by Joseph Erdos in Shows, November 4th, 2014
by Maria Russo in Holidays, Recipes, November 4th, 2014
With its unlimited comfort-food options, it’s no wonder that the diner is a favorite place in America. Not to mention that eating at one often leads to a trip down memory lane — a little nostalgia helps the food taste better. That’s what host Richard Blais proved in this past Monday’s episode of Hungry Games. He also revealed how the many menu options affect diners. Along with some diner slang, viewers learned that there’s more to the all-American diner than meets the eye. But the best part about frequenting one might just be the total experience.
Take the quiz below and share your results with fellow fans of the show on Twitter, using the hashtag #HungryGames.
Watch new episodes of Hungry Games on Mondays at 8|7c.
Test Your Diner IQ
by Maria Russo in Shows, November 3rd, 2014
One of the trickiest parts of pulling off Thanksgiving dinner is ensuring that each of the (many, many) components of the meal are ready to eat — and are warm — at the same time. For many, deciding when and how to delegate the precious oven and stove spaces becomes a puzzle as they make mental notes of how long the turkey ought to rest, how quickly water can boil for the potatoes and at what temperature the rolls should bake. This year, however, with the help of Ina Garten, the ever-together hostess, you can tackle one key element of the feast ahead of time: mashed potatoes.
The success of mashed potatoes depends on a super-creamy finished product, and sure enough, when you follow Ina’s boil-and-bake method for her make-ahead Goat Cheese Mashed Potatoes from Food Network Magazine, pictured above, the results are soft, smooth spuds. Instead of simply mashing potatoes and letting them rest until dinner — which would likely cause them to turn tough — she assembles the rich, cheesy dish up to three days in advance, refrigerates it, then bakes it with a Parmesan cheese topping before eating.
by Amy Reiter in News, November 3rd, 2014
When Robert Irvine arrived at Papa C’s Eastside Cafe, the family drama he discovered was unlike that at any other restaurant he’s visited in nine seasons of Restaurant: Impossible. Owner Sal Cimino and his three sons, Sal Jr., Justin and Rick, work at the business together, though much of what they do involves yelling and arguing. It was up to Robert and his team to mend the frayed family dynamic at Papa C’s and overhaul the menu and interior there to reflect a contemporary eatery. Read on below to hear from Sal and find out how his restaurant is doing today.
“The restaurant is doing much better,” Sal reveals of Papa C’s Eastside Cafe. “Revenue is up about 20 percent, and we are now closed on Mondays.”
by Joseph Erdos in Shows, November 3rd, 2014
It may be said — by those who like to make such pronouncements — that the world is divided into two kinds of people: those who like white chocolate and those who passionately argue that it has no business calling itself chocolate at all.
Is there any way to bridge the divide? Well, maybe. Here are a few white chocolate facts perhaps we can all agree on:
1. Some countries don’t classify white chocolate as chocolate – because it contains no cocoa solids.
2. In particular, it does not contain chocolate liquor, the pure product made from the ground or melted center, or nib, of the cocoa bean that gives dark and milk chocolate their chocolatey taste.
3. It does, however, contain cocoa butter, along with milk solids, sugar, lecithin and flavorings, like vanilla.
by Caitlyn Callegari in Recipes, November 3rd, 2014
There’s no doubt that Chef Richard Blais has one of the most-creative minds in the culinary world. Fans of his have seen him experiment with ingredients often on Iron Chef America, Chopped All-Stars and Top Chef, his claim to fame being his winning of its All-Stars season. But Richard, just like many other chefs in the culinary world, had to start somewhere, even if it meant cutting his teeth in a fast food joint. But there’s so much more you might not know about the host of the new series Hungry Games.
Get to know Richard a bit better and find out six things you might not have known before.
Richard reveals six facts about himself
by Caitlyn Callegari in Holidays, Recipes, November 3rd, 2014
Sometimes, you just want to keep it simple on Monday. With The Pioneer Woman’s Butternut Squash and Kale Stir-Fry, two popular ingredients of the moment — kale and butternut squash — are really all it takes to make your meal filling and flavorful. So for this Meatless Monday, you’ll get an easy dose of vitamins without feeling like you’re sacrificing taste or time. An added bonus to this dish? Its vibrant colors that make it just as good to look at as it is to eat.
First you’ll heat butter and olive oil in a large skillet over high heat. Then add the squash, seasoning it with salt, chili powder and pepper. Cook the squash, turning it with a spatula, until it’s deep golden brown and tender. Then take it out and set it aside on a plate.
Melt the remaining butter in the skillet over medium-high heat and add the kale. Toss the kale and let it cook for about 3 or 4 minutes. Then add in the squash and toss it together with the kale.
by Maria Russo in Shows, November 2nd, 2014
There’s no denying it, Thanksgiving can be a hectic holiday. If you’re longing for a new homemade recipe to add to your menu, then we’ve got the perfect solution. This year, leave those canned rolls on the store shelves. Yeast Rolls are the ideal authentic side dish that you can prepare intermittently as you’re doing the important prep work for the more-intricate dishes like the turkey. The appeal of this dish goes beyond its minimal degree of attentiveness; while you’re letting the Yeast Rolls do their thing, the nostalgic and delightful aroma of yeast will waft through your kitchen, making everyone feel at home at your Thanksgiving feast.
by Amy Reiter in News, November 2nd, 2014
Since Cutthroat Kitchen judges are secluded from all aspects of competition, they’re not privy to the diabolical sabotages that befall contestants, which means that when they receive a plate before them, they don’t know what inferior ingredients went into the dish or under what conditions it was made. On tonight’s all-new episode, host Alton Brown saw the power of that unawareness when judge Simon Majumdar enthusiastically tasted one chef’s ice cream sandwich offering.
A Round 3 sabotage forced Chef Krystal to try her hands — literally — at homemade ice cream, and unbeknownst to Simon, he tasted her version of a chilled treat that she made using the salt-and-ice shake method. “Her ice cream actually was pretty good,” Simon conceded to Alton on the host’s After-Show after reflecting on Chef Krystal’s dish. “It was just very sweet.” Alton told him simply that when it comes to Simon’s willingness to taste the mystery dishes in front of him, “I learned that you’ll eat anything with sprinkles on it,” to which the judge did not contest.
by Maria Russo in Community, November 2nd, 2014
Anyone going hungry (like, really, really hungry) to watch a Charlotte Hornets game at the basketball team’s home stadium, Time Warner Cable Arena, might want to take a pocketful of cash.
The arena’s executive chef, Aaron Cox, has introduced some fancy new food items he presumably hopes will be a slam dunk with fans this season, including a Buffalo bacon corn dog and an in-house-smoked brisket sandwich, SB Nation reports.
From fried chicken drumsticks and roasted whole chickens to simply grilled chicken breasts, there are days when it seems like you’ve done nearly all you can with the humble chicken. But the beauty of this family-friendly meat is that it’s endlessly versatile and pairs well with a variety of flavors and textures. Follow Giada De Laurentiis’ lead and dress up boneless, skinless chicken breasts with fresh lemon juice and briny capers to create her classic Chicken Piccata, this week’s Most Popular Pin of the Week.
For more five-star recipe inspiration, visit Food Network’s 5-Star Recipes board on Pinterest.
Get the Recipe: Chicken Piccata