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Food Network: People
built 605 days ago
On their Food Network show, The Best Of, Cordes and Silverstein travel across the United States, highlighting the restaurants that serve up the best grub in each locale. Divided into seven regional sections, and by state within those sections, the book is a compressed version of the show, briefly profiling each restaurant, the people who run it and the food that has made it a local favorite. Sidebars contain the hosts’ anecdotes about their taping experiences, such as when Cordes choked on a fishbone or when the crew decided to have a weight-loss contest after eating a few too many rich meals. The book ... includes recipes adapted from the restaurants, ranging widely in cuisine, from simple German Potatoes (served at the Log Inn in Indiana) to a menu of Roasted Maine Lobster, Artichoke Puree and Citrus Salad (from Fleur de Lys in San Francisco). Few of the recipes require more than intermediate level cooking skills (Silverstein, previously in broadcasting, admits that his only prior cooking experience was "warming up a Swanson’s Hungry Man meal"), and most are traditional or local specialties along the lines of Meatballs and Matzo Ball Chicken Soup. The descriptions are written in the enthusiastic, friendly tone that fans of the show will recognize, though some lines come off as corny (i.e., "It’s a frontier fairy tale that we hope will live happily ever after").
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America's Second Harvest of Coastal Georgia provides food for hungry people and improves communities in 21 coastal Georgia counties which it serves. In 2007 Second Harvest distributed over 4.5 million pounds of food, feeding 90,000 people, including 52,916 children.
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RACINE, Wis., June 21 /PRNewswire/ — Time-crunched people looking to make quick, healthy meals at home will take every shortcut possible to get food on the table. So, it’s no surprise that 62 percent of Americans say the microwave is the most important time-saving tool in the kitchen(1). But while most people may think of […]
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"With our (primetime) programming, we tried to get out of the kitchen...and into the world of how food interacts with people," Smith said. "To really move needle...we had to refocus the message."
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