by Food Network Kitchen in Events, April 28th, 2015
by Guest Blogger in News, April 22nd, 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 Food Network Kitchen in Recipes, Shows, March 20th, 2015
By Aaron Hutcherson
We as a team couldn’t be happier that we’ve taken steps toward making the Food Network Kitchen more eco-friendly! Last week, we welcomed Haven Fricano from EcoLogic Solutions, who announced, along with sous chef Miriam Garron, that we were ditching most of our old cleaning agents in favor of EcoLogic’s all-natural products made of ingredients such as corn, salt, citrus, sugar cane and aloe. The decision was made after a months-long search process to find products that would be better for the health of both our employees and the environment. We’ve been making small changes for the last few years — most recently switching to more energy-efficient light bulbs in our pantry and using rubber mats in lieu of disposable paper towels to keep our cutting boards from sliding around — but this is a big change for us.
Not only are the new cleaning agents themselves better for the environment, but some also cut down on plastic waste, since they’re diluted onsite and placed in refillable bottles. The majority of typical store-bought spray cleaners are mostly composed of water, so you’re paying for water and also wasting fuel having that water shipped around the country. A 1-gallon bottle of EcoLogic’s concentrated degreaser replaces more than 2,000 standard 32-ounce spray bottles — that’s a whole lot of saved plastic and water we’re not shipping around! EcoLogic’s offices and production facilities are also headquartered in New York City, so it’s a short commute to us, meaning much less fuel used for transportation.
by Guest Blogger in Events, March 19th, 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
by Sara Levine in Family, Recipes, March 7th, 2015
By Jacob Schiffman, culinary purchasing manager, Food Network Kitchen
On the evening of Monday, March 16, Food Network Kitchen entered the 5th annual Brisket King NYC competition. A few hundred giddy patrons were able to taste some of the best briskets, which ranged in style from smoked and cured to downright innovative. There were 13 players fighting for the crown, and everyone put their best brisket forward. Below are three of my most-noteworthy bites of the night.
Richmond Flores of Food Network Kitchen created and served a beautiful brisket, which he first marinated and rubbed in a fermented black bean “love mixture” and then oak-smoked for 14 hours. He served it over a lemongrass-scented jasmine rice topped with pickled carrot-daikon with a crunch of fried shallot. Delicious umami flavor and soft, slightly tacky texture, to say the least.
by Sara Levine in In Season, Recipes, February 12th, 2015
Bananas are one of the most-versatile ingredients out there. Of course ripe bananas make a satisfying snack all on their own (even better with some peanut butter). They’re a key smoothie element and a favorite topping for hot or cold cereal, and once they’re speckled and overripe, banana bread comes calling. But that’s just a slice of what bananas can do. Food Network Kitchen used bananas plus two other simple ingredients in five genius recipes that transform the all-purpose fruit into entirely new dishes. Watch the video to see how to make these ridiculously simple and fun banana treats. Read more
by Food Network Kitchen in Books, How-to, Recipes, February 5th, 2015
These stacked salads from Food Network Kitchen prove dinnerworthy with layers of greens, seasonal vegetables, protein and crunch. Get inspired by the season (we’re currently obsessed with winter’s tasty beet-and-Brussels combo), or make a layered take on the classic wedge that’s a crowd-pleaser anytime of year. Read more
by Jonathan Milder in News, January 27th, 2015
The first thing you notice about Lisa is her cowboy boots. Cherry red, spit polished and worn-in just enough, they tell you everything you need to know about the Houston transplant’s cooking: It’s bright, approachable, comes from the West and will linger in your memory for days afterward. To bring some welcome variety to the winter kitchen, we invited the James Beard Award winner to our Manhattan headquarters in Chelsea Market to make Chicken Spaghetti, one of her favorite dishes from her latest volume, The Homesick Texan’s Family Table. Make this simple and comforting recipe in your own kitchen with help from Lisa’s step-by-step how-to.
by Sara Levine in Recipes, January 27th, 2015
Bone broth: Is it a magical elixir or a delicious and comforting drink to keep you warm this winter? Click on the play button on the video above to see Food Network Kitchen’s Jonathan Milder examine what bone broth actually is, and find out why this food trend is spreading further than anyone imagined.
by Food Network Kitchen in Books, Holidays, How-to, December 16th, 2014
Pizza delivery is a pipe dream right now for snowed-in East Coasters, and it may be a few days before many can get to the store for fresh provisions. Fortunately, you don’t have to subsist on frostbitten leftovers from who knows when. Food Network Kitchen worked up these six comforting recipes made exclusively with nonperishable pantry ingredients. At first the rules seemed daunting — no fresh produce, no dairy, no fresh herbs, not even a squeeze of lemon! — but these recipes turned out so delicious that your family will never know. Plus, they make fun and easy cooking projects to keep cooped-up kids and adults occupied.
Creamy Mushroom Pasta
If you’re snowed in, or just way too tired for a trip to the store on a busy weeknight, this comforting pasta (pictured above) is perfect. Think beef stroganoff meets chicken paprikash (without the meat). The sauce is uber-creamy without the help of cream. Instead, the combo of evaporated milk, flour and mustard does the trick.
“I guess I’m a baking nerd,” says Dorie Greenspan with a sly smile. The award-winning cookbook author is standing in the middle of Food Network Kitchen, whisk in hand and talking about her latest book, Baking Chez Moi. “I’ve come to think of myself as a baking evangelist. I want people to have the satisfaction of making something themselves. So when I write, I try to imagine I’m talking to a newbie.” Dedicated to the home cooking she delights in during the four months a year she spends in Paris, Greenspan’s newest book is friendly and approachable, straddling both the high (Bubble Éclairs) and humble (Chocolate Chip Cookies). Her Custardy Apple Squares are an ideal mix of the two, and Greenspan happily demonstrated how to whip them up during her visit. “I love this recipe,” she says. “It’s so easy, so unfussy, so French.” Follow Dorie’s step-by-step how-to to make them at home.
For many sweets lovers, Greenspan’s name is synonymous with one thing above all: amazing cookies. So we couldn’t let her go without asking her to share a few of her best cookie tips, too. Here’s what we learned. Read more