Carla Makes Instant Whole Grain Stir Fry | Bin It to Win It | Bon Appetit
Carla shows us how to navigate the bulk bin and pre-cook grains to throw together a quick weeknight stir fry.
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Carla Makes Instant Whole Grain Stir Fry | Bin It to Win It | Bon Appetit
Gochujang Broiled Salmon Bowl | Carla's Cooking Show
Buying salmon can be overwhelming—farmed vs. organic. Frozen vs. fresh. Wild sounds great, but which one? Coho, Alaskan, Scottish, King, Alaskan, Steelhead… My advice, and the rule I follow when I shop, is to ask the person working the fish counter. I think a fattier type works best in this preparation, but tell them you don’t want something too buttery because it needs to stand up to the spicy-sweet-charred marinade. If you haven’t purchased gochujang before, it has become pretty easy to source in mainstream markets. You can definitely find it at an Asian market or order it online. A little goes a long way, it lasts forever, and you’ll find plenty of other places to use it.
Head here for a peek behind the curtain at my creative process in the kitchen:
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My new podcast, BORDERLINE SALTY, airs every Tuesday wherever you get your podcasts.
Please listen!
You can also call in for a future episode: 833-433-3663
My books, That Sounds So Good and Where Cooking Begins, are available wherever books are sold.
More about Carla, including info on her books, is here:
Producer: Zoie Omega
Camera: Tim Racca
Food Stylist: Cybelle Tondu
Editor: Meg Felling
Where Cooking Begins Theme Magic Hours by Amy Crawford
Photo by Jason Rosewell on Unsplash
Kitchenasium's Review of Carla Hall's Petite Cookies CarlaHallBakes.com
Where cooks go to get a workout!
Carla Makes Seared Scallops with Brown Butter & Lemon Sauce | From the Test Kitchen | Bon Appétit
Juice lemons. Spoon out capers. Heat pan. Cook scallops. Make sauce in same pan. Serve.
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Carla Makes Seared Scallops with Brown Butter & Lemon Sauce | From the Test Kitchen | Bon Appétit
Carla's Cooking Show: Bacon, Egg and Cheese on a Biscuit
Carla goes backyard camping to bake a batch of buttermilk biscuits in a Dutch oven on a bed of coals in her outdoor fireplace! Then there's a bacon, egg, and cheese that happens. It's great, you're gonna love it.
Head here for a peek behind the curtain at my creative process in the kitchen:
Carla’s book, Where Cooking Begins, is available everywhere books are sold.
Carla is also on Instagram, going Live often.
Episode edited by Felix B. Abeson
Carla’s Cooking Show is produced by Luke Sand
Theme music performed by Madison McFerrin. Written by Madison McFerrin. Used by Permission of MadMcFerrin Music LLC.
Ina Garten's Lemon Bars | Barefoot Contessa | Food Network
These easy-to-make lemon bars are a great portable dessert for a picnic!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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!
Lemon Bars
Recipe courtesy of Ina Garten
Total: 1 hr 35 min
Prep: 10 min
Inactive: 30 min
Cook: 55 min
Yield: 20 squares or 40 triangles
Level: Intermediate
Ingredients
For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting
Directions
Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.
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Ina Garten's Lemon Bars | Barefoot Contessa | Food Network