by Michelle Buffardi, April 13th, 2012
by Marisa McClellan in Recipes, April 13th, 2012
It’s almost summer — are you ready for beach season? How many of you have kept your January resolutions? Spring is a good time to reevaluate your 2012 health goals and get back on track if you’ve gone off course.
To help everyone g...
by Dana Angelo White, April 13th, 2012
During the final years of their lives, my grandparents stopped cooking at home. They’d do little things, like make coffee and toast in the morning and heat up a can of soup for lunch. But dinner was always eaten at Little Pete’s, the restaurant across the street from their apartment building.
Each day at around 5:00 or 5:30, they’d don coats (no matter what the weather) and make their way over. The wait staff took great care of them, reserving my grandma’s preferred booth and depositing a glass of iced tea in front of her the moment she sat down.
When we’d go to visit them, these trips to Little’s Pete’s took on even more importance, because it was an opportunity for them to show my mom, sister and me off to the unofficial members of their de facto nightly dining club.
Over the years, I logged a lot of hours at Little Pete’s. My regular order was a cup of French onion soup and a Greek salad with extra olives. Truly, though, the salad was simply there so that I could justify eating a bowl of tangy broth, onions and bubbling-hot cheese.
The tenth anniversary of my grandmother’s death recently passed, so it just seemed right to make something in her honor. Though I ordered it more often than she did, I chose Ina Garten’s recipe for long-cooked French Onion Soup as a way of remembering all those meals. I took my time slicing onions and cooking them until golden. I think it may have been my most favorite Weekender yet.
Before you start slicing onions, read these tips
by Sarah De Heer in How-to, Shows, April 13th, 2012
Are frozen fries healthy?
Think a box of frozen taters are a healthier option? We’ll fill you in on the pros and cons, plus give you a homemade alternative.
Frozen fries offer convenience – pop ‘em on a cookie sheet and toss in the oven. ...
by Lauren Miyashiro in Community, April 12th, 2012
Last Sunday night on the premiere episode of Chopped All-Stars, the Iron Chef contestants opened up their baskets to find sour trahana. I quickly found myself Googling the term, only to find out several minutes later from Ted Allen that it’s a traditional Greek pasta that is essentially flour kneaded with sour milk, buttermilk or yogurt and some salt.
I couldn’t get a good glimpse of the grain on TV, but imagine a substance similar to couscous.
According to The Food and Wine of Greece by Diane Kochilas, “Until a generation ago, sour trahana was the shepherd’s and farmer’s breakfast. It was made at the end of every summer all over Greece in preparation for the winter months.”
So what can you do with sour trahana? Try cooking it in a soup, like Cat Cora’s Chicken Soup. The longer you cook the grain, the thicker it becomes.
If you can’t find sour trahana in the international aisle of your local supermarket, try searching for it online at a Greek specialty store.
Tune in this Sunday at 9pm/8c when four gourmet globetrotters — Keegan Gerhard, Marcela Valladolid, Jeffrey Saad and Aarti Sequeira — take their place on the Chopping Block.
by Pat and Gina Neely in Events, Food Network Chef, April 12th, 2012
Gothamist: What’s new in the world of bacon? Burger King’s bacon sundaes, Lay’s BLT potato chips and the evolution of bacon and egg ice cream.
Eater: Take a break to watch SNL’s “Almost Pizza” parody commercial. “It’s very nearly pizza, but not quite. It’s Almost Pizza.”
The Kitchn: The most difficult dinner guest = gluten intolerant + allergic to nuts + vegan + allergic to eggs + lactose intolerant. Believe it or not, there are still some tasty options to feed them.
Bon Appétit: Artisanal bagels are making a comeback. Say goodbye to the puffy, oversized rounds.
Huffington Post: How is food faring in the job market? The restaurant industry has rebounded faster in job creation than the overall economy.
by David Mechlowicz in Behind the Scenes, April 12th, 2012
We thought we had done and seen it all, but the past few days have been a whirlwind of great memories. It all started Saturday night: It was our daughter Shelbi’s junior prom, and she looked as beautiful as her mom as she left to enjoy her amazing and memorable night.
As the sun came up on Easter Sunday morning, we got up and started packing for our flight to Washington, D.C., to attend the annual White House Easter Egg Roll. As soon as we landed, we were like kids on Christmas morning. We arrived at our hotel and turned in early so we would be ready to roll first thing the next day.
The car arrived promptly at our hotel at 8 a.m. Monday, and it was only then that our excitement started to turn to nerves. We were going to the White House. Not just for a group tour, but to meet the first lady as her official guests at the White House Annual Easter Egg Roll. We were also invited to host two cooking demonstrations for all of the guests, as well as the first family — that’s enough to give anyone a bubbly stomach.
by Dana Angelo White, April 12th, 2012
In Food Network Kitchens, Family Meal is usually a topic we talk about the minute we walk through the door. As you can imagine, we’re juggling numerous projects at once, so it sometimes slips off our radars. That’s exactly what happened yesterday.
Around noon, I got up from my desk and noticed nobody was making lunch — so I stepped in. I saw peeled shrimp left over from a grilling photo shoot and two quarts of marinara sauce. After a little hunting I also found mozzarella cheese. All of these ingredients together equals pure bliss, otherwise known as Shrimp Parmigiana.
To cook the dish, I added oil, chopped garlic and fresh thyme into a pan over medium heat. After two minutes, I added the shrimp and sauteed them until they were cooked through. Next, I deglazed the pan by adding a splash of white wine and the marinara sauce. I finished the dish by topping the shrimp with slices of mozzarella cheese and throwing it under the broiler until the cheese was melted. You can serve it with a loaf of crusty bread on the side and watch everyone smile.
by Lauren Miyashiro in Recipes, April 12th, 2012
Is there pink slime in this beef?
A microbiologist who worked for the USDA let the cat out of the bag about something the food industry has been doing for years. What’s your take on the food issue everyone’s talking about: pink slime?
What is Pin...
by FN Dish Editor in Community, Events, April 11th, 2012
When I think angel food cake, the words “light” and “airy” come to mind; when I made angel food cake, “shrunken” and “dense” were my results. I share this kitchen collapse not to deter you from making the recipe, but to share the lessons I learned. What follows is the sad yet hopeful story of the Fallen Angel Food Cake.
Last weekend, I decided to bake dessert for my boyfriend’s family since they were graciously hosting me for the holidays. Angel food cake is a classic in their household. So the choice was easy, but the pressure was high. I had never made an angel food cake before, and after skimming through various blogs and recipes, I was less than confident. I read the instructions thoroughly and measured the ingredients properly, but I didn’t bring the eggs to room temperature and I pulled the cake out too early. As I’m sure other first-timers can relate, my worst fear came true: The cake fell. I stuck it back in the oven in a desperate attempt to puff it up again, but there was no going back.
Luckily, the poor souls for whom the cake was intended have a great sense of humor and were forgiving of my failed attempt. They also happen to love 7-Minute Frosting. And if anything can save the day, it’s a homemade fluffy, marshmallow-y frosting.
Here’s what I learned after my first angel food cake attempt
Today there will be no swapping of recipes. Instead, the food community will gather at noon to educate, showcase and highlight local heroes and charities that are giving it their all to raise awareness to fight one of the nation’s biggest issues: hunger.
More specifically, one in every five children in the United States struggles with hunger. According to Congressman Jim McGovern, “We are the richest country on the planet and not a single community is hunger free.” Every year, 16 million children struggle with hunger — that’s the population of Los Angeles, New York City, Philadelphia and Chicago combined. There are no easy solutions, but we can’t afford to do nothing.
This Saturday evening, Food Network will premiere Hunger Hits Home, a documentary that gives viewers at home a firsthand look at the crisis of childhood hunger in America through the eyes of the parents, children, anti-hunger activists, educators and politicians.
One of the biggest misconceptions regarding hunger is that if a person works, there should be no reason he or she or their family should go hungry. And yet, 11 million children go to school having not eating breakfast.
Four ways to take action against childhood hunger today