Tastes and Smells Like Easter
For those of you that celebrate, I hope you have a wonderful Easter weekend. And even if you're not a true believer, you may still score...
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Buttercrust Pastry Dough – Good Friday or Anytime
I knew better than to expect you guys to wait until next week for this buttercrust pastry dough, after teasing you with its flaky seductiven...
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Rack of Lamb with Blueberry Beurre Rouge – Small, Dark and Handsome New Twist
This Easter-inspired rack of lamb recipe is fairly typical of other dishes I’ve posted with this cut, except for one major difference; we’re...
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Apple Hand Pies – Crimping is Easy
I’ve been playing around with a new pastry dough, and figured I’d use it as an excuse for a little demo on turnovers, or “hand pies” as the ...
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Back from the Desert,Thirsty for Food Wishes
I'm back from Arizona after a very relaxing week of golfing, watching baseball, and enjoying gorgeous weather that can best be described...
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Bourbon-Glazed Carrots – An Easter Side Dish that Really Shines
Before all you cardiologists out there start a petition drive to have my channel removed from YouTube, let me add the following disclaimer: ...
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Creamy Blue Cheese Dressing – Chicken Wings Sold Separately
Some of you might think I’m posting this creamy blue cheese dressing recipe while on vacation, just so I don’t have to answer questions as ...
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Chef John is Taking a (Real) Spring Break!
I’m excited to announce that I’ll be leaving Monday for Arizona's Valley of the Sun, for a week of baseball, golf, and not working on a ...
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Beef & Guinness Stew – Drinking AND Eating Beer on St. Patrick's Day
While I’ve never been a huge fan of drinking Guinness, I’ve always been a great admirer of how wonderfully it can elevat e a simple beef st...
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Orange Cumin Vinaigrette featuring the Old "Make-n-Shake" Salad Dressing Method
One of the first things you’re taught at culinary school is how to make an emulsified salad dressing. Of course, we were no longer allowed t...
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Crème Caramel – Maybe the Best Dessert Ever
It would be impossible to pick a “World’s Greatest Dessert,” but if you’re going to have that conversation, the classic crème caramel has to...
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Happy Friday Fish Sauce
Thanks to my Catholic upbringing, I’ll always associate Friday with fish (and guilt, but mostly fish). It was usually a piece of fried haddo...
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Cream of Asparagus Soup - For the Love of Spring
It’s not quite spring yet, but this young man’s fancy has already turned to love. No, not that kind; I’m talking about my love for this ultr...
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Baked Mushroom Risotto – Why Stir When You Can Stare at an Oven?
It’s not often that I post a video for an alternative method on a classic recipe before I’ve actually shown the real deal, but that’s what w...
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Taking a Break
I was playing around with some pulled sugar for an upcoming dessert video, and it reminded me just how much I dislike those ever-popular, th...
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Baked Lemon Pepper Salmon – Sometimes Cooking’s Not Pretty
I wouldn’t exactly call this baked lemon pepper salmon a failed experiment, as the cooking method shown herein is a very useful tool in the ...
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