Chocolate Cream Puff Swans – Oh, Mama!

Mother’s Day is coming up soon, and these chocolate ganache-filled cream puff swans would be a great way to say thanks to her for…

How to Debone & Butterfly a Leg of Lamb for Fun and Profit

As promised, here’s the video for how to debone and butterfly your own leg of lamb. Since I am going to save you a few dollars, w…

“Quick Cured” Salmon – 3 Minutes? But I Want it Now!

Whenever I hear people criticizing millennials for being self-absorbed, having short attentions spans, and for expecting to get w…

City Chicken – Hey, Nice Legs!

This fascinating pork on a stick recipe is American cuisine in a nutshell. City cooks, who couldn’t get chicken, would take scrap…

The Great Flank Steak Roulade Experiment

I don’t remember exactly why, but for the longest time I’ve wanted to try stuffing and braising a beef flank steak, and this very…

The Manhattan Filet Project – This New Steak Cut is the Bomb

While I’m thrilled to be bringing you this “Manhattan Filet” demo, I should start by apologizing for waiting so long. I learned t…

How Not to Make Roasted Pork Loin with Grapes and Rosemary Cream Sauce

Well, you can’t win them all. This perfectly fine looking pork roast was the victim of a few easy-to-make mistakes, and hopefully…

Cauliflower Pizza Crust – Don’t Let the Name Fool You

The major problem with this cauliflower pizza crust is that there’s already something called pizza. If you’d never heard about pi…

Shrimp Etouffee – Desperate Times Call for Delicious Measures

I won’t go into the sordid details of how I came into possession of substandard shrimp, but it did afford me the opportunity to d…

Crab-Stuffed Deviled Eggs – I Love to Say I Told You So

I love deviled eggs, and have probably had fifty different versions over the years, but these crab-stuffed beauties may be my fav…

How to Peel Garlic Like a Boss…Like an Actual Boss

People throw the term “like a boss” around very casually these days, but when I say this technique shows how to peel garlic like …

Do Your Recipes Measure Up?

When a very positively reviewed cookie, cake, or other pastry recipe and gets an atypically bad appraisal, it can often be traced…

Gorgonzola Cream Sauce – Now with Cream!

Since we’re heading into rich and creamy sauce season, I thought I’d use a nice hunk of Gorgonzola as an excuse to post a tutoria…

Enjoying Pomegranates with Less Mess

This time of year pomegranates make their annual appearance in produce aisles, and despite being beautiful, delicious, and nutrit…

“Local” Roasted Beets with Goat Cheese and Walnuts – Kill Once, Cook Twice

They say if you video blog long enough, you’ll eventually post a snuff film. Okay, so no one says that, but that’s what this roas…

Homemade Cream Cheese – The Labneh Way

This recipe video is inspired by a Lebanese yogurt cheese spread called Labneh, but I decided to call it homemade cream cheese be…

Roasted Chicken Broth – Part 1 of The Ultimate Chicken Noodle Soup!

People throw around the word “ultimate” these days with total disregard for its actual meaning…and I’m no different. I was planni…

Boil-n-Bake Baby Back Ribs – Crime Against Nature, Or Just Guilty of Being Delicious?

Here’s what I know: I took some baby back ribs, simmered them for an hour in a flavorful liquid, glazed them in sauce, roasted th…

Balsamic Beurre Noir – A Black Butter Sauce Any Femme Fatale Would Love

It’s too bad I didn’t go to film school. If I had, I could have done a clever play on the film noir genre for this balsamic beur…

Creamy Mushroom Meatloaf – An Experiment in Letting Your Meat Loaf

If you’ve ever said goodbye to someone, and on the way out added a hearty, “Hey, don’t let your meat loaf!” then I just gave you …