How To Make 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 exactly when...

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 Wikipedia ...

Proper Pesto

There are lots of recipes people claim taste better if made by hand, but there’s no easier case to prove than pesto. That the name means, “t...

Grilled Fava Beans – Flavor Flav, Indeed

I bet fava beans would be a lot more popular if people knew how to cook them, or even what they were. For many people, these are just those ...

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, which it does,...

Prawn Provencale – Eating the 80’s

I’m not sure these are actually prawns, and I’ve never been to Provence, but this great appetizer was called Prawn Provencale when I learned...

How To Make 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, but more ...

Next Up: Chicken Nuggets!

Due to loud, non-rhythmic pounding from a construction project next door, today's video, featuring a Super Bowl party-inspired chicken ...

Sloppy Dip – G.I. Joe (Generally Inspired-By)

Don’t let the catchy name fool you; this sloppy Joe-inspired dip really shouldn’t cause that big a mess at your Super Bowl party, just as...

Pâté de Campagne – Finally, Something Complicated

Every once in a while, I get a food wish that has nothing to do with a specific recipe, but rather it’s a request to post something compl...

Deviled Lobster Tails – There is 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 guess t...

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 expl...

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; whic...

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...