Concord grapes may not what you might normally think of as a smoothie ingredient. But their musky, fruity and tart flavor pairs surprisingly well with the creamy texture of blended cashews and frozen bananas. Sweet and festive thanks to the rich pur...
One of the trickiest parts of pulling off Thanksgiving dinner is ensuring that each of the (many, many) components of the meal are ready to eat — and are warm — at the same time. For many, deciding when and how to delegate the precious oven and stove spaces becomes a puzzle as they make mental notes of how long the turkey ought to rest, how quickly water can boil for the potatoes and at what temperature the rolls should bake. This year, however, with the help of Ina Garten, the ever-together hostess, you can tackle one key element of the feast ahead of time: mashed potatoes.
The success of mashed potatoes depends on a super-creamy finished product, and sure enough, when you follow Ina’s boil-and-bake method for her make-ahead Goat Cheese Mashed Potatoes from Food Network Magazine, pictured above, the results are soft, smooth spuds. Instead of simply mashing potatoes and letting them rest until dinner — which would likely cause them to turn tough — she assembles the rich, cheesy dish up to three days in advance, refrigerates it, then bakes it with a Parmesan cheese topping before eating.
When Robert Irvine arrived at Papa C’s Eastside Cafe, the family drama he discovered was unlike that at any other restaurant he’s visited in nine seasons of Restaurant: Impossible. Owner Sal Cimino and his three sons, Sal Jr., Justin and Rick, work at the business together, though much of what they do involves yelling and arguing. It was up to Robert and his team to mend the frayed family dynamic at Papa C’s and overhaul the menu and interior there to reflect a contemporary eatery. Read on below to hear from Sal and find out how his restaurant is doing today.
“The restaurant is doing much better,” Sal reveals of Papa C’s Eastside Cafe. “Revenue is up about 20 percent, and we are now closed on Mondays.”
It may be said — by those who like to make such pronouncements — that the world is divided into two kinds of people: those who like white chocolate and those who passionately argue that it has no business calling itself chocolate at all.
Is there any way to bridge the divide? Well, maybe. Here are a few white chocolate facts perhaps we can all agree on:
1. Some countries don’t classify white chocolate as chocolate – because it contains no cocoa solids.
2. In particular, it does not contain chocolate liquor, the pure product made from the ground or melted center, or nib, of the cocoa bean that gives dark and milk chocolate their chocolatey taste.
3. It does, however, contain cocoa butter, along with milk solids, sugar, lecithin and flavorings, like vanilla.
Sometimes, you just want to keep it simple on Monday. With The Pioneer Woman’s Butternut Squash and Kale Stir-Fry, two popular ingredients of the moment — kale and butternut squash — are really all it takes to make your meal filling and flavorful. So for this Meatless Monday, you’ll get an easy dose of vitamins without feeling like you’re sacrificing taste or time. An added bonus to this dish? Its vibrant colors that make it just as good to look at as it is to eat.
First you’ll heat butter and olive oil in a large skillet over high heat. Then add the squash, seasoning it with salt, chili powder and pepper. Cook the squash, turning it with a spatula, until it’s deep golden brown and tender. Then take it out and set it aside on a plate.
Melt the remaining butter in the skillet over medium-high heat and add the kale. Toss the kale and let it cook for about 3 or 4 minutes. Then add in the squash and toss it together with the kale.
Pretzels are everywhere: the grocery aisle, the sandwich counter, the mall, the airplane, and just about every vending machine on the planet. Now they’re even on restaurant menus in the form of soft baked breads. While the idea of snacking on ...
There’s no denying it, Thanksgiving can be a hectic holiday. If you’re longing for a new homemade recipe to add to your menu, then we’ve got the perfect solution. This year, leave those canned rolls on the store shelves. Yeast Rolls are the ideal authentic side dish that you can prepare intermittently as you’re doing the important prep work for the more-intricate dishes like the turkey. The appeal of this dish goes beyond its minimal degree of attentiveness; while you’re letting the Yeast Rolls do their thing, the nostalgic and delightful aroma of yeast will waft through your kitchen, making everyone feel at home at your Thanksgiving feast.
You know, back in the old days, America used to be the undisputed world champ of all-you-can-eat meals. This country was practically raised on massive piles of mashed potatoes and subpar ice cream sundaes. Well, it looks like the good ole US of A is slipping in yet another arena. Burger King Japan has started offering up all-you-can-eat Whoppers. Sigh.
The deal will set you back a reasonable $11, which nets you all the beefy goodness you can possibly manage to squeeze down your maw, with a few caveats. First of all, you have to eat two Whoppers, a medium fry and a medium soda in order to qualify to keep eating. Then, you only have a half hour to consume all of that beef. Finally, this offer is only for your standard Whopper and none of those fancy-pants new versions. Still, if you just got rescued from a deserted island and you are starving, this wouldn’t be a bad place to start.
Since Cutthroat Kitchen judges are secluded from all aspects of competition, they’re not privy to the diabolical sabotages that befall contestants, which means that when they receive a plate before them, they don’t know what inferior ingredients went into the dish or under what conditions it was made. On tonight’s all-new episode, host Alton Brown saw the power of that unawareness when judge Simon Majumdar enthusiastically tasted one chef’s ice cream sandwich offering.
A Round 3 sabotage forced Chef Krystal to try her hands — literally — at homemade ice cream, and unbeknownst to Simon, he tasted her version of a chilled treat that she made using the salt-and-ice shake method. “Her ice cream actually was pretty good,” Simon conceded to Alton on the host’s After-Show after reflecting on Chef Krystal’s dish. “It was just very sweet.” Alton told him simply that when it comes to Simon’s willingness to taste the mystery dishes in front of him, “I learned that you’ll eat anything with sprinkles on it,” to which the judge did not contest.
The arena’s executive chef, Aaron Cox, has introduced some fancy new food items he presumably hopes will be a slam dunk with fans this season, including a Buffalo bacon corn dog and an in-house-smoked brisket sandwich, SB Nation reports.