by Amy Reiter in News, April 23rd, 2014
by Maria Russo in Recipes, April 22nd, 2014
The Pitfalls of Family Food Rules: Most of the time, a graham cracker is just a graham cracker, but when children are asked to click a computer mouse like mad to get one, as in a recent series of experiments, or decide how many of them to eat when they are given restricted access to them, it becomes the marker of a “reactive eater” and a clue that, while genetics and biology may play a role in children who are strongly motivated by food, food rules imposed at home may also factor in. “The message is that restriction is counterproductive — it just doesn’t work very well,” Brandi Rollins, the Penn State postdoctoral researcher who led the studies, told the New York Times. “Restriction just increases a child’s focus and intake of the food that the parent is trying to restrict.” Bottom line: It’s better not to put junk food out of reach on a high shelf, but rather not have it in the house at all. [The New York Times]
The Planet’s Priciest Eatery? Considering all the things you could do with $2,078, even hard-core foodies might pause before paying that much per person for a meal. Even for a 20-course tasting menu that promises to combine food, art and technology to create a “complete and unprecedented emotional experience.” Regardless, that’s apparently what Sublimotion, a restaurant opening on May 18 at the new five-star Hard Rock Hotel in Playa d’en Bossa, on Ibiza, under the supervision of Michelin-starred chef Paco Roncero, is charging, making it what the Daily Mail is calling “the most expensive restaurant on the planet.” Enjoyed by only 12 guests each night, the meal “will cause a stir among the most-neglected senses,” a spokesman told the tabloid. “From moments of humor, pleasure, fear, reflection and nostalgia, diners will be wandering through a world of sensations from the North Pole where they will enjoy a cold snack that they carve on their own iceberg or to the baroque Versailles where the elegance of a rose is sure to melt in their palate.” At those prices, you’d think they’d get someone to carve your cold snack for you. [Daily Mail]
by Maria Russo in Shows, April 22nd, 2014
While potato salad may be a staple come summertime cookouts, it’s also a go-to way to round out any main dish — no matter what time of year you’re cooking. Think of potato salad as you do grilled chicken or a pizza: It’s a blank canvas that can be customized to your family’s tastes or whatever ingredients you happen to have on hand. Plus, because every potato salad starts with — of course — the humble spud, most recipes are economical and can be stretched when you’re cooking for a large group. Check out Food Network’s top-five potato salads below to find classic and creative renditions from some of your favorite chefs: Melissa, Ree, Ina, Bobby and Alton.
5. Grilled Potato Salad — It’s not too early to roll out your barbecue and start grilling, especially when Melissa’s quick-fix potato salad is on the menu. After grilling both red and sweet potatoes, she tosses the spuds in a bold, indulgent dressing made with bacon renderings.
4. Perfect Potato Salad — Sweet pickles and pickle juice add a tart bite to Ree’s mashed potato salad, studded with hard-boiled eggs and laced with fresh dill.
by Amy Chaplin, April 22nd, 2014
Week after week, fans watch as Robert Irvine and his no-fail team of designers, construction managers and volunteers take over a struggling eatery on Restaurant: Impossible in the hopes of giving the business the second chance at success it deserves. But beyond demolition, recipe testing, painting and, of course, the reveal, what else goes on behind the scenes, and who’s there facilitating the transformation? It turns out that an entire crew is on hand to make Restaurant: Impossible what it is, and for the first time ever, the team will come together next month to celebrate the 100th episode of the show.
In the upcoming special Meet the Impossible, airing Wednesday, May 7 at 10|9c, Robert, Tom Bury and three designers will look back at some of the most-wow-worthy moments of the series and reflect on the most-unforgettable overhauls, as well as on some stubborn owners and dirty kitchens that have left their marks on the group. Hear from the team as they share their thoughts on the nearly eight seasons of the show, and see an insider interview with Marc Summers, the executive producer of Restaurant: Impossible.
by Allison Milam in How-to, April 22nd, 2014
The fresh and tangy flavors of citrus fruit never fail to wake up taste buds in the morning. Serving a selection of different varieties is a great way to make a striking yet super simple breakfast. But the addition of vanilla-infused honey and a spr...
by Amy Reiter in News, April 22nd, 2014
When Earth Day falls smack-dab in the middle of your spring-cleaning efforts, don’t think of it as a mere coincidence. Believe it or not, the key to a cleaner, happier home can’t be found in a name-brand aerosol spray from the store. Instead, take on a little do-it-yourself project and make nontoxic household cleaning supplies with items probably already in your home.
Having an all-purpose cleaning spray on deck is probably the most-basic way to keep your home fresh and clean. Before you grab something store-bought, try this: Stir 1/2 cup vinegar and 2 tablespoons baking soda into 1/2 gallon water and transfer to a spray bottle. You can use this stuff almost anywhere except marble or granite.
For more ways to keep your house spick-and-span, be sure to refer to our list of home cleaning supplies. Using natural ingredients like lemon juice, vinegar, baking soda and more to clean will make your household — and environment — a whole lot happier.
Heading to the supermarket? With these 6 tips from the top eco-experts, it’s easy to go green and eat healthy.
by Foodlets in Entertaining, Family, April 21st, 2014
Happy Earth Day: Today, in case you were unaware, is Earth Day. And if you’re looking for a way to celebrate it, you might consider hosting an Earth Dinner. Plan a meal that focuses on local, seasonal and organic ingredients, then learn as much as you can about your food — where it comes from, who farmed it, the history of the ingredients and the dishes you’re making from those ingredients. Then try to engage your guests — or your family — in a conversation about food and sustainability. You can download a booklet containing great discussion questions — “What’s your earliest food memory?” or “Describe your spiciest food experience,” for instance — an “Earth Dinner Toolkit” and other information here. [EarthDinner.org via Living Green Magazine]
Hard Facts About Food Texture: Texture may play a bigger role in how we consume food — and mess up our diets — than many of us realize. The authors of a new study, published in the Journal of Consumer Research, examined “the link between how a food feels in your mouth and the amount we eat, the types of food we choose, and how many calories we think we are consuming.” Participants in five studies were given foods to taste that were hard, soft, rough or smooth. Then the participants were asked to estimate the calorie content. One study found that people who were not asked about calorie count who were given soft brownies ate more of them than those given hard brownies, but people who were asked about calorie content ate more hard brownies than soft ones. “Understanding how the texture of food can influence calorie perceptions, food choice, and consumption amount can help nudge consumers towards making healthier choices,” the authors conclude. [EurekAlert via Tech Times]
by Maria Russo in Recipes, April 21st, 2014
When it comes to children’s birthday parties, the name of the game is fun, festive and kid-friendly. That’s why FN Dish loves these miniaturized versions of everything ,from personal mac-and-cheese cups to baked corn dogs, to tiny burgers and Giada’s mini Italian subs — all perfect for small hands to dig into. And don’t forget the sweets. Ina’s sharing chocolate-dipped goodies like strawberries, pretzels and graham crackers. These recipes are decadent but never too complicated for the cook — Mom and Dad will still enjoy the party too. Here’s to hosting a happy spring birthday bash near you.
1. Lasagna Cupcakes
2. Baked Mozzarella Sticks (pictured above)
3. Mini Mac and Cheese Cups (with Carrots)
4. Chocolate Dipped Delights
by Sally Wadyka, April 21st, 2014
Fresh, simple and vibrant, salads are fuss-free meals that can come together in mere minutes, but if they’re not beefed up with plenty of ingredients and a rich, flavorful dressing, often they’re not satisfying for a main dish. The key to preparing a hearty salad is opting for hefty add-ins with bold tastes — but you don’t need meat to do that.
Rachael’s Greek Salad (pictured above) is a colorful take on the classic recipe that can be on the table in less than 15 minutes. Instead of relying on a bed of lettuce for the base of her salad, Rachael fills the plate with fresh vegetables, like juicy tomatoes, cool cucumber, and both crunchy bell and Cubanelle peppers. Traditional kalamata olives offer a salty bite to the salad, while parsley adds brightness. No Greek salad is compete without tangy feta cheese, and Rachael opts for slices of authentic Greek feta for a decadent topping before finishing the dish with a simple red wine vinaigrette. Serve warm pita bread as a hearty accompaniment, and use it to sop up the oregano-laced dressing.
by Maria Russo in Shows, April 20th, 2014
A longtime filmmaker and environmental activist (she produced the Academy Award–winning documentary An Inconvenient Truth), Laurie David is now on a crusade to change the way America eats. A lofty goal, for sure, but after revamping the way her ow...
Chicken has a storied past on Cutthroat Kitchen
: Just last season when Giada De Laurentiis stopped by
for a special episode, one rival was gifted a whole chicken in a can, which she was forced to turn into chicken and waffles for the guest judge. And on tonight’s all-new episode, subpar chicken — or something like it — once again appeared on the auction table, this time during a General Tso’s Chicken challenge. After being gifted a sabotage of MREs, which Alton deemed “meals ready to eat,” one chef was forced to pick through the innards of such prepared and packaged dishes as “a chicken stew [and] a chicken fajita,” according to Alton.
For Antonia, these products were “mushy,” and on the host’s After-Show, Alton told her with a smile, “It’s the best kind of sick that you could possibly imagine.” It turns out, however, that for the competitor who worked with this sabotage, the inferior meat wasn’t a hindrance at all. “She really didn’t have any choice but to make a fritter,” Alton explained to Antonia. “And it looked just like General Tso’s chicken.”