Food trucks have grown in in Leon County.
the furloughs begin next school year. fast food now has a whole new meaning–we’re talking about those food trucks taking over tallahsee. you’ve probably seen one or two– and according to the department of business and professional regulation — they’re becoming hard to miss — doubling in growth in the last few years. abc 27′s ty wilson takes us to the second annual food truck fair —and explains why these trucks are becoming very popular for both owners and customers. Your Pie Brick Oven restaurant sits at West Tennessee and Ocala Road close to florida state university. David wiggins invested nearly a quarter of a mlion dollars to open the place in November. Right now he says business has fallen off.sot, David Wiggins 18 40 42 to 56 This store is ninety five percent student driven. Right now is summer break for FSU and TCC. It is a ghost town over here it is really slow. this whole s

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More potatoes
yes. >> good grilling weather. >> andi howser. >> yes, it is. >> unfortunately, when i grill potato, i am sort of boring. i don’t, well — >> you know what? i don’t think it is your fall. a lot of us do that. i know you do. here to broaden our horizons when it comes to potato, greg is here. >> thank you for having us back. >> celebrating 75 years of the idaho owe stateo commission. >> yes, in honor of that tonight at recess we are going to do a five course all potato dinner. >> good. >> from the first course to the purple peruvian potato ice cream. >> it is very, very versatile. >> there are li literally dozen of varieties in idaho. >> just a fantastic product to play with. >> yes. cool, what are you doing today? >> today, what we will do, it is finished product of what we are doing tonight. a potato lasagna. potato mushroom lasagna. what i have done, shaved the potatoes real thin. brush

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recipe from viewer Emily.

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Kaylea learns about grilling with skewers.

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These recipes from Cibo e Vino use the freshest seasonal ingredients

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Dave Prows from Costa Vida shows us how to cook scallops

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recipe from viewer Emily.

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Dave Prows with Costa Vida makes Herb Crusted Salmom

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These recipes from Cibo e Vino use the freshest seasonal ingredients

Check out Italian Dishes For Summer Pt 2 on Tastydays which has thousands of cooking videos, food blogs, recipes, chicken recipes as well as featuring an extensive food dictionary. Also visit FoodFeed, the largest Food Tweeting website by Food Advertising firm, Gourmet Ads.

Chef Dave Prows from Costa Vida shares a recipe for a yummy salmon salad.

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Inn at Villa Bianca is back with another delicious dish.
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These recipes from Cibo e Vino use the freshest seasonal ingredients

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Linda Steakley, registered dietician at Huntsville Hospital, talks with Erin about some of the more unhealthy foods that might be lurking in your fridge

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wala-studio10-hello-dolly
stang by. what do we have going on this wednesday. >> Reporter: SOMETHING sweet. want to mick sure you frab the recipe from the web site. we have laura from the raise the roof project here making some hello dolly bars. >> never heard of these. i had them, went to a summer camp and used to grow up having of mine who made them. they are really god. >> really easy you said. >> very easy. >> little ones. yes, you can.s, and so first we’ll melt a stick of buter. okay. always makes things. of course. >> the entire stick in there. chop it up melts >> okay. i will let you tell beb the raise the roof. >> it was brainchild of the youth group and somed adults from dauphin methodist went to memphis, tennessee, participated in a sim mar program. the kids there said why can’t we do it in mobile? it is home repair mip industry offshoot of the youth program of dauphin which and they go to oakdale, and j

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We have a giant potato!
? there is style all around you ? always something fresh ? living life indy style ?? >> there is a way to help out with horrific hotter cycle stent. >> with may, racing memorabilia. tune for you to go to indiana state fairgrounds and see some, buy some, and check it out. wednesday, face of indy tv, danielle is stopping in. before that, we are going to help some potato heads celebrate 75 years of the idaho commission. >> that might be registered trade mark. >> i’m calling them that. >> we are doing it with the world’s biggest potato. >> ellis here on the rest of the spud rue. teater. >> artist. >> yes. i like that. >> chef artist. okay. so, i think, when people think of potatoes, i though, they go maybe with that one. >> that is the one they think of. >> wrap it this foil, bake it. so many other potatoes. idaho is just perfect for growing potatoes. they have a really volcanic rich soil. p

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Chef Josh Henderson talks with James and Jaime about how to bring street food recipes home.
chef josh henderson is part of a new generation of chefs that is making gourmet meals on wheels. he joins us live via satellite from skillet street food in seattle. chef henderson, thanks for joining us… matt has a full check of your forecast next.

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Today on the Rhode Show we’re learning how to make delicious clam cakes with David Duvrino from Iggy’s.
wpri.com. >>> we are in the rhode show kitchen this morning with david from iggies. we are making iggies clam cakes. >> people think of rhode island they think of clam cakes they think of iggies. that has to be flattering to you. >> appreciate that. >> we have a little bit here. >> if somebodying wants to make iggy’s clam cakes at home what do we need? >> you need chopped clams. you need iggy’s clam cake mix. you need a little bit of salt and pepper. >> anybody can really do this? >> anybody can do it. >> you were telling me off the air about the clams that you actually used in the clam cakes. >> mid atlantic clams we have the process. >> does that have a different taste than something we get here off the coast of owed erhode island? >> no. they have a good taste. >> you have your own mix to make the clam cakes. this is the main base of the clam cakes. >> it whose flour in it a little sa

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Culinaria is Here!!!
>>> all right, this is fontina cheese and mustard… >> pat it all together. >> a little bit of memorial in there. >> much right into the pan. salt and pepper that guy and should be good to go. we’ll head over to chef james. what do you have? one rapid burger. it’s fun when you guys get to work together. >> yeah, he’s awesome. >> and what i’ve got is a lamberger. and it’s a slighy different twist. we’ve put cumin, coriander, garlic, shallots and a little mediterranean spin on it. this is just about finished. i’ve seared it off in the pan. i’m gonna flip it over one time here to make sure both sides look done, and i’m gonna dress it. what i have here is a little garlic aioli on the bun. >> so mayonnaise plus garlic and anything else? >> we’re going to continue on — i’ve got a little watercress right here. this is a feta and yogurt vinegarrette that we’ll throw on. it goes so well with la

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recipe from Festival Foods.

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