by Food Network Kitchen in Events, April 28th, 2015
by Ricky Smith in Restaurants, April 28th, 2015
By 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:
by Duff Goldman in Shows, April 27th, 2015
Does the local pizza joint know your order the second they realize it’s you on the phone? It might be time to branch out and try something out of your comfort zone. After all, pizza comes in lots of different styles. From Chicago’s deep and cheesy to the classic New York slice, we’ve got your ideal pizza style.
by Maria Russo in Recipes, April 27th, 2015
Hey, baking fans! It’s spring and it’s time to … bake? Yeah, that’s what I said too! I bake all year long and mark my calendar by the treats that are coming out of my oven. I know it’s time to start buying presents when I have baked the last pecan pie for Thanksgiving. I know it’s Super Bowl time when I bake my brother’s birthday cake. Spring, though, I had to think about. It’s not as obvious as Thanksgiving or Christmas or Hanukkah. But as I prepared for Spring Baking Championship, I started seeing some really familiar desserts, and that got my wheels turning.
Chiffon cake, buckle, lemon anything, rhubarb, trifle, pavlova — all these desserts are the pastry chef’s expression of baking in the spring. They are all light, with delicate textures and fruity flavors that are perfect for shrugging off that winter coat and getting ready to be outside a lot more. These were the challenges that the bakers faced in creating these sweets, and Lorraine Pascale, Nancy Fuller and I we were super excited to be tasting flavors and textures that we ourselves were gearing up to use.
by Maria Russo in Shows, April 26th, 2015
While breakfast for dinner may be part of the usual suppertime routine in many homes, you most likely look to a standard stack of pancakes or a platter of eggs and bacon to get the job done. But the options for morning meals at dinner indeed go beyond the traditional. Think Food Network Kitchen’s cinnamon-scented Coconut-Almond French Toast Casserole, Food Network Magazine’s Mushroom-Spinach Baked Eggs laced with nutty Gruyère cheese, or the Scrambled Egg Subs (pictured above) from Food Network Magazine.
Instead of featuring scrambled eggs alongside toast, this quick-fix recipe has them stuffed inside buttered hot dog buns for a heartier dish. The secret to turning out soft, fluffy scrambled eggs — and not tough, dry ones — is to not overcook the eggs. Here the eggs come together over medium heat, so they’re not scorched right away, and only when they’ve begun to set is it time to add the fresh herbs and melty cheese, like Havarti or Muenster, for over-the-top gooeyness. A handful of fresh scallions in the eggs promises a subtle, welcome bite, while a cool side salad of radishes and celery rounds out the fuss-free meal in a hurry.
by Erin Hartigan in Food Network Chef, Restaurants, April 26th, 2015
By now Cutthroat Kitchen superfans know that when it comes to evaluating the plates before them, judges assess just three elements of the offering: its taste, its presentation and whether or not it reminds them of the challenge dish at hand. While that indeed seems simple enough, Alton Brown and Jet Tila discussed a common mistake chefs make when facing off in battle: muddling their dishes with non-essential components.
During tonight’s installment of the After-Show, the two looked back on Heat 2 of the Cutthroat Kitchen: Evilicious tournament and a sabotage that introduced what Alton deemed to be “a distraction” to chefs’ dishes. The sabotage at hand afforded one chef sole control over the ingredients needed to make chicken-fried steak and another chef control over the required tools. It was up to them to share both sets of items, considering what they wanted to keep for themselves and what they’d be willing to part with. As for the cornmeal Jet found within the ingredient basket, Alton explained, “That’s a distraction, ’cause what it says is ‘Hey, make a side.'” Jet agreed, adding that the distinction between what’s required of the test at hand and what isn’t is a key to success in this contest. “That is a huge tip,” Jet noted. “Make the challenge and don’t go crazy.”
by Maria Russo in Community, April 26th, 2015
If you had to plan your perfect day of eating, where would you go?
That’s the question we pose to Food Network stars and guests on the new Web series Breakfast, Lunch, Dinner. Wonder where Melissa d’Arabian gets her morning fuel in San Diego? Or which Los Angeles restaurants could make tough-as-nails critic Simon Majumdar smile? This new series reveals perfect meals from coast to coast.
by Amy Reiter in News, April 26th, 2015
When it comes to Mexican night at home, tacos often steal the show, but with the help of this week’s Most Popular Pin of the Week, you can dig into your favorite flavors and ingredients in an all-new way. Just like a taco, the tostada features a corn tortilla base, but instead of being folded and filled, it’s kept flat and then fried so you can pile on the toppings. This recipe starts with a smear of refried beans, then layers lime-marinated chicken, cool lettuce and a mix of classic fixings, like creamy avocado and fresh-tomato salsa, for an over-the-top bite.
For more dinner ideas, check out Food Network’s Let’s Cook: Main Dishes board on Pinterest.
Get the Recipe: Chicken Tostadas (pictured above)
by Joseph Erdos in Shows, April 25th, 2015
If you’ve ever asked yourself, “Self, what does Dwayne ‘The Rock’ Johnson eat every day?” you now have your answer, courtesy of Muscle & Fitness magazine: cod. Lots of cod. Really just staggering amounts of cod.
Johnson eats 10 ounces of cod (along with two whole eggs and two cups of oatmeal) for his first meal of the day, and then follows that up with 8 ounces of cod (along with 12 ounces of sweet potato and one cup of veggies) as a second meal of the day.
by Maria Russo in Food Network Chef, April 25th, 2015
Eight bakers have entered the Spring Baking Championship for a chance to win the title and earn $50,000 in prize money. Each one brings a unique talent to the competition. Some are professional pastry chefs, while others are culinary arts instructors, competitive bakers or self-trained bakers. This new series gives them the opportunity to show their skills on national television.
Before tuning in for the premiere on Sunday, April 26 at 9|8c, get to know the bakers. Every day leading up to the first episode we’ll be revealing a Q&A with one of the eight.
Get to Know Simone Faure
As Food Network’s official Sandwich King, Jeff Mauro is no stranger to between-bread creations, and on this morning’s all-new episode of The Kitchen, he joined Geoffrey Zakarian for a Flavor Bombs segment focusing on one sandwich in particular: the grilled cheese. For GZ, the next-level taste came in the form of rich, hearty brioche bread, which promised to give heft to his over-the-top grilled cheese, while Jeff added a bold punch of spice to his jalapeno-spiked recipe.
FN Dish caught up with Jeff on the set of The Kitchen to get his take on what it takes to build not just an everyday grilled cheese but his ultimate, best-ever grilled cheese. From the necessary thickness of the slice of bread to sliced-versus-shredded cheese thoughts, read on below to hear from Jeff and find out what he considers to be “the four best bites” of the sandwich.
“White bread — country white, because it’s usually a little sweeter. It’s got a little more density to it,” Jeff says. “Thick slices, but you don’t want to get too thick. You want to get not, like, your standard bagged sandwich bread, but something a little heartier. But not Texas toast. It’s got to be thin enough to let that heat rise to the interior to goo out the cheese. But it can’t be too thin, where you’re going to take it off [the heat] and it’s going to be floppy. I hate floppy grilled cheese. [Also,] butter on my grilled cheese. Yes.”