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 ...

How Not to Make Baked Cauliflower Fries – Baked Cauliflower Fries

How Not to Make Baked Cauliflower Fries  – Baked Cauliflower Fries I won’t add insult to injury writing a  long blog post about how ...

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...

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...

Charred Broccoli Beef – Broccoli Week Continues

I saw a charred broccoli salad online somewhere recently, and for whatever reason I had the idea to try the same technique for a fairly clas...

Candied Yams – So Good You’ll Forget You’re Eating Sweet Potatoes

While it’s true the “yams” used in this gorgeous candied yams recipe are really just orange-fleshed sweet potatoes, it’s also true that no o...

Creamy Corn Pudding – Perfect for Holidays, Weekdays, and Weekday Holidays

Corn pudding doesn’t get the same attention as some other holiday side dishes, but it’s a real crowd-pleaser that pairs perfect with all you...

Potato Leek Soup (aka Vichyssoise) – The Perfect Autumn in San Francisco Soup

This can be a strange time of year for weather in San Francisco. Our climate can suddenly swing from hot and humid, to cold and wet; which m...

Classic Guacamole – How to Make Guacamole Like a Guacamaster

It’s National Guacamole Day, or at least for a few more hours it is. Having said that, there is no bad day to make guacamole. There are few ...

“Naked” Cherry Tomato Salad – Sans Skin for the Win

I’ve wanted to show this “naked” cherry tomato technique for a while now, and after having something very similar at a Japanese restaurant r...

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...

Just Corn Soup – Finally, Less is More!

This is one of my all-time favorite ways to enjoy fresh, summer corn, and a great lesson in just how little help these sweet ears need. If y...

Bacon & Asparagus Dutch Baby, Baby!

I’ve been seeing savory, non-breakfast versions of Dutch Babies pop up on menus lately, and while I’m not sure that means it’s a hot new tr...

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...

Colcannon Hash – I Invented This, As Did Others Before Me

Every year about this time, I try to do some kind of culinary nod to St. Patrick’s Day, and this colcannon hash is the latest example. I rea...

How to Make Fresh Spring Rolls – Authentic is as Authentic Does

Based on the YouTube comments appearing under the newly posted spring rolls video, lots of people missed the part about this not trying to b...