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...

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...

Prawn Provencale – Eating the 80’s

Prawn Provencale – Eating the 80’s I’m not sure these are actually prawns, and I’ve never been to Provence, but this great appetize...

Nicoise Salad "Norcal" – Layered for Your Pleasure

 Nicoise Salad "Norcal" – Layered for Your Pleasure I know I’ve made fun of salads served in Mason jars before, but when...

Norwegian Butter Sauce – Better Know as Sandefjordsmør

My Norwegian pronunciations aren’t any better than my French ones, but as challenging as saying, “Sandefjordsmør,” may be, this amazingly si...

Brazilian Fish Stew – Almost Moqueca

In case I wasn’t completely clear the multiple times I mentioned it in the video – this is just my take, my twist, my interpretation of a B...

Deviled Lobster Tails – There's Something in the Details

I never blame people for not wanting to work with fresh lobsters, but when it comes to lobster tails, there is no excuse. Well, I guess the ...

Mexican-Style Shrimp Cocktail – The New Taco?

One of the many advantages of living in San Francisco is my proximity to some pretty amazing Mexican food. That used to be a much bigger dea...

Grilled Shrimp Louie – Dressing Up a Classic

I don’t do a lot of salad dressing videos, since it’s pretty much just adding things to a bowl, but when that dressing is going on a grilled...

This Tuna Poke is No Joke

There are many of foods I’ll stand in line for, and/or pay too much for, but Hawaiian-style tuna poke isn’t one of them. I can’t make a worl...

Beurre Blanc – This French Butter Sauce was Spot On

I can’t believe after all these years of posting videos, I hadn’t done a proper beurre blanc! Well, I guess I still haven’t, if you take int...

Spring Vegetable Tartine with White Anchovies – Food Wishes and Little Fishes

It’s not unusual for me to borrow ideas from the various restaurants I visit, but they’re normally tweaked, altered, or otherwise adapted. T...

Chorizo Steamed Clams – How Do You Say “Ubiquitous” in Spanish?

I have always just called these chorizo steamed clams, "Spanish Clams," since it seems like there’s some variation of this on ever...

Shrimp Toast – Is Toast the New Wing?

While virtually unknown compared to most other popular fried party snacks, these shrimp toasts are easy to make, and every bit as delicious,...