22 Healthiest Summer Desserts

by in Uncategorized, May 24th, 2012
strawberry dessert

End your meal with Ellie Krieger's Balsamic Strawberries With Ricotta Cream.

Looking to keep your svelte summer figure? Here are 22 healthy and delectable desserts that have less than 250 calories per serving.

Fruity Treats
Juice and delicious se...

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Low-Mercury Fish

by in Uncategorized, May 24th, 2012
tilapia

Tilapia is a low-mercury, low-cost fish with a very mild flavor.

Recommendations for eating seafood can be confusing. Fish can be a low-calorie and heart-healthy choice and the omega-3 rich fish have additional health-protecting benefits. On the othe...

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Star Poll: Pick Your Dish

by in Uncategorized, May 24th, 2012

For the bus tour challenge, Team Giada ended up right in their mentor’s comfort zone: Arthur Avenue, the Bronx’s answer to Little Italy. Maybe this added a little pressure — as Team Giada, they couldn’t mess up Italian food! They...

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Restaurant Revisited: University Grill

by in Shows, May 23rd, 2012

University Grill

At the University Grill in Burlington, N.C., Robert Irvine faced three co-owners who refused to get along. Siblings Eleni, George and Manny opened the restaurant five years ago to help provide for their retired parents, but they were facing failure when Restaurant: Impossible came along to help. We checked in with the siblings after their restaurant’s makeover to see how business is going.

A few months after Robert and his Restaurant: Impossible team arrived on the scene, sales at the University Grill are up 15 percent. “Everyone loves the new decor,” says Eleni.

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The Afterlife of a Vanilla Bean

by in How-to, May 23rd, 2012

vanilla beans
Every year in the restaurant and out in the field, I use a truckload of vanilla beans. To me, they are as important as flour, sugar, butter and eggs. I consider the vanilla bean the fifth essential ingredient.

So imagine gallons of ice cream flecked with pounds of vanilla beans. Yummers! And how about custards by the kilo with an equal amount of this decadent vanilla sprinkled through every last bite?

So what do you do with pods that served their duty, sometimes even double duty? I could throw them away, but that wouldn’t be prudent. They are extremely expensive and too special to sit in a landfill somewhere in Florida, never really enjoying the fruits of their labor.

A flashbulb went off in my brain. No, not the same magical 60 watt summoning to life the Easy-Bake Oven of my childhood, but a bigger and brighter new fangled one. I realized if I washed the used pods and dried them slowly in the oven on very low heat, I could grind them in a spice or coffee grinder and have the most wonderful vanilla dust.

Get Hedy’s Vanilla Dust recipe

Behind the Booklet: 50 Tacos

by in Food Network Magazine, May 23rd, 2012

tacos
Coming up with 50 of anything for Food Network Magazine’s monthly 50-recipe booklet can be daunting — in the past, the booklet has featured 50 things to make with bacon, 50 brownies and 50 grilled cheeses — but this month, Food Network Kitchens tackled taco night.

The 50 Tacos booklet is full of fun new ideas you can whip up in no time. For instance, tucked into the Chicken Tomatillo recipe (No. 14) is an incredibly easy tomatillo salsa. It’s just 32 words long and as easy as can be, but I promise you it’s a killer salsa that is just as delicious in hot chicken tacos as it is served with tortilla chips.

Puree 1 pound fresh husked tomatillos with 1 jalapeno, 1 garlic clove, 1/4 cup each chopped onion, cilantro and water.  Fry in 2 tablespoons oil until thick.

And of course it’s not the only one. There are tons of great salsas all throughout these recipes. Explore, find your favorites and mix and match to create your own tacos, nachos and more!

Liquid Gold: Regional BBQ Sauces

by in Food Network Magazine, Holidays, May 22nd, 2012

Memphis-Style Barbecue Sauce

Upgrade your barbecue sauce with help from six legendary pit masters.

Memphis-Style Barbecue Sauce (pictured above)
Charles Vergos’ Rendezvous (52 South Second St.; 901-523-2746) is famous for its spice-rubbed ribs, and John Vergos, son of founder Charlie, still smokes them the way his father did when he opened the place in 1948: He cooks the pork ribs over oak charcoal briquettes, bastes them with a mix of vinegar and water, and seasons them with a paprika-heavy spice blend before serving with the sauce on the side. “Our sauce is not too heavy,” he says. “I like the little mustard and vinegar bite.” The recipe is a long-held family secret, but chefs in Food Network Kitchens ordered a few bottles and reverse-engineered the recipe.

Get more regional BBQ sauces