Tarte Flambée – Alsatian Bacon & Onion Pizza (Not Pizza)

The hardest thing about this amazing tarte flambée recipe isn’t the prep, or finding some exotic ingredient, it’s actually trying to expla...

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...

How to Make Fancy Crackers – Also Know as Crispy Rosemary Sea Salt Flatbreads

Making your own “fancy” crackers at home is a fairly basic operation, and not only will they be less expensive, but you can customize them a...

Mexican-Style Shrimp Cocktail – The New Taco?

One of the many advantages of living in San Francisco is my proximity to some pretty amazing Mexican food. That used to be a much bigger dea...

Real Aioli for Real

I don’t usually like to put words like “real” or “classic” in front of recipe names, since who the hell really knows, but in the case this a...

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...

How to Make Sushi Rice That Even Works for Sushi

I don’t make sushi at home very often, or ever, since we’re surrounded by top-notch sushi chefs here in San Francisco, but that doesn’t mean...

This Tuna Poke is No Joke

There are many of foods I’ll stand in line for, and/or pay too much for, but Hawaiian-style tuna poke isn’t one of them. I can’t make a worl...

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...

Walnut & Parsley Pesto – “A” Pesto, Not “The” Pesto

When someone hears the word pesto, they think of that delicious, but oh so common, basil, garlic, pine nut paste. While that particular pest...

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...

Bacon Jalapeno Popper Puffs – Seeing Spots

I had everything I needed to shoot a brand new chicken wing video, except for one key ingredient; a working oven. Yes, my oven decided to ta...

Hot Baked Reuben Dip – Deli Up Your Super Bowl Party

This baked Reuben dip works so well that you’ll be racking your brain trying to think of other iconic sandwiches to convert into dip form. O...

Super Deluxe Steak Nachos – Regular Nachos for the Big Game? I Don’t Think So.

I’m still trying to figure out how this video for super deluxe steak nachos ended up being over nine minutes long. I’ll blame the fact that ...

Shrimp Toast – Is Toast the New Wing?

While virtually unknown compared to most other popular fried party snacks, these shrimp toasts are easy to make, and every bit as delicious,...