For those on low-sodium diets, here’s a tasty trick: Grab some citrus. Just like a sprinkle of salt, a squeeze of lemon, lime or orange will perk up any ingredient from leafy greens to proteins, not to mention grab the attention of your taste ...
“There’s nothing that says, ‘Welcome to a barbecue place,'” Robert Irvine said after surveying Tootie’s Texas BBQ, but it turned out that what he deemed the “very, very bland” decor was just one of several problems plaguing owner Eileen Smith’s Cathedral City, Calif., restaurant. With unexceptional ‘cue coming out of the kitchen and mediocre management at the helm of the business, Tootie’s was losing nearly $3,000 every week, so Eileen looked to Robert to reinvigorate the eatery as well as herself, after she’d endured a string of personal losses and devastating struggles. With only two days to work and a budget of just $10,000, Robert indeed fulfilled his Restaurant: Impossible mission, reopening Tootie’s with an updated menu and a comfortable, lively interior. Read on below to hear from Eileen in an exclusive interview, and find out how she and her business are doing today.
“Our sales are up 30 percent,” Eileen says, adding, “I know I have a ways to go before I am making a profit, but the gap is closing. I am working my tail off to ensure success.”
You, like everyone else, have probably always assumed the “five-second rule,” which posits that food dropped on the floor is fine to eat if it gets snatched up right away, is an urban myth. Until now, the studies have backed up your skepticism.
But this week biologists at Aston University, in Birmingham, England, have released the results of a study they say proves the rule actually holds true. The researchers measured the transfer of common bacteria from various floor types (carpet, tile and laminate) onto dropped toast, pasta, cookies and sticky sweets in time periods ranging from 3 to 30 seconds, and they concluded that time was a “significant factor in the transfer of bacteria from a floor surface to a piece of food.” The type of flooring, as well as the moistness of the food, also played a role.
As it turns out, carpeted surfaces were found to be less likely to transmit bacteria onto food, whereas if you splat your spaghetti on your tiled kitchen floor and take your time scraping it back up again — uh — don’t reach for your fork.
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient broccoli rabe. The goal of this challenge was to find a new use for the leafy green outside of traditional Italian cooking. With that in mind, this recipe for Broccoli Rabe and Cheddar-Beer Soup came about. This classic comfort food gets remade by swapping regular broccoli with broccoli rabe, which lends a spicy and slightly bitter taste to the soup. You might just find yourself loving this new rendition even more than the original — it’s that flavorful.
With a crispy, crunchy crust and a moist, tender center, French toast is a hearty breakfast that’s most often made even more comforting with a hefty drizzle of warm maple syrup. While the classic recipe requires little more than bread, eggs, and a splash of milk or cream, there are seemingly endless ways to dress up this timeless favorite, including using specialty bread or baking the toast into a big-batch casserole. Check out Food Network’s top-five French toast recipes below to find a mix of traditional and creative renditions from Guy, Ina, The Pioneer Woman and more Food Network chefs.
5. Texas French Toast Bananas Foster — Using the decadent dessert of bananas Foster as his inspiration, Guy dunks thick-cut Texas toast into a sweet, creamy mixture of rum, cinnamon and orange juice, then tops the griddled bread with caramel-coated bananas.
4. Chocolate Hazelnut Stuffed French Toast — Sandwiched between two slices of buttered French toast, the chocolate-hazelnut spread becomes warm and deliciously gooey.
My goal is to repurpose pretty much everything in the kitchen to cut down on waste. With each new recipe, I create a quilt, of sorts, weaving unused ingredients, or leftover portions, from one dish into the next new recipe I develop. When I make bread, the little bit of flour left on the board after kneading and baking gets spooned into a bowl for the next time. A few leftover meatballs might make for a meager meal on their own. Smashed up and simmered in a marinara sauce, though, they’re a hearty dinner over polenta or pasta.
When I buy beets, the tops, also called beet greens, are always set aside for a quick saute. Finding uses for the less-obvious ingredients is something I particularly enjoy. Take carrots, for example. They, too, come with these lush, green leaves attached, which most people snap off and toss in the trash. Thanks to some inspiration from a friend on Instagram a couple of months ago, I decided to make a pesto out of them. This recipe is a great way to enjoy an old favorite in a new way.
The food press is chewing over Cronut® creator and New York Pastry Chef Dominique Ansel’s latest edible mash-up, Chocolate Chip Cookie Milk Shots, which he revealed last week on Instagram and debuted as a midnight snack at South by Southwest.
Some tastemakers have avidly devoured the idea of crispy cookie shot-glass-size cups with dollops of dairy in their hollow insides. The Huffington Post said Ansel had “managed to capture everything comforting about childhood and adulthood all at once.”
As The Great Food Truck Race has shown us, food trucks now roam the streets in small towns and big cities across the country. Austin was at the forefront of this trend — some of the best food in town, from barbecue to tacos to doughnuts, can be found at food trailers parked around the city. Top Austin chefs like James Beard award-winner Paul Qui operate trailers, so you don’t have to shell out much cash to sample their acclaimed fare.
For Austin’s massive South by Southwest festival and conference, Chef Qui curated a group of trucks to set up shop near the Convention Center in a trailer park of sorts called SouthBites. We took advantage of every opportunity to grab a bite at this outdoor food hall, and here are five of our favorite dishes. You don’t need a festival badge to try them — SouthBites is open to all, and the trucks are parked in different areas of the city year-round. Read more
Making a menu for the week saves money and keeps mealtime organized. Of course it’s always much easier to get motivated to plan and organize when you have something pretty to do it with (like the ones above from Laura Drayton Creative) . Here are a few of our favorite menu planners to make getting dinner on the table a breeze.