by Allison Milam in Recipes, August 21st, 2014
by Melissa d'Arabian in Family, Food Network Chef, August 21st, 2014
When it comes to barbecue, one size most certainly does not fit all. For some, it’s all about nibbling smoky ribs from the bone. For others, a pulled pork sandwich doused in barbecue sauce is where it’s at. And as far as regional differences go (from the Carolinas to Tennessee to Texas), don’t even get us started. This week, conjure your inner grill master with the forerunners of backyard barbecuing.
Pork Ribs: For a barbecue phenomenon that needs no utensils, ribs are always the answer. But the question remains: Will you have yours wet or dry? Cooked indirectly for hours on end, the Neelys’ Wet BBQ Ribs are dripping with a sweet and smoky barbecue sauce. For those in the dry school of thought, there’s the Neelys’ Kansas City-Style Pork Ribs recipe, which encrusts the ribs with a dry rub of spices for a dose of pure barbecue.
by Maria Russo in Shows, August 20th, 2014
My littlest daughter was always complaining that she was too short, whining about being the shrimp of the family, until the day came when she could brush her teeth without a stool. Suddenly, she realized how much taller she was, and how the tiny bits of daily growth had sneakily added up to something quite significant. That is the nature of slow-but-steady change. We had a similar experience on vacation this summer, except that it was about the tremendous growth we’ve witnessed in our picky eaters.
I’ll back up. I have four daughters, and two and half of them are picky eaters. While I’d had some success in improving their eating with a few strategies here and there, I wanted to see a more fundamental shift, not just an occasional willingness to eat a vegetable. About a year and a half ago, I started researching picky eating. I suspected the story was bigger than finding a magical recipe that would make my kids like spinach. My research confirmed my suspicions: Picky eating was a complex issue with many causes. And each one of my kids probably identified with several of the root causes to varying degrees. So I decided to create a program that focused on root causes, something beyond tips and recipes. I invited Food Network viewers into my home to watch and learn along with us. The result was the unique Food Network Web series called The Picky Eaters Project. By the time we completed the program ourselves and the cameras came down from our family dining room (we called it “carrot cam” because it spied on us all throughout dinner!), my girls were eating foods I never dreamed they would (Margaux liked peas?!) and had started making their own wise choices about healthy eating (Charlotte was reading cereal labels before choosing a box). The response from fellow parents of picky eaters was tremendous, and we were thrilled that The Picky Eaters Project was included as a Webby honoree last year.
by Nikhita Mahtani in Recipes, Shows, August 20th, 2014
The situation at Country Cow Restaurant and Bar wasn’t what it seemed when Robert Irvine first arrived there. Co-owner Jenny Leonzi admitted that the calm demeanor shown by her business partner — and former husband — Kerry Benton wasn’t usual; yelling and swearing were more commonplace, and because of that, Robert was forced to investigate never-before-seen footage of Kerry’s behavior at the eatery. In the nearly nine seasons of Restaurant: Impossible, this is the first time that Robert has revealed the behind-the-scenes clips his producers collect ahead of his visit, and after watching those tapes, Robert saw the restaurant’s reality.
Before Robert could finish the two days of renovations at Country Cow, Kerry made the decision to leave the 12-year-old Campton, N.H., eatery once and for all, signing over all aspects of the business to Jenny. Read on below to hear from Jenny and learn how her restaurant is doing several months after its transformation.
Since Robert left, “sales were up $22,000 compared to June 2013,” says Jenny, who adds that “guests are loving the new decor.”
by Amy Reiter in News, August 20th, 2014
On this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient chicken livers. Although chicken livers are more traditionally used in pate, the chefs decided to take advantage of their earthy flavor by cooking them with mushrooms and butter in a twist on stroganoff in this Chicken Liver Stroganoff with Greek Yogurt recipe. The Greek yogurt helps give the dish a creamy touch, and the egg noodles soak up the flavorful sauce. It’s a total comfort dish that will make you rethink chicken livers.
by Food Network Magazine in Food Network Magazine, Restaurants, August 20th, 2014
We may not always be proud of it, but many of us spend our lives glued to our smartphones: texting friends, keeping up with news, making sure our bosses don’t need us right this very second. We’ve become so attached to those alluring little screens, in fact, that we often forget to stop and smell the coffee — or interact with our server — when we dine in restaurants.
Think no one notices when you surreptitiously reach for your phone in those quiet moments after you first sit down, when you’re probably supposed to be looking at your menu, or while you’re waiting for your food to arrive or your friend to come back from the bathroom — or even when you’re in the middle of your meal? Guess what? Someone notices. That person is your server.
by Joseph Erdos in Shows, August 20th, 2014
On Sept. 20, Food Network is throwing the ultimate end-of-summer bash: an outdoor food and music festival in Chicago. With today’s top chefs and big musical artists like John Mayer and Phillip Phillips, it’s sure to be a delicious experience worth the travel.
The event officially starts at 11:30am with lunch, so concertgoers will be on their own for breakfast, which isn’t a bad thing at all considering the countless great restaurants in the area. To narrow down the best options, we enlisted the help of Food Network chefs. From old-school diners to five-star hotels, here are Chicago’s best breakfast spots. (Just try to save some of your appetite for all of the gourmet hot dogs, award-winning burgers and other mouthwatering eats at the festival.)
Geoffrey Zakarian: The Drake Hotel
Anne Burrell: I love going to The Palace Grill [Sandwich Shop]. They have the best breakfast, and the owner, George, has even better jokes!
by Joseph Erdos in Shows, August 19th, 2014
Needless to say, the judges on Chopped know a thing or two about cooking, so watching from the sidelines gives them a unique perspective on the competition. With Food Network’s exclusive Web series Chopped After Hours, they have the opportunity to leave behind the judging table and cook with the same mystery basket ingredients that have sent competitors home. On Tuesday, August 26 at 11|10c, Chopped After Hours is coming to television in a special episode.
by Joseph Erdos in Shows, August 19th, 2014
judges have always had their place behind the judging table, but when there’s an opportunity like After Hours
, allowing them to come out from behind and get in the kitchen, they’re happier than pigs in mud. Ted points out that “rather than watching from the sidelines, complaining about other people’s cooking,” the judges can be front and center. But Scott doesn’t leave it at that, and he jokes, “Now it gives people the opportunity to complain about our cooking.” But considering how great the basket is, they’re more excited than usual to get cooking: “I’m dying to cook this. I’m really antsy and raring to go,” he says.
“This is not the little piggy that went to market,” says Ted. “This is the star of our food truck and food cart entree round.” Amanda, Aarón and Scott are taking on the ingredients from tonight’s episode: whole suckling pig, fiddlehead ferns, kebab sauces and corn tortillas. All the judges are excited to work with the basket, as Amanda points out, “because there are so many options.” Scott, though, jokes that Aarón is probably going to make tacos because there are tortillas — and, well, Scott’s right.
by Maria Russo in Food Network Chef, Recipes, August 19th, 2014
Fans of the hidden-camera show Mystery Diners can now find host Charles Stiles and his crew of secret diners on Wednesdays at 9|8c. In its seventh season, the show takes viewers behind the scenes of problematic restaurants as Charles investigates everything from thefts to just improper behavior, all caught on camera for the owners to see. This Wednesday, tune in for an all-new episode as two food truck operators try to figure out what’s been happening to their businesses, and it’s all been taking place under their noses.
Long-lasting and relatively inexpensive to purchase, cast-iron skillets are perhaps the ultimate workhorses in the kitchen, as they can move from the stove to the oven and they maintain heat extremely well. Sizzling rib-eye steaks and whole roast chickens may be two of the most-common dishes prepared in these all-purpose pans, but the culinary range of these rustic mainstays goes beyond meaty dinners, as Ree Drummond has showed during the more than seven seasons of The Pioneer Woman. From sweet treats to baked breads, Ree’s proved that there’s practically no limit to what can be prepared in cast-iron skillets. Read on below to learn which unexpected treats she’s making with her vast collection of cast-iron skillets, and get her recipes for savory and sweet favorites.
Think beyond the griddle when it comes to the most-important meal of the day, and embrace the cast-iron skillet with Ree’s The Eggbert’s Sunriser (pictured above) from Food Network Magazine. A next-level take on hash, this hearty morning meal features layer upon layer of flavor, including salty ham, tender sauteed peppers and satisfying potatoes. Finish with eggs and your favorite salsa for added taste and texture.