by Amy Reiter in News, Restaurants, October 14th, 2015
by Andrea Strong in Restaurants, October 14th, 2015
Whoa. Did the whole restaurant-hospitality pricing structure just get completely upended while we were all innocently going about our usual business? Maybe.
On Wednesday, New York City restaurateur and Union Square Hospitality Group CEO Danny Meyer, whose 13 renowned eateries include Union Square Cafe, Gramercy Tavern, The Modern and Maialino, announced that he will eliminate tipping altogether at all of his establishments. The move is to better compensate those not only serving diners their food, but also those cooking the meals, washing the dishes and making the dining experience possible in myriad unseen ways.
In an open letter posted online, Meyer said that, after a company-wide “robust conversation” about opportunities for career advancement across the 1,800-employee organization, it became apparent that “a major obstacle in this endeavor is the practice of tipping.
by Maria Russo in Events, News, October 14th, 2015
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Veggie burgers used to be a kind of culinary punishment for vegetarians — doormat-like in texture, these flavorless discs of smashed vegetables were not truly suitable for human consumption. Not anymore. With an increased interest in vegetable-centric fare, even carnivores are craving veggie patties, and chefs are answering the call with hearty two-handed burgers that are true meatless marvels.
Black Tap Craft Burgers & Beer, New York City
Chef and partner Joe Isidori loves falafel so much that he’s turned it into his burger joint’s most-popular vegetarian item. “Falafel is one of my NYC comfort foods! I came up with this recipe as a young cook living in Miami and missed my NYC favorites,” he explains. “So I figured I would just make it since I couldn’t find it down there. The recipe is inspired by a Parisian recipe. Basically most recipes are chickpeas with some herbs. Ours is mostly herbs with chickpea to help bind it. We make it fresh every day and will only serve a limited amount. We sell out almost every day.” The Falafel Burger is served on a Martin’s Potato Roll, slathered in tahini and topped with pickled onions, briny Greek feta and creamy hummus.
by Maria Russo in Food Network Chef, Shows, October 13th, 2015
The crunchy and colorful leaves, the cozy sweaters, the pumpkin spice lattes — there are many reasons to love fall. But perhaps the best reason of all is that it means the arrival of one of the culinary industry’s most-anticipated events: the annual New York City Wine & Food Festival. Each October your favorite Food Network chefs converge upon the Big Apple for a four-day celebration of all things food and drink, from the cheesiest, juiciest burgers and the most-succulent barbecue to craveable tacos and a seemingly never-ending supply of meat.
This year’s festival kicks off Thursday, Oct. 15, and will run through Sunday, Oct. 18. FN Dish will be on hand all weekend long to join A-list stars, like Rachael Ray, Giada De Laurentiis, Bobby Flay, Robert Irvine and more, as they mingle with fans at walk-around tastings, late-night bashes and jam-packed demos alike. If you can’t make it to New York this weekend to take in the parties for yourself, stay tuned to FN Dish for continued coverage of the action, or search the hashtag #NYCWFF to see what’s going down.
by Samantha Seneviratne in Recipes, October 13th, 2015
For the past 11 seasons of Restaurant: Impossible, Robert Irvine has given seemingly hopeless restaurateurs second chances at success, completing dream transformations, both within the four walls of the eateries and beyond, as he’s worked with owners to evolve their business savvy. On the brand-new season of Restaurant: Impossible Ambush, he’ll do all of that again — but this time, the owners don’t know he’s coming.
Premiering Thursday, Oct. 22 at 9|8c, Restaurant: Impossible Ambush will show what happens when Robert and his team drop by unannounced, all set to take over an unsuspecting owner’s business, and what results simply cannot be anticipated. From pure elation to downright dissatisfaction, the reactions to Robert’s impromptu renovations are as variable as the issues plaguing the failing eateries. If you thought that owners were shocked — and perhaps a bit annoyed — by Robert’s advice even when they requested it, imagine what might ensue when he shows up without an invitation.
Just in time for this month’s premiere, Robert gave FN Dish an insider’s look at what’s ahead on Ambush. Read on below for an exclusive interview with the host and find out what he wants to say to the stubborn owners he’s met along the way.
What can fans expect from the Ambush renovations? How are these episodes different than past Restaurant: Impossible shows?
Robert Irvine: Crazy! For 11 seasons [of] Restaurant: Impossible, the viewers knew that the guests, or the people I was going to help, knew I was coming. I was the only one that didn’t know where I was going. Season 12 Ambush, let me tell you, they have no idea I’m coming, and I have no idea where I’m going. And what happens when I walk in the door truly is up to them: how they react, how I speak to them, how they lose their cool. And do they want me there? That’s the big question. … I’ve got to tell you, it’s not like any other Restaurant: Impossible we have ever, ever done. It’s exciting. It is gripping. It’s chilling. It’s nail-biting. And you’ll never know what’s going to happen, ’cause every turn is something different.
by Lauren Miyashiro in Food Network Magazine, In Season, October 12th, 2015
My first encounter with Boston cream pie was in doughnut form when I was in middle school. My best friend Melissa’s family had a standing Saturday doughnut-breakfast policy. It was one of my favorite parts about sleeping over her place on Friday night. Her parents would go out early Saturday morning and bring the treats back for us. While they drank coffee, we ate doughnuts in our pajamas. I always chose Boston cream and I always wished I could eat more than one.
There is something so magical about the Boston cream combination: cool, creamy custard nestled in fluffy cake and topped with bittersweet chocolate. It’s the perfect dessert for the indecisive. Chocolate, vanilla, cake and custard all wrapped up in one. It’s a genius invention.
by Amy Reiter in News, October 12th, 2015
Spaghetti squash is the original source of veggie noodles. Unlike other vegetables, it doesn’t require you to use a spiralizer to create perfect, twirlable strands — after a quick roasting time, a fork is all that’s needed. Follow Food Network Magazine’s foolproof roasting guide here. Then, create a comforting low-carb dinner featuring the yellow gourd. Find delicious inspiration from the October issue below.
Spaghetti Squash Alfredo with Pancetta and Peas (pictured above)
You won’t miss the pasta when your squash strands are dressed up with Alfredo sauce. Shallots, white wine and fresh thyme balance the creaminess of the classically decadent dish.
by Maria Russo in Recipes, October 12th, 2015
Guess what the world’s most-Instagrammed food is. Go on. Guess.
Ice cream? Nope. It’s hard to capture ice cream looking its best before it melts. (Find social-media-friendly ice cream styling tips here.) Salad? Sandwiches? Cupcakes? Nope, nope and nope.
by Christie Bok in Food Network Chef, Recipes, October 12th, 2015
While some recipes require a bit of (worthwhile) finagling to make them meatless, macaroni and cheese isn’t one of them. Kids and adults, meat eaters and vegetarians, picky eaters and voracious culinarians — seemingly everyone is pleased when a bowl of piping-hot, ooey-gooey mac and cheese is set before them.
When it comes to classic recipes, this one for baked macaroni and cheese and this one for the stovetop variety are go-to places to start. But for a next-level twist on the traditional version, try Sunny Anderson’s 5-star Spicy Macaroni and Cheese (pictured above). It boasts all of the cheesy richness you crave — there are a whopping three kinds of cheeses in this indulgent recipe — but the pinch of cayenne adds a welcome boost of heat. To add to the creamy texture in this big-batch casserole, Sunny adds a bit of tangy sour cream to the cheese mixture, and then she balances out that texture with a crispy-crunchy topping of buttery croutons.
You may know Alex Guarnaschelli best as a judge on Chopped or for mentoring All-Star Academy home cooks to culinary success. As a skilled Iron Chef, Alex wows fans with her elegant and approachable dishes, which combine the comforting flavors of American, Italian and French cuisines. Keep reading below for more of Alex’s best-ever recipes, like her tried-and-true chocolate cake and her decadent eggplant parmigiana that is sure to please a crowd. Plus, get a behind-the-scenes look at Butter Restaurant in New York City, where she cooks up seasonal dishes when she’s not on camera or at home.