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 ...

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...

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...

Gingersnap Cookies – Hot, Hot, Sweet

I always tell people I’m not a cookie eater, but I guess that depends on the cookie, since when it comes to these gingersnaps, I can’t ge...

Classic Rice Pudding – Word on the Street Is

Classic Rice Pudding – Word on the Street Is It’s not every day you find yourself walking next to someone on the street, who’s eat...

Chocolate Soufflé – Perfect for Your Valentine (Unless I’m Your Valentine)

With everybody’s favorite made-up holiday right around the corner, I thought I would finally post a chocolate soufflé. I’m not sure what too...

My Dream Vanilla Bean Pastry Cream

And by dream, I mean nightmare. I don’t test recipes. There is nothing in my contract that requires me to only post successful videos, and a...

“Mille Feuille” (Napoleon) – Short and Sweet

This mille feuille , which I’m sure I pronounced perfectly in the video, is also referred to as a Napoleon, and is the easiest, “fancy” past...

Pumpkin Spice Snickerdoodles – Better Than Certain Coffees and Beers

This is a very unlikely post, considering the fact I’m not a big fan of snickerdoodles, and generally loathe adding pumpkin spice to non-pie...

Apple Fritters – Not a Raw Deal

Just a few months ago, making something like apple fritters would have seemed crazy, but this time of the year, it makes perfect sense. Whet...

Fresh Berry Fool – It Would be a Pity Not to Make This for Labor Day

There are like a thousand approved ways to combine sweet cream and fresh fruit, but this gorgeous fool may be my favorite. Of course, the ...

Lemon Ice and Losing My Innocence in New York City

Whenever I make this refreshing lemon ice, I always think of a story my father told me many years ago, about the Italian ice vendors in New ...

Cantaloupe Cayenne Sorbet – Hot and Cold

I think this is the first video in the history of Food Wishes to contain the word “Cayenne” in the title, and we have Humphry Slocombe to th...

Chocolate Energy Bars – Looking Good…Maybe Too Good

If you compare these chocolate energy bars to similar fruit/nut bars sold at the store, I think they taste better, are nutritionally superio...

Buttermilk Panna Cotta – The Magic of Barely Cooked Cream

For something called “cooked cream,” there’s very little cooking involved here. Actually, there is very little anything involved here. If yo...

Kumquat Marmalade – Beautiful, Delicious, and Almost Easy to Make

If you’re like me, and marmalade is not your favorite type of fruit preserve, it’s most likely beca use of those bitter flavors from the whi...

Pecan Sour Cream Coffee Cake – Now with More Crumbs

I’m sure I’ve said it here before, but I’m not a big cake guy. I’ll take a few bites at a wedding for appearances, and of course on a birthd...

Torrone (Italian Nut & Nougat Confection) – A Stirring Valentine’s Day Treat

The theme of this torrone post was originally about making this gorgeous candy for your Valentine, but then I realized what would be even be...