Myth: Eating at night causes weight gain
There’s no magical evening hour where foods just turn to fat. Once your calorie intake exce...
Myth: Eating at night causes weight gain
I love perfectly cooked hard-boiled eggs. They need nothing more than a sprinkle of salt and make for a quick, protein-filled breakfast or snack. I’m guessing right about now we’re all trying to decide how to use up those eggs leftover from Easter celebrations, too — let’s face it, you’ve probably got at least a dozen in the fridge!
When life gives you too many hard-boiled eggs, it’s time to crack open some recipes for using them all up. Today I’m sharing one from my new cookbook, Homemade with Love: Simple Scratch Cooking from In Jennie’s Kitchen. It’s my take on the perfect tuna salad, and it has an extra tasty twist — a few sprigs of fresh mint. The mint brightens all the flavors and offers a refreshing burst with every bite that reminds me of a Vietnamese banh mi, which is where the inspiration to tuck a few leaves into my sandwich came from in the first place.
Coquette, a French brasserie in Raleigh, N.C., run by husband-and-wife team Kevin and Stacey Jennings, needed a new chef with French flair. Anne Burrell and the Chef Wanted team were called in to help with the search. After testing four candidates, an offer was extended to Chef Michael Bryant.
Chef Bryant has been waiting for the right opportunity to move to the East Coast from Los Angeles so he can be closer to his daughter. Classically trained in French cuisine, Chef Bryant knows this opportunity is perfect for him.
For the first test, the chefs were instructed to make one sweet crepe and one savory crepe, incorporating the same ingredient in the filling of each. Chef Bryant ambitiously chose to use pink peppercorns and kumquats in both. For his savory dish, he made a crepe au fromage with salmon and pink peppercorn and kumquat salsa. His sweet crepe suzette featured a kumquat curd filling and a blueberry and peppercorn reduction. Anne and the owners appreciated his ambition and felt his dish was very creative.
If you’ve ever found yourself watching Food Network in your living room and thinking, “I can do that, too,” or, “I want try what they’re doing on television,” now is your chance to go from Food Network viewer to on-air contestant.
We’re currently accepting applications for the fourth season of Tyler Florence‘s The Great Food Truck Race — the multi-week showdown that challenges food truck teams to outsell one another in a coast-to-coast road trip — plus an all-new competition series hosted by Tyler, Food Court Wars. Whether you’re an experienced restaurant chef or a novice home cook, if you think you have the dedicated passion, enthusiasm and charisma to impress Tyler and a national audience, we want to hear from you.
Given that most produce is available in grocery stores year round, it’s easy to forget that fruits and vegetables indeed have seasons in which they’re at their peak of freshness, when they’re the most colorful and flavorful — and not to mention the most economical. For asparagus, that time to shine is early-to-middle springtime, which means that the bundles at farmers’ markets and supermarkets right now are some of the best you’ll find all year. Celebrate the season’s bounty by putting asparagus to work in quick, family-friendly recipes like vegetable side dishes, healthful salads and quick pastas. We’ve rounded up Food Network’s top-five asparagus dishes — a mix of traditional and creative takes on this simple-to-make vegetable — ideal for casual weeknight suppers and dressed-up dinners alike. Check out our favorite picks below, then browse Food Network’s entire collection of asparagus recipes to find more fresh inspiration.
5. Corn and Asparagus Salad — In just 20 quick minutes, Paula dresses tender asparagus and vibrant corn with a sweet and tangy vinaigrette for a light side dish that complements any hearty entree.
4. Quinoa Salad With Asparagus, Goat Cheese and Black Olives — Think of quinoa as a blank canvas through which you can showcase favorite ingredients and textures, like Bobby does in his five-star recipe by adding to it trimmed asparagus, fresh thyme and creamy goat cheese.
I don’t have to tell you how breakfast is the most important meal of the day; you’ve heard it before. And I’m not here with a quick and easy recipe to whip together on the fly because I hardly have time to pour myself a bowl of cer...
Whether Alex Guarnaschelli is cooking at restaurants Butter or The Darby, dishing out top-notch critiques as a judge on Chopped, racing around Kitchen Stadium as the newest Iron Chef or cooking up a storm with her daughter at home, fans of hers know that Alex does comfort food best.
Alex grew up in a home surrounded by a love of cooking, where souffles and cheeseburgers were equally revered. The daughter of a respected cookbook editor and a Chinese cooking enthusiast, Alex developed a passion for food at a young age, sealing her professional fate. In her premiere cookbook, Old-School Comfort Food, she shares her journey from waist-high taste tester to trained chef, along with the 100 recipes for how she learned to cook — and the way she still loves to eat.
Want to get Alex’s secrets to great home cooking? You can pre-order a copy of Old-School Comfort Food here, or enter in the comment field below for a chance to win one. To enter: Tell us which one of Alex’s recipes is your favorite and why in the comments (you must include the URL — find Alex’s list of recipes here). We’re giving away an autographed copy of the book to five lucky, randomly selected commenters.
Justin traveled the back roads of the South in his 1-hour special, Rebel Eats, this past Saturday night (watch the full episode here), but it’s hard to show everything in just 1 hour. Click the play button above to watch never-before-seen Rebel Eats moments and go deeper with Justin as he answers questions about his show and what’s next for him.
Tell us about the deep-fried burger from Dyer’s. What’s the difference in taste between standard oil and the century-old stuff that’s used at the restaurant, and what does it bring to the burger?
Oh man — I could wax poetic about that burger. Imagine if you cooked some garlic in oil and then removed the garlic. What is left? Garlic-flavored oil. The oil then becomes a condiment. Imagine if you put your garlic oil on bread. Nobody would bat an eye. That doesn’t sound wild at all. Now imagine doing this with delicious ground beef instead of garlic, and using that oil to fry all your burgers. For 100 years. The real question is what doesn’t it bring to the burger? Scientifically speaking though, by smashing the patty they are increasing the surface area and getting rid of air. This makes the beefy flavor more concentrated per bite. Also, by frying it, it cooks very quickly to well-done. Now, a well-done burger is murder in my book, but here it actually works nicely because of the thinness of the patty. The more you cook a patty, the more the beefy flavor is coaxed out, but the less appealing the texture. By making thin, greased-up patties, they are letting the beef grease provide the juiciness in the burger. They don’t serve lettuce or tomato because this burger has no room for crunch. It is like eating a puck of beef butter. Maybe that sounds gross to some, but to me this sounds like a great last meal.