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, ...

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Basil Ricotta Gnocchi – The Other (Better?) Gnocchi

One of these days, I’ll do a proper potato-based gnocchi video, but it’s hard for me, since I enjoy this style so much more. Sure, once in a...

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“Gazpacho Verde” with Burrata Cheese – Swampy, in a Good Way

I’m not crazy about the name for this recipe, but I honestly didn’t know what else to call it, and I blame Twitter for that. Allow me to exp...

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New & Improved Chicken Parmesan – This is No April Fools Joke!

On those rare occasions I find myself dining in one of America’s casual restaurant chains, chicken parm is one of my go-to meals. I love chi...

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Tartiflette – French Potato, Bacon, and Illegal Cheese Casserole

There’s nothing I like more than getting a food wish for something I didn’t know existed, and thanks to a Mr. Patrick Ryan, I now know that ...

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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...

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Sausage Cheese Balls - Rolling into Christmas

What these sausage cheese balls lack in sophistication, they more than make up for with their taste, simplicity, and proven track record for...

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Baked Stuffed Brie filled with Cranberries & Walnuts – A Better Brie

One of the most common mistakes people make when serving cheese, is not letting it come to room temperature first, so that all the flavors c...

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Crispy Turkey Flautas – A Great Reason for Buying a Too Big Bird

Most normal people cook a bigger turkey than they need, so they can enjoy some leftovers. There’s nothing better than a fresh turkey sandwic...

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Bacon Cheddar and Spinach Strata – We’re Rocking the Breakfast Casserole

For such a simple dish, I sure have a lot of additional info to cover regarding the construction of this beautiful bacon, cheddar, and spina...

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Crab Rangoon – Rhymes with Swoon

Many people are surprised when they find out that crab rangoons are about as Asian as Buffalo chicken wings, but it’s true. Even though they...

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Smoked Trout Schmear – Because There’s No Cool Way to Say, “Spread”

Schmear,” on the other hand, is impossible to say without sounding cool. Try it, you’ll see. You also have to love a recipe whose name descr...

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Halloween Special: "Severed Finger" Cheese Sticks!

Michele and I just returned from our romantic Sonoma 10th anniversary get-way, but before I left I filmed this very cool (and very gross) &q...

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Black Pepper and Thyme Gougères – Just Call Me Puff Daddy

Actually, on second thought, don't call me puff daddy. These beautiful cheese puffs, called gougères in French cooking, are as easy as ...

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Cream of Cauliflower with Blue Cheese Fritters – The Best Soup I've Ever Made?

I arrived back to San Francisco late last night, weary from traveling, and my very busy week in NYC, and despite planning to sleep in, I wok...

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Ham and Cheese – Chef Rahm Fama Makes Mozzarella Fresca

Last night I enjoyed a fantastic dinner at The Lodge at Vail's signature restaurant, The Wildflower. Before dinner Executive Chef Rahm...

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