Sourdough Bread: Part 1 – Let’s Get This Started

Welcome to part one of a two part video series for how to make sourdough bread, with nothing more than flour and water. If you’re thinking I already did this before, well, we did, sort of. I did a multi-part series for this long ago, but it was horribly shot, confusing, and the results weren’t good. Other than that, it was fine. Anyway, thanks to an amazing refresher course...

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Day Late and a Sour Dough Starter Short

Today's video has been pushed back until tomorrow, due to some extremely loud construction noise next door. While I'm happy our neighbors are getting a new driveway, I'm not happy I can't record the voice over for a new sour dough starter video. Thanks for your patience, and stay tuned!&nb...

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Rice-Ah-Roni – The San Francisco Treat?

While it’s true this great side dish was invented in The City, to call it “the San Francisco treat” is a bit of a stretch. Like I said in the video, the next time I see this served around here, will be the first. I’d say a Mission-style burrito is the real San Francisco treat. Which reminds me, I seriously need to do that video. Regardless, if you like the stuff from the box,...

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Horchata – No Tigers Were Harmed in the Making of this Drink

When it comes to delicious, unique, and refreshing summer drinks, it’s hard to beat horchata. There are countless ways to make this, but my preferred method is easy, relatively quick, and doesn’t require any tigernuts, whatever those are. Apparently, that’s what the original Spanish version contained, among other things, but we’re doing a Mexican-style horchata, which is done...

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Rigatoni al Segreto – Dinner and a Movie

This Rigatoni al Segreto recipe was the most closely guarded secret at Gino’s, one of New York City’s most famous Italian restaurants. It was as legendary, as their signature zebra-print wallpaper, and it won awards as the best red sauce in town. While there were rumors that the secret ingredient was butter, no one really knew for sure. Once the restaurant closed in 2010,...

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Building a Better Sausage Roll One Bite at a Time

I used to work for a caterer back in the 80’s, and sausage rolls were one of our signature appetizers. I loved them, the guests loved them, and so it never occurred to me that there was another, vastly superior, way to make them. We used to bake the rolls first, and then cut them into bite-sized pieces, but years later I tried doing the reverse, and was stunned by how much...

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Chicken Neza Kebab

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Oh Yeah, I’m on Vacation!

I must have been so excited about going over 2 million subscribers on YouTube that I completely forgot to publish the traditional, “Chef John is Vacation” post. Okay, that’s probably not the actual reason, but I did want to mention it. Hard to believe we have that many people following the channel, and that’s without the help of any Russian bots. Anyway, I’m on break...

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