by Amy Reiter in News, May 1st, 2014
by Sara Reistad-Long, May 1st, 2014
If you have not yet had a chance to check out this crazy and ultra-viral YouTube video (it has earned nearly three million page views in two days, with no sign of stopping) in which a tiny hamster hungrily devours two tiny, painstakingly prepared burritos, you should probably just drop everything and check it out right now. I’ll wait.
I’ll make it easy for you: Click here.
Cute stuff, right? The video’s genius lies, in part, in blending some of our favorite things: lovingly prepared, artfully presented food (crayon boxes count as art, right?) and adorable animals (unless you’re afraid of scurrying creatures, in which case, don’t watch it). That it has hit a collective sweet spot is no accident; the video was produced by Hello Denizen, the comedic content arm of Los Angeles-based social media agency Denizen, who are all about using the “social Web … to its full effect.”
by Joseph Erdos in Shows, May 1st, 2014
In this week’s news: Peas get ready for their 15 minutes of fame; statins aren’t a get-out-jail-free card; and food shaming is counter-productive (enjoy your cookie, already!).
On the “Pulse” of the Food World
Ever wonder how...
by Allison Milam in In Season, Recipes, May 1st, 2014
Among the many things that define the United States, foods are at the top of that list. And every region has its specialty, whether it is pizza from the East, chili from the North, barbecue from the South or tacos from the West. On the new series America’s Best Cook, Sundays at 9|8c, home cooks from the four corners of the country have come to Food Network headquarters to be mentored by FN chefs and battle it out for a chance at winning the title of America’s Best Cook.
To coincide with the show, FN Dish has launched the Regional Foods Face-Off, a bracket challenge in which you, the fans, can vote for your favorite regional food. The editors have narrowed it down to four famous dishes from each of the regions, but after four rounds of voting, only one dish will come out on top. Round 4 is now closed. Find out which dish won.
Click Here to Vote in Round 4 Now
by Food Network Magazine in Food Network Magazine, Polls, May 1st, 2014
Before you run in the opposite direction, we aren’t suggesting you eat a salad as your meal and call it a day. In fact, these green salads are sideshows for a reason. In between bites of something more substantial, they work as a nice recess, countering the heartier notes of your main dish with exciting freshness.
Fetch your salad tongs and the biggest bowl you can get your hands on. These recipes — and the homemade salad dressings that adorn them — stray far from the salad bar.
It may be a Simple Green Salad, but Food Network Magazine relies on uncomplicated ingredients that shine. All you need is a crunchy heart of romaine and Bibb lettuce along with a drizzle of lemon-mustard vinaigrette and a scattering of fresh chives.
by Melissa d'Arabian, May 1st, 2014
Food Network Magazine is on a mission to find out how America eats breakfast. Vote in the polls below and tell FN Dish how you prefer your morning meal.
by Sarah De Heer in Books, Contests, May 1st, 2014
Last month I shared here on Healthy Eats that we discovered my daughter is gluten intolerant, and so for nearly a year I have been navigating the new waters of gluten-free living in our house. Since then I have been asked many questions by gluten-fre...
by Amy Reiter in News, May 1st, 2014
Just in time for warmer weather and grilling season, Guy’s taking fans outdoors and sharing recipes for meals, drinks, holidays and bashes with his new cookbook, Guy on Fire.
Guy shares his favorite tips, techniques and recipes for outdoor cooking year-round — whether you’re hosting a backyard barbecue, relaxing around the campfire or tailgating on game day. Stuffed with original recipes and dozens of family photos, Guy on Fire has something for everyone: palate-pleasing appetizers, cool salads, main courses for meat, fish and poultry, and desserts. Are you a novice at the grill? He also provides tips on equipment, make-ahead plans and packing advice.
You can buy a copy of Guy on Fire here, or you can enter to win one for free from FN Dish. We’re giving five lucky, randomly selected readers each an autographed copy of Guy on Fire, and all you have to do to enter to win one is leave a comment below telling us your favorite Guy Fieri recipe (find them all here). You must include the recipe URL in your comment in order to be entered to win.
by Maria Russo in Shows, April 30th, 2014
The Singles Scene: Solo diners need not bother to ask for a table for one at Eenmaal, a new pop-up restaurant in Amsterdam. That’s because the sparsely decorated eatery features only tables for one — the better to relieve the social stigma of the solitary eater. The restaurant has no Wi-Fi, so diners can focus on their meals (four courses, organic and locally sourced, $48, including drink), though magazine and book reading is encouraged. “I wanted to show that a moment of disconnection, by eating out alone, sitting alone, can be attractive, especially in our hyperconnected society,” owner Marina van Goor told Bloomberg Businessweek. Plans are underway to expand later this year to cities including London, Berlin and the United States. [Bloomberg Businessweek]
Hybrid Watch: Two examples may be one shy of an official trend, but sweeping that aside, the next generation of hybrid foods appears to be all about the waffle. Dominique Ansel has just unveiled his new Waffogato, a dessert he describes on Instagram as a “vanilla ice cream waffle with Belgium waffle bits, slightly salted, and topped with maple-syrup espresso poured on top.” (Watch Wendy Williams scarf it down here.) And now a Chicago spot called Waffles Cafe is offering the Wonut: a half-waffle, half-doughnut creation available in flavors such as red velvet, vanilla and chocolate, as well as more outré offerings such as green tea and Mexican chocolate. Try experimenting with your waffle iron at home with Food Network’s 12 recipes for sweet and savory waffle mash-ups. [Wendy Williams and Foodbeast]
by Joseph Erdos in Recipes, Shows, April 30th, 2014
This week, at Bumbinos Italian Ristorante, the problems with which Robert Irvine had to contend went beyond the usual bland decor and kitchen filth this week. The negative interpersonal relationships at this Orange City, Fla., eatery were causing so much screaming among employees and owner Terry Gardner that it was driving away customers. With just two days to work and a budget of just $10,000, Robert Irvine and his Restaurant: Impossible team addressed the staff’s issues and overhauled the interior and menu at Bumbinos to ultimately give the business a second chance at success. Read on below to get an exclusive update from Terry.
“The first two weeks after the show, we increased approximately 35 percent,” Terry said. She added that both she and the diners have been wowed by the updates in design. “They are loving the lights and the tile. Favorite elements would be the closing of the pizza area, the chandelier and the tile wall.”
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient cube steak. The key to cooking with cube steak is not overcooking the meat, because it can get tough. Typically used for chicken-fried steak, cube steak is often tenderized with a meat mallet to produce a thin cutlet, which makes it easier to cook and eat. But the technique the chefs came up with for making these Steak and Black Bean Chalupas was to sear the thinly sliced meat in a screaming-hot pan, and then simmer it in broth briefly to eliminate the need for tenderizing. Paired with mashed black beans — a take on refried beans — and a tangy chili-lime mango salsa, these open-faced tacos are filling and refreshing, perfect for Cinco de Mayo or a simple Mexican Night any day of the week with the family.