- 50 of the most iconic Golden Globes gowns of all time!
- Video: Sandra Bullock carries her very bundled up little Louis
- Three reasons why you should try gunmetal eye shadow
- 10 delicious vegetarian entrées
- It's in the stars: why your astrological sign may have changed!
- 5 tips for getting your family on a text-messaging detox
- A look at interior designer Jennifer Post's gorgeous NYC abode
- Who makes a hotter Spider-Man: Andrew Garfield or Tobey Maguire?
- Why tax season can be a great time to talk money with your honey
- 3 moves to slim and shape your obliques
- How one family's pet ram found true happiness
- No cable? No problem: how to watch all the best Golden Globes coverage online
- One reader shares her fit goals for 2011
- Prove you're Jennifer Aniston's biggest fan and win a chance to meet her in person!
Posts for January 13th 2011
NBC's America's Next Great Restaurant was among many midseason TV shows at the Winter TCA, and the competition reality series is about to make someone's dream come true in the grandest way possible. Celebrity chefs Bobby Flay and Curtis Stone are judging the hopefuls who want to open the next big restaurant chain, so the show will be equally as focused on food as it is on business, sort of like if The Apprentice met Top Chef. Flay and Stone joined the producers to talk about what the competition is all about.
- Judge Steve Ells, who launched the Chipotle chain, says the judges are looking for a great "fast, casual restaurant idea that's going to sweep this country." He stressed that "fast casual" isn't fast food, and that the winning restaurant should offer real food and real cooking "that just happens to be convenient." And it's not just about one location — the best idea needs to be able to become a chain.
- Flay is excited about what he and the other judges — who are all potential investors in the winning concept — will encounter: "Ultimately this show is about the American dream," but they won't pass just anyone on to the next rounds because they like them. It's business — as investors, they can't "get a show-crush on them" to keep them around.
- Executive producer Jane Lipsitz gave details about the format: the first episode narrows down the 20 concepts to 10, and every week, they'll be developing concepts like design, menu, and marketing technique to evolve the restaurants. Exec producer Dan Cutforth pointed out one big bonus to the show: eventually, "America's going to be able to go out and taste this food."
There's still more Winter TCA news coming, so keep reading BuzzSugar!
Nationwide restaurants are finally starting to notice that more and more people are paying attention to gluten in products. Case in point: Subway, which is currently testing out gluten-free options, including a sandwich bun and a dessert brownie, in about 700 of its Texas locations.
The bun, which arrives to stores premade, is a combination of corn starch, tapioca, and egg whites. Employees are even instructed to use disposable knives to prevent cross-contamination with products that contain wheat. With the change, Subway is hoping to increase its draw with the one in 133 people who have celiac disease.
The chain is also testing a diabetes-friendly menu in the Midwest, kosher menus in select US locations, and a halal foods menu in Europe. Is it a good move for large restaurant chains like Subway to be more sensitive to medical, cultural, and religious food restrictions?
Have you heard? Breakfast pizzas are all the rage — and I've got the perfect recipe for you to enjoy this delicious trend in the comforts of your own home. No fancy dough is necessary; this tart is made on a flaky puff pastry crust. The dough is partially baked before being topped with cheese, bacon, and eggs.
It may not be the healthiest of breakfasts, but it's a wonderful start to a weekend morning. Feel free to adapt the recipe to suit your personal tastes. Leave out the bacon or use pancetta instead. Have white cheddar in your fridge? That will work just fine! Serve with cranberry mimosas, and you've got a wonderful brunch that's ideal for entertaining. Get the method now!
Modified from Chicken and Egg by Janice Cole
Bacon and Egg Breakfast Tart
1 sheet frozen puff pastry
4 ounces thickly sliced bacon, cut into 1/2-inch pieces
1/4 cup heavy cream
8 tablespoons shredded parmesan cheese
1/2 teaspoon Dijon mustard
1/8 teaspoon freshly ground pepper
1/8 teaspoon salt
1/4 cup chopped tomatoes
1/4 cup sliced green onion (green part only)
- Thaw the puff pastry according to the package directions. Line a baking sheet with parchment paper. Roll out the pastry on a lightly floured surface to a 12-inch square. Place on the baking sheet.
- Fold over and press 1/2-inch on each edge to form a rim. Using a fork, prick inside the rim every 1/2 inch to keep the center of the pastry from puffing up.
- Whisk 1 of the eggs in a small bowl until frothy. Brush the pastry with the egg. Cover and refrigerate for 15 minutes.
- Meanwhile, preheat the oven to 425 degrees F. Cook the bacon in a medium skillet over medium heat for 6 to 8 minutes or until browned, stirring frequently. Drain on a paper towel-lined plate.
- Stir together the cream, 6 tablespoons of the cheese, the mustard, and pepper. Spread over the center of the puff pastry.
- Bake for 8 to 10 minutes or until light golden brown. If the center has puffed, prick with a fork to deflate.
- Crack the remaining 6 eggs into small cups and pour them, one at a time, onto the tart shell. Sprinkle the eggs with the salt.
- Scatter the bacon over the eggs and arrange the tomatoes over the egg whites. Sprinkle the remaining 2 tablespoons of cheese over the egg whites and tomatoes. Top with the green onion. Bake for an additional 5 to 7 minutes or until the tart is golden brown, the egg whites are firm, and the egg yolks are soft. Slice into 6 pieces, giving each portion one egg, and serve immediately.
If you thought the super-skinny, sometimes robotic hostess Kelly Choi was the weakest link on Top Chef Masters, looks like you weren't the only one. Bravo has just released the news that the third season of the culinary competition will get a new host. It's none other than Australian chef Curtis Stone.
No word on the chefs who will participate, but the channel did announce a ninth season of Top Chef; casting will begin soon. Also slated to premiere in 2011 on Bravo? Rocco DiSpirito's show, Rocco's Dinner Party, a competition where the chefs have to throw the ultimate dinner party.
Since I wasn't much of a Kelly Choi fan, I'm excited to see Curtis Stone as the host of TC Masters.
How about you? Will you be more interested in Top Chef Masters now that it's hosted by a real master chef?
Fact: Team Yum loves Kettle Chips. From jalapeño to cheddar and sour cream to Fully Loaded Baked Potato, we've never met one we didn't like. But just the other day, we discovered one that was good enough to be the end-all, be-all of all potato chips in this world. The best Kettle Chips we've ever had, right this way . . .
How will America's food landscape change in the coming year? If two recent articles from MSNBC are any indicator, organic will really hit the mainstream in 2011.
The first details results of an adult consumer survey, which illustrate that while the percentage of people who buy organic over the past two years hasn't budged, what has changed is where they're buying it. Fewer sales are coming from Whole Foods, Trader Joe's, and natural foods stores, with more generated at Target and conventional grocers such as Safeway.
Government changes in food policy and the passing of the Healthy, Hunger-Free Kids Act will also impact the number of organic vending machines; vending franchises expect "exponential" growth in organics this year, as schools, offices, and gyms trade in Twinkies and Oreos for the likes of gluten-free granola, organic yogurt, and fresh fruit.
Do you anticipate buying more organic in the coming year?