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. Whether it makes perfect sense to spend the extra time and effort cooking the apple pieces before adding them to the batter, is something you’ll have to decide. I didn’t think I liked apple fritters, but turns out I just don’t like chunks...

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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 along with what I did in the video, you’re going to end up with something very delicious, and fairly gorgeous, so that’s a good place to start. I also know that you can control the texture by making your slices thicker or thinner, as well...

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How to Make Perfect Instant Mashed Potatoes for Fun and Profit

I almost never do sponsored videos, and that has nothing to do with not wanting to sell out. I’d love to sell out. Who wouldn’t? No, it’s more the fact that very rarely does everything line up to make one of these possible, as it did with this video for Idahoan Signature™ Russets Mashed Potatoes. Rarely do I get offered a chance to feature a product that I actually like, and...

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Pizza Dough Pretzels or Bavarian Bagels?

When you’re shopping, and get a sudden craving for homemade soft pretzels, there’s not a lot you can do to satisfy that yearning immediately. Sure, you can set some dough when you get home, and wait for it to rise, but by the time that’s done, how do you even know your still going to want pretzels? Well, the solution to this probably not very common problem is store-bought...

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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 things as easy, healthy, and delicious as this ubiquitous dip. However, unless you’re grinding your aromatic vegetation in a molcajete, or against a cutting board as seen here, you’re really not tasting a classic guacamole. The flavors...

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Chicken à la King – Only in America

Chicken à la King is one of my favorite classic, comfort foods, and in additional to being delicious, you also get to make up your own story of where the name came from. Just promise me not to use mine. You can have the recipe, but the Don King story is proprietary. This is an easy recipe to adapt, and you can also make it thicker/thinner if you want by simply changing the...

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“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 recently, I decided the time was right. The tomatoes this time of year in Northern California are spectacularly sweet, and there is literally no better way to enjoy them, and that includes eaten raw. You really don’t have any idea how tough...

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The Parmelet – Turning the Late-Night Omelet Inside Out

Like most late night, post-saloon culinary experiments, I wasn’t expecting too much as I attempted this crispy, inside-out parmesan omelet, so I was fairly thrilled with how it turned out. The caramelized cheese had formed a thin, but protective layer, and since the eggs had never directly touched the pan, they were moist and tender. It might have been the cocktails talking,...

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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 easy-to-joke-about name helps, but what I really love is how surprisingly light this is. It's also very easy, which seems totally appropriate for a possible Labor Day dessert. While certainly not light on the calorie counter, this stuff...

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