by Maria Russo in Shows, August 6th, 2014
by Jamie Lisanti, August 6th, 2014
As time passes and new restaurant trends join the market, it’s often not enough for long-established eateries to continue doing business the same way year after year and decade after decade. Paul Awramko, the owner of Paul’s Bar & Bowling, learned this lesson the hard way when the 85-year-old establishment found profits rapidly declining in the last eight years. “Nothing has really changed” of the dark, old-fashioned interior at Paul’s, says Ed Arzoomanian, an investor in the business. The joint bar and bowling alley in Paterson, N.J., was in dire need of an update, and the menu called for a complete overhaul, both of which Robert Irvine and his Restaurant: Impossible team successfully managed to complete in only two days and with a $10,000 budget. Read on below to hear from Paul to find out how his business is doing today.
“For the first three weeks, business was up 20 percent,” says Paul. He adds, “It looks so much brighter, more comfortable, intriguing, cleaner, more current [and] totally, totally not old school anymore.”
by Nikhita Mahtani in Recipes, Shows, August 6th, 2014
Ever wish you could have your cake and drink it too? This Mojito Pie attempts to grant that wish. Start off with a traditional mojito-making method by muddling fresh mint leaves and lime juice together to release all of the flavors. (Pro tip: Make some extra for an actual mojito to drink while you work.) As you sip your icy cocktail and dream of island beaches, mix together the custard, which is similar to a key lime pie base, plus a splash of rum. For the finishing touch, add decorative garnishes of whipped cream, lime zest and mint leaves. Cheers to that!
by Kelly Lanza, Oh So Beautiful Paper in Product Reviews, August 6th, 2014
On this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient pickle juice. Instead of throwing out leftover pickle juice, the chefs decided to use it both in the creamy tartar sauce and to dress the shrimp in this Pickled Shrimp and Fried Tomatoes recipe. By using the juice for both parts, the tangy flavor is carried through the entire dish, and pairing it with fried tomatoes makes for a contrast in textures. Enjoy this dish for a simple weeknight dinner or weekend get-together. And it takes only 30 minutes total to create.
by Andrea Strong, August 6th, 2014
Have you noticed that the pineapple seems to be the fruit of the moment? Pineapple clothing, pineapple treats, pineapple home decor and how about pineapple stationery? We’re jumping on this fruity train to share our favorite pineapple cards, art prints — even tattoos!
by Star Talk Editor, August 6th, 2014
“Nutrition was always something I was interested in,” says Josh Feathers, corporate chef at Blackberry Farm, the acclaimed Tennessee hotel and restaurant in the foothills of the Smoky Mountains. A veteran of the Navy, where he was an adm...
by Maria Russo in Recipes, August 6th, 2014
No one accomplishes a mission quite like Food Network's resident fixer-upper Robert Irvine, and that makes him an ideal mentor to guide Lenny, Luca and Nicole as they film their pilots. Star Talk caught up with Robert while he was mentoring the final...
by Joseph Erdos in Shows, August 5th, 2014
Waffles may be known for their starring roles on breakfast tables, but when they’re not topped with warm maple syrup or cool whipped cream and berries, they shine alongside savory ingredients as well. From the tried-and-true marriage of waffles and fried chicken to the addition of bacon, cheese and spices, these tender, fluffy bites can be paired and stuffed with myriad flavors and textures; think of them as blank canvases just waiting to be dressed up depending on the batter. Read on below for classic and creative waffle inspiration with Food Network’s top-five waffle recipes from Damaris Phillips, Giada De Laurentiis, Alton Brown and more chefs.
5. Semolina and Sun-Dried Tomato Waffle Pizzas — No longer just for breakfast, waffles take a savory turn with Damaris’ pizza pie-inspired recipe, boasting a sun-dried tomato waffle crust and traditional toppings, like homemade tomato sauce, gooey cheeses and fresh vegetables.
4. Chicken and Waffles — A trio of comfort food classics converge in Food Network Magazine’s quick-fix recipe: crispy, juicy fried chicken, fluffy waffles and smooth, buttery gravy.
by Dana Angelo White, August 5th, 2014
Four young chefs-in-training entered the competition on tonight’s fourth episode of the five-part Chopped Teen Tournament. But only one kid made it through all three rounds of mystery baskets, securing a spot in the grand finale, where he or she will have the chance to win $25,000 in prize money, a $40,000 culinary school scholarship and bragging rights as the first Chopped Teen Grand Champion, which goes pretty far when you’re just a kid in high school. FN Dish has the exclusive interview with the teen-chef winner from Part 4.
Read the interview with the winner
by Joseph Erdos in Shows, August 5th, 2014
One year ago, the Food and Drug Administration (FDA) unveiled a plan to set guidelines for packaged foods claiming to be free of gluten. The FDA regulations, which are voluntary, take effect today and stipulate that any packaged food labeled “...
On an all-new Restaurant Stakeout this Wednesday at 9|8c, host Willie Degel does the unthinkable, by shutting down a restaurant for the first time. On the episode, Ricky, the owner of the Red Room in New Rochelle, New York, has been faced with running his mom’s restaurant. But without any experience, he’s put all his trust in his staff — a decision that might not be the wisest. Luckily, Willie is there to show him what’s really going on, and to help him see that sometimes you have to close one door in order to open another.