5 Ways to Overcome Emotional Eating

by in Uncategorized, August 6th, 2012

doughnut
We eat when we’re happy, upset, stressed, bored — you get the picture. Oftentimes, these emotional indulgences become a more frequent event leading to weight gain. Use these 5 tactics to gain control.

#1: Recognize Hunger
Do you find yoursel...

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Summer Pasta Salad

by in Uncategorized, August 6th, 2012

While researching nutrition for this post, I nearly fell off my chair when I ran the numbers for store-bought pasta salad. I knew prepared pasta dishes were fairly rich, but I didn’t think one two-cup serving had more calories, fat and sodium than...

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Hearts of Palm — Iron Chef America Ingredients 101

by in Shows, August 6th, 2012

iron chef america battle tropical
In this week’s Kitchen Stadium battle, the Chairman provided not one but a whole cornucopia of ingredients. He challenged the Iron Chef and his challenger to create an inspired tropical meal.

Some of the ingredients on the altar, such as coconuts, pineapples, mangos and green papaya are reasonably well known to regular viewers of Food Network. So, with your permission, I am going to put those to one side and concentrate on one ingredient with which people might not be quite so familiar: hearts of palm.

What are hearts of palm?

Hearts of palm are a crunchy and slightly sweet vegetable similar in taste to an artichoke heart. They are the bud or inner core taken from a range of palm trees including coconut, acai, jucara and pejibayes. They are also known by a number of other names including palmitos and palm hearts. In Florida, they were once known as swamp cabbage and are harvested from the Sabal or “cabbage” palmetto tree, which is the official tree of the Sunshine State.

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Chocolate Pots de Crème — Most Popular Pin of the Week

by in Community, August 5th, 2012

chocolate pots de creme
Oftentimes, we may have a hard time understanding a dish’s popularity. Like last week’s holiday cookie craving. Who saw that one coming? Well, this week’s Most Popular Pin of the Week, Food Network Magazine‘s French Chocolate Pots de Crème, needs no explanation.

If there’s anything we love, it’s chocolate. Lots of it. As athletes skitter across our televisions on a nightly basis, there’s no better time to curl up on the couch with a little pot of custard in your lap. Each one is brimming with bittersweet chocolate and all things fluffy and light. Really, there’s nothing like submerging a spoon into something so rich and, well, it beats running the 100-meter dash.

For more recipes that prove perfect for couch-bound Olympics viewing, visit Food Network’s Let’s Game Day board on Pinterest.

Take the Right Temperature

by in Food Network Magazine, August 4th, 2012

meat thermometerHot Tips from Food Network Kitchens’ Katherine Alford:

To check a steak for doneness, insert a thermometer into the side, not the top. Aim the tip of the thermometer toward the center of the meat: You’ll get a more precise reading there than from the hotter areas near the surface. Move the steak to the edge of the grill before taking the temperature to prevent overcooking.

 

(Photograph by Antonis Achilleos)

Herb of the Month: Chives

by in Uncategorized, August 4th, 2012

chives
We’re kicking off August with an herb that’s been historically used to help promote male fertility. Learn why chives are so good for you, then try our mouthwatering chive recipes.

Chives Basics
Chives are related to the garlic, leeks and onions ...

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Grilled Chicken 101 — Weekend Cookout

by in Recipes, August 4th, 2012


You’ve heard it before about this most beloved white meat: Grilled chicken can be boring. Sure, on its own, plain grilled chicken can be bland and dry, but it doesn’t have to — and should not be that way. To take everyday chicken to the next delicious level, try switching up cuts of chicken, experimenting with new cooking techniques and adding marinades, rubs and sauces to ensure moist, flavorful results. Follow Food Network’s three simple suggestions below to cook up crave-worthy chicken in a flash.

Buy a Better Bird:
Instead of reaching for boneless, skinless chicken breasts, give chicken thighs a chance instead. Dark meat is a tad fattier, so it’s inherently juicer and more flavorful. If you prefer lean white meat, however, look for bone-in chicken breasts — cooking chicken on the bone helps the meat maintain moisture.

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3 Days to Open: Cove Lounge

by in Shows, August 3rd, 2012

cove lounge
Bobby Flay brought in the big guns not once but twice this episode as he took on his next project: Cove Lounge in Harlem, New York. With just three days to open, Alyah and Gloria found themselves knee-deep in bills, as well as dealing with a series of staffing and kitchen issues in their quest to open an upscale lounge. Bobby relied on the legends of Harlem’s food industry and Nina and Tim Zagat to help guide Alyah with constructive criticism. The ladies picked the perfect neighborhood for their venture, but that was only a small part of it.

Before Bobby could consider the task complete, he needed to help the Cove team fix these four crucial issues: staffing, menu, food quality and cocktails.

The signature cocktail, “The Cove,” has been created, and the French fries seem to be perfect. Alyah waited three years for this dream to come true, but did it all work out? One lesson we’re sure she learned was to proofread everything. We checked in with her and Gloria to see how things are going after their visit from Bobby. Click play on the video below for a 3 Days to Open update.

Click here to watch the video