Just in Time for Dinner: Learn How to Eat a Lobster

by in Holidays, How-to, February 14th, 2013

How to Eat a LobsterLobster is one of the most romantic meals to eat on Valentine’s Day — whether out at a restaurant or in the confines of your own home. While it’s certainly a special treat, it can also be terrifying, especially for new couples just starting to date (it can get quite messy). How do you eat a lobster? Where do you crack it? Can you only eat the tail?

No worries. Valentine’s Day dinner is only a few short hours away, but there’s still plenty of time to learn how to eat a lobster before then. Click the play button after the jump to watch Food Network Kitchens break down a lobster and you’ll soon be a pro (and your significant other will be very impressed).

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Chocolate-Covered Bananas

by , February 14th, 2013

chocolate-covered bananas
Let’s not make dessert complicated this Valentine’s Day. For the easiest, tastiest dessert, all you need are three ingredients and three steps: cinnamon crackers, bananas and chocolate; then melt, roll and freeze! These are ingredients y...

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Boil a Better Egg

by in Food Network Magazine, February 14th, 2013

Boiled Egg
Hot Tips for Healthy Cooking From Food Network Kitchens’ Katherine Alford:

Hard-boiled eggs are a great way to add protein to your diet. Despite the name, you should simmer — not boil — hard-boiled eggs. Put eggs in a saucepan, cover with water and bring to a boil, then remove from the heat and let stand 10 minutes. When they’re done, plunge them into ice water, then peel under running water. You’ll get eggs with creamy yolks, tender whites and a mild smell.

(Photograph by Levi Brown)

Dirt Tots, Egg-Based Burritos and Mini Goat Cheese Pies — Rebel Remix

by in Food Network Chef, Shows, February 13th, 2013

Chef Vinson Petrillo
Every Wednesday, Justin Warner, winner of Food Network Star, Season 8, has been remixing the Chopped Champion baskets as seen in the episode the night before in pure Justin Warner style: edgy, intense, passionate and full of wit. If you’ve ever watched an episode and found yourself yelling at the TV that you would have made this or that instead, then these are the posts for you.

by Justin Warner

Congratulations blog viewer, you’ve made it to the finale! If you’ve made it this far, I’m not going to bore you with the details of making a mother sauce.

Appetizer basket: pig ears, ramps, pine nuts and apple strudel

The appetizer round is really getting me ramped up. I feel like I’m on a rampage. Want to hear something my gramps told me? He taught me that allium tricoccum (say it out loud three times and you’ll remember easily), aka ramps, are delicious wild onions from all of Appalachia. They are the most wonderful, glorious and wildest of leeks. Like a leafy spring onion, it’s entirely edible, although its flavor is a bit more pronounced. In the good old days in Terra Alta, West Virginia (where I spent time with Gramps and ramps), folks celebrated the ramp by cooking it in a multitude of ways. These “ramp festivals” are a great event for couples because if you eat ramps and your partner doesn’t, you’ll be asked to sleep outside, lest your glorious oniony eau de parfum permeate the house for a bit. So sayeth my gramps.

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December’s “Name This Dish” Contest Winner

by in Food Network Magazine, February 13th, 2013

Cheese Puff Tower

Each month, thousands of Food Network Magazine readers submit clever names for the back page’s Name This Dish contest. Previous dishes include a fall wrap (winning name: “Autumn Wrapsody”), a stuffed popover (“Puddin’ Pops”) and even a portable treat (“Berried Treasure”). In the December 2012 issue, we asked you to dream up names for this cheese puff tower (pictured above). Some of our favorites were:

Swiss Alpetizer
Maria Linebaugh
Marietta, Ga.

Cheese Puff Bluff
Cameron Wyman
Richardson, Texas

More favorites and the winner announced

Anne’s Top 8 Lessons Learned as a Chef

by in Food Network Chef, Shows, February 13th, 2013

Anne BurrellAlthough she’s now a seasoned mentor on Chef Wanted and a no-nonsense team leader to some of the Worst Cooks in America, Chef Anne Burrell wasn’t always a food-television star. In fact, she began her career working in some of New York City’s top restaurants, where she climbed the culinary ladder to become a leading executive chef. Read on below to find the most important pieces of industry know-how she’s picked up along the way.

1. Being a chef can get very emotional from time to time. Remain cool under pressure.

2. Remember that you are a teacher and a leader.

3. You can’t avoid mistakes, but you can try to prevent them and learn how to not make them again.

4. Set long-term goals for yourself and review them regularly.

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Stand-Up Stews — Comfort Food Feast

by in Family, Recipes, February 13th, 2013

Spicy Cajun Seafood StewDust off those slow cookers and Dutch ovens. This week, we’re breaking down the most comforting stew recipes by protein. When simmered low and slow, even the toughest meats transform into soft, no-knife-necessary morsels. In the end, the theme here is gentle cooking, and just about any ingredient will do.

Oftentimes, when a stew hankering hits, it’s of the beef genre. Paula Deen’s Old-Time Beef Stew is deeply rich and ultimately classic. Food Network Magazine’s zesty Slow-Cooker Caribbean Beef Stew is over-the-top with a hit of hot sauce.

Sausage may not necessarily require low-heat cooking for its finer side to emerge, but Food Network Magazine’s Sausage-and-Vegetable Stew and Shrimp and Chorizo Stew are savory and heartening.

Get more stew recipes from friends and family

Best 5 Red Velvet Recipes for Valentine’s Day

by in Holidays, Recipes, February 13th, 2013

Red Velvet CheesecakeJust like flowers and perhaps a glass or two of champagne, chocolate on Valentine’s Day is a must. This year, however, instead of resorting to store-bought candies, try making simple red velvet desserts for you and your special someone to enjoy together. Boasting a subtle cocoa taste instead of an overpowering punch of chocolate flavor, red velvet treats pair naturally with smooth cream cheese frosting, and their distinct crimson color just can’t be beat when it comes to a red-themed holiday like Valentine’s. We’ve rounded up Food Network’s top-five red velvet recipes below to help you prepare easy-to-love favorites that will have your sweetie swooning in no time.

5. Red Velvet Swirl Brownies — Before baking Sunny’s brownies, gently run a knife tip through the decadent layers of red velvet batter and sweetened cream cheese to achieve an attractive swirled topping.

4. Red Velvet-Cherry Cake Roll — The secret to executing this can-do cake is rolling it while it’s still supple and warm. After it’s cooled, unroll it and stuff with an almond-laced cream cheese frosting before gently rerolling the cake and serving.

Get the top three recipes