Spicy Chicken Noodles – It’s The Rice That Makes It Nice

The only downside to this beautiful, spicy chicken noodles recipe is that I’m now going to get even more requests for Pad Thai th…

Crispy Fresh Corn Fritters with Crab and Chipotle Lime Dressing – The Other Popcorn

Everyone loves fresh, sweet corn, but there comes a time every summer when you get tired of gnawing it off the cob, which is exac…

Bomba Calabrese – This Pepper Spread is the Bomb, Literally

This amazing Calabrian pepper spread is as delicious, as it is unknown. It doesn’t even have a Wikipedia page. Hey, even I have a…

Calamari Marinara – Would You Like That In 45 Seconds or 45 Minutes?

Calamari is affordable, delicious, and sustainable, yet many cooks shy away from it, since it has a reputation for being tricky t…

Spicy Thai Basil Chicken – My Pad Krapow Gai

I don’t cook Thai food at home often, mostly because there are at least a dozen such restaurants within walking distance, but whe…

Thai-Dipped Beef Tri Tip – Satay, Unskewered

There are so many examples of big foods being re-imagined into smaller, bite-sized versions, but going the other direction is not…

Eggplant “Bacon” – Because Fake Bacon is Better than Real Eggplant

I love that my wife, Michele , follows Questlove on social media, but not just because it makes me feel cooler by extension, whi…

Picadillo – Close, But No Cigar

I’m not sure if you’ve had picadillo before, but I’m very sure you’ve almost had it before. This Cuban creation is one of the wor…

Brazilian Fish Stew – Almost Moqueca

In case I wasn’t completely clear the multiple times I mentioned it in the video – this is just my take, my twist, my interpreta…

Buffalo Chicken Nuggets - Made from Parts, Not Pieces

I’ve always wanted to show my method for making chicken nuggets . Not because I’m proud of how well they came out, which I am, b…

Deviled Lobster Tails – There's Something in the Details

I never blame people for not wanting to work with fresh lobsters, but when it comes to lobster tails, there is no excuse. Well, I…

How to Make Berbere Spice and What to Do with It (Partial List)

I love berbere spice, but it never occurred to me to make my own. I usually get it pre-mixed from the fancy grocery store, and it…

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…

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…

Eastern North Carolina-Style Barbecue Sauce with a West Coast Twist

I’m not sure if using honey instead of sugar really qualifies as a “West Coast twist,” but it does ensure that people from North …

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 hav…

Thai-Style Sweet Chili Sauce – Nam Jim for the Win

As promised, here is my take on Thai-style sweet chili sauce, or Nam Jim , if you want to sound cool. I do a sort of hybrid betwe…