Food
Scott Conant’s Spaghetti Aglio e Olio | Food Network
Scott offers some expert tips for creating this classic flavorful pasta dish starring garlic and olive oil!
Get the recipe ▶ https://foodtv.com/3A0q7P0
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Spaghetti Aglio e Olio
RECIPE COURTESY OF SCOTT CONANT
Level: Easy
Total: 20 min
Active: 20 min
Yield: 2 servings
Ingredients
Kosher salt
1/4 cup extra-virgin olive oil
1/2 pound good quality dried spaghetti
3 garlic cloves, sliced very thinly
Pinch of crushed red pepper flakes
2 tablespoons chopped fresh parsley, more to taste (optional)
Directions
Bring a large pot of very well salted water to a boil. Heat the olive oil in a saute pan over medium heat. Start cooking the spaghetti.
While it cooks, add the garlic to the pan with just enough heat so that it sizzles gently. Add the crushed red pepper flakes. When the outside edges of the garlic are just starting to brown, add 1 cup of the pasta water and a pinch of salt. Keep cooking, shaking the pan to create an emulsion, until the oil and water mixture no longer has that very harsh raw garlic flavor.
When the pasta is al dente, drain it and add it to the pan, along with the chopped parsley, if using, tossing to coat. Serve immediately.
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#ScottConant #FoodNetwork #SpaghettiAglioEOlio
Scott Conant’s Spaghetti Aglio e Olio | Food Network
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Four teenage chefs face off in the Chopped kitchen, putting their skills to the test as they compete to impress the judges and survive each round.
#FoodNetwork #Competition
Stream more #Chopped on HBO Max!
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Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be “chopped” from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Teen Chefs Take Over the Chopped Kitchen 👩🍳🔥 Chopped | Food Network
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Guy Fieri visits Murphy’s Bar and Grill in Honolulu, where Irish-inspired flavors meet island hospitality, including Gaelic steak with a whiskey cream sauce. #FoodNetwork #GuyFieri
Watch #DDD, Fridays at 9|8c!
#Honolulu #Hawaii
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Murphy’s Bar & Grill: https://www.murphyshawaii.com
Follow them: https://www.instagram.com/murphyshawaii
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Guy Savors Gaelic Steak in Honolulu 🍀🥩 Diners, Drive-Ins and Dives | Food Network
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A slice of bread guarantees a perfectly buttery, crispy crust on salmon! Adrienne Cheatham shares this technique popularized by chef Laurent Gras.
Get the recipe👇
Brioche-Crusted Salmon
Recipe courtesy of Adrienne Cheatham
Level: Easy
Total: 20 min
Active: 20 min
Yield: 4 servings
This technique of crowning salmon with buttery brioche was borrowed from Laurent Gras, who was a leading chef in Chicago when he popularized it using sourdough. It’s so much fun to play around with. As long as you slice the bread thinly enough, you don’t need to use any binder, since the protein from the fish allows it to stick all by itself. I especially like using salmon, because it tends to release all of that white albumin. It’s the perfect glue for toasty brioche bread, which also keeps it from pooling unappealingly on the plate.
Ingredients
4 skinless salmon fillets (8 ounces each)
1 1/2 teaspoons kosher salt
1 loaf brioche, unsliced
2 tablespoons vegetable oil
4 tablespoons (1/2 stick) unsalted butter
1 garlic clove, crushed
2 or 3 sprigs of thyme
Directions
Preheat the oven to 350 degrees F with a rack in the center position. Season the salmon fillets with the salt and set aside.
Using a serrated knife, trim away the crust from the sides of the brioche loaf, then make 4 long lengthwise slices that are about 1/8 to 1/4 inch thick. Lay a slice of brioche on a cutting board and place a salmon fillet lengthwise in the center; it should fall within the border of the crust. Use your knife to trim away the bread around the salmon. It’s best to hold the knife flat against the edges of the salmon and press straight down (using the same motion as with a cookie cutter) to get an even cutout around the fish. Repeat with the remaining fillets and brioche slices, setting the finished fillets brioche-side down on a plate or tray.
Heat a large oven-safe skillet over medium heat. Put in the oil and butter; when the butter begins to bubble and foam, gently place the salmon, brioche-side down, in the pan. Work in batches if you can’t fit all the fillets in the pan at once. Shake the pan a little to make sure the brioche is not sticking, then scatter the garlic and thyme sprigs around the fish. Cook, swirling the pan occasionally and basting the oil-butter mixture over the fish with a spoon, until the bread is golden brown, about 1 minute.
Flip the fillets brioche-side up, transfer the pan to the center oven rack and bake for 3 to 4 minutes, or until the salmon is cooked through but still has a touch of dark pink inside (about 145 degrees F). Keep in mind, it will continue cooking a little even after you remove it from the oven!
Blot the fish with a paper towel and transfer to plates, brioche-side up. Serve immediately.
Cook’s Note
To make ahead: Complete the recipe through toasting the brioche on the stovetop, then transfer the fish, brioche-side up, to a parchment-lined baking sheet. Keep at room temperature for up to an hour, or refrigerate for up to 4 hours, uncovered. When you’re ready to cook, place the fish in a 375 degrees F oven and cook for 3 to 4 minutes on each side.
Adapted from Sunday Best. Copyright © 2022 Adrienne Cheatham with Sarah Zorn. Photographs copyright © 2022 Kelly Marshall. Published by Clarkson Potter, an imprint of Random House.
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Guy Fieri visits Rainbow Drive-In in Honolulu, HI, where they serve up Hawaiian comfort food, including a classic Loco Moco piled high with a beef patty, brown gravy and a fried egg.
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Rainbow Drive-In: https://www.rainbowdrivein.com
Follow them: https://www.instagram.com/rainbowdrivein
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ SUBSCRIBE: https://foodtv.com/4e15m9g
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Guy Goes Loco for Loco Moco 🥚🌴 Diners, Drive-Ins and Dives | Food Network
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Chef Amanda Rockman and Chef Vicki Wells battle it out for the chance to face Bobby Flay in the kitchen. With actress Busy Philipps and Chopped’s Ted Allen judging the first round, both competitors must make bananas the star of the plate. Vicki serves up a caramelized banana Napoleon, while Amanda answers with pain perdu topped with whiskey caramel banana sauce and brûléed banana. Only one chef will earn the opportunity to challenge Bobby Flay. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch #BeatBobbyFlay on Tuesdays at 9|8c!
To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
▶ WEBSITE: https://www.foodnetwork.com
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Beat Bobby Flay: This Battle Is Bananas! 🍌🔥 Full Episode Recap | S14 E13 | Food Network
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@paulychannel7914
December 22, 2023 at 7:12 am
You forgot to use the term " emulsification"…..which is the effect of the starchy pasta water emulsifying with the olive oil to give the sauce…….Cheers !
@carolyn7298
December 22, 2023 at 7:12 am
Wow that took a long, long time. Never takes me that long to make the dish. I feel that he overcooked that pasta. 😂
@baimadham
December 22, 2023 at 7:12 am
Terrible..nowhere near the authentic aglio e olio..must be a bland one..
@joyfulinhope1210
December 22, 2023 at 7:12 am
Are you kidding me?! That amount of garlic and red pepper is correct for one bowl, not three. I predict this will be bland af. It’s a no for me.
@Welder_104
December 22, 2023 at 7:12 am
the moment Lidia Bastianich and every Italian comes in with the full-nelson-pecorino-fist-full rage
@lflagr
December 22, 2023 at 7:12 am
Looks so good! …but this is honestly the first time I've seen it without any cheese. Even Lidia Bastianich puts cheese in her spaghetti aglio e olio. Can't wait to try this receipe and add some parmigiano reggiano on top! 🙂
@ralphjenkins1507
December 22, 2023 at 7:12 am
My favorite pasta dish!
@klohocy8329
December 22, 2023 at 7:12 am
Talk to much
@liamg2271
December 22, 2023 at 7:12 am
Don't add the pasta water. Terrible idea and completely ruins the flavor. If anything add butter and a tiny bit of white wine with more garlic to the olive oil.
@BenCarverGraphics
December 22, 2023 at 7:12 am
missing the crunch of some raw red onion
@cianaleemartin1031
December 22, 2023 at 7:12 am
Scott you make great pasta dishes
@jdesirleo425
December 22, 2023 at 7:12 am
Hungry
@jennglow4647
December 22, 2023 at 7:12 am
😋
@warlord8904
December 22, 2023 at 7:12 am
very good bravo
@teleman07
December 22, 2023 at 7:12 am
disgusting. "pasta cooking liquid" has no business being the broth, a broth, or be in any broth.
@athannaelanderson3806
December 22, 2023 at 7:12 am
Please consider allowing Vincenzo from Vincenzo’s Plate to come on the show and teach proper authentic Italian cooking. Thank you!
@jotighe2
December 22, 2023 at 7:12 am
most of us don't know you at all.
You got that recipe down stone cold, bro. respect.
@ross.58008
December 22, 2023 at 7:12 am
I understand this man's thinking that he is one of the best Italian chefs ever, but for how many years did he live in Italy to learn? Zero, I believe. I'm Scottish and have lived in Spain 20 years and still have not learned all of their secrets. It's an impossible dream to believe yourself a true chef at cooking a specific style when you have never lived in the country of origin. I've seen this dude on TV destroy people about their dishes, but he's an Italian American. Not a true Italian. I worked 10 years for Napolitanos in Italy and sometimes people become famous, just for being famous. Maybe when Im next in corrupt biden demented u.s, I might visit one of his restaurants. 🤔
@JoseSanchez-wz3ds
December 22, 2023 at 7:12 am
My Italian chef taught me to cook this is exactly the same way except without water..never seen water added..looks amazing still…chef Alberto from Sicily Italy thank you for your recipe as well
@michaelad48
December 22, 2023 at 7:12 am
Yummmmm YESSSSSSSSS please looks soooooooo delish
@michaelad48
December 22, 2023 at 7:12 am
Doesn’t have a lot of oil tho, considering it’s spaghetti Aglio e Olio
@michaelad48
December 22, 2023 at 7:12 am
Why can’t we use the parsley stems tho
@NCDeliciousSnacks
December 22, 2023 at 7:12 am
Yummy and delicious 😋
@FCT70
December 22, 2023 at 7:12 am
I'm hungry. Thanks Scott.
@patrickgriffin6773
December 22, 2023 at 7:12 am
This is pasta porn.
@patrickgriffin6773
December 22, 2023 at 7:12 am
That hair is on fleek, gurl!!
@damned_1
December 22, 2023 at 7:12 am
Simply delicious!! 🥹🫶🏽
@eleanorbertuch135
December 22, 2023 at 7:12 am
Great presentation. Thanx👏👏👏
@VincentGeraldoYT
December 22, 2023 at 7:12 am
14:05 SUPRAAAA
@pattigouker3096
December 22, 2023 at 7:12 am
Can’t have anything spicy my throat swells shut
@IllumeEltanin
December 22, 2023 at 7:12 am
My aglio y olio uses pickled banana pepper rings for heat, along with some crushed red pepper flakes. Otherwise it's pretty much exactly the same.
@johnkozup9959
December 22, 2023 at 7:12 am
I love this dish. I make it alot. The way I learned it has cheese(parmesan or romano), bread crumbs and crushed reds in it. But Scott he learned in italia so I'll take his word for authenticity.
For flavor I'll do it like my Italian Uncle
Taught me. We need to see more of Scott. I always watched his show when it was on, I miss that.
@micheledietrick265
December 22, 2023 at 7:12 am
I love this and had it once with shrimp which was great. I say if you love cheese on it it doesn’t make what you eat wrong. Everything is to taste of the individual. Make sure to salt the dish. My mom also added hot pepper flakes.
@michaeldavis5360
December 22, 2023 at 7:12 am
Scott, I appreciate your attention to detail. Same with Jet Tila. It’s the pro communication real time that is so important. Benjamin Franklin once said “details are trifles, trifles make perfection is no trifle”.😎
@zipherfoxhound571
December 22, 2023 at 7:12 am
You know this guy cooks italian food from his Silvio Dante hair.
@gregcurtin5311
December 22, 2023 at 7:12 am
Nothing better than learning the basics so you can build upon it. I would definitely add shrimp to this.
@Romafood
December 22, 2023 at 7:12 am
Un piattl Semplice ma meraviglioso
@philasupv
December 22, 2023 at 7:12 am
Mmmmm…🍴
@dianadrache3049
December 22, 2023 at 7:12 am
Can this be made with butter?
@gailarnold9521
December 22, 2023 at 7:12 am
have it at least once a week, lol, for a few years…good show
@nataliemscrzysxycoolharris
December 22, 2023 at 7:12 am
I don't know why but I'm channeling Paula Deen and I want to be a knob of butter in that pan before the spaghetti goes in.
@RockyJohn-xl9jb
December 22, 2023 at 7:12 am
Thanks love ❤️ spaghetti
@sprout001
December 22, 2023 at 7:12 am
Def put cheese on it.
@tiffinyvann427
December 22, 2023 at 7:12 am
If you wanted could you add shrimp 🍤.
@nataliemscrzysxycoolharris
December 22, 2023 at 7:12 am
Scott 🥰😍
@HITorMISS167
December 22, 2023 at 7:12 am
Why does every other Pasta Aglio e Olio have cheese?
@abdulrasyidchanel
December 22, 2023 at 7:12 am
👍👍👍🙏☕
@shawnamericanrebel5676
December 22, 2023 at 7:12 am
What happened to Scott's voice and the 50lbs?
@jacquelinemassinello3451
December 22, 2023 at 7:12 am
Omg looks delish !! Thank you Scott for your recipe ❤️