by Colleen Park in Recipes, April 6th, 2017
by Amy Reiter in News, April 5th, 2017
Though April might have a few gray days and spring showers in store for us, it’s well worth it for all the green goods we get to enjoy at the farmer’s market and on our plates. And one of the best ways to showcase the herbs and vegetables of the season is also the simplest: a salad. Here are 6 side salads to enjoy this spring.
Avocado-Herb Salad with Goat Cheese
Tiffani Thiessen’s dish features avocados, cherry tomatoes, cucumber, parsley and chives for a refreshing medley of flavors and textures. In place of a dressing, the salad is lightly tossed in olive oil, salt and lemon juice, and topped with goat cheese.
by Emily Lee in Recipes, April 5th, 2017
Whether you say po-tay-to or po-tah-to, you gotta call a recent marketing move by a startup called Potato Parcel what it is: a strange, starchy stroke of genius.
In mid-March, a bunch of NBA players started posting to social media photos of potatoes bearing messages or images on them that they had received in the mail. Dallas Mavericks star Dirk Nowitzki got one emblazoned with his own colorful photo. “Whoever sent me this POTATO!!!! Much appreciated….,” he tweeted.
by Foodlets in In Season, Recipes, April 5th, 2017
Revered by her fans as their one-stop source for all things meaty and cheesy, The Pioneer Woman‘s simple approach to wholesome, family-style cooking has secured her place as one of the heavy hitters in Food Network’s arsenal of most-saved recipes. If you haven’t already, be sure to bookmark Ree’s 5-star Perfect Pot Roast and Twice-Baked Potatoes for next year’s frigid winter nights — and in the meantime, you can move her collection of celebratory spring recipes to the top of your must-cook-now list.
Though big-batch comfort food is her specialty, Ree applies her casual, home-style cooking methods to vibrant spring produce, too. From eggy frittatas studded with chopped asparagus to fluffy golden cake layered with fresh strawberries, here are a few of her best dishes to try this season.
You can feed a party of 8 with Ree’s vibrant primavera — a medley of spring vegetables tossed with al dente fettuccine and a garlicky Parmesan sauce.
by Joseph Erdos in Shows, April 5th, 2017
Spring is here! (And, bonus, it’s almost starting to actually feel like it outside.) With tons of fresh produce finally appearing on the scene — asparagus, peas, rhubarb and more fresh picks — there’s a lot of flavorful, colorful eats up for grabs at the market these days. Don’t let the season pass without taking full advantage of what’s available. The tried-and-true recipes below are the best way to enjoy the flavors of the season without getting fussy or overly complicated — just fresh food that will leave you wanting more.
Marmalade-Glazed Carrots with Candied Pecans (pictured above)
Not only do these rainbow carrots deliver a pop of color on the plate, but they’re dressed with a sweet orange glaze and finished with crunchy nuts, which guarantees bold taste and texture.
by Amy Reiter in News, April 4th, 2017
In this all-new Chopped tournament, 16 stars from the web, sports, comedy and Hollywood have converged to prove their star power. In the second episode, athletes Mariel Zagunis, LaMarr Woodley, Dorothy Hamill and Paige VanZant brought the ultimate competitiveness to the cooking arena. They’ve fought in real battles, performed in front of millions and earned medals in Olympic games, but nothing prepared them for the Chopped kitchen. After surviving three rounds of mystery baskets, one of these stars came out victorious. Find out who earned the right to return to compete in the finale on April 25.
Hear from the Winner
by Maria Russo in Food Network Chef, Shows, April 4th, 2017
Where’s the beef? It’s not on Americans’ plates as much as it used to be.
United States consumers ate 19 percent less beef in 2014 than they did in 2005, according to a new report published by the Natural Resources Defense Council. The NRDC calculates that Americans’ reduction in U.S. beef consumption shrank their carbon footprint as much as they would have had they eliminated the annual tailpipe emissions of 39 million cars.
by Lauren Haslett in News, April 4th, 2017
These days it seems like almost everything we do happens online, including deciding where and what to eat. Before heading out to a restaurant — even one you’ve been to time and again, perhaps — you likely do a quick search of the spot online, and with that almost surely yields an entire profile of the eatery on Yelp.com, complete with reviews, photos and a rating from fellow diners. The feedback from those guests can make or break a restaurant’s online reputation, which is exactly why restaurant consultant Monti Carlo has her work cut out for her on the upcoming series Help My Yelp, premiering Monday, April 10 at 10|9c. After members of Yelp’s elite squad visited struggling restaurants and left (perhaps scathing) reviews of the businesses, it’s up to her to work with the management and chefs to swiftly rethink their approach to service in the hopes of boosting their standing online. After all, potential diners make quick decisions based on what they read online, so business owners ought to heed Monti’s advice before the next group of Yelp members stop by for a meal.
We checked in Monti recently to find out what’s to come on Help My Yelp and to get her take on the negative restaurant reviews that permeate the web. Find out how she utilizes Yelp and what she thinks about food photography while dining out. Read on below to read her thoughts in an all-new exclusive interview.
What can fans expect from Help My Yelp? What are you most looking forward to?
Monti Carlo: Help My Yelp is a feel-good show all about transformation. It’s not a traditional restaurant makeover show in the sense that I don’t go in with a sledgehammer and knock down walls. Yelp is a mirror. I hold that mirror up and show business owners how to look at the big picture. We focus on their strengths and work on their weaknesses to quickly make changes that have an immediate impact on ratings. If you’re a fan of kitchen hacks, you’re going to learn quite a few.
What I’m looking forward to the most is seeing the long-term effects of our combined efforts. Consumer reviews are the norm in today’s economy. They’re not going anywhere. So how do we use them as a tool to help us improve our product, our customer base and our finances? When it comes to Yelp, even a half-star bump in ratings can increase a restaurant’s bottom line by almost 10 percent. A one-star bump can make a dead night into a sellout. For many mom-and-pop [places], that can mean the difference between staying open another year or closing their doors for good.
by Amy Reiter in News, April 3rd, 2017
Ben & Jerry’s, one of America’s very favorite ice cream brands, is celebrating its annual Free Cone Day today, April 4. The company’s scoop shops, both across the United States and around the globe, are giving out free cones TODAY ONLY! You can get your free ice cream cone from noon until 8 p.m. local time. Just hop over to the Ben & Jerry’s website to find a list of participating locations.
by Sara Ventiera in Restaurants, April 2nd, 2017
Would you pay $27,000 for a couple of melons (if you had $27,000 to throw around)? In Japan, that happens.
Last May, a deep-pocketed bidder shelled out a record-setting 3 million yen ($27,240) for two premium cantaloupe melons in an auction in the Sapporo Central Wholesale Market. And that bidder is not alone in blowing big bucks on primo produce.
The rainy days of April provide the perfect excuse to indulge in restaurant takeout in the comfortable confines of your own home. And what better way to channel the sunny days that lay just ahead (hello, May!) than by diving into the vibrant, heat-packed dishes that characterize Thai cuisine. Here, chefs around the US fill us in on their favorite Thai takeout dishes.