by Allison Milam in Recipes, August 14th, 2014
by Lawrence Bonk, August 14th, 2014
We would never, in good conscience, recommend that you stand within 50 feet of a bowl of hot soup during the summer months. Sometimes we wouldn’t even suggest you kick on the stove at all. But that doesn’t mean the soup category is off-limits altogether. This summer, it’s all about cold soups — and we’re not just talking about trusty gazpacho, either. Use the month of August as a time for experimentation, and transform 10 types of summer produce into cool, refreshing summer soups.
1. Avocado: Creamy without cream, Chilled Avocado Soup (pictured above) is the most luxuriously velvety blend to meet your spoon, with ingredients reminiscent of guacamole, like cilantro, chiles and citrus.
2. Cucumber: Make your summer soups cool as a cucumber, with two recipes that play off the vegetable’s ultra-refreshing qualities. Chilled Cucumber Soup by Food Network Magazine incorporates yellow tomatoes and yellow peppers, while Chilled Creamy Cucumber Soup gets extra body from a helping of plain yogurt.
by Toby Amidor, August 14th, 2014
It has become increasingly clear in the last several years that when techies refer to an app or gadget as “changing the world,” what they really mean is that it “saves you a few seconds.” Par for the course with this new feature just unveiled for popular reservation booking app OpenTable.
The feature allows you to actually pay your bill using the app, so you can dine and dash without actually, you know, dining and dashing. The service is currently only available at 25 eateries around New York City and a handful in San Francisco, but the company promises 20 more cities will be added by the end of the year.
So now you can stop waiting around for the check after eating, and get into the night away from friends and family as quickly as humanly possible. Yes!
by Maria Russo in Shows, August 14th, 2014
We all get cravings, but when they come in the form of high-sugar and calorie-dense foods, it’s our waistlines that suffer the consequences. But understanding the messages behind cravings can make it easier to resist the siren call of certain ...
by Maria Russo in Shows, August 13th, 2014
In just one year, Cutthroat Kitchen fans have watched as hopeful chefs have donned souffle suits, stooped inside mini kitchens and spun the Wheel of Heat, all in the name of sabotage — and at the hands of Alton Brown. The no-nonsense host is no stranger to the ruthless challenges that befall competitors round after round; after all, he’s doled out and auctioned off every single one. FN Dish caught up with Alton recently to learn his thoughts on a year of contests and get his advice for approaching infamous sabotages.
Cutthroat Kitchen recently celebrated its first on-air birthday, and it’s getting set to air its fifth season soon. Why do you think the show is so popular?
Alton Brown: It’s a game; it’s an actual game. People love games. And it’s a kind of game where anything can happen — and often does. And I think people like that too. That’s it. It’s a game; people like games. Sabotage is fun. It’s fun to see what is going to come out of that shelf later.
by Jamie Lisanti, August 13th, 2014
At Pomona Golf and Country Club in Egg Harbor City, N.J., Robert Irvine had to contend not only with a 45-year-old joint golf course and clubhouse but also family friction amongst the owners, sisters Andy Truitt and Pam Grenda, and their cousin, Bruce Ritchie. The trio was facing losses after having failed to attract a fresher audience, and it was up to Robert to reimagine the establishment’s futures. Read on below to hear from Andy and find out how Pomona Golf and Country Club is doing today, a few months after its Restaurant: Impossible transformation.
“Business is slowly picking up,” says Andy. “We’ve had three dinners averaging 25 people.” She adds that they “using the patio” and customers have taken well to the golf carts.
by Amy Reiter in News, August 13th, 2014
The only thing undesirable about peach pie is having to share it with other people. Enter this beautiful single-serve whole-peach pie to save the day. The recipe starts with very ripe, halved peaches and sweetens the deal with a spoonful of straight-from-the-farm honeycomb (or just regular honey) right in the center cavity of the fruit. Place the two halves together and completely wrap the whole fruit with pie crust. Sprinkle on turbinado sugar for texture, cut small slits on top, then place the pastry-wrapped peaches into muffin tins to bake until golden brown. Serve with whipped cream or vanilla frozen yogurt, and everything will be just peachy!
by Kerri-Ann Jennings, M.S., R.D., August 13th, 2014
Your alarm clock gets the credit (or perhaps the disdain) for waking you up, but for many of us, it’s really that first cup of coffee that does the heavy eyelid lifting. A new product from British designer Josh Renouf, a recent graduate from Nottingham Trent University, aims to combine clock and coffee in one handy, attractively designed device that wakes you up to the soothing rumble of ball bearings working to boil water using induction heating and the rich smell of coffee — one cup, just for you, freshly brewed right on your bedside table.
The Barisieur — a name Renouf hopes will evoke both “your own personal barista” and coffee that will please the most-particular coffee connoisseur — won’t be available for purchase until early next year (with an estimated retail price of about $420), but it is already making a splash in the press. Sounding somewhat overwhelmed by the surge of interest, Renouf found time to answer a few of our burning coffee/alarm clock questions via email.*
by Ricky Smith in Entertaining, August 13th, 2014
Vinegar isn’t just for salad dressing. While a classic vinaigrette might get most of the attention in the kitchen, vinegar adds a perfect sour note in a lot of instances.
Vinegar is one of the essential ingredients in hot sauce. So while the grill’s still sizzling, get in on the homemade condiment trend by using white vinegar in this red-hot sauce.
Make a perfect mop sauce for ribs, chicken thighs or pork chops.
Use it as a fry topping: Malt vinegar on French fries is a British tradition (that’s where the whole salt-and-vinegar potato chip thing comes from). For an extra hit of tang, this recipe has you soak sliced potatoes in vinegar before frying.
by Nikhita Mahtani in Recipes, Shows, August 13th, 2014
Amid getting meats prepped for the grill and making sure cold cocktails are readily available, the last thing you want to worry about while entertaining in the summer is a big, fancy dessert. And to be honest, after all those cocktails, no one is going to fully appreciate that spun-sugar garnish you spent three hours on anyway. So keep things simple. And nothing is simpler than a sweet treat you can make ahead of time and pop in the freezer until it’s time to serve. These recipes utilize bold flavors that hold up well in the icebox, so you and your guests can indulge while keeping cool.
Frozen Key Lime Pie
Ah, what a classic. Summer is the peak of lime season, so this is a great way to showcase the freshest citrus of the year. A graham cracker crust is the perfect bed for the creamy lime filling, adding a bit of sweetness to balance all of the flavors. It takes just 25 minutes to prep and bake, then pop it in the freezer overnight. Plus, think about how much easier it is to divvy up and serve a pie that’s frozen rather than falling all over the place.
On this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient grapes. While raw grapes are the perfect way to add a touch of sweetness to a salad, or just for snacking on their own, cooking with them might not necessarily be the most obvious choice. But in this recipe for Pan Roasted Chicken Thighs with Grapes and Olives, the sweetness of the grapes works together with salty ingredients like olives and capers to create a balanced dish that the entire family will love — and it puts grapes in a whole new light.