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...

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 ...

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...

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...

Eggplant “Bacon” – Fake Bacon is Better than Real Eggplant

Eggplant “Bacon” – Because Fake Bacon is Better than Real Eggplant I love that my wife, Michele , follows Questlove on social m...

Dipped Beef Tri Tip-Thai – Satay, Unskewered

Thai-Dipped Beef Tri Tip – Satay, Unskewered There are so many examples of big foods being  re-imagined into smaller, bite-sized vers...

Picadillo – Close, But No Cigar

I’m not sure if you’ve had picadillo before, but I’m very sure you’ve almost had it before. This Cuban creation is one of the world’s great ...

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...

Buffalo Chicken Nuggets - Made from Parts, Not Pieces

I’ve always wanted to show my method for making chicken nuggets . Not because I’m proud of how well they came out, which I am, but more so ...

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 ...

How to Make Berbere Spice and What to Do with It (Partial List)

I love berbere spice, but it never occurred to me to make my own. I usually get it pre-mixed from the fancy grocery store, and it’s never di...

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...

Bulgogi Beef – How They “Barbecue” in Korea (the Good Korea)

This is going to be a pretty easy post to write, since I know almost nothing about the fine art of bulgogi. I do know that if you follow alo...

Eastern North Carolina-Style Barbecue Sauce with a West Coast Twist

I’m not sure if using honey instead of sugar really qualifies as a “West Coast twist,” but it does ensure that people from North Carolina ca...

Eggplant Escabeche – The Second Best Way to Eat Eggplant

The best way to eat eggplant is fried, which I’ll hopefully prove to you one day with a video recipe. In the meantime, you’ll have to settle...

Thai-Style Sweet Chili Sauce – Nam Jim for the Win

As promised, here is my take on Thai-style sweet chili sauce, or Nam Jim , if you want to sound cool. I do a sort of hybrid between the cook...