I needed a salad for my ramen shop and this is what I came up—essentially a repurposing of the garnishes for my ramens.
PS makes wellness more accessible through real-life stories, first-person perspectives, and expert-backed information. Our staff of journalists and subject-matter experts research, report, and produce articles, videos, and social content that help people feel good about their well-being choices, no matter what they are. Via our core verticals — Health, Fitness, Beauty, Balance, Identity, and Shopping — we help our audience proceed with confidence.
For a brunch with a crunch, I wanted to bring some texture to the monotony that is shrimp and grits, but also bring in the flavors of a great Low Country boil.
Tamales don't have to have animal products to be weaponized parcels of deliciousness. With the right ingredient substitutes and some care, these veggie tamales can be just as gratifying as the carnivore's version. A pressure cooker speeds up the process and also makes for tamales packed with aroma, thanks to the steam being forced into every nook and cranny.
Thanks to Justin Warner, the season eight winner of Food Network's The Next Food Network Star, here's another fun recipe to whip up for your Robert Mondavi Private Selection Pinot Noir tasting party. Warner created this recipe for those nights he
Host Martie Duncan revisits the cooking tips and baking tricks she's gathered from interviewing well-known chefs. Hear from Guy Fieri, Andrew Zimmern, Carla Hall, Justin Warner, Dorie Greenspan, Duff Goldman, and Aarti Sequeira.
Mooo-ve over Godzilla (sorry, had to), there’s a new behemoth in town. This short-sleeve KUNUFLEX™ roper, featuring pearl snap buttons and two chest pockets, depicts the menacing mascot of celebrity chef Justin Warner’s famed Bokujo Ramen restaurant doing a little barbequing of his own for a change. (Un)holy cow!
I had leftover oxtail from making a beef bone ramen, so I decided to use it as a gyoza filling. It's rich and delicious. The recipe is by weight, so it can be scaled up or down.
Asian Short Rib Nachos
As beef tongue is one of the forgotten cuts of the cow, I wanted to showcase it in one of its best known dishes, tacos. From being cooked in a pressure cooker, the tongue becomes tender and steaklike, at just about half the price. I didn't want to throw out the delicious braising liquid, so for fun, I popped it into the blender to see what would happen. The result was delicious, but oily from the rendered fat. By using a bit of xanthan gum, I was able to turn that beefy broth into something nearly as thick and lip-smacking as queso, but with no cheese in sight. The amount of queseaux is more than necessary for the recipe, so don't hesitate to dip tortilla chips into the warmed goo for a snack the next day.
Both fajitas and chimichangas became popular in Texas and still are to this day. By combining the two, you get to experience everything that's great about that area—deep frying and beef! Love it.
Chef Justin Warner reinvented the Friends "moistmaker" sandwich for us.
Why? Because if you can make your own guilty pleasures there should be no guilt involved!
My gal and I are obsessed with "mala" which is the Chinese term for the combo of spicy and numbing qualities that you get from Sichuan peppercorns. If you are into fun food experiences, this is a must-try! As cabbage is practically free, with a few pantry items, you can make a cheap but satisfying and palate-pushing side dish.
The ease and speed of an air fryer makes cooking frozen chicken breasts to golden, juicy perfection a breeze, so you can even prepare them in the morning before work or school. You can cook two at a time -- just make sure not to stack them.
I got my start in truly fine dining as a waiter at The Modern at the Museum of Modern Art in New York City. At that time, it was helmed by an Alsatian chef named Gabriel Kreuther. His pastry partner in culinary crime was Marc Aumont, and this recipe is an ode to the stollen loaves they made as gifts to diners around the holidays. I’ve taken some shortcuts here, but the end result scratches the same itch.
I took my senior prom date to a chicken spot and ordered a catering-size portion of their nuggets with honey dipping sauce. This is as close to replicating that as I can. And speaking of "can," if you use a nitro canister, you can achieve peak marination in 20 minutes.
I love yakitori so much. My wife and I keep little containers of the "killed" skewers so we can compete for who eats more. What I think is so great about yakitori is that it utilizes many parts of the chicken that normally go to waste in American households. If you aren't a cartilage consumer like myself, you can omit them.
I can't call this dish ramen because the noodles aren't alkaline, but I can call it satisfying and delicious. Here we use konnyaku noodles, also known as shirataki (not to be confused with shiitake mushrooms, also in the dish). Beets provide some texture and depth to the broth, while carrots function as a colorant for a cured egg.
Book Synopsis "If there's a Marvel fan in your life who cooks even occasionally, they need this" - Laughing Place Feast your way through the world of Marvel Comics with celebrity chef Justin Warner in Marvel Eat the Universe: The Official Cookbook. Prepare to eat like a Marvel Super Hero with Marvel Eat the Universe: The Official Cookbook. Chef Justin Warner invites you to pull up a chair and explore the Marvel Universe through these creative dishes inspired by Marvel's heroes. Based on Marvel's hit digital series hosted by Warner, this ultimate compendium of recipes will feature dishes that span a variety of skill levels including: Phoenix Hot Chicken and Egg BowlStorm's TournedosDazzler's Glittering Pizza BagelsHulk Smashed PotatoesGreen Goblin Pumpkin Bombs With sixty recipes inspired by Marvel Comics' rich history, Marvel Eat the Universe: The Official Cookbook offers something delicious for fans from every corner of the multiverse.
When I first visited Japan, it was in the month of December, to celebrate my beloved wife’s birthday. Towards the end of our trip, we got to experience the transformation of shops and vendors for the holiday season. Advertisements for Kentucky Fried Chicken were everywhere. Curious as to why, we found out that this is, to some people, a traditional meal on Christmas. It makes a good deal of sense—with many living in metropolitan areas with very small kitchens, the idea of roasting or worse, frying, a bird, is not easy. I made this recipe for an air fryer to accommodate smaller kitchens, but this recipe will also work in deep-fryers.
Justin Warner, the winner of season 8 of The Next Food Network Star, shares the dish with Us Weekly
Prepare to eat like a Marvel Super Hero as chef Justin Warner invites you to pull up a chair and explore the Marvel Universe through these creative dishes inspired by Marvel's heroes. Based on Marvel’s digital series hosted by Warner, this ultimate compendium of recipes will feature dishes that span a variety of skill levels, including Storm’s Tournedos, Dazzler’s Glittering Pizza Bagels, Green Goblin Pumpkin Bombs, and more. With sixty recipes inspired by Marvel Comics’ rich history, Marvel Eat the Universe: The Official Cookbook offers something delicious for fans from every corner of the multiverse.
Clams Casino is a dish of simple luxury. Clams are the unsung heroes of shellfish, and I'm hoping that this recipe gets you to understand that. By combining this dish with simple instant ramen noodles, another of my favorite comfort foods, you get a dish that is greater than the sum of its parts. I hope you agree.
The Food Network seems to love Orlando, and over the past few years quite a few of our favorite restaurants have gotten plenty of screen time. To help keep track of 'em all, we've put together a list of every single restaurant, cafe and food truck featured on the Food Network.
Recipe by Chef Justin Warner.
Eggs Benedict is certainly the king of brunch, but when I’m looking for brunch with some crunch, I very much enjoy the crispy skin of freshly cooked salmon. In the words of a great man, hollandaise would taste good on a flip-flop. Yuzu juice is one of my go-to ingredients for hollandaise—not only because I love Japan and Japanese ingredients, but because the floral pop really gives the hollandaise some Justin c’est quoi.
This shirt gives a whole new meaning to the word cowabunga! Another masterpiece adventure from the magical mind of chef Justin Warner, this time we find Cow-ju on holiday, hanging two (hooves, of course) on delectable, umami filled waves of ramen broth, noodles and fishcakes across this bright & airy, surf-inspired KUNUFLEX™ button down. Officially licensed with Justin Warner
Really monitor that granola. Normally, cooks will tell you not to open an oven, but there is a very fine line between roasty toasty and burnty turdy. What you are doing is giving the granola a brief respite from the heat, so as to gradually toast it.
A kiss of lemon in every sip! Chef Warner with the Ninja CREAMi created this delicious recipe. Try it!
Rebel with a cause, and a spatula.
