by Maria Russo in Shows, December 24th, 2013
by Maria Russo in Recipes, December 23rd, 2013
Whether or not they’d admit it, most owners who welcome Robert Irvine to their eatery on Restaurant: Impossible realize the need for change in their business. But that doesn’t stop some from fighting with Robert every step of the transformation, yelling at him in frustration or embarrassment, accusing him of sabotage or resisting his help along the way. True to his mission of giving restaurants a second chance at success, Robert embraces the challenges these owners pose and continues to offer them his and his team’s support, even if that means getting screamed at along the way.
Click the play button on the video above to watch the top-five owner arguments ever featured on Restaurant: Impossible and see Robert go head-to-head with business owners, then catch up on more of the top-five video roundups from the show for a look at the dirtiest restaurants, most-emotional reveals and best sledgehammer moments.
by Dana Angelo White in Uncategorized, December 23rd, 2013
Vegetarian eating during the holidays can be tricky, as so many classic main dishes are meaty picks, like turkey, ham and beef. If you’re hosting the celebration this year, you can plan ahead and make a selection of meatless favorites (in addition to beefier items, if you’d like). But if you’ll be gathering at someone else’s house and can’t guarantee what the host will be serving, it’s a good idea to bring at least one vegetarian dish to pass; this way you’ll know you have at least one dish to eat come dinnertime.
Bobby’s Cauliflower-Goat Cheese Gratin (pictured above) is a go-to pick, as it’s every bit as rich and satisfying as a traditional main dish, but it’s wholly meat-free. The beauty of this casserole is that it’s relatively hands-off to prepare. After arranging cauliflower florets alongside a trio of creamy, nutty cheeses and decadent heavy cream, he simply bakes the dish until the vegetables are soft. Your vegetarian guests will enjoy having a comforting, filling dish available, while meat eaters will appreciate the creamy cheese sauce coating each floret.
by Maria Russo in Holidays, Recipes, December 23rd, 2013
It’s hard to beat the decadence of chocolate truffles, but they’re not always as sinful as they might seem. These homemade ones have about 50 calories, 3 grams of saturated fat and 5 grams of sugar apiece. Best of all, the chocolate trea...
by Maria Russo in Shows, December 22nd, 2013
Whether you find yourself hosting unexpected holiday guests or are suddenly tasked with bringing a dish to pass at a party, it’s a good idea to have in your recipe arsenal those crowd-pleasing dishes that look deliciously elaborate and taste just as impressive but are, in fact, a cinch to prepare. When last-minute get-togethers arise, reach for Food Network’s top-five quick recipes for Christmas, a collection of celebration-worthy classics from some of your favorite chefs, like Rachael, Robert and Ina. Perhaps best of all, these go-to picks can be on the table in less than 35 minutes.
5. Pork Tenderloin with Apple Cider Reduction — Pork and apples are two ingredients simply better together, and here they’re combined when a sweet and tangy maple syrup-apple cider vinegar sauce is spooned over juicy tenderloins.
4. Creamed Spinach — With a rich and creamy sauce subtly spiced with nutmeg, this traditional steakhouse side dish can be made easily at home with fresh spinach and will round out any entree.
Get the top-three recipes
by Maria Russo in Community, December 22nd, 2013
For the first time this season, Antonia Lofaso took her turn judging four competitors in the latest round of evilicious contest on Cutthroat Kitchen, and because no judge is privy to the bidding for sabotages and cooking, she joined Alton Brown on his After-Show to learn what had gone down.
The chefs had to create gnocchi during Round 1 of the competition; though a hand masher may have been an appropriate tool for the job, it became an obstacle for Chef Gentile when he was forced to have it duct taped to his arm for the duration of the round. “He was looking for garnish that was going to build a dish,” Antonia told Alton, realizing that this impediment is what prevented Chef Gentile from breaking down ingredients and cooking with more precision.
by Toby Amidor in Uncategorized, December 22nd, 2013
The holidays are all about indulgence, but in the midst of enjoying sweet Christmas cookies, savory glazed hams and a celebration-worthy cocktail or two, it can be nice to sit down to a better-for-you meal. Just ahead of the Christmas holiday, check out this week’s Most Popular Pin of the Week to find a healthful salmon supper that is made with just a handful of ingredients and is ready to eat in only 20 minutes.
Start with good-for-you salmon fillets, and for a bright punch of flavor, brush them with a tangy mixture of Dijon, light mayonnaise and maple syrup, then bake them until they’re cooked and tender on the inside. For added freshness, sprinkle chopped cilantro on each piece of fish before serving.
For more everyday recipe inspiration, visit Food Network’s Let’s Get Healthy board on Pinterest.
Get the Recipe: Food Network Kitchens’ Mustard-Maple Roasted Salmon
by Maria Russo in Community, December 22nd, 2013
Winter officially began yesterday, and while there may be a smaller bounty of produce during the cold-weather months, that doesn’t mean you have to forgo delicious, healthy salads. Here’s how to make the most of seasonal winter goodies.
by Janel Ovrut Funk in Uncategorized, December 21st, 2013
While Christmas is only three days away, the Food Network Store is still stocked with last-minute gifts and seasonal stocking stuffers that will wow the unchecked names on your shopping list. Best of all, if you shop among these gifts in the store, 100 percent of all proceeds will go directly to Share Our Strength’s No Kid Hungry campaign, a national movement committed to ending childhood hunger in America.
Pick up a few pairs of aviator- or Malibu-style sunglasses, or, if you’re shopping for little ones, opt for youth T-shirts in a bright-orange color. Check out all of the No Kid Hungry Holiday gifts here.
by Food Network Magazine in Food Network Magazine, Holidays, December 21st, 2013
‘Tis the season for all things peppermint! This festive vegan ice cream is rich and creamy (thanks to coconut milk) yet refreshingly cool from the pop of peppermint.
Vegan Peppermint-Cookie Ice Cream
2 (14-oz) cans light coconut milk
½ cup su...
Use your holiday cookie cutters to make fun tree-shaped crackers: Just punch out shapes from wonton wrappers (usually found in the refrigerated section of the produce aisle). Place them on a parchment-lined baking sheet, brush with pesto and season with salt; bake at 350 degrees F until golden around the edges, about 8 minutes. Let cool, then store in an airtight container for up to 3 days.
(Photograph by Jeff Harris)