by Amy Reiter in News, January 15th, 2015
by Maria Russo in Shows, January 15th, 2015
When you tinker with a beloved holiday-candy staple, you’ve got to figure you’ll freak a few people out. But even so, the level of outrage cracked open by Mondelez International’s admission that it had changed the recipe of the Cadbury Crème Egg, that paragon of confection perfection, has been, perhaps, a bit ova the top.
“Stop all the clocks. Cut off the telephone. Prevent the dog from barking with a juicy bone,” Adam Gabbatt wrote in The Guardian on Monday, when the change was confirmed, saying it would “go down in confectionery history as a bad day. A hurtful day.”
by Maria Russo in Shows, January 14th, 2015
FN Dish asked fans this week to share their top picks for authentic barbecue ahead of the premiere of Best. BBQ. Ever., and if readers’ responses are any indication, allegiances to regional favorites are strong. From coast to coast, fans spoke out for the little-known and well-documented hot spots near them, including a few of the classics showcased by chefs on Best. BBQ. Ever. Read on below to check out fans’ top ‘cue joints, including Atlanta native Ty Pennington’s spot for mouthwatering ribs, then find out where you can enjoy the stars’ picks from the show.
by Amy Reiter in News, Restaurants, January 14th, 2015
Intrigued after arriving at Shade Tree Customs & Cafe — a dual motorcycle-repair shop and restaurant — in Albuquerque, N.M., Robert Irvine told owners Ryan Green and Rich Rael, “We’re going to see a service so I can understand what you do, because I’m not sure what you do right now.” Though the food there wasn’t outlandishly poor, Robert wasn’t impressed, and designer Taniya Nayak admitted that the decor was “college dorm-ish.” Together Robert and his Restaurant: Impossible team had just two days to overhaul the interior of Shade Tree, foster a connection between the restaurant and the shop downstairs, and improve the relationship among Ryan, Rich and their fellow owners and investors. Read on below to hear from the guys to find out how their business is faring today.
The guys are wowed by what they’ve deemed the “stunning” look of the “motorcycle chic” decor now at Shade Tree Cafe. They plan to put the signs and relics that one lined the restaurant’s walls into the bike shop, and they add that they hope to begin refreshing the current wall space with artwork from locals.
by Joseph Erdos in Shows, January 14th, 2015
After you’ve brought the world its most-famous hybrid pastry and followed it up with several other ultra-hyped culinary mash-ups and a best-selling book, what do you do for an encore? If you’re Dominique Ansel — he of perpetual Cronut fame — you open a new bakery that is not exactly a bakery, but rather (well, of course) a bakery-restaurant hybrid.
Yup, even as exotic snack seekers still line up around the block outside his namesake SoHo bakery, the boundary-blurring baker has been lining up a new project: Dominique Ansel Kitchen, coming to New York’s West Village this spring.
by Allison Milam in Recipes, January 14th, 2015
In Sunday’s upcoming episode of Worst Cooks in America, mentors Tyler Florence and Anne Burrell give the recruits free reign when it comes to coming up with their own flavor combinations to fill crepes in the Skill Drill challenge. Unfortunately that leads to some pretty unusual creations, like the one Anne is holding above. They’ll be surprised to find out whom that creation belongs to, since the tasting is blind. That also means they didn’t get to watch the recruits during the cooking challenge, which is enough to see that many of these recruits barely know what they’re doing, especially when it comes to something as spectacular as French crepes.
Click to see some of the funny moment to come (in GIFs)
by Maria Russo in Recipes, January 14th, 2015
When the easiest dinner option available seems to be greasy takeout, take a breath and give a quick click through Food Network Kitchen’s nourishing beat-the-clock dinner ideas. With a few cut-to-the-chase tricks, these wholesome and homemade meals can be ready in minutes.
10-Minute White Bean Soup with Toasted Cheese and Tomato
For a super-flavorful base, steep chicken broth with sprigs of rosemary for even just a few minutes to add depth and flavor to this creamy soup. Quick-toast the sandwich under the broiler and serve it bruschetta style with juicy chopped tomatoes. You’ll find that it’s the perfect soup dipper.
by Amy Reiter in News, Restaurants, January 13th, 2015
While the humble chicken may carry the reputation of boring and basic, that’s likely only because it hasn’t been dressed up with flavor or texture. Since both white and dark meat chicken are culinary blank canvases, they pair well with myriad ingredients, and most can be prepared in a hurry too. Read on below for Food Network’s top-five takes on chicken dinners, from Alton Brown’s moist fried chicken to Ina Garten’s foolproof roast bird and more.
5. Fried Chicken — The ultimate in chicken indulgence, Alton’s juicy buttermilk-marinated chicken is seasoned with paprika and garlic powder and boasts a crispy, crunchy exterior thanks to a flour dredge before frying.
4. Chicken Parmigiana — Panko breading gives Bobby Flay’s thinly pounded chicken breasts plenty of crunchy texture, while a topping of homemade tomato-garlic sauce promises his signature bold flavor alongside gooey mozzarella cheese.
by Allison Milam in Restaurants, January 13th, 2015
The all-you-can-eat buffet tends to bring out the gourmand in all of us. It’s hard to rein yourself in when the only limit on what you can consume is the capacity of your own stomach and you have plunked down your money and are determined to get a good ROI. Even the most-virtuous eaters among us may find themselves making their way gingerly back to their tables clutching plates heaped precariously high – only to return to the buffet line for more, and maybe more than once.
We know this glinty-eyed gluttony from experience. (Oh, the shame! The shame!) But recently scientists have shed a revealing new light on the psychology of the all-you-can-eat buffet.
by Foodlets in Family, January 13th, 2015
While the fast food of your past might have involved burgers, fries and a heap of grease, a new age of fast-eating chains is upon us, featuring on-the-go grub that’s fresher than ever. Next time your jam-packed schedule doesn’t allow time for a homemade meal, keep these eight innovative chains in mind. They’re changing the game and proving it’s possible to eat healthy on the run. Here are just a few of our favorites:
If you’re looking to eat healthy, chances are a salad is in your near future. While prepackaged grab-and-go salads are inevitably wilted, this D.C.-based chain (pictured above) creates your salad on the spot with fresh-as-can-be ingredients that are as local as it gets. Instead of settling on another sad kale salad, dig into the Spicy Sazbi, a good-for-you mix of baby spinach, shredded kale, quinoa, broccoli, carrots, raw beets, basil, sprouts, roasted tofu that’s dressed with a carrot-chile vinaigrette, and Sriracha. Visit one of the outposts in Massachusetts, Maryland, New York, Pennsylvania or Virginia, and don’t be surprised when you start craving salads for lunch.
Most food resolutions are about swearing off something: carbs, dairy, sugar, only refined sugar, white flour, all grains altogether … My Facebook feed is full of these New Year’s goals right now.
Eating better is a great idea, but I think these goals are off the mark, at least for me and my crew.
Our Family Food Goals
We have four small kids, from 7 months to 5 years, and there definitely are things I want to work on for better nutrition this year:
- Less sugar (especially in hidden places like spaghetti sauce and yogurt)
- More vegetables
- Fewer empty carbs
- And don’t forget manners! Our 2-year-old is a force at every meal, and for the sake of sanity all around, we’ll teach him the same rules his two older sisters follow.