When it’s cold outside, the last thing most of us are craving is an ice-cold glass of water. However, it’s just as important to stay hydrated in the winter as it is in the summer. Often, we don’t feel as thirsty in the winter becau...
On this season of Worst Cooks in America, there were two competitions taking place: the one all of the recruits faced as they tried to become the best of the worst in the kitchen, and another that was Carla‘s alone, the one to win Chef Bobby Flay‘s love once and for all.
Week after week, fans watched as Carla strutted her stuff for Bobby, adding heart-shaped honey designs to her plate, making gelato and a burger with some of Bobby’s favorite flavors, and unabashedly flirting with him, all to prove to her Blue Team mentor that she’s the only girl for him. Surely not shy about her feelings, she was shameless in her romantic attempts, and even though he’s married, Bobby couldn’t help but offer her a few friendly hugs in return.
“The secret that I’m going to use is that I’m in love with Bobby Flay,” she said confidently during the premiere episode of her plan to dominate the challenges. Although her strategy may have been successful for five weeks of Boot Camp, it was ultimately too good to be true, and on Sunday, she was asked to turn in her apron. After learning that she’d be leaving the competition — and her culinary crush — only two weeks before the finale, she was heartbroken, claiming this to be “another breakup,” but she couldn’t leave without telling him, “I still love you, Bobby Flay.”
Each month, thousands of Food Network Magazine readers submit clever names for the back page’s Name This Dish contest. Previous dishes include a cheese puff tower (winning name: “Mount Chevrest”), a stuffed popover (“Puddin’ Pops”) and even a fall wrap (“Autumn Wrapsody”). In the January/February 2013 issue, we asked you to dream up names for these stuffed cupcakes (pictured above). Some of our favorites were:
Frost My Heart
Cakey Bakey Heart
In tonight’s new episode of Diners, Drive-Ins and Dives (10pm/9c), Guy’s firing up the grill and layering the flavor in Toronto and Nags Head, N.C., where he’ll be diving into pork belly, a mac and cheese burger, Jamaican jerk chicken and Caribbean pork chops. The mac and cheese burger alone screams future road trip.
But before Guy takes off, he’s heading out in a marathon of episodes that will having you craving bananas Foster French toast for breakfast, truffled brioche grilled cheese with tomato bisque for lunch and pork al pastor for dinner.
Take the trip with him starting at 6pm/ 5c — follow along and bookmark the restaurants as he goes and try your hand at the recipes.
From north and south to east and west, Guy’s been everywhere. Next time you’re traveling, download the On the Road app or check out this map to find all of Guy’s Diners, Drive-Ins and Dives destinations.
Is it possible to ascribe narcissism to a foodstuff? Do ingredients have egos? Is there vanity in a vegetable? The curious world of single-subject cookbooks suggests “yes!” Broccoli, did you really need an entire book? Hemp, wouldn’t a magazine feature have sufficed? Foods on sticks, where is your modesty?
Eggs are another story. There is no egotism in an egg book, not when you consider the crucial role eggs play in nearly every aspect of cooking, from breakfast to dinner, sweet to savory. Yes, eggs deserve a book — books! And books they’ve gotten. One online source lists 405 cookbooks on the subject.
At the Food Network Library, we keep a mere half dozen, but each is so wonderful in its own way that we just had to share. Here are four favorites from past and (recent) present: the best, the most-charming and the most-beautiful egg books from Food Network’s shelves.
The secret to stress-free weeknight cooking is having a well-stocked refrigerator and pantry that you can rely on to help piece together quick dishes on nights when you hardly have time to meal plan. When you make it to the grocery store on weekends or low-key evenings, fill up on staples you know your family uses frequently, plus a few good-to-have freezer ingredients that will ensure your dinners aren’t just simple to make but also deliciously interesting for the whole family.
Food Network Magazine puts store-bought ravioli and frozen peas to work in its recipe for Ravioli Alfredo With Peas (pictured above), a 20-minute timesaver that’s easy enough to make on a busy Monday night but impressive enough to serve to company as well. After making a richly indulgent sauce of cream and butter, add vibrant peas for a pop of color and then mushroom-filled ravioli — a next-level twist on the everyday ricotta variety — so they pick up the comforting flavors of the Alfredo. A final mix-in of nutty Parmesan cheese will thicken the sauce, while a shower of parsley adds freshness.
1. Parmesan, Garlic & Herb Dinner Rolls: Divide the dough into 16 equal pieces and shape the pieces into balls/r...
Soup to Nuts Diner in Tavares, Fla., was in such poor condition when Robert Irvine arrived that he promptly deemed the restaurant “dangerously dirty” and refused to let anyone eat the food coming out of the kitchen. Littered with bugs and coated in dust, this 1950s-style eatery featured a cluttered dining room with tattered seating, but unfortunately for owner Sharon Whitmore, even more serious problems were in the kitchen. There, Robert found tools and equipment caked with grease, raw meat being kept at unsafe temperatures and a complete lack of management among the cooks.
For the last four years, Soup to Nuts has struggled with decreasing business, and Sharon admits that prior to Robert’s visit she was losing nearly $1,000 per month, which resulted in the foreclosure of her home. With a $10,000 budget and only two days to work, Robert and his Restaurant: Impossible team reworked all aspects of her restaurant, deep cleaning every surface in the front and back of the house, demonstrating the how-tos of making a fresh menu and restructuring Sharon’s schedule so that she’d be able to abandon her 100-hour workweeks. At the end of what Robert called “one of the most-ambitious projects we’ve ever tackled,” Soup to Nuts reopened to hundreds of customers with in-control management at the helm. We checked in with Sharon a few months after the renovation to find out how her business is doing.
She tells us that in the weeks immediately following filming, Soup to Nuts was “overwhelmed with” a 40 percent increase in business, and now the restaurant is “up consistently about 20 percent over last year.”