Will a red flame chandelier and a new "more contemporary, edgy, futuristic" decor make you want to eat at Burger King? The folks behind the number two burger chain in the United States (McDonalds is number one) sure hope so. Today the company announced a massive effort to overhaul its 12,000 locations worldwide. The redesigned look is already in place at about 60 locations, but it will be years before all the locations are renovated. So what do these new and improved BK's look like? In addition to the aforementioned red flame chandeliers, the interior will include TV-screen menus and idustrial-inspired corrugated metal and brick walls.
I'm not a big fan of fast-food restaurants, so it would take more than a decor change to get me in the door. (Start sourcing local and organic meat and produce and I'm there.) What do you think-- are you intrigued by Burger King's new look?
--Erica
photo: yahoo.com
Today is a sad day for food magazine fans around the country. The beloved Gourmet magazine is officially closing it's doors after almost 70 years in production. Despite having food-world powerhouse Ruth Reichl as editor, parent company Conde Nast has to decided to shutter the glossy along with three other magazines: Cookie, Elegant Bride and Modern Bride. The cause of this magazine closing is attributed to the economic downturn hitting the publishing industry particularly hard. In a memo that was released to the media, CEO Chuck Townsend says of the future of Gourmet:
"Gourmet magazine will cease monthly publication, but we will remain committed to the brand, retaining Gourmet's book publishing and television programming, and Gourmet recipes on Epicurious.com. We will concentrate our publishing activities in the epicurean category on Bon Appétit."
Let's all put down our forks and take a moment of silent chewing to honor the late, great Gourmet.
--Erica
photo: nydailynews.com
Last week I was on the The Today Show with Michael Lomonaco and Mark Bittman. We had such a great time together. We were competing to make a meal for a family of four for $25 or less. I immediately thought of my sister Anna Maria, the mother of my adorable nieces and nephews. She's like so many of you - always on the run and juggling the family schedule. I wanted to create a no-fuss, kid friendly meal that can be made in no time. Here's what was on the menu:
· Baked spinach Fusilli with Smoked Mozzarella and Hearty Ragu
· Beef Meatballs
· Tangerines with Lemon, Mint and Pop Rocks
The baked spinach fusilli is a very sneaky trick for moms and dads. This is a great way to get veggies into your kids without them having a clue! The ragu comes from the sauce the meatballs are cooked in - tying both dishes together. My meatballs aren't fried, but browned in a pan and then simmered in sauce (which means less fat and less cleanup!). It's a great dish to make a big batch of and reheat later in the week. For dessert, the tangerines keep it healthy and the pop rocks make it fun. Something we use in one of my restaurant is pastry rocks, the more gourmet version of pop rocks candies. These do not have any artificial colors or flavors and can be purchased online at ChefRubber.com. Of course, conventional pop rocks have the same effect!
Matt Lauer hosted the segment and he's always fun to work with! As it often goes on live television, segments can be cut short at a moment's notice. I wasn't able to talk about my fun dessert because of a time issue, but right before the commercial break they show me at the judges table, sprinkling the pastry rocks! It was a competition-- but all for fun-- and we had a great time prepping before the live taping.
Who won, you ask? The segment is still available online so check it out here!
--Donatella
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photos: donatella arpaia
I walk home from most restaurants toting a container of food that will make for a delicious lunch the following day. Although once considered totally garish, taking home a doggie bag when dining out is now the norm. As people tighten their belts across the country, it only makes sense that we actually eat what we pay for. All of it. I can't stand the thought of wasting my money by leaving half my food on the plate just because I'm full before I can get through it (due to enormous portions, not a small appetite). Not to mention the fact that wasting food feels almost as bad as throwing away my money. Time, money, fuel, hard work and the life of an animal all went into my plate of roasted chicken. Let me honor all that by filling my belly and licking my fingers not once, but twice if the portion allows.
I've never felt weird about asking for my food to be wrapped up. In fact, most restaurants will ask if you would like your food "to-go" if there is some left on your plate. How do you feel about taking home a doggie bag?
--Erica
photos: Getty Images
The other night, President Obama made an appearance on the "Late Show with David Letterman." While Obama covered a range of typical political topics, it was a heart-shaped potato that truly stole the show. Apparently Obama had overheard Dave talking with audience member Mary Apple about the heart-shaped spud she brought with her to the show. Sitting in the hot seat, Obama joked, "The main reason I'm here? I want to see that heart-shaped potato." Turns out Apple was more than happy to show off her tater to the president-- in fact, she even let him keep it. Inspired by this shapely spud, we dug up other odd foods spotted around the world.
Preserving food certainly isn't a new phenomenon, but with rising food costs, this pesky economic downturn and a slew of recent food safety concerns, it is definitely back in vogue. I took a few minutes to chat with canning advocate Marisa McClellan of foodinjars.com about what you should know before you get started.
1. The best place to start is a review of the USDA guidelines on canning. Pick up a current canning book (nothing more than 10 years old) and get yourself acquainted.
2. Don't "save" past-its-prime produce by preserving it. Fresh produce preserves better.
3. When using a boiling water canner, don't start the clock on your processing time until your water has returned to a boil.
4. Make sure the rims on all of your lids are free of chips and indentations. You should always use brand new lids.
5. Be sure to follow a recipe, at least in the beginning.
--Erica
photo: Marisa McClellan
"If you could just tell people not to eat so darn much."
So advised Walter Breuning, who turned 113 this week and is the world's oldest man. He claims he's managed to stay healthy and live so long by eating just two meals a day (breakfast and lunch). He also eats lot of fruit, drinks a lot of water, has a couple cups of coffee a day and takes a daily baby asprin.
"I think you should push back from the table when you're still hungry," he said, adding, "If people could cut back on their normal weight, it wouldn't be quite so bad, They just eat too much!"
So true. I'm the first to admit that I'll gorge myself whenever there's food around; I love food, and I love to eat. In fact, I pride myself (and impress my friends) on how much I can put away in one sitting. But lately, I've been trying to re-jigger my eating habits. I'm paying attention to how much I eat, how hungry I am, and when I feel full. It's really no fun to gorge yourself and then feel bloated and uncomfortable.
And I have to say, I do feel so much better (and my jeans are looser, too!). Surprise, surprise. Words of wisdom from the oldest man alive? I think it's probably pretty sound advice.
--Maggie
Everyone's favorite childhood comfort food, mac and cheese. Whether you're a fan of boxed Kraft or grew up on homemade (lucky!), you're probably super picky about how you like it. Burnt edges? Crusty on top? A blend of fancy cheeses or just good ol' cheddar?
Most people agree on one thing, though -- you want your mac and cheese nice and creamy (whether or not you like a crunchy top). But how do you get it that way?
Our iVillage members debated this subject, swapped recipes and offered some ideas:
"I think the secret is Velveeta. (grin)"
--annie1992
"I think the secret is not to bake the mac and cheese very long and to use lots of sauce. Just bake it until it bubbles a bit."
--chase
"I've heard the trick to creamy is to use evaporated milk."
--jojoco
Then someone suggested making mac and cheese on the stovetop without baking it and skipping the bechamel sauce (the white sauce most mac and cheese recipes start out with). Apparently, Alton Brown does it this way and it comes out fantastically creamy every time.
I've never made mac and cheese entirely on the stove, but I'm definitely trying it next time. What do you think -- is stovetop mac and cheese the secret to creaminess?
--Maggie
photo: n. hill/getty images
Reality TV and food junkies, prepare yourselves! The Naughty Kitchen with Chef Blythe Beck debuts tonight on Oxygen at 10 p.m. ET. Now I'm sure you're wondering, "What, exactly, does that mean? How is her kitchen 'naughty'?" Much like when Jamie Oliver, aka the Naked Chef, first arrived in the U.S. Well, you'll have to tune into the show to find out. In the meantime, here's a sneak peek:
Blythe's kitchen is full of butter, bacon, booze and drama, drama, drama. Watch the show tonight, then come back and let us know what you think: Would you eat in Blythe's restaurant?
--Maggie
Hi everyone! I've arrived back to the States safe and sound. The trip was absolutely amazing. I tasted delicious food and visited many inspiring and beautiful places. Following my visit to Tenuta Monacelle (I told you all about my trip here in last week's blog) I traveled to one of the oldest ceramics producers in the world. Nicola Fasano has been making ceramics since 1623. They produce gorgeous products for some of the top retailers and shops throughout the world - and hopefully for one of my new projects here in New York that focuses on my Pugliese heritage.
The workshop is located in the Quartiere delle Ceramiche (Pottery District) of Grottaglie. This region has an abundance of clay soil, making it a natural place to create pottery. Upon arriving at Nicola Fasano, I was instantly greeted by current owner Franco Fasano (the company has been in the family for over 300 years). I was lucky enough to tour the facilities with him, and catch a glimpse of the process involved in creating the ceramics.
Of course my day would not be complete without a delicious meal. I had the most amazing dish of seafood with homemade cavatelli and a white fava bean puree that I have ever tasted! I've died and gone to pasta heaven, AGAIN!
--Donatella
photos: donatella arpaia
