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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Pumpkin-Shaped Dinner Rolls – Your Guests Will Blow Their Gourds

The holidays are almost here, which means “show-off” baking season is almost here, and these pumpkin-shaped dinner rolls are just the thing ...

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Dry-Aged Prime Rib – I Waited 42 Days to Be Confused

If you’re thinking of dry-aging your very own Prime Rib of Beef for the holidays, then you really need to watch this video. You might learn ...

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Crispy “Everything” Flatbread – “Everything” and Everything

These crispy “everything” flatbread crackers aren’t just called “everything” because they’re inspired by the “everything bagel,” but also be...

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Fresh Spring Vegetable Tart – Eat Your Heart Out, Giuseppe Arcimboldo

This spring vegetable tart only looks hard to make, and would be a perfect centerpiece for any special occasion meal, just as long as you pu...

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Home-Cured Holiday Ham – First You Brine, Then You Brag

There are many reasons for making your own holiday ham, but the best one of all, may be the most superficial. After the holidays, as people ...

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Pan-Roasted Chicken Breasts – Less Time, More Skin = Better Breasts

Cooking up a few chicken breasts should be a fast, easy, and delicious experience, but for many people it’s actually a slow, hard, and disap...

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Poached Pears “Belle Helene” - Why Escoffier Really Created This Dish

They say Auguste Escoffier created this dish in honor of the opera, La Belle Helen, but we chefs know the real reason. How else are you goi...

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How to Make Your Own Prepared Horseradish – Feeling Hot, Hot, Hot

Every time I use horseradish in a recipe, I get e-mails from people asking me how they can make it at home. They mention they can get the fr...

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Homemade Dill Pickles – Naturally Fermented, Whatever That Means

This is going to be an easy post, in that I know virtually nothing about fermenting pickles. The only thing I know for sure is how to make t...

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Grilled Beef Flank Steak “Pastrami” – Backyard Deli

I’ll do a proper pastrami one of these days. Maybe right after I get a smoker. But in the meantime, this pastrami-spiced beef flank steak sh...

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Grow Your Own Culinary Herb Garden – Yard to Table

I mentioned several times during this ‘how to plant your own culinary herb garden’ video that I’d give a lot more specific information on th...

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How to Fix a Broken Hollandaise Sauce

It happens to the best of us. You did everything right, and yet somehow your gorgeous hollandaise sauce has separated. Your hungry, possibly...

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Demi-Glace: Part 2 – Half Again

I could’ve squeezed this stuff into the last video ( Demi-Glace Part 1 ), but it was already too long, and I didn’t want to rush through wha...

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Demi-Glace: Part 1 – Feel the Veal

If you saw the post from earlier today, you know this video has been delayed do to mysterious, and near catastrophic audio problems, but fin...

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Homemade Beef Jerky – A Real Convenient Store

Until recently, beef jerky was a late night, convenience store impulse buy, and what was in it was the least of your worries at that hour. I...

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