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    5-Minute Fisherman’s Stew – Give or Take

    Of course this Fisherman’s Stew takes more than five minutes to make, and I’m actually referring to the approximate cooking time once the seafood hits the pan, but as they say, it’s only false advertising if someone else does it. Besides, one taste and I’m sure you’ll forgive any...
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    Pear Clafoutis – Almost as Good as it Looks

    It sounds odd to say that a recipe’s biggest problem is that it looks too good, but that’s sort of the case with this pear clafoutis. Through no fault of its own, this crust-less, custard fruit tart looks a lot sweeter, and richer than it actually is. So, please...
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    Bloody Mary Burrata – An Experiment in Liquefying Salads

    I don’t think there’s actually a difference between a liquid salad, and a cold vegetable soup, but if there is, I’d like this Bloody Mary Burrata recipe to be considered the former. Especially since I already posted a gazpacho this summer. But regardless of what you call this strange...
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    Crispy Butcher’s Nuggets – Parts is Parts

    While our homemade butcher’s nuggets won’t feature the same diversity of meat parts as the butcher shop, at least they won’t feature the same diversity of meat parts. Seriously, those folks will put anything into a sausage or meatball. All kidding aside, these crispy fried meatballs will have you...
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    Easy Chicken Enchiladas – Flatter Wasn’t Faster, But Still Fabulous

    I’ve wanted to do a homemade red enchilada sauce video for a while now, and not just one. Eventually, I need to film a proper Mexican-style enchilada sauce, but first, may I present the faster, easier, but still very delicious, Tex-Mex version. Speaking of faster, I thought by stacking...
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    American Goulash – Just Like the Non-Hungarian Lunch Lady Used to Make

    One of my all-time favorite comfort food meals growing up was the beef goulash served in my school cafeteria, which came with a slice of buttered white bread, and an ice-cold carton of milk. Little did I know that it wasn’t really goulash, but an Americanized version, invented, I’m...
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    Baked Philly Cheesesteak Sliders – Go Giants!

    The Philly Cheesesteak is a simple sandwich to make, as long as you’re making them in a restaurant. To make a proper one, you need a professional meat slicer, and a very hot flattop grill, which aren’t things most people have at home.  That’s why I loved this baked...
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    Chef John is On Vacation and More

    Food Wishes Video Recipes: Chef John is On Vacation and More Chef John is On Vacation and More That’s right! I’m on vacation for the rest of the week, and the beginning of the next, which usually means a lot of rest and relaxation, but not this time. That’s...
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    Cherry Tomato & Cheese Galette – Perfect for First Time Growers

    When people grow cherry tomatoes for the first time, they often make the mistake of planting more than one or two bushes, which a few short months later usually means a ridiculously large harvest, as in more cherry tomatoes than you can possibly use. Well, this cherry tomato and...