I like Rachael Ray. There, I said it. It’s not her cooking, or her bubbly on-air personality, or her ubiquitous EVOO, or her 30-minutes meals (wow, she made a tuna melt in 30 minutes!). It’s simply t…
Mmm..mmmm…mmmm, Rachael Ray
Highlight
Exotic Pomegranate Chicken – Hey, Nice Legs!
Pomegranate juice makes an excellent marinade for chicken. It’s sweet, tart flavor works really well, especially with the middle-eastern spices you’ll see me add in this demo. I marinated mine overni…
“Passport to Dry Creek Valley” and the Legend of the Squash Bird
My wife and I are in the middle of planning and prepping a huge catering event this next weekend in Sonoma. It’s called “Passport to Dry Creek Valley,” which is an annual event showcasing the wines, …
Homemade Wonton Crisps
This easy wonton chip would be a perfect garnish for the beautiful Bay Scallop Ceviche I just posted. I normally avoid any in-home deep-frying, but as you’ll see in this clip, these go so fast, and …
Bay Scallop and Mango Ceviche – We’re “Cooking” with Acid!
Most culinary scholars, myself included, credit Peru with giving us ceviche. Although, there are many, very similar recipes all around the Pacific Rim. In fact, I’ve done a Tuna Poke clip which is re…
Pan-seared Spring Asparagus with Lemon, Balsamic and Parmesan – “Foiled” Again!
It’s spring, when a young man's thoughts turn to two things; the other one is cooking delicious fresh asparagus! This is an easy method for cooking this delicious spring veggie, and NO we are NOT…
Got the Monday Blues? Cheer Up…I’m Making Brussel Sprouts!
Why am I showing this classic fall/winter vegetable (that everyone hates, btw) in spring? Good question…It’s yet another clip that I just converted from the old blog and want archived here for your v…
All Killer, No Filler…A Few Fun Foodie Clips to Hold You until Monday
It’s the weekend, and as you know by now I don’t post any original material on my “days off.” And by “day off” I mean 14 hours of answering emails, and comments, and questions like, “do you have a ta…
Croque Monsieur… King of the open-face sandwich!
Easier to make than pronounce (croak-mon-sir), this is world’s most famous open-face sandwich. According to my French sandwich sources (Wikipedia) the name is based on the verb croquer, "to bite…
The Slanted Door’s Caramel Chicken
A lo yal viewer of this blog informed me that this recipe still had not been converted from my old blog. This was one of the first clips I ever filmed and posted on YouTube, and probably the recipe I…
Terbaru
Lebih lama