All Posts By Food Network Kitchen

Olive Oil 101: Everything You Need to Know

by in Events, April 28th, 2015

Olive OilBy Aaron Hutcherson

The third annual New York International Olive Oil Competition took place this month, where a panel of 15 expert tasters spent three days evaluating nearly 700 different olive oils.

Seven hundred olive oils? Yes. A lot of variations exist in the world of oil. The first kind that likely comes to mind is “extra virgin,” which signifies more nutrients, less refinement and a more nuanced flavor. Many experts liken olive oil to wine in terms of its breadth of flavor. Olive oil can range from sweet to bitter or smooth to astringent, and it can have any combination of floral, fruity or grassy notes.

Here are a few things I learned at the competition that will help you shop for, store and cook smarter with oil:
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How to Make Crispy Salmon Skin (Every Time) — All-Star Academy

by in Shows, April 21st, 2015

Crispy SalmonBy: Leah Brickley

Who else is super excited that Joseph’s striped bass entree made him the winner of All-Star Academy? It looked delicious (though we thought Vanessa’s did too) and judge Curtis Stone certainly confirmed that it was. But Joseph didn’t escape without some constructive criticism — the skin on his striped bass could have been a little crispier. So, in honor of Joseph attending culinary school with his winnings, here’s a little lesson in crispy fish skin.

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What Is Harissa? And 5 Ways to Use It — All-Star Academy

by in Shows, April 13th, 2015

HarissaBy: Leah Brickley

This week on All-Star Academy, the competition got hot (literally) when mentor Bobby Flay instructed mentee Joseph to add harissa to his tomato sauce for a surprising spin on his duck Parmesan dish.

We here in Food Network Kitchen are big fans of the spicy North African condiment, made from dried red chiles, garlic, and spices like coriander, caraway and cumin, so we cheered Joseph on as he added spoonfuls of the brick-red paste to his simmering sauce. Here’s a little harissa tutorial if you’re thinking about doing the same.

Harissa can be found in specialty food stores (or maybe even at your local market) in a tube, jar or can. It’s super-concentrated (think tomato paste), and heat levels can differ from brand to brand, so be sure to always taste it before cooking. You can add the concentrated paste straight into soups, stews and sauces, like Joseph did, or add just a few ingredients to make an entirely new condiment. Here are four other fun ways to play with harissa:

  • Mix it into softened butter and freeze into a log in parchment. Melt pats of harissa butter on grilled steak, grilled chicken or a baked potato.
  • Whisk olive oil, lemon juice, water and some salt into the paste. Use this new drizzly condiment on grain bowls or vegetables, or use it as a spicy vinaigrette for a green salad.
  • Stir harissa into mayonnaise. Use it as a dip for chicken fingers, or spread it on a sandwich.
  • Add a little harissa to your peanut butter for a spicy-sweet-salty spread. We love it on just saltine crackers for a quick snack, but you can also pair it with a little apricot preserves for a made-over PB&J.

 

There’s only one episode left! Tune in this coming Sunday at 10|9c to find out who takes home the $50,000 cash prize.

What’s in the Can? — All-Star Academy: The Competition Continues

by in Shows, April 7th, 2015

tuna meltDuring the latest episode of All-Star Academy, the remaining contestants got a double whammy — they all had to share guest mentor Robert Irvine and create a winning dish using a mystery canned good. Once all the cans were opened, we learned that chicken, ham, tuna, salmon and clams were on the menu. Some of you may have run for the hills faced with such a challenge, for those of you left, which canned protein would you have wanted?

We in Food Network Kitchen (well, some of us) would go straight for the tuna. But not all cans of tuna are equal. There are many types from which to choose. Below is a little bit about what’s in the can.

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Go Fry an Egg — All-Star Academy: The Competition Continues

by in Recipes, Shows, March 31st, 2015

Cooking the perfect fried eggOur knees were knocking during the latest episode of All-Star Academy when the remaining contestants served up their alphabet-themed dishes — there needed to be four ingredients beginning with the letters S, T, A and Y in each dish — to judge and restaurateur Donatella Arpaia. We were sad to see Angela, one of Bobby Flay’s mentees, go after she was docked major points for a messy fried egg (Y was for “yolk” in her dish). Even if you have all the time in the world, the simplest of dishes takes practice and technique. Follow Food Network Kitchen’s step-by-step how-to for the perfect fried, sunny-side-up egg.

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All-Star Academy: The Competition Continues in Food Network Kitchen

by in Recipes, Shows, March 20th, 2015

If you’re like some of us in Food Network Kitchen, then competition shows make your heart race right along with the contestants! That was the case this past Sunday, during the third episode of All-Star Academy, when Alex Guarnaschelli’s and Bobby Flay’s teams went head-to-head in a sweet-turns-savory cook-off. Who else wanted to hide behind a couch cushion when Ted Allen revealed the elimination challenge was cooking with marshmallows in a savory dish? Read more

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