All Posts By Food Network Kitchen

From the Competition to Your Kitchen: How to Make a Ramen Noodle Burger Bun

by , July 21st, 2015

We 100 percent loved Arnold’s ramen sliders from this week’s food truck challenge. We’ve been seeing those around New York City for a bit lately, thanks to Keizo Shimamoto — a second-generation Japanese-American blogger turned ramen chef ...

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From the Competition to Your Kitchen: 2-Ingredient Pizza Dough

by , July 15th, 2015

Two-Ingredient Pizza DoughDuring the Food Network Star Mentor Challenge this week, the finalists had barely any time to get their pizzas topped and baked — and sadly, many of the pizzas were underdone (except Dom’s, as he wisely used the stovetop to crisp up his crusts...

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From the Competition to Your Kitchen: Chile Pepper Cheat Sheet

by , July 9th, 2015

The Food Network Star competition got spicy during the first round when the contestants were forced to give up their most-prized ingredients. Eddie had to trade his habaneros to Michelle in exchange for her grape leaves. Michelle was a little intimid...

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From the Competition to Your Kitchen: 1-Ingredient Marinades

by , June 30th, 2015

From the Competition to Your Kitchen: 1-Ingredient MarinadesThe competition moved outdoors this week for a 4th of July cookout. And after the teams unexpectedly had their groceries swapped, we saw which contestants could really think on their feet. We loved that Michelle quickly decided to marinate her chicke...

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From the Competition to Your Kitchen: Food Styling Tips from the Pros

by , June 24th, 2015

From the Competition to Your Kitchen: Food Styling Tips from the ProsThe Food Network Star contest was taken to a new level this week when contestants had to use their food styling and photography skills to win over mentors Bobby Flay and Giada De Laurentiis. Here in Food Network Kitchen, our professional food stylis...

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From the Competition to Your Kitchen: How to Make Guacamole “Frosting”

by , June 16th, 2015

Guacamole Who else couldn’t believe what happened during the elimination in last week’s episode of Food Network Star? (Whoa!) But drama aside, we thought many of the savory-inspired desserts for the baking challenge looked great. We especially loved Eddie...

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From the Competition to Your Kitchen: Olive Oil-Poached Shrimp

by , June 10th, 2015
Olive Oil Poached ShrimpAnd they’re off! This week we met the 12 contestants from the 11th season of Food Network Star, and the competition is sure to be fierce. Along with presenting their food, the contestants also had to present 30-second promo videos to hook the judge...

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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.