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Justin Warner

Justin Warner
Did you know?

Justin was a waiter at Danny Meyer's acclaimed restaurant The Modern prior to starting his own career as a chef.

Justin Warner
Justin's Featured Recipe
"Two-Pump" Crostini

Click here for recipe

Justin Warner is the winner of the eighth season of Food Network Star. His first Food Network appearance was on 24 Hour Restaurant Battle in 2010, which he also won. He continues to be a frequent guest on Food Network and hosts Foodie Call, a new Food Network web series. His cookbook The Laws of Cooking...and How to Break Them was released by Flatiron Books in October 2015, introducing eleven basic laws that allow you to go wild in the kitchen. His unique flavor theory teaches fans why certain flavors combine brilliantly, and then how these combinations work in more intriguing and inventive recipes featured in his cookbook. Warner's focus is on encouraging improvisation and play to engage home cooks in a new approach to recipes and food. Warner was a captain at Danny Meyer's acclaimed restaurant The Modern and then the chef/co-owner of Michelin-rated Do or Dine restaurant in Bed-Stuy, New York, before the publication of his debut cookbook. 

Latest Recipes

Twice-Baked New Potatoes

Who knew that the humble new potato could be turned into shell casing for a bullet of flavor? In this powder keg, the surly nature of the...

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Smoked Cannoli

Ricotta, the cottage cheese of Italy, is generally not my jam. I even prefer cottage cheese's vinegary bite to ricotta's fat creaminess. ...

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"Two-Pump" Crostini

You know what's fancy? Pumpernickel. You know what's cool? Wordplay. With these pumpernickel (the bitter component) and pumpkin butter (t...

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Octopus Tiradito

In Peru, raw fish is often consumed with chile flakes, herbs, and citrus juice, a cousin to ceviche known as tiradito. I wanted to combin...

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Lamb Breast with Coriander, Cumin, and Lime

My buddy George McNeese and I used to be roommates long before we opened Do or Dine. We were generally broke as a joke, preferring to spe...

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Foie Gras Doughnuts

If I'm to be remembered for anything past my expiration, I think the foie gras doughnut might be my greatest accomplishment. It all start...

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Dry-Aged Rib Eye au Poivre

Dry-aged meat is one of the best favors you could ever do for yourself. It can be a little hard to find, but a lot of specialty butchers ...

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Cornish Hen Meets Frisée aux Lardons

Not many cooks can claim Alton Brown as their mentor. As a matter of fact, I think I'm the only one, and that feels pretty darn good to t...

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Chilled Corn Soup with Chile Oil and Honeydew

By borrowing a little from the law of guac, I use coconut milk to give this summertime soup a creaminess and richness. The heat of the ch...

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Chicken-Fried Skate

Skate used to get a bad rap, but in recent years all sorts of chefs are doing all sorts of fancy things with it. But I think skate benefi...

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Burrata with Trout Caviar, Passion Fruit, Vanilla, and Dates

I am a huge Nintendo fan. I've played countless hours of Mario, Pokémon, and the like. Of all the games I've played, the series I've play...

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