Baked Spinach & Artichoke Toasts – Hot Dipping Without Dipping
One of my favorite things to do is converting, or as we call it in the business, “reimagining,” famous sandwiches into party dips. We’ve do...
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Lace Cookies – Or Florentine If You’re Fancy
If you asked the average person to name their five favorite cookies, these lace cookies, also known as Florentine cookies wouldn’t make it o...
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Blue Cheese Popovers – Cold Start, Hot Finish
Popovers are one of those “too good to be true” recipes. Simple to prep, virtually foolproof to make, and few things coming out of your oven...
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Easy Beef Wellingtons – Never Say Never
I’ve been quoted as saying beef wellington is one of the dumbest recipes of all time, and that I would never do a video for it, and I still ...
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Hot Buttered Rum – A Very New, Old Tradition
I was fortunate to have grown up with many wonderful holiday traditions, like hunting for, and cutting down the perfect Christmas tree, slei...
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Gingerbread Biscotti – Maybe We’ll Do a House Next Year
Every year around this time, I think about doing a gingerbread house video. I think about all the hours of prep, assembly, and final decorat...
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Korean Street Toast – Word on the Street Toast Is…
When it comes to my relationship to Korean Street Toast, it was love at first sight. I don’t remember if the request I saw was in a tweet, o...
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Leftover Turkey Chili Mac – A Turkey Recipe for When You Don’t Feel Like Turkey
I believe I cover this every year when I post our annual ‘what do I do with the last of the leftover turkey scraps?’ recipe video, but let’s...
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Classic Green Beans Au Gratin – Now, 100% Condensed Soup Free
It’s always tricky posting Thanksgiving side dish recipes, since most families have their time-tested, go-to favorites, and when it comes to...
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Gravy Stuffed Stuffing Muffins – We Can, and We Should
While working on this Gravy Stuffed Stuffing Muffins video, I couldn’t help but think of that old chestnut that says, “Just because you can ...
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Baked Apple Cider Donuts – Time to Make the Donuts
While attending culinary school, one of my summer internships involved working at the school-owned, Hotel Saranac. Students would draw lots ...
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Red Curry Chicken & Pumpkin Soup – Winter (Squash) is Coming
Every year, someone, somewhere, decides to make some type of pumpkin recipe “from scratch,” and so they buy one more than they need, and aft...
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Beef Birria Queso Tacos with Consomé – Take That, French Dip
We did the impossible, and made a batch of beef birria without eating it all, which means we’re now able to make the world’s trendiest tacos...
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Beef Birria – Stewing Towards Tacos
This beef birria is based on two things; an amazing stewed beef recipe from the Mexican restaurant I worked in during college, as well as th...
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Loaded Butternut Squash "Cordon Bleu" – Developed After Countless Minutes of Research
I really wanted to do something different with butternut squash. As in, not just roasting it, or turning it into a soup, which tend to be th...
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Rocky Road – Take Me Home, To The Place, I Was Born
As a young kid, growing up in Shortsville, NY, my favorite ice cream was Rocky Road. I can remember riding my bike to Bud’s Polar Bar during...
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Easy Crab Tortellini – If You’re Not Cheating, You’re Not Trying
Ready-to-use won ton wrappers are one of my all-time favorite “cheater” grocery store items. All you need to do is mix up some filling, and ...
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Polish Poppy Seed Rolls – I was the Mary Z of My Poppy Seed
I was all set to film a traditional Polish Poppy Seed Roll, which is baked in a loaf, and sliced, but then I saw a photo of the same ingredi...
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Mini Meatloaf Ghosts – Legit Scary
I’ve always made fun of “scary” Halloween recipes, since they are never, ever, actually frightening (with the one notable exception being ou...
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Banana Bread Pancakes – Based on a True Story
Our banana bread is one of the most popular, and well-reviewed videos we’ve ever posted, so when I got the idea to do banana bread pancakes,...
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Lomo Saltado – What’s Another Name for a “Stir-Fry”
“Stir-fries” have never excited me very much, and not just because I’m wok-less. I associate them with strips of grey, nondescript meat in a...
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The Best Baked Ziti – Operation “Abbondanza”
If there’s an Italian-American community near where you live, then there’s a great chance you’re familiar with baked ziti. Done right, it’s ...
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Easy Fun Size Corn Dogs – Fair Food for Unfair Times
I’ve always had corn dogs on the list of foods best left to the professionals, and not just because of the messy deep-frying, and the need f...
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Roasted Roman-Style Romanesco – The World’s Most Delicious Fractal
Romanesco looks like something brought to earth by aliens, which is fitting, since the taste is out of this world. And, because of this UFO’...
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Fresh Tomato Soup with Crispy Cheese Toast – Overcoming Wonderful Childhood Memories
When you grow up eating a certain thing a certain way, it can be challenging to enjoy that certain thing in a new, and significantly differe...
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Taco-Stuffed Zucchini Boats - Sorry, Tortillas, You Had a Great Run
There are so many great ways to trick your family into eating more vegetables, but one of my favorites is to simply add the word “taco” to t...
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Garlic Rice Roast Chicken – Getting Under Your Skin
I thought I’d done every conceivable combination of rice and chicken possible, including, but not limited to, chicken in rice, chicken on ri...
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Frozen Zabaglione – Too Good by Half
Some culinary breakthroughs are the result of extensive recipe testing and experimentation, while others, like this frozen zabaglione is the...
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Skordalia – The Greek Garlic Potato Dip Both Homers Would Love
I love a great dip, and potatoes might be my favorite food, so it’s not surprising that I’m a huge fan of Skordalia. This Greek garlic dip a...
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“State Fair” Lemonade – The Third of Its Kind
I used to think there were only two kinds of the lemonade. The stuff you make by mixing the packaged powder and water, and actual lemonade, ...
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Watermelon Pizza – The Ultimate in Gluten-Free Summer Pizza
You know that friend of yours who loves to argue that Chicago-style pizza is not actually pizza? Well, they’re going to really hate this. Bu...
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Deviled Egg Noodle Salad – No Deviled Eggs Were Harmed In the Making of This Video
I’ve made a lot of pasta salads over the years, using just about every shape and size imaginable, with one notable exception. The egg noodle...
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Firebird Chicken – The Other Firebird Chicken
As I’ve admitted many times before, I get a lot of video recipe ideas from a certain traveling food show, commonly referred to as “Triple D,...
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Barbecued Pork Skewers - Tough Love
When I was a young cook, I had some pretty stringent believes regarding which cuts of meat could, or should, be used with certain cooking me...
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Scacce Ragusane (Sicilian Stuffed Flatbread) – It Is What It Is
Scacce Ragusane is generally described as a type of Sicilian stuffed flatbread, but for me, that really doesn’t do it justice. It’s kind of,...
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Butterscotch Budino - Now 100% Scotch Free
I’m not a huge dessert guy, and will almost always go for a second helping of the main course over “saving room” for something sweet later, ...
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Salisbury Steak – The Finest in Pre-Remote Cuisine
My mother, Pauline, was a great cook, so it’s not like we hoped she wouldn’t have time to make us supper, so we’d get to eat TV dinners inst...
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Salmon Medallions – Turning Tail
I’m not a fan of buying pre-packaged fish at the market. Sure, you can look through the plastic wrap, and pick out something that looks dece...
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Bacon-Wrapped Double Dogs – Two Hot Dogs, One Bun, No Regrets
What’s better than one hot dog? Two hot dogs. And what’s better than two hot dogs? Two hot dogs wrapped in bacon, which is exactly what we’r...
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Antipasto Pasta Salad – Turning Before into During
It somehow seems wrong naming a pasta salad after a dish specifically designed to be served before the pasta course, but if this incredibly ...
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Cherry Chocolate Loaf – Thank You, Banana Bread
I’m not sure if it counts as an actual problem or not, but due to circumstances beyond my control, I recently found myself with a few too ma...
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Salt and Pepper Spare Ribs – Simply Amazing
I’ve always thought people do way too much when it comes to cooking ribs, but I was mostly referring to the cooking methods, and all those c...
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All-American Barbecue Sauce – Creating Your Own Masterpiece
I remember joking around in our homemade ketchup video about how even though the final product was great, and very close to the store bought...
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Chef John’s Whiskey Sour – Because Day Drinking is the Best Drinking
Contrary to all those photos I used to post during my traveling food blogger days, I’m not a big drinker. I’ve also never been a big cocktai...
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Bob’s Kabobs – The Man, the Myth, the Legend, and His Kabobs
Who Bob was, or how I knew him, or whether he even really existed isn’t the point here. What matters is how amazing this “kofta” style kabob...
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Chicken & Broccoli Curry – Two Old Friends On a New Adventure
Other than maybe its less-than-gorgeous appearance, I loved everything about this simple chicken and broccoli curry. Chicken and broccoli ar...
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Strawberry Oatmeal Breakfast Bars – Because You Can’t Eat Regular Oatmeal with Your Hands
These beautiful Strawberry Oatmeal Breakfast Bars are delicious, and very easy to make, but unlike the traditional, jam-based fruit bars, th...
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Stuffed Pasta Wheels – Let the Good Times Roll
Just when I thought I’d run out of new ways to stuff pasta, I remembered a demo I saw many years ago, featuring an Austrian chef rolling up ...
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Tuna Noddle Casserole – King of the Comfort Food Casseroles
I’ve always considered tuna noodle to be the king of the comfort food casseroles, except for maybe mac and cheese, which is sort of in a cat...
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"Plastered" Pork Tacos with Apple Jalapeño Salsa – “I Am Not an Animal, I Am a Human Eating”
They say there are a thousand ways to roast pork, which has never sounded like enough ways to me, so I’m always trying to come up with new o...
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