Delicata Squash – They’re Not Just for Decorating Anymore

I always look forward to seeing delicata squash appear in the Fall, but with that comes a certain amount of frustration, since I’m pretty sure there are plenty of shoppers who walk right past it, thinking it’s some sort of decorative gourd. They do look like those ornamental cornucopia fillers, which is why I’ve been tempted to walk up to people at the market, who I’ve seen...

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Cider Braised Pork Shoulder – And by “Braised,” We Probably Mean Stewed

If you watched our recent spaetzle video, you saw me serve up a nice hunk of cider braised pork shoulder, during which I wondered out loud if we’d done that video yet. Turns out that we hadn’t, so as promised, here you go. As the title may indicate, this isn’t technically a braised dish, since the meat is pretty much covered with cooking liquid, but whenever I have to choose...

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Today’s Video Delayed Due to Wisdom

Tooth, that is. I have a cracked wisdom tooth that needs some attention, and so I’m not exactly sure when I’ll be able to finish the voice over for today’s recipe. I ended up filming the cider-braised pork you may have seen in the spaetzle video, and look forward to posting it soon. Stay tuned!....

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Green Biryani

I had this craving for eating something delicious that was bothering me. But when you return home after a long time and don't have the time to do groceries you try to be resourceful with what is left in the freezer and on the grocery shelf in your home. That's exactly what I did for the whole week and exhausted all the resources except for some frozen shrimp, a couple of onions,...

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How to Make Spätzle (aka Spaetzle) – Little Sparrows for Big Meat

Apparently “Spätzle” translates to “little sparrows” in German, which makes a lot of sense when you consider their shape. What doesn’t make sense is why these micro-dumplings are also called “spaetzle.” Is it an alternate spelling? A different recipe? I’m hoping maybe some of our German foodwishers can clear this up. Since my favorite German restaurant calls this stuff spätzle,...

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Almond Biscotti – Because Winter is Coming

This biscotti video is another installment in our long-running series, “Recipes I Can’t Believe I Haven’t Posted Yet.” But, while I took my sweet time recording this classic Italian dipping cookie, at least I picked a good time to finally feature it, since winter is coming, and with it, plenty of cookie-appropriate occasions. I decided to go with a very straightforward version,...

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Crispy Basket Burritos – For Once, Oven-Baked is Better Than Fried

I worked at a Mexican restaurant while in college, and one of my least favorite tasks was frying the flour tortilla bowls. You had to hold the two parts of the basket that formed them together while they fried, all the while getting splattered by hot fat, and breathing grease vapors. It wasn’t fun, but they did come out nice and crispy, so to everyone else involved, it was...

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Chicken Tinga – Torn Between Two Lovers

Whenever I’m ordering something with chicken at a taqueria, I’m always presented with the same three choices. The grilled chicken, the green chicken, which is cooked in a tomatillo sauce, and the red chicken, also know as chicken tinga. I usually forgo the grilled option, since whatever I’m ordering almost always benefits from sauce; which leaves me with the nearly impossible...

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Chorizo Fundido, Completo

If too much sausage in a cheese dip was the biggest problem you have during a workweek, you have to consider that to be a pretty great week. They say, less is more, but I was hoping that twice the amount of chorizo in this fundido would make it twice as good, but that wasn’t really the case. The taste was great, and as I said in the video, I highly doubt anyone at your party...

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Sea Bass San Sebastian – Haven’t Been There, Done That

You do not have to go to a place, to be inspired by their food. In fact, it’s a lot cheaper, and easier if you don’t. So, as I stated in the into, this Chilean sea bass San Sebastian is the result of a little culinary mind game I play, where I try to invent a recipe that I think could/would be served there, and this is one of those dishes. I love the technique of spreading...

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Apple Turnovers

You could have these apple turnovers for breakfast or tea time, they are just so enjoyable. If you have some puff pastry ready at home you could quickly prep them up in no time using any fruit or savoury fillings of your choice with meat, chicken or vegetables. They are so easy to make that you would wonder why you haven't been making them before.Ingredients:1 Pack of Puff...

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Sourdough Bread: Part 2 – The Finished Loaf

Welcome to part two in this series for how to make your own sourdough bread, using nothing more than flour, water, a little salt, and a whole lot of time. Yes, making your own sourdough does take a while, but the amount of actual work is minimal, and the bread you’ll get is spectacular…at least in San Francisco. Your results may vary. While I’ve made sourdough before,...

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