by Maria Russo in Shows, March 16th, 2014
by FN Dish Editor in Community, March 16th, 2014
Husband and wife Keith and Raquel were no strangers to the food industry when they met Keith Simpson, as they’ve been owners of a successful Indianapolis-area catering company for years. It was only after they decided to pursue a sit-down eatery that they looked to Buy This Restaurant for help in purchasing the ideal location. They toured three possible hot spots before ultimately selecting a 3,800-square-foot restaurant in Noblesville, Ind., that offered both room for a traditional service as well as a private area for catering.
FN Dish checked in with Keith a few months after he and Raquel bought their restaurant, now named The Ville Restaurant, to learn their plans for the business and to find out how the construction process is faring today. Read on below for an exclusive interview.
How is construction going on The Ville Restaurant? In what stage is the renovation, and when do you plan to open?
Keith: Things are going well with construction. … So far we have only completed light demo, but if all goes as planned we will open in June 2014.
by Dana Angelo White, March 16th, 2014
How many times have you made mashed potatoes just so you’ll have leftovers for shepherd’s pie? This week’s Most Popular Pin of the Week uses potato tots instead. Not only does this trick save you time, but it makes for a crispy topping that’s a nice contrast to the beef filling.
For more everyday recipe inspiration, visit Food Network’s Let’s Cook: Main Dishes board on Pinterest.
Get the Recipe: Shortcut Shepherd’s Pie
by Cameron Curtis in Holidays, March 15th, 2014
As a nutrition professional who works with food, there are many unhealthy items that, truth be told, make my skin crawl. (Those bowls made out of bacon?! I’m a bacon fan, but come on!) And I’m not alone. I polled registered dietitians fr...
by Maria Russo in Recipes, March 15th, 2014
On March 17 you’ll likely be decked out in green attire, so why not whip up some green desserts to go with the theme? It’s been noted that blue was originally the color of St. Patrick’s Day; over the centuries this evolved based on the color of St. Patrick’s shamrock and the color in the Irish flag. Green is now the color of the day, and these treats are true to the Emerald Isle.
1. Shamrock Cupcakes (pictured above)
Make an old-fashioned boiled frosting that’s both creamy and fluffy for these cupcakes. Three frosted cupcakes plus a halved cupcake covered in green sanding sugar turn these hand-held desserts into shamrocks.
by Toby Amidor, March 15th, 2014
It’s no secret that bacon is a perennial family-friendly favorite, and on this morning’s all-new episode of The Kitchen, the co-hosts offered their top secrets for preparing it just right every time. Both Jeff and Geoffrey shared wedge salads — Wedgelet Kabobbies and a Grilled Cobb Wedge, respectively — that showcased this crispy indulgence, proving that a strip of bacon isn’t limited to breakfast plates alone (although it’s indeed a welcome addition there too).
In an effort to celebrate all things bacon, FN Dish rounded up a day’s worth of meals featuring that ingredient: a dish for breakfast, lunch, dinner and dessert. Read on below to find all four recipes, then tell us in the comments your favorite way to enjoy bacon.
Who says bacon can’t be part of a balanced diet? In Food Network Magazine’s easy-to-make Whole-Grain Pancakes with Eggs and Bacon (pictured above), it’s added atop a surprisingly healthy stack of flapjacks and fluffy scrambled eggs.
by Joseph Erdos in Shows, March 15th, 2014
Order this classic dish at a restaurant, and you’re likely in for a 900-calorie meal. Opt for the frozen variety, and you won’t do much better, at around 700 calories a pop. (With both options, sodium could be double the recommended dail...
by Virginia Willis in View All Posts, March 14th, 2014
Cooking involves facing many different things, including ingredients that may not be as easy or pleasurable to deal with as others. Scaly fish, snapping lobsters — these are just some of the scary ingredients recruits have had to face on past seasons of Worst Cooks in America. All you have to remember is you’re at the top of the food chain. And when it comes to “dispatching” with a live lobster, some kitchen confidence is involved, but once you get beyond it, you will have an impressive lobster dinner.
The lesson that Anne and Bobby try to teach is to not to be afraid of anything in the kitchen, especially creatures of the deep. Cooking fish and shellfish may take some getting used to, but it’s no reason to keep from cooking and enjoying eating them.
Watch the video
by Amy Reiter in News, March 14th, 2014
“First, you make a roux” is the start of many Creole and Cajun recipes. Roux is a cooked mixture of fat (butter) and starch (flour) used to thicken many sauces in classic French cooking. A Creole roux is not the classic French butter-flour mixture, but usually a combination of oil, such as peanut, and flour. Unlike a French roux, which can be white to pale golden, Cajun roux are typically the color of peanut butter, at the very least, and progress to a deep, dark brown. This process can take 45 minutes or so of constant stirring. It is dangerous stuff. If any splatters on you, it will be perfectly clear why this fiery, sticky combination of oil and flour is often referred to as “Cajun napalm!” Read more
by Marisa McClellan in Entertaining, Recipes, March 14th, 2014
Gaga Unfiltered: Introducing Lady Gaga on Thursday night, Jimmy Kimmel noted that the “best thing” about having her on his show while it was shooting in Austin for South by Southwest was that she “could barbecue her own dress.” But Gaga showed up wearing a frock made of, no, not meat, but coffee filters. “Upcycling,” she explained, adding that she’d chosen the modest outfit, a fluffy white Gareth Pugh creation with jacket and hat to match (natch), because she’d gotten “really fat” from overindulging in BBQ while in Texas. After naming her favorite local BBQ joints (Stubb’s, Salt Lick), Gaga added, “If I see any meat on the street I just will eat it because I like it.” [Jimmy Kimmel Live!]
And the James Beard Awards Go To … The James Beard Foundation has announced the 2014 inductees into its prestigious Who’s Who of Food & Beverage in America. The six inductees, culinary pros who were determined to make “a significant and unique contribution to the American food and beverage industry,” are The Art of Eating editor and publisher Edward Behr, New Orleans Chef John Besh, New York Chef David Chang, food writer Barry Estabrook, Chicago Chef Paul Kahan and Los Angeles Pastry Chef Sherry Yard. The awards will be given out in a ceremony in New York on May 5. Congrats to all. [Eater]
Meatballs were not a regular menu item in my childhood home. My mom thought they were overly fussy and opted to make meatloaf or meaty tomato sauce when confronted with a pound of ground beef.
Because meatballs were a rarity for me, of course I longed for them. When I was older and cooking for myself, I added a pair of meatball recipes to my dinnertime rotation.
The first recipe I made was with ground lamb, feta cheese, minced red onion and a splash of red wine vinegar. We eat those meatballs with big green salads topped with roasted peppers and onions.
The second recipe is one my friend Joy invented. It uses ground chicken, ricotta cheese and minced onions, and the resulting meatballs are gloriously tender. I like to eat them over a bed of sauteed kale and topped with buttery marinara sauce.