by Sara Levine in Shows, June 28th, 2012
by Laura Fenton in How-to, June 28th, 2012
At Mucho Ultima in Manhattan Beach, Calif., owner Scott Linquist needed a new executive chef to help turn his business into a dining destination. Anne Burrell arrived with four candidates lined up, confident that one would be the right fit for the modern Mexican restaurant. After two tough cooking tests and an intense dinner service, Scott hired Bryon Freeze. We checked in with Scott to see how Chef Bryon and the restaurant are doing.
Six weeks after Bryon joined the team, Mucho Ultima is back on the right track. “We are ecstatic!” says Scott. “Bryon’s energy and passion are exactly what we saw from him during the show.” Scott and Bryon have both worked many long days since the taping and Bryon “comes in here pumped and ready to attack every day and never once has complained about the workload.”
by Lauren Miyashiro in Community, June 28th, 2012
When we think of summer desserts, our minds turn to grilled plums, peach cobblers, fruit-filled pies and bowls of fresh blueberries and raspberries. The fruits of summer are ripe, sweet and juicy. They’re also pesky stain makers. As Tre Mitchell Wright, a fabric-care expert at Whirlpool Institute of Fabric Science, points out, “Fruits were some of the original dyes; the longer they sit, especially on natural fabrics like cotton, the harder they’ll be to get out.”
Your best tactic for combating stains from fruits (both cooked and raw) is to first scrape any excess fruit off of the garment. If the garment is labeled “dry clean only,” don’t try to treat the stain. If washable, run the fabric under cold water to flush the stain out. Wring out the excess water and apply plain white vinegar to the stained area. Next work a laundry pretreatment or liquid detergent into the fabric with your hands and let it do its work for at least 10 minutes before laundering the piece using the warmest water the care label allows. If the discoloration remains after washing, try soaking the garment in a solution of color-safe bleach and then laundering it again.
Watch out for watermelon! Find out why
by Andrea Albin in Behind the Scenes, Food Network Magazine, June 28th, 2012
The Sun-Times: “You can build a bear, bottle your own wine, paint pottery — and now, decorate your own television-worthy cake.” Ace of Cakes star Duff Goldman has opened Duff’s Cakemix, a make-your-own-cake shop in Los Angeles.
Diner’s Journal: The world will miss screenwriter (Julie & Julia and When Harry Met Sally…), feminist, journalist and foodie Nora Ephron.
Fast Company: Want fresh local produce, but the convenience of a supermarket? The company BrightFarms is working to oversee the installation of hydroponic greenhouses on store rooftops.
Eat Boutique: Learn how to plant, harvest, store and enjoy radishes with this beautiful illustrated guide.
The Salt: Cool off this summer with an ice-cold beer, topped with frozen foam. It won’t water down your beverage and will help keep it cool for an additional 30 minutes.
by Julie Negrin, June 28th, 2012
Dress up your margaritas with flavored salt. A bold flavor on the rim is a fun, easy way to gussy up a classic. In a recent issue of Food Network Magazine you’ll find three awesome variations, but I wanted to share one more favorite that we didn’t have room for this time around: a mixed-berry salt.
The tartness of the freeze-dried fruit goes perfectly with a margarita. And of course, feel free to experiment with whatever fruits you like!
by Sara Levine, June 28th, 2012
Will your child ever love spinach as much as you do?
Getting kids to eat healthy has become the Mount Everest of parenthood. Every day is a rocky, uphill battle with daily obstacles thwarting parents’ best intentions: bake sales, kiddie menus, birt...
by FN Dish Editor in Food Network Chef, Shows, June 27th, 2012
Last Sunday’s Producers’ Challenge was a battle of burgers. Emily, Nikki and Martita each presented a version of this all-American classic that embodied their POV: Emily went ’50s diner-style, Nikki headed straight for the grill an...
by Victoria Phillips, June 27th, 2012
This Thursday night on Food Network (10pm/9c), Anne Burrell will be putting her mentor hat back on as she helps top restaurants find an executive chef — the critical employee who can make or break a restaurant — on Chef Wanted. Each week, Anne Burrell will put four candidates through the toughest job interview of their lives, testing everything from their culinary mettle to business acumen. It all ends with the biggest test of all: running the restaurant.
We recently chatted with Anne about being a mentor: identifying red flags on resumes, the hard questions she has to ask and even her own toughest job interview.
What is the best question to ask a potential candidate?
AB: There are a few questions I always ask. The first really important question is why do you want this job? This is to see if they’re looking for any job or if they’re actually interested in this particular job. Second, why did you get into cooking? I want to find out if this is their passion or just a job to them.
Get more from Anne Burrell
by Maria Russo, June 27th, 2012
Win these oats!
Don’t let the most important meal of the day end up the most boring. Jazz up your morning routine with MOM’s Better Oats® made with whole-grain oats, flax seed and real fruit. Raise your spoon to an oats revolution with f...
by Leah Brickley in Food Network Magazine, How-to, June 26th, 2012
We know he’s not exactly your average Star fan, but we just had to give the Fan Post of the Week to none other than Alton Brown himself. This weekend, the leader and namesake of Team Alton took to Twitter — with Post-it notes — to show his su...
We’re hard at work in the test kitchen months before grilling season starts. We often find ourselves developing summertime favorites in the middle of winter, and finding a spot to grill (sometimes in the snow) can be challenging. I’m lucky enough to have a backyard and both a gas and charcoal grill, so I volunteer on occasion to bundle up and test recipes from home to ensure accuracy.
Here are some tips I picked up this past winter while testing recipes for the June issue of Food Network Magazine.
5 Tips for Successful Grilling:
1. Get organized. Make sure everything you need is organized and within reach of your grilling command station. Using a small baking sheet is a great way to keep sauces, seasonings, timers, thermometers, recipes and miscellaneous equipment nearby and ready.
2. Invest in a thermometer. If you’re cooking larger, more expensive cuts of meat using a thermometer can help with accurate cooking temperatures — so you don’t overcook that pricey steak. We in the test kitchens like digital instant-read thermometers.
Click here for three more tips