by Amy Reiter in News, May 30th, 2014
by Cameron Curtis in Recipes, May 30th, 2014
Goal! What better way to honor the efforts of fit athletes from around the globe gathering to compete than with a selection of snazzy doughnuts? To pay tribute to the 2014 FIFA World Cup, Krispy Kreme Japan is introducing six limited-edition doughnuts inspired by six of the 32 countries set to participate in the global soccer tournament: Mango Passion (Brazil), Creme Brulee (France), Tiramisu (Italy), Peach Melba (the United Kingdom), Lemon Cheesecake (the United States) and Green Tea Cake (Japan). They look delish, but maybe don’t try to eat them all in one sitting without an assist. [Krispy Kreme Japan via The Daily Meal]
Peculiar Picnic: It’s a napkin — and a portable picnic table with cup holders. Two industrial design grads from Taiwan’s Tunghai University have created a “napkin table,” a take-along tote that unfolds and attaches with straps to the necks of two diners sitting opposite each other. The flat surface extending like a flat hammock between them can accommodate plates, utensils and beverages, and loose fabric at each end can be used to dab crumbs from lips. The creators say their napkin table “can improve the relationship and interaction between people when eating.” Certainly it would require a certain amount of trust. One sudden move from your meal companion and you’ve got a lapful of lemonade. Ick. [Design Boom]
by Marisa McClellan in Recipes, May 30th, 2014
Trisha Yearwood entertains family and friends in her backyard all summer long. The Grammy winner is a pro at making big-batch recipes that will feed a hungry crowd. From ribs to chicken, follow her easy solutions for summer recipes that’ll be sure to satisfy your group.
by Joseph Erdos in Shows, May 30th, 2014
When I was a young reader, one of my favorite series of books was the one by Maud Hart Lovelace. It featured the characters Betsy, Tacy and Tib in the early days of the 20th century. The books started when the girls were just 5 years old and went straight through to the early days of their respective marriages.
In those later books, Tacy tells Betsy that she should have a “company meal” to avoid stress when having friends over for dinner. While much about this series might be seen as charmingly dated, I actually think that the concept of a well-practiced and delicious meal designed for sharing is a good one.
During the winter months, my personal company meal features chicken and ricotta meatballs, braised kale and some cheesy polenta. Either I ask my dinner companions to pick up something for dessert or I bake off some of the cookie dough I keep in my freezer.
by Amy Reiter in News, May 29th, 2014
This weekend, grilling season is in full swing on Food Network. Start your Saturday with new episodes of The Pioneer Woman, Farmhouse Rules and The Kitchen. Ree grills up a meal for her family. Afterward, Nancy and David are hosting a cookout. And on The Kitchen, the co-hosts offer up their top grilling tips.
The grilling theme continues on Sunday morning as Damaris grills a week’s worth of ingredients on Southern at Heart. Afterward, Giada is making a California-inspired backyard feast on Giada at Home. And Guy gets grilling some of his favorite dishes on Guy’s Big Bite.
On Sunday night, tune in for an epic night of competition. First, Food Network Star alumni enter the competition on Guy’s Grocery Games. Right after, it’s the Season 10 premiere of Food Network Star as 12 budding hopefuls vie for their own show on the network. Then the tables get turned on the Cutthroat Kitchen judges, who now face off against one another. And finally, watch a new episode of Kitchen Casino.
by Jennifer Perillo in Recipes, May 29th, 2014
Fowl Brew: Polly can keep her cracker. Kyara, a parrot owned by Portland, Ore., resident Charlene Fugel, wants a grande two-pump mocha, diluted and poured from a venti cup. The caffeine-craving bird has been drinking coffee — about a tablespoonful about twice a month — for the past seven years. (Her vet apparently said it was OK.) “She’s crazy about coffee, and she’ll drink it any way you give it to her,” Charlene told KATU News. “Cold, hot — she doesn’t care. Sugar, none …” Watch a video of Kyara downing her unusual beverage of choice here. [KATU.com]
Cold Brewskies: Wondering how to keep your beer cold during all those backyard barbecues? Forget the schlep to the kitchen fridge. Never mind the ice-filled cooler. Four thirsty Danish inventors have come up with a convenient, environmentally friendly, electricity-free way to cool your beer year-round — underground. The eCool earth cooler is a patented contraption you embed in the earth below your yard or terrace that uses the naturally lower temperatures below ground to chill your beer (or, one imagines, sodas and juices). Stock it with up to 24 cans and retrieve them, one by one, using a simple hand crank, as your thirst dictates. Ingenious! [eCool via Gizmodo]
by Maria Russo in Food Network Chef, Shows, May 29th, 2014
Love ‘em or leave ‘em — that’s how I used to view leftovers. Aside from pasta heated in a skillet, or pizza, leftovers never left me feeling excited about eating.
That all changed once I took them a step further, beyond the reheat-and-eat approach. I cooked more white rice than expected one night, and discovered a few days later that cold, cooked rice is the best kind to use for making a tastier homemade version of Chinese takeout.
by Allison Milam in In Season, May 29th, 2014
For the first time on Sunday night (at 10|9c), the contestants taking their turns on Cutthroat Kitchen won’t be everyday chef-competitors; instead the judges, Antonia Lofaso, Geoffrey Zakarian, Jet Tila and Simon Majumdar, will enter the throes of sabotage and battle against each other for Cutthroat glory. Although the group is most familiar with simply tasting the aftermath of a challenge, they’re keenly aware of the kinds of evilicious obstacles Alton‘s been known to auction off. Just ahead of this weekend’s special episode, FN Dish checked in with Alton to find out what he has planned. Read on below to hear from Alton in an exclusive interview and learn his thoughts on the competition plus his advice for the judges.
Regardless of who’s competing — contestants or judges — what is one key piece of advice you think everyone should know before beginning a Cutthroat battle?
Alton Brown: Shop for the unexpected. It’s easy to grab ingredients for a specific dish, but remember … in Cutthroat Kitchen you never know what sabotages might be coming your way. Don’t just load for bear; load for monsters.
by Melissa d'Arabian in Food Network Chef, May 29th, 2014
It’s about that time that we switch gears from spring eating to something more suited for the warm weather. When you think summer eating, visions of ketchup-laced hot dogs, smothered-in-sauce ribs and other staples are likely to come to mind. Casseroles, on the other hand, likely aren’t at the top of your brain. But maybe they should be. When you incorporate seasonal ingredients, this potluck power player can go well beyond the tired tuna casserole. Take your pick of Food Network’s best casseroles, from creamy sides to complete dinners.
Like tacos, loaded Beef and Cheddar Casserole (pictured above) is a dish with major staying power on your family’s weeknight dinner roster, especially since it’s ready in just under an hour. Simply pour beefy tomato sauce over wide egg noodles and bring on the cheese.
by Maria Russo in Shows, May 28th, 2014
Last week I shared tips on stocking the fridge with some of my favorite waistline-friendly foods. Today I’m sharing an easy recipe for my secret weapon: a fast, healthy and flavorful meal in just about no time. I call it All-Purpose Broth. The star ingredient? Miso paste.
Before I dive into the greatness that is the All-Purpose Broth, let me start by giving you a very basic miso primer: Miso is fermented soybean paste used in Japanese cuisine and it has a salty, savory, slightly nutty flavor and is full of glutamates, which imparts umami (savory flavor). The lighter the color in miso paste, the milder the flavor. White miso paste is milder than yellow, red or intense brown varieties. I usually buy white or yellow, which are both mellow and delicious — and readily available at most neighborhood supermarkets. (But try other versions, too, for a deeper, more intense flavor, and try out the miso soup at high-end Japanese restaurants to explore artisan miso pastes that you won’t find on your average grocery store shelf.) The exact health benefits of miso paste are somewhat debated, but proponents tout its levels of vitamin B12 and antioxidants, as well as its positive impact on the immune system. Others swear by its ability to alleviate common cold symptoms. In any case, I love it as an easy go-to pantry item for lean and tasty meals on the fly, which brings me back to my All-Purpose Broth.
Here’s how it works: Basically I load up each individual serving bowl with whatever I have on hand (leftover chicken breast, a spoonful of quinoa, shredded veggies, a piece of grilled fish or maybe I’ll cube up some tofu). I make a quick broth and then pour it over the contents of the bowl. And then I eat it, with a smile, patting myself on the back for making a meal that is thrifty, fast, delicious, healthy and versatile.
Before Robert Irvine got to work on the failing Big Jim’s Bama Q in Hammondville, Ala., he talked with Big Jim himself, who, while no longer the owner of the restaurant, was able to tell Robert stories of a once-successful venture at the barbecue-focused eatery, ultimately proving that the business could be profitable. The new owner of Big Jim’s, Daniel Millican, had failed to make the business his own, leaving nearly all of the original leader’s menu, decor and practices in place. With time, Daniel had become disconnected from the restaurant after spending much of his time away at his other business, a sawmill, and Robert questioned whether Daniel wanted to be involved going forward. It took Robert and his Restaurant: Impossible team two days and $10,000 to inspire Daniel, overhaul the mismatched design, establish new processes for tuning out authentic barbecue and, in perhaps the most-dramatic update, change the name of the business to simply Bama Q. Read on below to hear from Daniel and his sister-in-law, Carolyn, the former assistant manager of the restaurant, in an exclusive interview and find out how his business is faring today.
Bama Q is earning almost $1,000 more per week than before its Impossible transformation, and Carolyn notes: “Everyone loves the inside of the restaurant. A lot of people are responding to the floors, the tables, the chicken wire. … It feels much more open and welcoming.”