Restaurant Revisited: Bad JuJu at The JuJu Bag

by in Shows, May 13th, 2015

Robert Irvine on Restaurant: ImpossibleIt was a perfect storm of sorts at The JuJu Bag in New Orleans when Robert Irvine first arrived at this part cafe, part barber salon: inferior food coming out of an ill-equipped kitchen, wall-to-wall oddball decor not fit for a restaurant, and an owner who was resistant to change. With limited time to work, it was up to Robert Irvine and his Restaurant: Impossible team to not only convince owners Tommye Myrick and Phyllis Johnson that their business was in need of a serious overhaul, but also to transform a dining space and a working salon. Read on below to hear from Tommye, aka the Director of the business, to find out how The JuJu Bag is doing today.

“We have taken Robert’s suggestions,” Tommye says, adding that they’ve downsized their staff and changed their hours “to fit the needs of the community.”

Read more

How to Up Your Fried Chicken Game Just in Time for Memorial Day

by in Holidays, Recipes, May 13th, 2015

The Pioneer Woman says it herself: Fried chicken is the perfect picnic food. Once it’s fried to crunchy, juicy perfection, this classic Southern favorite is just as good at room temperature as it is hot, so pack it up for your very first picnic of the season for on-the-go eating.

Just in time for Memorial Day, the inaugural day of outdoor eating, Ree Drummond’s Fried Chicken recipe gives you the golden, moist fried chicken you crave. By coating buttermilk-soaked chicken in seasoned flour that’s combined with buttermilk and milk, then frying the pieces in oil at the perfect temperature (360 degrees F, that is), you get the most crispiest, most-delicious fried chicken ever. After watching the video above, do it Ree’s way once and you probably won’t take your fried chicken any other way again. It takes just one bite, while you’re sprawled out on a picnic blanket outside, to see why Ree’s fried chicken is the recipe to rely on all season long.

Get the Most Out of Your Toast with New Toppings

by in Books, May 13th, 2015

Tomatillo Egg ToastIf you think toast is boring to make or to eat, Jill Donenfeld’s new book, Better on Toast, challenges you to think again. The book is a 70-recipe adventure into the world of open-faced toast possibilities, and it’s a delicious ride from the first dish to the last. “It’s not rocket science we’re talking about here,” Donenfeld writes. “It’s not even molecular gastronomy… Food tastes better when it’s eaten on a piece of hot, crispy bread.”

How right she is. With dishes ranging from the Avocado Classic Toast (mashed avocado on toast with lemon and red pepper flakes, drizzled with olive oil) to the luscious, creamy Tomatillo Egg Toast (pictured above and recipe below for you to savor at home), you’ll find a whole collection of crusty, mouthwatering recipe gems. Donenfeld covers everything from proper breadselection and toasting technique to using up leftover ingredients in the rare event you find you haven’t eaten the whole dish in one go. There are visual guides that show how you can take one ingredient and dress it up a handful of ways (like the burrata toasts below, and another similar feature of ricotta variations). She even includes a wonderful little note template for you to use when inviting neighbors over to try your new favorite toast recipes. (Or not … nobody would fault you for wanting to keep these plates all to yourself.)

Toast itself is a simple concept, but really good toast can be made with just a few small tweaks to the cooking process. Get the most out of each crispy, crunchy bite with these tips from Donenfeld:

Don’t: Dry-toast in the toaster oven — this makes for dry, flaky toast.
Do: Toast with a fat (mayo, butter, oil) in a pan — this creates a crispy crust that melts into the interior of the bread as you take a bite.

Read more

Food Network Chefs’ Fitness Secrets

by in Food Network Magazine, May 13th, 2015

Ever wonder how Food Network chefs stay so fit? Their days are filled with cooking and taste testing, so you’d think a healthy and balanced lifestyle would be difficult to maintain. But stars like Marc Murphy, Melissa d’Arabian and Marcela Valladolid make it seem easy. From CrossFit to yoga, Food Network Magazine got the low-down on chefs’ favorite workout routines. Scroll through the gallery below to learn their fitness secrets and get inspiration for this grilling (and swimsuit) season.

Read more

Star-a-Day: Matthew Grunwald

by , May 13th, 2015
  • Comments Off

Matthew GrunwaldThere are traditional job interviews, which are surely daunting, then there's Food Network Star: an intense 11-week journey that requires nothing short of flawless technique in the kitchen and a downright sparkly personality on camera. Beginning June...

Read more

One-on-One with the Chopped All-Stars, Part 3 Winner

by in Shows, May 12th, 2015

Michael and AntoniaCelebrated chefs from around the country have entered Season 4 of the Chopped All-Stars tournament for a chance to walk away victorious. For many it’s not their first time setting foot in the hallowed kitchen, but for others it’s their first attempt at cooking with and transforming mystery basket ingredients. On the line is the largest prize yet, $75,000 for charity. In Part 3 Antonia Lofaso, Cat Cora, Marcel Vigneron and Michael Psilakis brought their best game to the competition, but in the end it all came down to the one who best dealt with the baskets. FN Dish has the exclusive interview with the Part 3 winner.

Read the interview with the winner

Dinners Feed Instagrammers’ Hunger for the Perfect Shot

by in News, May 12th, 2015

Photographing FoodHere’s a cool concept: Israeli wine company Carmel Wineries, looking to capture the attention of the Instagram food-porn-posting generation, is sponsoring a strong of photo-courting fancy dinners called Foodography (no relation to Cooking Channel’s Foodography).

At the events, diners — initially members of Israel’s food media elite (chefs, bloggers, journalists, critics), though now open to those willing to pay $155/hour — are treated to a series of photogenic dishes, created by Chef Meir Adoni of Tel Aviv’s Catit restaurant group, at a five-course meal. Each dish was designed around “the color and concept of red wine,” according to PSFK.

Read more

QUIZ: Which Food Network Chef Is Your Spirit Animal?

by , May 12th, 2015
  • Comments Off

QUIZ: Which Food Network Chefs Is Your Spirit Animal?You watch their shows and cook their recipes. You may even fancy yourself a would-be friend of some of your favorite chefs. But have you ever wondered which among them is your kindred spirit in the kitchen and out? From Bobby Flay's signature use of ...

Read more

How Do You Like Your Peanut Butter Pie?

by in Recipes, May 12th, 2015

Chocolate Peanut Butter PieThere’s no wrong way to make peanut butter pie, just different ways.

Peanut Butter Pie with Chocolate Cookie Crust (above):

Make a chocolate cookie crust with crushed chocolate sandwich cookies (like Oreos) and melted butter. You can use a food processor to crush the cookies, but if you don’t have one, or have one but don’t feel like lugging it out of the pantry, put the cookies in a resealable plastic bag, let the air out before sealing, and crush the cookies using a rolling pin or a large can.

Read more

Star-a-Day: Jay Ducote

by , May 12th, 2015
  • Comments Off

Jay DucoteThere are traditional job interviews, which are surely daunting, then there's Food Network Star: an intense 11-week journey that requires nothing short of flawless technique in the kitchen and a downright sparkly personality on camera. Beginning June...

Read more