by Amy Reiter in News, August 8th, 2014
by Nikhita Mahtani in Shows, August 8th, 2014
Restaurants can be risky business ventures — just look at how frequently they come and go. So to make sure their eatery isn’t just another flash in the pan, some restaurateurs employ a few subtle tricks to get diners, once seated, to more readily part with their cash.
There’s the “free” salty snack (chips and salsa, anyone?) placed on your table before the meal to increase your thirst and compel you to order more pricey drinks. And then there’s the way your server painstakingly describes every ingredient in the evening’s specials, but declines to mention the price, knowing you may be too embarrassed to ask. And there’s the way your wine glass keeps getting topped off, so that you get to the bottom of the bottle halfway through your meal and may feel inclined to order another one.
But the stealthiest strategy of all may be the sly tweaks made to restaurant menus to get you to fork over more moolah than you may have intended. Recently The Guardian noted a few such tricks.
by Amy Reiter in News, August 7th, 2014
This weekend on Food Network, the stars of your favorite shows are showing you how to make the most of the warm weather with barbecue specials and inventive summer snacks.
First, join Ree as she takes you through her favorite comfort-food recipes on The Pioneer Woman. After, join the hosts of The Kitchen as they prepare some warm-weather snacks for any occasion.
Then, on Sunday, Ina busts out the grill on Barefoot Contessa, showing you that summer is far from over. Bobby takes to the farmers’ market to create big flavors with fresh ingredients on Barbecue Addiction: Bobby’s Basics. Finally, tune in for three hours of competition with new episodes of Guy’s Grocery Games and Cutthroat Kitchen, and the season finale of Food Network Star.
by Sara Levine in Restaurants, August 7th, 2014
When you’ve cooked steak using lightning (verdict: “tasted good though a little metallic”), built walk-in gin and tonic clouds (one blogger called them a “drunkard’s dream“), turned the roof of a high-end London department store into a boating lake with a waterfall and a “float-up bar,” and pushed jelly way, way past its previous limits, what do you do for an encore?
If you’re Sam Bompas and Harry Parr, you make a meaty meal over 2,100 degree F molten rock. In June, London-based Bompas & Parr, who describe themselves as “Jellymongers and Architectural Foodsmiths,” traveled to upstate New York to team up with Syracuse University art professor and lava expert Robert Wysocki to “see what happens when super-heated liquid rock meets an icy crevasse and a 10-oz rib eye” — and recorded and consumed the results.
by Allison Milam in Recipes, August 7th, 2014
Fried chicken is tempting all year long, but our cravings for it intensify in the summer. Something about digging into juicy, crispy chicken with our hands, preferably while sipping a cold beer or lemonade, just puts us in a summer state of mind. You don’t need to be outside on a picnic blanket eating Grandma’s homemade chicken to achieve this. Once a Southern specialty, fried chicken has made its way onto restaurant menus across the country. Chefs from Philly to San Francisco are brining, buttermilk-soaking, boldly spicing and frying it up, with winning results. Here’s where you’ll find FoodNetwork.com editors’ favorites. Whether they’re served with cream gravy and collards or Sriracha and kimchi, these birds all have one thing in common: They’re downright irresistible.
Check out the full gallery and let us know your favorite spots for a fried chicken fix in the comments below!
by Nikhita Mahtani in Entertaining, Food Network Chef, August 7th, 2014
Some would say that a plate of smoky beef brisket or a home-grilled burger can’t be taken seriously without a scoop of potato salad — and rightfully so. When it comes to this creamy, satisfying side, tender potatoes are just the starting point, laying the foundation for all kinds of dressings and add-ins. This week, spread out a picnic blanket and dive into potato salads that have never seen the inside of a deli container.
1. Keep It Classic and Cold: A classic American potato salad is barbecue’s best mate for a reason. Alton Brown’s Cold-Fashioned Potato Salad (bottom right) is the classic recipe you’d expect at your cookout, and it’s taken down to a science in true Alton style.
2. Choose a Baked Potato: Rather than bringing your spuds down to a boil the traditional way, Alex Guarnaschelli makes her Baked Potato Salad by sliding Yukon golds into the oven. Packed with herbs (don’t throw away those stems!), her version is best enjoyed at a beach picnic.
by Maria Russo in Shows, August 6th, 2014
Giada De Laurentiis knows a thing or two about entertaining for a crowd. “I’m always trying to find things that are easy for people to eat, because it’s really difficult to hold a plate and try and cut things because it gets all over you, so I try to make things you can just pick up in two or three bites,” says Giada. Here, she reveals her favorite cocktail party staples, as well as larger versions of the same treat for those extravagant, sit-down dinners.
by Nikhita Mahtani in Recipes, Shows, August 6th, 2014
As time passes and new restaurant trends join the market, it’s often not enough for long-established eateries to continue doing business the same way year after year and decade after decade. Paul Awramko, the owner of Paul’s Bar & Bowling, learned this lesson the hard way when the 85-year-old establishment found profits rapidly declining in the last eight years. “Nothing has really changed” of the dark, old-fashioned interior at Paul’s, says Ed Arzoomanian, an investor in the business. The joint bar and bowling alley in Paterson, N.J., was in dire need of an update, and the menu called for a complete overhaul, both of which Robert Irvine and his Restaurant: Impossible team successfully managed to complete in only two days and with a $10,000 budget. Read on below to hear from Paul to find out how his business is doing today.
“For the first three weeks, business was up 20 percent,” says Paul. He adds, “It looks so much brighter, more comfortable, intriguing, cleaner, more current [and] totally, totally not old school anymore.”
by Kelly Lanza, Oh So Beautiful Paper in Product Reviews, August 6th, 2014
On this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient pickle juice. Instead of throwing out leftover pickle juice, the chefs decided to use it both in the creamy tartar sauce and to dress the shrimp in this Pickled Shrimp and Fried Tomatoes recipe. By using the juice for both parts, the tangy flavor is carried through the entire dish, and pairing it with fried tomatoes makes for a contrast in textures. Enjoy this dish for a simple weeknight dinner or weekend get-together. And it takes only 30 minutes total to create.
by Maria Russo in Recipes, August 6th, 2014
Have you noticed that the pineapple seems to be the fruit of the moment? Pineapple clothing, pineapple treats, pineapple home decor and how about pineapple stationery? We’re jumping on this fruity train to share our favorite pineapple cards, art prints — even tattoos!
Waffles may be known for their starring roles on breakfast tables, but when they’re not topped with warm maple syrup or cool whipped cream and berries, they shine alongside savory ingredients as well. From the tried-and-true marriage of waffles and fried chicken to the addition of bacon, cheese and spices, these tender, fluffy bites can be paired and stuffed with myriad flavors and textures; think of them as blank canvases just waiting to be dressed up depending on the batter. Read on below for classic and creative waffle inspiration with Food Network’s top-five waffle recipes from Damaris Phillips, Giada De Laurentiis, Alton Brown and more chefs.
5. Semolina and Sun-Dried Tomato Waffle Pizzas — No longer just for breakfast, waffles take a savory turn with Damaris’ pizza pie-inspired recipe, boasting a sun-dried tomato waffle crust and traditional toppings, like homemade tomato sauce, gooey cheeses and fresh vegetables.
4. Chicken and Waffles — A trio of comfort food classics converge in Food Network Magazine’s quick-fix recipe: crispy, juicy fried chicken, fluffy waffles and smooth, buttery gravy.