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Billionaire’s Franks & Beans – Welcome to the Top 1% of Comfort Foods
Maybe it’s the billionaire(s) in the news lately, but for some reason I decided to take one of America’s most frugal meals, franks and be...
Pork Chili Verde (Green Pork Chili) – Green and Sometimes Browned
As I mentioned in the intro, this chili verde was one of the first recipes I ever learned, and also one of the first times I was forced t...
Alabama-Style White BBQ Sauce – An Almost Labor-Free Sauce for Your Labor Day Grill
This incredibly easy to make Alabama white barbecue sauce was invented in 1925 by Robert “Big Bob” Gibson at Big Bob Gibson's Bar-B-Q...
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...
Smoked Trout Schmear – Because There’s No Cool Way to Say, “Spread”
Schmear,” on the other hand, is impossible to say without sounding cool. Try it, you’ll see. You also have to love a recipe whose name de...
Peanut Curry Chicken
There’s a show called “Check, Please! Bay Area,” which features three locals who try each other’s favorite restaurants, and then compare ...
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 ...
Crispy “Peking Duck” Lettuce Cups – Faster, Easier, and Better?
I was going to say that one of these days we’ll actually make a proper Peking duck recipe, but that’s probably not going to happen. That ...
Borscht-Braised Beef Short Ribs – It Sure Beats Beets
Even though I often joke about naming dishes a certain way to help with the search engines, I rarely actually do. Mostly because I don’t ...
Easy English Muffins – A Model of Buttery Deliciousness
I don’t watch a lot of food television, but every once and a while I’ll catch a show where celebrity chefs sit around describing the best...
Crab Rangoon – Rhymes with Swoon
Many people are surprised when they find out that crab rangoons are about as Asian as Buffalo chicken wings, but it’s true. Even though t...
Pumpkin Zeppole – You “Can” Make It
It may sound strange, but the only way to mess up this pumpkin zeppole, is by using a fresh pumpkin. Like virtually every other pumpkin...
Chef John is on Vacation!
Just wanted to let everyone know that I’ll be on vacation this week, so you'll have to rely on re-runs for your Food Wishes fix. I...
Creamy Pork Stew – Easy Does It
I didn’t want to end my vacation by filming anything too strenuous, so I went with this creamy pork stew, which is one of my favorite col...
Shakshuka – Say It With Me Now
This Shakshuka, or Shakshouka if you prefer, is why I’m so glad the show/blog/channel is called, “Food Wishes.” This North African one-di...
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 di...
A Waldorf Salad by Any Other Name
As I joked about in the video, a fruit salad has to be pretty damn good to actually get a name, and the venerable Waldorf salad is certai...
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