by Joseph Erdos in Shows, February 14th, 2013
by Maria Russo in Contests, February 14th, 2013
Sea Dog Steak & Ale in Northborough, Mass., is a brewpub known for its signature beers. The owners called in Anne Burrell and the Chef Wanted
team to help them find a new executive chef who would take on the task of reinventing the restaurant as a gastropub. After two grueling tests and two hectic dinner services, an offer was extended to Chef Amie Hurd.
Through the tests and dinner services, Chef Hurd showed she understood beer by incorporating it into many of her dishes. Unfortunately, her lack of experience working with a large crew showed during dinner service — she wouldn’t give up control of her dishes to her team by delegating tasks. But by the end she realized she couldn’t keep up without putting trust in her team. The owners felt she was the best person for the job and that with time she’d gain the experience required to run the restaurant, so they offered her the position.
FN Dish caught up with Chef Hurd after her win. Watch the video above to find out what it was like competing, what she learned from Anne Burrell and about the turn of events that took place since the show taped.
by Toby Amidor, February 14th, 2013
When it comes to enjoying a bowl of cereal, there are two kinds of people: those who like their morning meal to be crispy and crunchy, and those who prefer it extra moist and practically soggy, completely drenched with milk.
If you’re a proud member of the first group, someone who would rather resort to eating dried cereal straight from the box than sink into a bowl of breakfast mush, allow us to introduce you to your new morning mealtime best friend: the Obol, the Original Crispy Bowl. Thanks to the clever design of the Obol, which includes a raised partition separating an upper deck of sorts from a lower pool, your cereal and milk never have to touch. After filling the top portion with your cereal of choice (ours just happens to be anything with cinnamon) and the bottom with milk (skim, please), you can dunk in the milk just a spoonful of cereal at a time, essentially eliminating the need to hurry through breakfast so that the cereal stays crunchy.
Read official rules before entering
by FN Dish Editor in Holidays, How-to, February 14th, 2013
The serving size for any food isn’t “one size fits all.” It depends on numerous factors like the food group, shape and nutrients provided. I’ll layout your standard fruit serving sizes and delve into the nitty-gritty details of s...
by Amie Valpone, February 14th, 2013
Lobster 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).
WATCH the video now
by Food Network Magazine in Food Network Magazine, February 14th, 2013
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...
by Guest Blogger in Food Network Chef, Shows, February 13th, 2013
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)
by Food Network Magazine in Food Network Magazine, February 13th, 2013
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.
by Maria Russo in Food Network Chef, Shows, February 13th, 2013
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:
Cheese Puff Bluff
More favorites and the winner announced
by Dana Angelo White, February 13th, 2013
Although 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.
RD and recipe developer Jackie Newgent has done it again. Read more about her new book (of 1,000, yes 1,000 low-calorie recipes!), get her kitchen secrets and find out her inspiration for creating deliciously healthy recipes.
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