by Maria Russo in Recipes, Shows, February 13th, 2016
by Lauren Piro in Holidays, Recipes, February 13th, 2016
Not only is Valentine’s Day a chance to celebrate your love for the special someone in your life, but it’s also an ideal time to profess your devotion — to chocolate. This fan-favorite ingredient is a go-to pick in rich sweet treats, but believe it or not, it can also star in savory dishes. As you plan tomorrow’s menu, try treating your sweetie to a dinner featuring cocoa powder, like the one Geoffrey Zakarian made on this morning’s all-new episode of The Kitchen, and finishing with a decadent dessert to wrap up the meal. Get the recipe for GZ’s impressive steak for two below, and check out the trio of chocolatey desserts for next-level dessert inspiration.
The secret to Geoffrey’s Cocoa-Rubbed New York Strip Steak for Two (pictured above) is balancing the flavor of the cocoa with smoky ingredients, like Hungarian paprika and ancho chile powder, to create a bold spice rub. GZ quickly sears the beef so it achieves a golden, caramelized exterior, then moves it to the oven to finish cooking. To round out the meat, opt for a fresh side dish of balsamic-laced beets, which turn tender after roasting.
by Amy Reiter in News, February 12th, 2016
Good news for all you V-Day procrastinators: The holiday that celebrates chocolate, floral arrangements and, you know, love is on a Sunday this year. So even if you’ve waited until now to plan a date night, you still have plenty of time to get it right. And might we suggest making your Valentine’s Day dinner extra special this year?
Here are some of our favorite dishes that take a wee bit more time and effort to complete than, say, your typical taco night. Resist the urge to scramble for a restaurant reservation, and give one of these a try instead. After all, nothing says “I love you” like a home-cooked meal.
Coq au Vin (above)
Ina Garten convincingly (and unsurprisingly) proves that this classic French dish is easy to make, but it’s not really a one-pot meal. Still, the construction is rustic and uncomplicated, simple ingredients give way to deep savory flavors, and the dish feels special as soon its name leaves your lips.
by Samantha Seneviratne in Recipes, February 12th, 2016
There was a time, not that long ago, when chewing-gum flavor choices were relatively limited: You had your mints and your cinnamons, your bubble-gum flavor and your catchall tutti-frutti.
Of course, one look at the vast and varied gum display at your local drugstore today makes it clear that those humble days are long gone.
by Lauren Miyashiro in Food Network Magazine, Recipes, February 12th, 2016
We’ve all heard of shortbread, but what exactly does it mean when we say a pastry is “short”? The terms “short crust,” “shortbread” and even “shortening” all refer to the texture of the crumb of the pastry. Short pastry is usually dense, crumbly, crisp and buttery, and these flavorful bars, studded with orange zest and nuts — and drizzled with chocolate — are no exception.
by Joseph Erdos in Shows, February 12th, 2016
There are a lot of white-chocolate haters out there. It’s “too sweet” and “not real chocolate,” they say. Maybe you agree … until you try caramelized white chocolate. It tastes like salted caramel crossed with chocolate and will probably change your mind.
Find out how to caramelize white chocolate at home with directions from the January/February issue of Food Network Magazine, below. Whether you pour the roasted goodness into cute heart-shaped molds for your valentine or keep the batch for yourself is up to you.
by Ricky Smith in Shows, February 12th, 2016
This season two new chefs are stepping into the role of mentor on All-Star Academy: Robert Irvine and Andrew Zimmern are bringing a new energy to the arena. Season 1 mentors Alex Guarnaschelli and Curtis Stone return to try their luck at winning yet again, but this time with lots more experience under their belts. All four have the job of mentoring a team of two home cooks, but only one home cook will have the chance to walk away with the $50,000 win. On the line for the winning mentor: infinite bragging rights as the best teacher this academy has seen.
These four chefs may be friends outside of the show, but when it comes to competition, that friendliness gets shoved aside and replaced with rivalry, an urge to come out on top — and all of this includes some smack talk flying around. FN Dish spoke with Alex and Curtis to see if they had anything to say about the two new mentors, Robert and Andrew, and whether they had any advice for them. And we asked Robert and Andrew what they bring to the table — what sets them apart from veterans Alex and Curtis. The answers we got from both sides were exactly what we were hoping to hear. This competition is going to be good.
by Amy Reiter in News, February 11th, 2016
Love is in the air, and what better way to celebrate than with chocolatey treats? Your favorite chefs have you covered, starting Saturday morning with Ree Drummond’s chocolate raspberry cheesecake and chocolate orange martinis. Then, Trisha Yearwood is celebrating her birthday by making Garth cook her favorites like chicken alfredo and double-stuffed brownies. Next, the co-hosts of The Kitchen are offering up tips on transforming instant pudding into indulgent desserts like crème brulee and chocolate cherry pudding pops. Finally, Valerie Bertinelli is celebrating Valentine’s Day by making her husband Tom’s favorite dessert: chocolate ginger mousse-filled pizzelle cones.
by Mallory Viscardi in Books, February 11th, 2016
Most people who drink coffee do so because they enjoy the flavor of a freshly brewed cup — or the boost it can bring. An increasing number of studies have sweetened the pot with data suggesting that drinking coffee may have health benefits including a lower risk of cardiovascular and liver diseases, diabetes and overall mortality.
Recently, the technology site Ars Technica parsed the science behind a good cup of coffee.
by Allison Milam in Holidays, Recipes, February 11th, 2016
Heather Baird of Sprinkle Bakes is back and more delicious than ever with her sophomore cookbook, Sea Salt Sweet. Sea Salt Sweet strikes the perfect balance between the art and the science of pastry and baking with fun, accessible recipes that tickle both your sweet cravings and your salty ones.
We checked in with Baird to get her top do’s and don’ts for using salt. Hear what she has to say below, and read on for some of her favorite salty-sweet flavor combinations. And those brownies up there? Those are Baird’s Double Chocolate Cream Cheese Brownies with Maldon Flake. Check out the recipe for these beauties below.
Listen, we can’t all be the best kind of significant other on Valentine’s Day. You know, the kind who plans for days, greets his or her love with roses and slaves over an open flame to cook a homemade meal. But you can do almost that (and get a whole lot of credit for it). This year, roll up your sleeves for one of these made-with-love treats for the chocoholic in your life. They’re way better than anything you’d pick up at the store.
If slicing into Ina Garten’s Brownie Tart with your love by your side isn’t the best way to spend Valentine’s Day, we don’t know what is. Dense and gooey, it’s made with only a half-cup of flour, so nothing gets in the way of the chocolate.