Tag: All Posts

Doughnut Doppelgangers, a Pricier Morning Joe and “Billie Jean” on Beer Bottles

by in News, June 6th, 2014

A Pricier Morning Cup of JoeIf You Were a Doughnut: Run, doughnut walk, to check out these photos of people who look like doughnuts. St. Louis photographer Brandon Voges teamed up with ad agency The Marlin Network and local doughnut shop Strange Donuts to produce a series of images and a video, for the National Restaurant Association’s annual food show, in which people appear alongside their morning-pastry doppelgangers. There’s a freckle-faced woman who resembles a white-frosted pastry with red sprinkles on top, a hip lady whose spiky white Mohawk look has a lot in common with a cruller, and craggy-faced smoker “Debbie Diner,” whose pastry double looks like it’s lived nearly as tough a life as she. Be warned, though: After looking at this series, you many never again look at strawberry filling the same. [Behance]

A Jolt in the Java Aisle: Your morning caffeine habit is getting pricier. J.M. Smucker Co., the company behind a host of coffee brands, including Folgers, Dunkin’ Donuts and Café Bustelo, said Tuesday it would hoist the cost of its coffees for consumers by 9 percent, on average, in response to a drought that has affected the supply of Brazil’s Arabica coffee beans. According to The Wall Street Journal, the company is the first major coffee maker to boost prices in about three years, and it’s not yet clear whether other java roasters, like Starbucks and Maxwell House-maker Kraft, will follow suit. Brazilian coffee crops have recovered to a large degree, but that good news probably won’t be reflected on your supermarket receipts for at least a few months. [Wall Street Journal]

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Special Premiere: The Big Tip

by in Shows, June 6th, 2014

The Big Tip With Rachael Ray
This weekend, catch a sneak preview of Rachael Ray‘s new show hitting Food Network this fall, The Big Tip with Rachael Ray. In this brand-new series, Rachael will travel to one town each episode and meet three incredibly hardworking people who have been serving as waiters and waitresses for years. Each of these deserving individuals will receive a life-changing tip — but only one of them will receive the big tip.

Catch the premiere Sunday, June 8 at 10|9c.

Jeni’s Splendid Ice Cream Desserts — Off the Shelf

by in Books, June 6th, 2014

Jeni's Splendid Ice Cream Desserts
My love for ice cream runs deep. In fact, it runs almost as deep as my love for cookbooks. Ice cream is ideal because it’s a perfect dessert all on its own, loaded up with toppings or used as a building block to make a treat that’s even more delicious. It’s this last use of ice cream that makes the new cookbook, Jeni’s Splendid Ice Cream Desserts by Jeni Britton Bauer so wonderful.

If you’re a home cook and you’re a little intimidated by the idea of making ice cream from scratch, Jeni has you covered. Most of her recipes skip the use of eggs in the base, which means no tricky tempering of egg yolks is required to get rich, creamy, decadent results. And the flavors are so fun. The book gives you a selection of flavors to try at home; it has everything from a basic Sweet Cream Ice Cream to a summertime classic like Cream Biscuits with Peach Jam Ice Cream, to flavors a bit more bold, like Cumin and Honey Butterscotch Ice Cream.

Jeni’s Splendid Ice Cream Desserts doesn’t stop at ice cream, though. In fact, frozen favorites are just the beginning in this book. The title offers a wide range of dishes you can make, each with ice cream as its shining star. Readers will find recipes for cocktails, cakes, cobblers, biscuits, beignets and more. There’s even a section featuring all the ways in which you can dress the components of the book (ice cream, sauces and topping “gravels”) up into craving-inducing sundaes.

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What to Watch: Exotic Thai Recipes with Giada and a Dessert Luau on Iron Chef America

by in Shows, June 6th, 2014

Iron Chef America
Tune in to all new episodes of The Pioneer Woman, Farmhouse Rules and The Kitchen this Saturday. On The Pioneer Woman, Ree Drummond’s making a Tex-Mex feast for the construction team workers as she unveils the two new entrances at her building. On Farmhouse Rules, Nancy Fuller and her husband, David are having date night at the drive-in and The Kitchen hosts are trying a new twist on the classic stuffed tomato and answering questions on a viewer video edition of The Kitchen Helpline. On a new episode of Iron Chef America, pastry-chefs are paired with Iron Chefs for a dessert-themed luau.

On Sunday, Damaris Phillips continues her tradition of the $30 date on Southern at Heart. Giada De Laurentiis cooks up an exotic Thai meal on Giada at Home, and Guy Fieri joins forces with Chef Jonathan Waxman to recreate some favorite Mexican dishes on Guy’s Big Bite.

Finally, get ready for some serious competition on Sunday evening with a new episode of Guy’s Grocery Games, followed by a brand new episode of Food Network Star. Afterward, catch a new episode of Cutthroat Kitchen.

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Shockingly Grill-Friendly Vegetables

by in Recipes, June 5th, 2014

Shockingly Grill-Friendly VegetablesWe’ve all grown accustomed to accepting everything from juicy pineapple rings to crunchy romaine with grill marks. But why should you stop there? Push beyond the realm of hot dogs and hamburgers by getting ahold of some veggies that are shockingly good on the grill. Here’s a list of favorites — and then some.

Grilled Beets
Now that the grill is involved, your beet salad game will never be the same. Just as you do before roasting, wrap beets in foil with a little olive oil before getting ‘em on the grill. Once they’re soft, your reinvented beets will possess an earthy, smoky sweetness that the salad bar just can’t touch.

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Hot Art, the Illusion of Choice and Whiskey Boom Tremors

by in News, June 5th, 2014

Hot Art at LA's Chinese American MuseumArt Meets Hot: You could call it the hottest art exhibit in Los Angeles. LA’s Chinese American Museum is currently showing, through July 12, new works by 30 diverse artists inspired by locally produced hot sauces Sriracha and Tapatio. Some of the artwork even incorporates the sauces as a medium. The now-iconic sauces have risen “to rival Heinz Ketchup and French’s mustard as the all-American condiment for the Y-Generation,” the museum contends, adding that they “have become interwoven into the American cultural fabric.” Curator Steven Wong told NPR that, while “a hot sauce show could be superficially kind of pop-y,” he believes it is “very complex if you peel away the layers.” [Chinese American Museum via NPR]

Whiskey A-Going-Going … Gone? Thanks to a global explosion in bourbon and whiskey consumption, with exports more than doubling in the past decade and sales up more than 10 percent in just the past year, we could be looking at a whiskey shortage. American distilleries are struggling to keep up with the rising demand, but sales are outpacing increased production by about two to one, The Tennessean reports. “It’s not like you can ramp up production today and have that whiskey on the market tomorrow,” Clayton Cutler, chief distiller at the TennSouth Distillery in Lynnville, Tenn., tells the paper. “There’s an aging process that requires a wait of at least a couple of years before you can start selling it. Some takes four years or more.” Better down that sour before it’s too late! [The Tennessean]

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Make-and-Take Picnic Desserts — Summer Soiree

by in Recipes, June 5th, 2014

Make-and-Take Picnic DessertsThe need for a roster of packable desserts is real in the summer months, especially when the name of the game is outdoor eating. When the dinner grub is covered at a friend’s backyard barbecue or your picnic menu is missing that last sweet course, you need something that you can move from point A to point B with limited spillage and fuss. That means ice cream sundaes and other temperamental desserts are out, and Food Network’s go-to make-and-take treats are totally in.

Food Network Magazine’s Blackberry Summer Pudding Cake (pictured above) may not look transport-friendly, but fear not. After pouring juice over it, carry this classic British dessert in its container to your final destination and remove it just before serving.

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Dig In This Father’s Day with Food-Inspired Cards for Dad

by in Product Reviews, June 5th, 2014

Dig In this Father's Day with Food-Inspired Cards for DadWe’ve all heard that “the way to a man’s heart is through his stomach,” right? That means there’s a good chance that your dad (or husband or grandfather) likes to be behind the barbecue — or he at least likes eating whatever comes off said grill. We’ve rounded up a few cards for the food-loving father, to go perfectly with that new set of grill tools or that six-pack of beer you got him. Dig in.

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Restaurant Revisited: Saving Grace at Grace’s Place Bagels and Deli

by in Shows, June 4th, 2014

Robert Irvine“We just got ourselves in way over our heads,” Grace Tutak said of her and her husband, Eddie, both owners of Grace’s Place Bagels and Deli. The financial ambiguity of the restaurant and the significant debt they’re facing had put a strain on their marriage, and they were in dire need of Robert Irvine‘s help. “Ed and Grace are both responsible for the failure of the restaurant,” Robert admitted, and together with his Restaurant: Impossible team, he overhauled Grace’s Place and attempted to repair Grace and Eddie’s relationship in order to give their business a second chance at success. Read on below to hear from Grace and find out how her eatery is doing today.

Sales at Grace’s Place have remained steady since the show, and Grace says that “the customers love the new decor.”

Customers were sorry to see some of their beloved dishes had been taken off the menu, so the list of offerings now features some of its original items, plus plates that Robert created. Still being featured are the French Dip, Muffalatta Sub, Fresh-Cut Fries, Cinnamon Bun Sundae and the Minestrone Chicken Matzo Ball Soup, according to Grace.

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Best 5 Macaroni Salad Recipes

by in Recipes, June 4th, 2014

Old-Fashioned Macaroni SaladFrom picnics and graduation parties to weekend cookouts and the upcoming Father’s Day holiday, summer’s all about leisurely get-togethers, and for those you need simple, tried-and-true dishes you’re sure will feed a crowd. Burgers, hot dogs and barbecue are go-to main dishes, but when the focus is on traditional sides, macaroni salad reigns supreme. This easy-to-fix favorite is a crowd-pleasing classic, and it can be prepared ahead of time and served when guests arrive. Check out Food Network’s top-five macaroni salad recipes below to find next-level renditions from Rachael, Guy, the Neelys and more Food Network chefs, then browse more side dish selections ideal for grilling season.

5. Bacon and Egg Macaroni Salad — Rachael starts with balsamic vinaigrette-topped macaroni and adds crisp bacon, hard-boiled eggs and pimentos for welcome texture and added flavor.

4. Macaroni Salad with Dill and Ham — Ready to eat in less than 30 minutes, this go-to picnic favorite features a classic ingredient combo — peas and ham — and the flavors are combined with a tangy mustard-sour cream topping.

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