by Food Network Magazine in Food Network Magazine, August 3rd, 2012
by Dana Angelo White, August 3rd, 2012
We can’t fault Jose Garces for choosing one of his own restaurants as a top spot in Philadelphia: The guy has opened seven places there in the past six years. But after living in the city for 11 years, he knows some other great finds, too. Here are his top picks:
Middle Eastern Combo from the Sahara Grill
When Jose is really hungry, he goes to this no-frills Lebanese restaurant. It’s small, he says, but the platters aren’t. The Middle Eastern combo includes hummus, baba ghanoush, marinated carrots and mushrooms, tabouli, eggplant salad, feta and olives. “It’s enough for four people,” he says. $11 for lunch, $12 for dinner; 1334 Walnut St.; 215-985-4155
Jose’s top four places to eat
by Priya Krishna in Contests, August 2nd, 2012
This time of year farmers’ markets and backyard gardens are overflowing with cucumbers. There are so many ways to eat these crunchy and refreshing veggies — here are 5 favorites.
Whether you prefer sweet, sour, hot or mild – ...
by Lauren Miyashiro in Community, August 2nd, 2012
Summer is known for its bounty of seasonal fruits and vegetables. Unfortunately, as soon as the summer fades, so too do the juicy strawberries, succulent peaches, sweet tomatoes and the amazing dishes that come with them. With Ball Freezer Jars, however, you can preserve your favorite foods to enjoy year-round. With their locking lid design and leak proof seal, you can store everything from summer jams to soups for long periods of time without having to worry about anything going bad.
You can buy your own freezer jars, which come in both 8 oz. and 16 oz. sizes, or enter in the comment field below for a chance to win a pack of three 8 oz. jars. To enter: Tell us your favorite Food Network summer dish to freeze and enjoy during the colder seasons in the comments. We’re giving away a set of three 8 oz. freezer jars to six lucky, randomly selected commenters.
Read the official rules before entering
by Allison Milam in Entertaining, August 2nd, 2012
The Daily Meal: Even on the road, Robert Irvine eats well and stays fit. It may be easier than you think.
NPR: Wondering where all the watermelon seeds went? Don’t worry, the seedless variety tastes the same as the black-seeded, traditional kind.
Nation’s Restaurant News: Pickles are trending and on the rise amongst restaurant menus.
Huffington Post: The cupcake craze carries on. The world’s largest cupcake mosaic features more than 1,000 pounds of cupcakes.
by Food Network Kitchen in Behind the Scenes, Events, August 2nd, 2012
You’ve juiced the lemons for your lemonade and into the trash the peels go. If you’re a lover of all things DIY, you know a DIY tabletop opportunity was just missed. This summer, as you’re setting the table for your next summer-lovin’ soiree, keep in mind that the freshest tabletop ideas may be as close as your kitchen counter.
Instead of stacking the table high with pricey candlestick holders, high-maintenance flower arrangements, you name it, use something that’s already in your kitchen: vibrant, colorful fruit. With some ingenuity and bare-bones expertise, you can transform a rind, peel or even the fruit itself into a stellar centerpiece.
by Dana Angelo White, August 2nd, 2012
Food Network Kitchens celebrate National Ice Cream Sandwich Day by seeing how many of the sandwiches they can stack at once — click the play button on the video above to watch.
Tell us in the comments: How many ice cream sandwiches do you think were stacked before the tower toppled?
To add a little more fun to your summer barbecues, bring along some sandwiches of the sweet variety. All you need is either store-bought or homemade cookies and several pints of ice cream in your favorite flavors — then scoop away! Read Squeezed in the Middle for ice cream sandwich recipes and inspiration.
by Gaby Dalkin in Events, Recipes, August 2nd, 2012
It’s never a bad idea to hold the mayo if you’re trying to cut calories (and cholesterol) but some condiments can actually improve your health. Now, we aren’t suggesting you start downing gallons of these accoutrements, but you might want to m...
by Sara Levine in Shows, August 1st, 2012
Grilled cheese is my jam. When I was younger, my dad would make my sister and me a grilled cheese sandwich every day after our morning swim practice. It was basically the best treat in the world. Stuffed with Colby jack cheese and buttered to perfection, my dad would slice it in half on a diagonal, rather than a boring down-the-middle cut, and we would gobble it up with big smiles on our faces. But those were my picky eater days. Now I stuff my grilled cheese sandwiches with lots of fun ingredients.
And what better event to pair with an all-American jazzed-up classic, like the grilled cheese, than the Olympics? So I’ve decided to share my grilled cheese — Olympic edition. It’s loaded with two kinds of cheese, juicy tomatoes and sliced avocados, then slathered with a healthy dose of butter and a sprinkle of red pepper flakes and grilled to perfection. Try serving this tonight for the Olympic swimming matchups — invite your friends over and tell them to bring over their favorite ingredients for a grilled cheese sandwich soiree.
I’ve taken a classic recipe from Tyler Florence and made additions to it.
Click here to get Gaby’s Double Cheese Grilled Cheese recipe
by Hedy Goldsmith in How-to, August 1st, 2012
At Italian Village in Milmont Park, Pa., Rob Mellon Sr. and his son Rob Jr. desperately needed Robert Irvine’s help to return their 30-year-old restaurant to its early glory days. It was a big job: Robert and his team not only had to overhaul the menu and dark interior, but also remedy long-standing issues between father and son that were hurting the business. We checked in with the owners a few months after their Restaurant: Impossible intervention to see how the restaurant is faring.
Since Robert and Restaurant: Impossible visited, sales at Italian Village are up 18%.
The owners took Robert’s advice and reduced the number of menu items to about 30. Robert’s recipe for Drunken Penne remains on the menu and is a big hit: “Almost every night, somebody orders it,” says Rob Sr.
Sometimes inspiration can come from the most unlikely of places, like the neighborhood hardware store. I like to shop for kitchen “tools” like a DIYer hungry to tackle their project of the month. Strolling the aisles, I’m like a kid in a candy store with ideas for repurposing the contents of a handyman’s tool chest. Here are some tools that can pull double duty in the kitchen.
Blow-torch: This impressive-looking tool can be used for much more than soldering metal. It’s super-cool to use to toast meringue and usually cheaper than torches sold at expensive kitchenware stores. Think of me the next time you whip up a baked Alaska — it will be stunning.
PVC pipe: Just ask your friendly (and hopefully cute) hardware specialist to trim down one of those 700-foot white tubes you see lining the aisle. Let’s say you want to form individual ice cream cakes that are 3 ½ inches wide by 2 ½ inches tall. Go for it. Once you decide the size of the dessert you want to make, it’s easy to select the right pipe for the job. Ask your buddy to trim some into the exact number of servings you’re planning.
Get more double-duty tool tips