Prison-Style Meatloaf – How to Stretch Your Meat Further

The main point of this prison-style meatloaf video is to show you what happens when you make meatloaf like your grandparents did. And no, I'm not accusing your relatives of spending time in the joint. During the Great Depression this type of dish was a popular strategy for stretching what little meat you had, into as filling a meal as possible. As times got better, people...

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Next Up: Prison-Style Meatball Loaf

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Next Up: Strawberry Ice Cream

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Celebrating Memorial Day

I want to wish everyone a happy and healthy Memorial Day, and as usual, ask you to take a few moments in between bites of whatever grilled goodness you’re enjoying to remember all the chefs and cooks that serve so bravely feeding our troops in times of war. I’ve said this before, but it’s the thank-you emails I get from our servicemen and women stationed abroad that I find...

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Celebrating Memorial Day

I want to wish everyone a happy and healthy Memorial Day, and as usual, ask you to take a few moments in between bites of whatever grilled goodness you’re enjoying to remember all the chefs and cooks that serve so bravely feeding our troops in times of war. I’ve said this before, but it’s the thank-you emails I get from our servicemen and women stationed abroad that I find...

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Creamy Asparagus & Cauliflower Soup with Hold the Bacon

It's hard to make a plain old vegetable soup with a well-stocked fridge. You want to make a light, healthy, restorative soup, but as you reach in the fridge for the vegetables, your hand has to pass things like butter, cheese, and crème fraiche; not to mention dealing with bacon’s sweet, smoky, siren song. But this time, I resisted all temptations and somehow managed to...

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Next Up: Creamy Asparagus and Cauliflower Soup

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Classic Split Top Hot Dog Buns – How We Should Be Rolling

When we posted our hamburger bun video last year, I received a bunch of requests for hot dog buns. My first thought was, just take the same dough and shape it into logs instead of rounds. I mean, come on…how hard is that? Turns out, that was just the grocery store talking. I’d been so used to eating those insipid side-split rolls, it took seeing a photo of a lobster roll to...

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Classic Split Top Hot Dog Buns – How We Should Be Rolling

When we posted our hamburger bun video last year, I received a bunch of requests for hot dog buns. My first thought was, just take the same dough and shape it into logs instead of rounds. I mean, come on…how hard is that? Turns out, that was just the grocery store talking. I’d been so used to eating those insipid side-split rolls, it took seeing a photo of a lobster roll to...

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Next Up: Split Top Hot Dog Buns

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Chef John’s On Vacation!

Please Note: Photo is for metaphorical purposes only.Chef John is not vacationing in the tropics. There are many things I enjoy about my partnership with Allrecipes – amazing tech support, access to state-of-the-art equipment (I don’t know how to use it, but still), and being able to work with talented, like-minded foodies; but above and beyond that, I love that they actually...

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Green Goddess Dressing – Oh. My. God.

What's the difference between Green Goddess dressing and Green God dressing? Green Goddess dressing takes a lot longer to get ready. Sorry, but I couldn’t fit that joke into the voice over. Anyway, here’s my take on San Francisco’s very own, Green Goddess dressing. This creamy, herby, addictively delicious sauce is not only my favorite salad dressing, but also one of my...

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Next Up: A Tardy Green Goddess

Due to major plumbing circumstances beyond our control, today's new video will be tomorrow's new video. The good news is, you'll have this classic American dressing in plenty of time to impress mom. Stay tun...

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Sausage Stuffed Piquillo Peppers – Not So Rare Spanish Beauty

There’s nothing quite like the piquillo pepper. They’re sweet, fruity, slightly smoky, and just bitter enough. For me, they’re the San Marzano tomatoes of peppers. And while I enjoy them in literally anything, these delicate, triangular beauties are just made for stuffing. I don’t think I’ve ever filled them the same way twice, and while this most recent exploration was...

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Salsa Cruda de Nuevo

I wanted wish everyone a very happy Cinco de Mayo, or as I used to call it, "Mexican St. Patrick’s Day." I don’t anymore, since I heard about some college kids who now have to do a year of tolerance training, after planning a celebration called “Cinco de Drinko.” While funny, it is inappropriate, and so I’ve decided not do any more jokes like that...after this paragraph. ...

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Salsa Cruda de Nuevo

I wanted wish everyone a very happy Cinco de Mayo, or as I used to call it, "Mexican St. Patrick’s Day." I don’t anymore, since I heard about some college kids who now have to do a year of tolerance training, after planning a celebration called “Cinco de Drinko.” While funny, it is inappropriate, and so I’ve decided not do any more jokes like that...after this paragraph. ...

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Olive Oil Poached Tuna – You Can Tuna Fish

You’re perfectly happy eating regular canned tuna, until the day you taste the imported, olive oil-packed tuna, and realize exactly what you’ve been missing. You tell people that there’s nothing better, but that’s not entirely true. There’s this. By gently poaching fresh ahi tuna in olive oil, you can create a “tuna fish” of exceptional quality. The taste and texture are...

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Next Up: Tunafish

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