I think it's high time we celebrate National Gardening Month! April is all about cultivating your green thumb, and a few vegetables. And since April 22 was christened Earth Day back in 1970, today is the perfect day to get out of the kitchen, and into the garden!

There's a lot of talk about greening these days, and in that could mean anything from riding your bike to work to eliminating paper towels in favor of cloth towels. But one of the most obvious greening solutions for a world that's ripe with information about global warming and food insecurity is to grow some of your own food. And it's easier than you think.

Last week, our fearless leader Susan Stockton brought in a tray of beautiful heirloom tomato plants to share. For all the excitement those little plants induced, you would have thought it was a tray of chocolate truffles, or even gold. All the gardeners suddenly appeared and lingered over their choices (cherry or big fat juicy tomatoes), shared advice on how and when to plant them and mused about all the things we'd eat them with when they mature. For a kitchen full of city folk, you'd be amazed at how many gardeners are in our midst.

My own little piece of land rests in Clinton Community Garden in midtown, where for five years running I've tested my green thumb out on every organic or heirloom variety vegetable I can get my hands on. And that kind of enthusiasm can get, well, a little wild. In the kitchen, I like things in neat rows--spices arranged alphabetically, fruits gathered in bowls and kitchen tools and towels in coordinating colors. But in the garden, I'm a wild woman, throwing seeds here and there, seeing how much I can grow in my precious 65 square feet of land. Farmer's call that biodiversity (and it's quite good for the soil). I call it savage, and good clean fun (well, if you like dirt). I don't read gardening books, or know if my terroir has bragging rights (but it is 100% organic). I rarely stake or trellis, and let my veggies climb along the rich black soil like unruly children. I don't know the difference between annuals or perennials, and I regard the mystery of what the Spring will unearth each year with the same delight that new parents have for the sex of their unborn child. If I have any garden wisdom at all, like where to lay mulch or sprinkle sand or burry egg shells, it came from trial and error, and the generous tips of fellow community gardeners. I just dig and plant and toil until I emerge, with black feet (from the organic compost) and a big smile, ready to spring back into city life until the weekend comes again.

Since not everyone has a sweet little plot of land to dig in, an Earth box, the ultimate container garden, takes the green thumb (and the black feet) out of the equation. The all-inclusive indoor or outdoor system can double the yields of regular container gardens with half the water and a quarter of the work. And as if growing your own food and conserving water wasn't green enough, they even have an organic version.

If your style is more black thumb and clean feet, consider shaking hands with a local farmer on a deal that's good for both of you, and the environment too. Join a local Community Supported Agriculture group, which lets you pre-pay a farmer for a seasonal share of locally grown fruits, vegetables and in some areas flowers, eggs and meat. Joining a CSA eliminates the middle man, which means the farmer gets paid the best prices, and it keep the other green stuff in your pockets too, since you're not paying someone to ship your produce across the country in refrigerated trucks. And since you've all heard of carbon footprints, I don't have to tell you what that means for the environment, do I?

Happy Earth Day!

Sarah Copeland, Urban Gardener, Food Network Kitchens

Although the average American family may not be feeling the hit just yet, food inflation presents a major threat to the 12 million children who are already at risk for food insecurity in the US. That is exactly why we're dedicated to our partnership with Share Our Strength and their fight to end childhood hunger in America in our lifetime. And it's also why we perked up when Good Morning America called and challenged me to cook a delicious three-course meal using only ingredients from the 99-cent store.

In general, you'll always find me (and my colleagues in the kitchens) touting fresh, seasonal and local products whenever possible. I value relationships with local farmers and fish mongers, artisanal cheesemakers and bakers often above the extra pennies I could save buying somwhere else, because those purchases help to preserve a food culture, a community and an agricultural landscape that has tremendous value to the health of our society. But the way I see it, if I am going to buy canned tomatoes or beans that have been shipped across the country to my grocer's shelves, why not get them for the bargain price of 99-cents? And what if I put the extra pennies I saved in a jar in my kitchen, and gave them to Share Our Strength at the end of each month? And, what if a few other people got the same idea...

So, I accepted the challenge. The segment, which aired yesterday Good Morning America Weekend edition, follows Andrea Canning and me to a 99-Cent store in central Manhattan to search out the best bargains we could find. Then we went back to the Food Network Kitchens to cook both low cost and luxary versions of the same dish. In the end, the high end versions won the live taste tests, but since the dollar-store dinners were a close second and the savings was over $80, I think I'll take a few of my own tricks to heart in my home.

If you decide to take the challenge and hit your local dollar store, here are a few things to consider:

Always check sell-by dates on all products, just as you would in the regular grocery store. We didn't find anything that was expired in our local 99-cent store, but it never hurts to check!

Watch for dented cans, which may disturb the safety of the ingredients. Most stores will take these right off the shelves, but never put your food safety in someone else's hands.

Look for ingredients that are minimally processed and pack the most nutritional bang for your buck! Shopping at the dollar store doesn't need to be trip to the junk food hall of fame! Canned tomatoes and beets are packed with nutrients and antioxidants. Frozen vegetables retain most of their vitamins, and yogurt and nuts are healthy protein options that won't break your bank or clog your arteries!

Since most dollar stores don't sell fresh produce or herbs, use healthy products with big flavors like V-8 juice, which has the aromas of celery, onions and tomatoes all in one can (plus loads of essential vitamins)!

Check back in for more details on rising food costs from our culinary research expert Jonathan Milder. In the meantime, take a spin through your local 99-cent store (on your way to the farmer's market, of course). I bet my bottom dollar (or at least 99-cents) that you'll be surprised at what you find!

Sarah Copeland, Dime Store Diva, Food Network Kitchens

Q. IN YOUR OPINION, WHAT'S AMERICA'S BIGGEST NUTRITION MYTH?

a. Without a doubt, the most popular question I get is if carbs are bad. Carbohydrates are not inherently bad. They are our primary energy source and are necessary for a myriad of functions such as brain function and metabolism. Unfortunately, as a residual effect from the Atkin's craze, people still think eating carbohydrates will lead to weight gain. Of course, one can lose weight by cutting out carbohydrates or anything else in their diet, but it’s not sustainable in the long-run. Like I say for everything else, moderation is key.

Q. WHAT IS THE ONE THING YOU WISH PEOPLE WOULD DO FOR THEMSELVES (NUTRITIONALLY SPEAKING) EVERY DAY?

a. I have a couple things in mind, but most importantly, I wish that people could sit down and really enjoy and savor the food in front of them. We live in a really hectic world where things move at a frenetic pace and eating sometimes becomes an after-thought. I spent three weeks in Italy one summer and discovered how differently the Italians valued and viewed their meals. I noticed that some people allocated time in their day to sit down, without the distractions of a computer and tv, and have a meal. This enabled them to really look at their food and taste. By tasting their food, they were more satiated with what they had and did not have cravings for a snack an hour later. I know we're all juggling a thousand different things at a time, but we should try to slow down and devote at least one meal a day with friends and family and away from our desks.

Q. WHAT HEALTHY FOOD CAN'T YOU LIVE WITHOUT?

a. It's hard to single one out, but I really love sweet potatoes.

Q. WHAT IS YOUR PERSONAL NUTRITION OBSTACLE?

a. I think there’s a saying that you either eat to live or live to eat and I’m definitely in the latter category. I absolutely love food and am always looking forward to my next meal. The biggest obstacle with that is being aware of portion sizes and knowing when to stop. It’s especially hard at work because there’s always good (and sometimes not so healthy) food around and sampling can cumulatively become a meal. I always have to remind myself that the next bite won't be as delicious as the first.

Q. WHAT CAN YOU TELL US ABOUT FUNCTIONAL FOODS?

a. Functional foods are a really hot nutrition trend right now. There is no legal definition of them, but generally speaking, they are foods that have a potential health benefit beyond basic nutrition. Some biologically active components of functional foods may enhance health or protect one from diseases. Examples are antioxidants in fruits and vegetables, fiber in whole grains, omega-3 fatty acids in fish, and live cultures in yogurt. Because interest in health has increased, food companies are pushing to market their foods as functional foods or producing foods with beneficial components more than ever. I find the influx of functional foods on the market to be an interesting phenomenon. Though I appreciate the emphasis on healthy foods, I would still caution people to be wise about their food choices. Some functional foods are essentially junk food injected with vitamins and some are unmodified whole foods like blueberries or nuts. For optimal health, it's best to stick with plenty of fruits and vegetables, whole grains, low-fat dairy, and lean protein.

Q. WHAT IS YOUR DAY TO DAY LIFE LIKE AT THE FOOD NETWORK?

a. It really depends on what projects are going on, but generally I analyze recipes for nutritional content for shows and special projects. I also write scripts and talking points for shows, and report on stories for an in-house newsletter about health and nutrition.

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Happy St. Patrick's Day! As an Irish gal, I know soda bread and corned beef ought to be top of mind, but all I can seem to think about today is Hot Crossed Buns! Ok, it's not that far fetched, Good Friday is just a few days away, which means you might want to start thinking about those sweet toothsome little buns too! Why? Because they are just about the best little bun around.

Historically speaking, hot crossed buns have been linked to everything from pagan offerings to the Christian crucifix. But though similar little cakes were thought to be eaten around Spring celebrations even by the Ancient Greeks, we may have the Tudors, specifically Queen Elizabeth I, to thank for to linking them to Easter, due to her law that forbade their sale any other day (except Christmas).

Luckily for us, we can bake them anytime, so why not get started? What's the matter--you afraid of a little yeast? Don't worry, we've labored over this recipe so you don't have to. They even passed the Erik Pinkston test. Erik, a student at the Culinary Institute of America and our most recent test kitchen intern, had never made bread in his life when I put this recipe in his hands. Not only that, he has a classic baker's handicap -- warm hands -- which can make kneading dough a sticky situation. Still, with a little help from an old baker's tip* he turned out bun after beautiful bun that none of us could resist.

So what do sweet yeasted buns have to do with good health? Traditional foods, often eaten around the holidays (religious or otherwise), feed the spirit and the soul--and that's good nutrition too!

Sarah Copeland, Food Network Kitchens


*If you're like Erik, and the thought of making fresh bread makes your palms sweat, keep a bowl of ice water and a dry towel by your side. When things get sticky, plunge your hands in to cool off, then pat them completely dry before kneading.

I have since regarded the tamale man as my guardian angel---the one who saved me from both starvation and hypothermia on the same day (okay, so I tend to be dramatic). In the last year, he has appeared before me less than a handful of times, but each time he warms my spirit and my belly in the most nourishing way. I've never thought to ask him his name, always distracted by the decision between pork or chicken, and fumbling through my wallet to see if I have enough dollars to bring a whole bag full to my colleagues upstairs -- but to me it is his face, warm and inviting, gracious and generous, that I'll never forget.

Today, as I rushed into work from the lingering winter outside, tamales came to me from another angel, my coworker, Liz Tarpy. She didn't know my history with the tamale man, but it didn't take her long to recognize her gift was more than just breakfast. We shared the tamales over a guiltless conversation that oatmeal makes a mighty fine and nutritious breakfast.
But some days, nothing but a hot tamale will do.

Sarah Copeland, Food Network Kitchens

Your heart does a lot for you. Shouldn't you Return the Favor?

Great point. The source -- Whole-Grain Sun Chips, part of the Frito-Lay Corporation. Some of this may just be good marketing, but since we know that giving up packaged goods is a stretch for some lifestyles, I'm encouraged by companies who acknowledge that efforts to put health first are long overdue. Still, I urge you do your own research. Learn to read nutrition labels, consider the serving size and investigate what all of those health claims (like 0 Trans Fats) really mean before you dig in. And knowing what's really in your food is so important, because as Kashi says,

Everything that goes into food, goes into you!

Now that's a motto I can get behind, especially since their website supports their efforts toward a healthy lifestyle by offering trustworthy nutrition facts, tips on how be active and where to find your local farmer's market. Even better, they are another company (like the Food Network) that supports Share our Strength's efforts to get healthy food into the hands that need it most.

Of course there is a one surefire way to do your body good--cook your food yourself from fresh, whole ingredients. That's the only way that you can be sure that the food your putting in your body is pure, healthy and natural! And giving up all of that packaging could do wonders for the environment as well. Which poses the question,

The planet does a lot for you, shouldn't you return the favor?

Sarah Copeland, Food Network Kitchens

But a simple pyramid has a long way to go to answer the question what to eat -- the question that decades of conflicting nutritional literature and an overdose of fad diets has made increasingly difficult to answer. Because what we should eat is highly personal and no two people's bodies require exactly the same formula of nutrients to thrive. Recommendations for what to eat should take into account our age, sex, level of physical activity, family health history and so much more. That's why MyPyramid earned big points today by launching a Menu Planner function that's a good start toward planning meals that fulfill your individual daily requirements. It allows you to plug in your name, age, weight and activity level and save your settings to start building weekly menus that help you reach your nutrition goals (or at least the recommendations the USDA sees fit). Best of all, you can add a tab for each member of the family to make sure everyone gets a shot at optimal health!

After all, health is the greatest wealth, goes the saying.

For more on What to Eat, check out Dr. Marion Nestle's book by the same title, along with her blog that aims at keeping America nutrition-wise! Nestle, Professor in the Department of Nutrition, Food Studies, and Public Health at New York University, is my nutrition guru, and the most honest source I know. She's also a saint for going after all of the laws*, policies, companies and propaganda that prohibit American's from attaining the ultimate nutrition that is not only our birthright, but should be our constitutional right as well. But in the end, it's really up to you. No one's forcing you to eat those French fries, and a little planning ensures that you don't need to resort to desperate measures.

Remember, you are what you eat, so plan well, eat well and be well.

Sarah Copeland, Food Network Kitchens

* Dr. Nestle fought tirelessly along with dozens of other for the New York City Health Department to ban trans fat in New York City. Thanks to those efforts, my city banned trans fats back in 2006 and should be completely trans-fat free by this July. Throughout it all, I love Nestle's ability to explain why (in terms that don't require a Ph.D or an M.P.H.) banning unhealthy ingredients like trans fats, which are still found in fast food chains and packaged foods all over the nation, can have major health benefits for the whole lot of us!

When one gets invited to a Head to Tail Dinner, there are things to be considered. First, there is the matter of pride (can I hang with the big dogs?). Then there is judgement. If one declines, there is talk of a weak spirit. If one accepts, there are consequences. In the case of a Head to Tail dinner prepared by Chris Cosentino (of The Next Iron Chef fame) and presented by Michael Ruhlman (renown author on all things "chef"), there will be offal, and lots of it.

This week in New York's Astor Center, David Mechlowicz (our Culinary Purchasing Manager) and I faced the consequences of our bravado -- a menu that included beef heart tartare puttanesca, fritto of honeycomb tripe with picholine olives and marjoram, Crostino of salt cured pork heart, and porchetta di testa with radish and pecorino. And those were just the "Bits and Bobbles."

Having already had an offaly good time at Cosentino's restaurant in San Francisco recently, I wasn't sure how much of the "forgotten meats" one person could handle in a year. Afterall, there may be a reason they were forgotten. But I didn't want to tarnish my reputation among my fellow diners, including the Amateur Gourmet who was likely to call me out on his web show The FN Dish if I didn't put on a good show. But after a few bites of the porchetta di testa (some deliciously unknown part of the pig), I was acting no more. This food was incredibly flavorful. There were a few mishaps, like the abundant portions of trotters (pigs foot) and a modertately over-zealous beef tendon salad, but in general my appetite only increased as I ate. By the time a plate of venison liver crudo (as in raw) with crispy sugar beets and juniper balsamic landed before me, I was genuinely beguiled. My enthusiam was rallied just in time for a huge portion of whole roasted spring lamb neck, a cut of meat usually tossed aside for the leg or chops, which was cooked low and slow until the meat melted like butter under it's crackly crust. Served with a healthy dose of roughly chopped parsley and freshly grated horseradish, it delivered on flavor and satisfaction in a way I'd almost forgotton was possible.

I'll spare my vegetarian readership the remaining details (such as how exactly Cosentino got candied cockscomb to taste like a blood-orange gummy bear), but you can get some live action on Grub Street's video feed. Back here in the kitchen, we'll put our offal affections on the back burner and continue to cook up the playful and widely lovable recipes you've come to expect from us. But we can't help but take inspiration from industry super stars when it comes to family meal (ie. lunch). This week we tried our hand at lamb's neck, cooked for 6 hours at 200 degrees, which became a tender filling for soft tacos on homemade tortillas (thanks David), grated radish and pepperjack cheese. Don't worry, we're professionals--our stomachs are built for this stuff.

Nutrition Note: In honor of National Nutrition Month, offal fans will rejoice to know that liver is an incredibly high source Vitamin A and iron, and rich in a unique array of B vitamins, folic acid and trace minerals such as copper and zinc.

Sarah Copeland, Food Network Kitchens

Nutritionally speaking, ours is a worthwhile quest, since like many sea creatures, octopus is high in protein and low in saturated fat, and also delivers on Niacin, Zinc, Iron, Phosphorus and Copper. Watch out for the cholesteral though---it just might get stuck on you.

Sarah Copeland, Food Network Kitchens

Everything in MODERATION.

In the meantime, I continued to be inspired by the many articles, inventions and adventures that aim at making good (ie. good for you) food fast, including a healthy street food venture in Washington DC called On the Fly, which pushes its way into the artery-clogging streets of urban life to brings fresh, local food to the people.

Sarah Copeland, Food Network Kitchens

So, after 12 fruitless hours in the South, I decided to make a quick pit stop at a supermarket to stock up on some of the green stuff. I came across a market called Earth Fare, where bright, beautiful, organic and natural produce dominated. The in between aisles, which nutrition experts usually recommend shoppers avoid (you know, the ones with lots of pretty boxes, excess sugars and false health claims), were lined with simple, natural products that looked more like food than like toys, which I consider a very good thing. I could have spent hours in those aisle, examining the locally sourced Swiss chard, which was bursting with color and life, and jarred green tomato soups and butter pickles made just up the road a piece. I thought I had found my own personal Eden.

It wasn't until I got home that I realized my bounty had been packed up in plastic Wal-Mart bags. I was confused, so I called Earth Fare to investigate. When I asked the clerk who answered if they were part of the Wal-Mart Corporation, she answered with an ethusiastic "No way Jose!"

She then proceeded to tell me that my groceries had been package in a recycled bag as a part of their Friends of Earth Fare campaign. The Campaign partners with local charities and non-for-profits to collect plastic bags to be recycled as grocery bags. The effort not only helps to save our landfills from an overdose of plastic bags, Earth Fare gives back 10 cents per recycled bag to the charities and non-for-profits who provided them, which added up to almost $55,000 last year! Good will for the earth, and the community? Now that's what I call southern hospitality!

Sarah Copeland, Food Network Kitchens

I've been thinking about an oyster roast and shrimp n' grits ever since I wrote about my last trip to South Carolina almost a year ago, so I'm headed back to Charleston this weekend for another dose of Southern Cooking. Lest grammatically sensitive folks find offense in my haphazard capitalization of Southern Cooking, consider the fact that the foods of the south are a truly remarkable sort, and a subject worthy of entire museums, alliances and a series of tomes entitled Cornbread Nation.

Gourmet magazine's January issue was the most alluring homage to Southern Cuisine I've seen yet. Their tribute to Edna Lewis and Scott Peacock, and dozens of luscious spreads dedicated to baked eggs and biscuits, fried chicken and collard greens has me practically heading for the land of buttered beans for good. For anyone who grew up with even a little southern bone in their body, it's hard to listen to reason, like cholesterol, goals of a girlish figure and all the best-intended efforts at moderation. At my grandma's house in southern Missou-rah, [which us Northerner's considered the South], my favorites were hot biscuits and sausage gravy, fried chicken and cherry cobbler. But since my time in the South is scarce these days, I appreciate the spirit of the Big Nasty, the Hominy Grill's answer to having it all--a fresh buttery biscuit topped with a fried chicken breast and a mess of gravy. Now that's just one sweet tea away from heaven!

Have a great weekend, and y'all come back now, ya hear?

Sarah Copeland, Food Network Kitchens

I'm off to teach another Operation Frontline class in just a few minutes, but I'll be back Monday with some more great scoop.

Meanwhile, while I nurse my sunshine withdrawl, I'll tell you a few of my favorite things from South Beach:

Best Thing I tasted: Zak Pelaccio's Smoked Fat Burger made with smoked fat back and ground beef, served with a shot of whiskey cocktail (clearly Zak did not hear my Kidz Kitchen talk about good nutrition, but he makes excellent "in moderation" foods!)

Best Thing I learned: By a stroke of luck, I ran into Mark Ladner, who shared that his secret to his succulent octopus is multiple tenderizing techniques, including beating and cooking with a cork!

Favorite Demo: A tie between Guy Fieri and Giada De Laurentiis in the Kidz Kitchen. Guy's energy and chemistry with the kids was second to none, but a very pregnant Giada answered questions about everything from how she got on the Food Network to what she'll name her baby with her usual grace and charm!

For live footage from the festival, check out what the Amateur Gourmet had to say about it all!

Sarah Copeland, Food Network Kitchens

Years later, at a dinner with Japanese delegates from the UN, my hosts "treated" me to a bowl of baby octopi, heads and all. Like an ill-matched pair on a blind date, we stared at each other awkwardly, the octopi and I, until etiquette necessitated I eat them in their entirety. It's quite possible the experience hurt me more than it hurt them.

Several years later, the cephalopod waved its flirtatious arms my way again, this time more successfully, at a dinner prepared for me by my dear Valentine. An adventurous eater who’d spent several years near the sea in Spain, my Valentine and I shared a deep affection for edible sea life. When he placed the octopus before me, its deep purple skin glistened through the generous layers of olive oil, lemon juice and parsley, and I couldn’t resist. It was delicious— tender, juicy, and meaty in a way I’d never thought seafood could be. Although I had never attempted to cook octopus myself, I'd heard the storied techniques for tenderizing that ranged from beating it with a rolling pin to cooking it with a cork. I saw my Valentine’s success as valiant--like wrestling a bear in the wild. So infatuated was I that I didn’t think to ask for details about how he’d prepared it, or where he had bought it, or why he had gone to all of that work for just two itty bitty perfect portions. I was in love.

Several months later, during a Central Park picnic with my Valentine, he produced a Spanish tin of pulpo aceite de oliva (Octopus in Olive Oil), a lemon, and a set of toothpicks. He pulled the tin back the pop-top handle, halved the lemon with his well-worn Opinel knife and squeezed the juice that quickened into the oil as an impromptu dressing. Not being in the habit eating foods from a can, I was skeptical, but still amorous, so I partook. With one bite I knew I’d been blinded by love---this canned octopus had the same succulent tenderness as the “fresh” octopus I’d tasted at his house. I should have known that my Valentine had more suave than skill. It didn't matter. I was in love.

And that’s how I got stuck on octopus. Like every good love affair, it’s had its ups and downs, but there is always something new to discover. At the hands of many a chef, I’ve had octopus in paella and ala plancha, hot and sizzling, grilled and charred, sushi style and Spanish style, simple and sublime, but I've never tackled the beast in my own kitchen. Maybe it’s the endless hours of beating and braising, seasoning and saucing that are required. Or perhaps it’s the posture of the octopi lining the streets of Chinatown. Or perhaps I just didn’t love it enough.

Last week, in a fit of Valentine’s nostalgia, I ordered Grilled Octopus with Fagioli Diavoli Beans and Cavolo Nero at Del Posto, Mario Batali’s Italian Mecca across the street from our kitchens. It was captivating—skillfully charred and curled on top of earthy braised greens and buttery beans. Leave it to Mark Ladner, the man behind the menu at Del Posto [you may know him as Batali's utterly succinct sous chef on Iron Chef America], to create such simple goodness. Having worked with Mark during the taping of Iron Chef, I considered peeking into the kitchen to ask him his secret—perhaps it was finally time to try my hand at cooking octopus myself? But then again, the tin can is just so convenient, so fast, so sneaky!

This week, I came across a jarred version of Pulpo, and decided to give it a try on some dear friends from Spain who recently moved to New York. As a token of love, I made them a meal with all the flavors of home---sardines with pimenton, grilled Branzini (Mediterranean Sea Bass), slow cooked lamb in Rioja, Manchego cheese, and of course, "braised" octopus with lemon and parsley.

“Mmmm, Pulpo!” They said with delight as they dove into the glistening plate of octopus.

I beamed. They didn’t ask how I’d made it so tender, or where I’d hid the remains, or which local fishmonger I preferred. And like my old Valentine, I didn’t tell. Maybe that’s the secret to love.

Happy Valentine’s Day!

Sarah Copeland, Food Network Kitchens

Around here we'll accept any excuse to indulge, including Mardi Gras, or Fat Tuesday in English. To me, Fat Tuesday means pancakes, and lots of them. Out of an awe and respect for the resilient spirits of the folks down in New Orleans, I feel compelled to pile them on high tonight, chez mois (my place) and surround myself with good friends and gaudy beads. But for Jake, who keeps us all in groceries and supplies, Mardi Gras means homemade freshly glazed chocolate donut, courtesy of an all-star Emeril Recipe. Here's his first attempt (not bad!) which he proudly displays along with Mardi Gras beads given to us by New Orleans' White Boot Brigade, an innovative group of shrimpers that have helped to rebuild the Louisiana Gulf Coast and it's seafood industry by keeping their sweet, succulent and sustainably raised shrimp on the minds and the menus of America's top chefs.

Whether you're eating shrimp, donuts or pancakes tonight, here's wishing you all a fat celebration! Go easy, Chinese New Year is just around the corner!

Sarah Copeland, Food Network Kitchens