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How to Make Egg Salad

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Making egg salad is easy when you know how to cook the eggs, peel them and chop them. Learn how to make egg salad and create your own egg salad recipes.

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This Is the Real Reason You Should Make Homemade Cranberry Sauce for Thanksgiving

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Make your own cranberry sauce this Thanksgiving and then use the leftovers to upgrade some of your favorite healthy meals and snacks. These recipes from Food Network will show you how.

Kardea Brown Celebrates Coastal Southern Cooking on Delicious Miss Brown

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Visit Kardea's kitchen on the Sea Islands of South Carolina for recipes that are perfect for summer. Catch this brand-new series on Sunday, July 28 at 11:30a|10:30c.

What Does a Meal with 10 Grams of Added Sugar Look Like?

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New dietary guidelines recommend having no more than 10 grams of added sugar at each meal. A registered dietitian walks us through 10 delicious recipes that meet those standards, including desserts.

The Best Ways to Use Up Leftover Chicken

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Wondering what to do with leftover chicken? Here, inspiring ideas and recipes – from sandwiching it, to using it as a topping, to yes, turning it into the best chicken salad imaginable.

Meet This Grain: Amaranth

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This under-appreciated grain is a perfect way to get in your whole grains, plus it’s gluten-free. Get tips on cooking it and creative recipes to try this tiny grain.

Cinnamon Buns

Recipe | Courtesy of Edie Eason

Total Time:: 5 hours 50 minutes

142 Reviews

“Everyone has a story and a recipe,” says Edward Lee.Lee’s begins in his Korean grandmother’s windowless kitchen in Brooklyn, where he grew up on rice bowls and kimchi. But his palate longed for adventure: he’d sneak over to newsstands and “peek into issues of Gourmet like they were Playboy, lusting after lamb roasts and tartes Tatin,” he confesses in his cookbook, Smoke & Pickles (2013). “I’d whisper the recipes aloud.” For Lee, that allure and magic would never dim. By his thirteenth birthday, he writes, “I knew I would spend the rest of my life chasing the seduction of food.” These days, he’s living an entirely different chapter, in Louisville, Kentucky—and his story has become one of smoke and pickles. “Some say umami is the fifth flavor,” he says. “I say smoke is the sixth.” From the Korean BBQ of his childhood to the rampant BBQ culture of the South, “smoke is the intersection that connects my two worlds.” Whether that smoke comes from bourbon, bacon, or smoked spices, it pairs brilliantly with the briny punch of pickles, Korean as well as Southern. Best known for his appearances on Top Chef and Mind of a Chef, as well as his James Beard Award nominations, Lee now serves up eclectic, elegant dishes at his three restaurants, all of which draw upon the kaleidoscopic facets of his unique story. “What I cook is who I am,” Lee writes, and that’s certainly true of the Panna recipes he’s shared with us: they take us back to his Korean-Brooklyn childhood, the years he sweated his way up through the kitchens of New York, and into the future of Southern fine dining.Edward's Restaurants:610 Magnolia (Louisville, KY) MilkWood (Louisville, KY) Succotash (National Harbor, MD)Edward's Book:Smoke & Pickles (2013)