the benefits of her kids’ gluten-free, low-carb diet. But you know what they say: When the goop founder is away, her gooplets will play. Or something like that. [In Touch]
by Sarah De Heer, May 23rd, 2014
In this week’s news: Gluten isn’t the only culprit in town; carbs, however, aren’t getting any slack; and a chef serves up a side of food politics.
Later, Gluten; Hello, FODMAPs
Studies show that 30 percent of us would like to cut ...
by Allison Milam in Holidays, May 22nd, 2014
Earlier this week Giada dished on her fellow judges and behind-the-scenes moments (read the interview here.) Now we’re asking Bobby Flay about his time on Star, what it’s like to be a judge, what mistakes he’s tired of seeing and if he could have survived the show as a contestant.
Star Talk: What are you excited for this season on Star?
Bobby Flay: This is the 10th season of Food Network Star, and every season the most-exciting thing to me is meeting the new finalists — people who have a chance to be the next Star on Food Network. So as excited as they are, I’m excited to see who they are just as much.
Star Talk: From the first season until now, what has changed?
BF: I feel like every season the finalists get better and savvier than the last. A lot of it has to do with the fact that they get to watch the seasons prior and they become students of the sort. It’s definitely a game. It’s a game until you actually get the job. That’s the way it works. I take my role of a judge very seriously. In a way, we’re mentoring people, as well, we’re not just saying yes or no. We’re trying to give advice, but I want to add somebody to the roster of Food Network who is going to strengthen the network as a whole. I think of it as adding a new player to our team to make it better.
by Amy Reiter in News, May 22nd, 2014
Though for some Memorial Day can mean an excuse to sleep in before hitting a blowout sale, the real fans of this holiday are all about the food. Weather permitting, it’s best spent lounging outside with a spread, celebrating the inaugural days of summer. This Memorial Day, lay out your gingham blankets and cook up picnic-ready recipes that master the art of make-and-take. This holiday is all about outdoor eating, and we’ve got just the menu.
by Melissa d'Arabian in Food Network Chef, Shows, May 22nd, 2014
The Sweet Smell of Success: Those smells that waft out of Cinnabon and other aromatic food and retail establishments are no accident. They’re actually a deliberate attempt to draw customers in — and there’s a name for the thinking behind them: scent marketing. “The battle for noses is getting intense,” the Wall Street Journal reports. “Restaurants are adjusting recipes to make aromas more concentrated and pleasant.” They’re also enlisting other scent strategies: For instance, Cinnabon puts its ovens near the front of the store to maximize the smell of fresh-baked buns; moving them to the back, as an experiment, “significantly” lowered sales. That’s nothing to sniff at. [The Wall Street Journal]
by Tara Donne and Liza Jernow, May 22nd, 2014
1. Grab the smallest cart available: Studies have shown that grocery stores can do one simple thing that will result in you unwittingly spending more money — put out bigger grocery carts. So use this information to your advantage and always select the smallest cart available. And if only one size is offered, then either use the hand held basket (if possible), or make your cart visually “smaller” by filling it up with inexpensive produce first, before hitting the rest of the store.
2. Buy meat when it’s a loss leader: Imagine a world in which all your meat was 50 percent off (or more!) — it’s doable if you shop the loss leaders. Every week in major grocery store chains, there is usually one beef, one chicken and one pork cut on sale for 50 to 75 percent off its normal price. The objective of a loss leader is to get shoppers in the door of a supermarket, and though the store may take a hit on this one item, they know that you will also likely buy the rest of your groceries while you’re in the store (and make up the cost). I like to stock up on a few packages of these loss-leader meat items because meat freezes so beautifully. Then you always have a stock of various meats at the ready for diverse and cost-effective family dinners. (Wine is also sometimes a loss leader.)
by Miranda Van Gelder in Food Network Chef, May 22nd, 2014
We love a wholesome and hearty breakfast to begin our days, and this granola has four different whole grains in it, so it is exactly that! It’s a great breakfast (or snack) for summer, paired with berries and yogurt. We jokingly call this gran...
by Maria Russo in Shows, May 21st, 2014
Brunch and farmers markets: When it comes to weekend events, they’re right up there with sleeping in. FN Dish recently caught up with the chef/owner of The Lambs Club and The National, both in New York City, and asked about his strategies for shopping farmers markets and hosting a weekend brunch.
FN Dish: What are your top tips for navigating a farmers market?
Geoffrey Zakarian: First things first: Don’t buy anything for the first half-hour. See what you see. Ask for samples of everything. Then sit down for a minute and have a coffee and write down what you’re going to buy. Don’t be manic — everybody buys way too much. They get excited, they buy this and then say: “Why did I do that? This chocolate looks better, but I just bought this chocolate!” Just take a deep breath.
FN Dish: You’re hosting a brunch at your house. What do you make?
GZ: I make a roast with a bunch of vegetable side dishes that are all cooked together in one pan. Then I make a garden salad and maybe some cheese and salumi — done.
FN Dish: What’s your go-to brunch drink?
GZ: At brunch, I like rosé champagne. Bloody Marys are great, but if you start on Bloody Marys and then you want to have wine or champagne later, you’re just going to get trashed. So it’s best to start with rosé champagne; you can do champagne for the rest of the evening.
Just when fans likely thought that Robert Irvine had seen it all after nearly eight seasons of Restaurant: Impossible, this week he opened the doors to a themed restaurant for the first time. Cave Inn BBQ, located in Winter Garden, Fla., offered a prehistoric ambiance, complete with pictures of dinosaurs and fake rocks in the dining room and a menu of hearty, meaty plates. While Robert was taken aback by Cave Inn’s display, he couldn’t convince owner Buzz Klavans to abandon his business’ theme, and ultimately Robert and the Restaurant: Impossible crew continued the theme during the transformation. After just two days and with a $10,000 budget, the Stone Age-inspired restaurant reopened, reinvigorated with a second chance at success. Read on below to hear from Buzz to find out how this business is doing today.
“Revenue has risen about 10 to 18 percent,” Buzz says. “I’m doing my best to follow all of Robert’s advice — some things are easier said than done, especially regarding [the] back of house — but we’re trying.”