Restaurant Revisited: Pappas

by in Shows, May 9th, 2012

Pappas Restaurant

Robert’s latest mission brought him to Pappas, a family-owned Greek restaurant in Benicia, Calif. Feuding brothers, a drab interior and lackluster food were leading this business toward extinction. We checked in with the owners to see how things are going a few months after their Restaurant: Impossible makeover.

Pappas Restaurant has seen an increase in sales of more than 50 percent versus the same time last year. The added revenue is helping Michael, aka Pappa, pay off his tax debts: “I see a great future ahead,” he says.

Pappas is seeing an increase in new customers and some old customers from the early days are finding their way back to the restaurant. They love the blue and white decor and are curious to try the new and improved Greek-inspired menu.

Read more

How to Use Salt in Sweets

by in How-to, May 9th, 2012

salt
Savoring dessert carries a double meaning in my book. To fully enjoy most sweets, whether they are chocolate, fruit or candy-based, a little salt goes a long way to make the flavors pop. As the pastry chef at Miami’s top restaurant, I’m always trying to nudge guests a little bit outside their comfort zone. Sometimes the easiest way to do it is by baking some kosher salt into raw sugar-dusted sesame shortbread for a supportive boost you wouldn’t even know unless I told you. Or, better yet, go a little more obvious with a sprinkle of light and flaky Maldon sea salt on top of creamy, frozen truffle-like Milk Chocolate Cremoso. I love the raised eyebrows it provokes upon hitting the table — of course shortly followed by the, “Oh, I see, this completely makes sense,” look.

Just think about it. While it’s probably not the first thing that comes to mind when you think of dessert, it’s actually not that far-fetched of an idea. We’ve been baking salt into our desserts since we were kids. (Remember the Nestlé Toll House cookies package?) When baking at home, think outside the salt shaker. Try to pay attention to the types of salt you are using as there’s likely a perfect variety for each application in both the savory and the sweet kitchen.

Read more

Daytime Emmy Nominations Are Out: Congrats to Giada, Bobby, Guy, Jeff, Sandra, Paula and More

by in Events, News, May 9th, 2012

2012 food network emmy nominations
Today, the National Academy of Television Arts & Sciences (NATAS) announced the nominees for the 39th Annual Daytime Entertainment Emmy Awards, and Food Network has multiple reasons to celebrate — make that 12 reasons.

Four of our very own shows are nominated for Outstanding Culinary Program: Bobby Flay’s Barbecue Addiction, Giada at Home, Guy’s Big Bite and Sandwich King.

Food Network is also nominated for the following awards:

Outstanding Lifestyle/ Culinary Host: Giada De Laurentiis for Giada at Home, Paula Deen for Paula’s Best Dishes and Sandra Lee for Semi-Homemade Cooking.

Outstanding Special Class Special: Thanksgiving Live!

Outstanding Directing in a Lifestyle/ Culinary Program: Giada at Home

Read more

Reinvented: Deviled Eggs 5 Ways for Mother’s Day

by in Holidays, Recipes, May 9th, 2012

deviled eggs 5 ways
Here in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them into three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of it as a picture recipe.

To us, deviled eggs are the perfect party food.  Not only are the majority of the ingredients already in your refrigerator and pantry, they cook up fast and they’re crowd-pleasers.

Start with the classic, then experiment

Eggs Benedict, Lightened Up

by in Uncategorized, May 9th, 2012
eggs benedict

Make breakfast for mom . . . or yourself.

Eggs Benedict is my all time favorite breakfast, but it can be a bit heavy. Here’s a traditional recipe with a few healthy twists.

Nutrition Facts
An order of Eggs Benedict at IHOP has 1020 calories and alm...

Read more

Win These Gluten-Free Cookbooks!

by in Uncategorized, May 9th, 2012

gluten-free cookbooks
One in 133 people have celiac disease. The autoimmune digestive disorder damages part of the small intestine, making it impossible for the body to absorb certain nutrients. When someone with celiac disease eats gluten, the body is essentially attack...

Read more

Scenes From the 2012 James Beard Awards

by in Events, View All Posts, May 8th, 2012

On Monday night the food industry celebrated the best of the best from the past year at the 2012 James Beard Awards at Avery Fisher Hall in New York City. Often referred to as the Oscars of food, the evening honored both well-known chefs (the James Beard Foundation Lifetime Achievement Award was given to Wolfgang Puck) and up-and-coming stars (Christina Tosi of Momofuku Milk Bar in New York won Rising Star Chef of the Year). Get the full list of winners here and check out our photos from the red carpet below.

James Beard Awards, Ted Allen

James Beard Award-winner and Chopped host Ted Allen snapped his own photos.

Read more

How to Build a Better Sandwich

by in Food Network Magazine, How-to, May 8th, 2012

mushroom and ham po'boy

Hot Tips From Food Network Kitchens’ Katherine Alford:

Pull out the bready insides of your roll when making a super-stuffed sandwich: There will be more room for the filling, plus it will be easier to eat. We used this trick to make space for all of the fixings in Food Network Magazine‘s Mushroom and Ham Po’Boy.