Homemade Phyllo aka Filo Dough – One Step Away from Baklava

At long last, we’re finally going to post a baklava video, which I decided to make a lot harder, by making the filo dough from sc…

The Butcher's Steak – Too Good to Sell?

This great steak is considered something of a butcher shop “secret,” but not because they’re selfish, and can’t stand the thought…

The Name's Cream...Clotted Cream

If you invented a cream preparation so incredibly delicious that you couldn’t bear the thought of anyone besides you, and the oth…

“One-Step” Chicken Noodle Soup – For When You’re Sick of Following Recipes

Or, just plain sick. Yes, I’m a little under the weather, but as they say, the show must go on, and that “show” ended up being me…

Norwegian Butter Sauce – Better Know as Sandefjordsmør

My Norwegian pronunciations aren’t any better than my French ones, but as challenging as saying, “Sandefjordsmør,” may be, this a…

Salt-Crusted Beef Tenderloin – No Lomo

I received a food wish for lomo al trapo a while back, which I learned is a Col o mbian method for cooking beef tenderloin. The …

“Mille Feuille” (Napoleon) – Short and Sweet

This mille feuille , which I’m sure I pronounced perfectly in the video, is also referred to as a Napoleon, and is the easiest, “…

Chicken, Sausage, Peppers, and Potatoes – Name That Dish!

It’s kind of nice when the name of a recipe is simply what’s in it, as is the case with this pan of roasted chicken, sausage, pep…

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…

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 …

“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 r…

Paper Pork Shoulder – It’s a Wrap

This “paper pork” was inspired by a technique for smoking beef brisket that involves wrapping the meat in parchment paper after a…

Baking Bacon for the Perfect BLT

If I had a dollar for every request I've received for a BLT video, I'd have enough money to buy a lot of bacon. I’ve neve…

Soft Hard Boiled Eggs – Cooking with Steam

As vaguely promised in the grilled shrimp Louie video, here is my foolproof method for doing hard-boiled eggs, when we want softe…

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 d…

Potato Roses – A Side Dish That's Stacked

I saw a picture of something called “potato stacks,” online last year, on a blog called Home Cooking Adventure , and I thought to…

Easy One-Bowl, One-Step Hollandaise - A Miracle of Modern Science

I'm not sure what specifically that would be, but I assume there’s some kind of science behind this amazing, and possibly mod…

Perfect “Dry-Brined” Pork Chops – Come for the Oxymoron, Stay for the Juicy Meat

I’ve wanted to do a video on “dry-brining” for a while now, and was reminded of that fact after recently seeing a friend’s blog p…

How to Debone & Butterfly a Leg of Lamb for Fun and Profit

As promised, here’s the video for how to debone and butterfly your own leg of lamb. Since I am going to save you a few dollars, w…