labthe6702

“Fusion” cuisine is nothing new. For many years Chefs have been combining aspects from different cuisines to create new and exciting combinations. That Chipolte aioli mayo spread you had on that meat…

Sometimes you just have to cheat. I was planning to serve a beautiful seared Ahi tuna loin. I wanted to slice it and serve it on an olive Tapenade. This is a classic combination in the Mediterranean,…

There are many reasons to go out for breakfast or brunch on the weekend. Maybe it’s a break from the daily routine, maybe it’s the Mimosas (when else can you start drinking before noon and feel good …

As you can imagine, I get a lot of requests. I love the interaction with my viewers, and I try as often as possible to satisfy these culinary whims. But, it's not easy. So, if you've made a r…

Sorry to keep you waiting! Here is the sauce clip as promised. This technique is so crucial since it allows for a very fast and elegant sauce anytime you've roasted meat in a pan. All it requires…

We went “lean” on Fat Tuesday? Yes, it’s Fat Tuesday, but instead of rich and decadent, today’s clip is lean and clean; a classic beef pot roast, slowly braised with aromatic winter veggies. As I say…

I was originally going to use scallops for this dish, but when I looked at the fish case at the market and saw fresh halibut cheeks, my menu changed quickly! If you can find halibut cheeks you HAVE t…

While the ingredient list may look a bit long, home-made meatballs are a very easy to make, and since we skip the very messy step of pan-frying these before they hit the sauce, it becomes downright s…

Made properly, pizza at home can be just as good, and probably better, than the stuff you have delivered. Except for the pizza pan you’ll see later, I tried not use any special equipment, like pizza …

This dish shows off the importance of contrasting textures and temperatures when assembling a dish. The hot, crisp skinned salmon tops a warm, soft, earthy mushroom and potato salad; both are surroun…

A culinary tour of the Mediterranean! Succulent Chicken thighs, artichoke hearts, olive, pepperoncini, and sausage stuffed cherry peppers! WARNING: This is an intense food experience, not for the bl…

A great all-purpose bean dish that pairs well with so many things, especially when the weather turns cold. We served this under lamb shanks ( click here to watch that clip), grilled chicken, or even…

This is simply the easiest and most flavorful way to enjoy lamb. This cut of lamb is also the most affordable, which makes it a great choice for entertaining. Moist, fragrant and falling off the bone…

This is a great seasonal twist on the restaurant classic, and also a really great reason to use a blow torch! We recently had a request for a pumpkin flan. While we love to satisfy our viewers every …

Remember that post I did recently where I said how stupid it is for Chefs to argue over terms and names for dishes? Well, forget all that! Now, just to be clear, what I really meant is to argue wheth…

Here’s a delicious, and easy, pork chop dish that only takes about 20 minutes start to finish. By the way, a "chop" usually refers to something that has a bone still attached. The problem w…

In part one of this lesson, we prepped and roasted the duck. In this second part you’ll see how we finish this dish. You’ll also learn how to do a simple fruit-based pan sauce that’s a winner with a…

Duck Confit is one of the World’s great culinary experiences. “Confit” is an ancient French technique of cooking and preserving meat in its own fat. What makes this so irresistible is the combination…

If you are afraid to cook fish, this is this demo for you! This has to be the easiest “gourmet” method for fish I’ve ever seen. This will work for any thin, flaky white fish fillets, but Sole is the …

For those of you that don’t already now, the French Laundry is a small gourmet restaurant located in Yountville, CA, in the Napa Valley. It’s considered by many the finest restaurant in the country a…

The dish we are making today is really called “Pasta e fagioli,” “pasta and beans.” But, is (mis)pronounced and (mis)spelled by most Italian-Americans (me being one) as "Pastafazoo.” As I menti…

This is an extremely easy and fun appetizer perfect for a cocktail party or wine tasting event. In fact, this item was created for a wine and food pairing at the fabulous Frick Winery in Sonoma, CA.…

This is a wonderful and easy soup that will really hit the spot on a chilly fall night. You can use any spicy sausage in this, but the Portuguese Linguisa is traditional. Here I used a Spanish Chori…

This is a short, but hopefully useful demo for how to remove all those pomegranate kernels without a big mess. These are great on fall/winter salads, soups, and desserts.

Simple and delicious. The key is tossing the spices with the potatoes and oil in a bowl and then on to the pan. The silicon mat we are baking on is a very nice thing to have in your kitchen. These a…

Well, it’s not quite snowing here in San Francisco, but it’s COLD!! It's winter and that means it's stew season. Chucks of meats, slowly simmered in a flavorful broth for hours, enjoyed while…

Today’s clip was inspired by a recent lawsuit brought by Brenda Lifsey against Kraft Foods, regarding the company’s guacamole dip. “It just didn't taste avocadoey," said Brenda Lifsey, who b…

This clip was already been posted on the site when we first started, but since there is a good chance many of our newer viewers have not seen it, I decided to re-run it today. It’s probably the dish …

Bok Choy is becoming very easy to find in grocery stores these days as the trend to eat green veggies continues to grow (for good reason). This is great vegetable for many reasons; it’s cheap, it tak…

The soul of this dish is an incredibly rich, and deeply flavored, beef broth or “brodo.” This is accomplished by slowly simmering a beef shank for a long time, a really long time - like 4 hours, so i…

When I first got to San Francisco, having come from a very small town in Western New York, it was like arriving on another planet. I was fascinated by the amazing variety of foods and cultures, and …

To many, the thought of adding chocolate and cinnamon to a savory dish like braised beef short ribs, would just seem too strange. I remember the first time I had Chicken Mole in San Francisco’s Missi…

This slaw is fast to make, and very versatile as a base for almost any grilled meat or fish. Also, this dish is easily customized by adding any number of your favorite Asian ingredients. Try and fin…

This was a viewer request from a while ago for an easy lentil soup recipe. The key ingredient for my version is the smoked, and amazingly delicious, “ham hock.” For those of you not familiar with th…

In today’s clip you’ll see a delicious low-carb way to trick out your standard mashed potatoes. By using half celery root, we’ll not only save a bunch of carbs, but more importantly we’ll create some…

As you watch me make this delicious and versatile condiment, you might be thinking to yourself, wait a minute, that’s a pesto. Well, it basically is. The reason I’m calling it a “salsa verde” and not…

I almost called this “Cream of Endorphin-releasing” soup, but it didn’t quite have the same ring to it. Endorphins are those mysterious pain-relieving, pleasure-giving chemicals released by your brai…

Do you have a question? Do you want us to explain the popularity of Rachael Ray? Do you have a recipe you would like demonstrated? Drop us a line and let us know how we can help you. By the way, we d…

This dish will really get “under your skin!” The secret to this amazing roast chicken is the “compound butter” that we will put under the chicken skin. The butter will actually flavor the bird from …

Ok, so that's a pretty obvious question. Of course you do. But, how? If you've read my profile, you know that I taught at the California Culinary Academy for almost five years. Most of that t…

I LOVE tapas! Here is the Wikipedia definition: Tapas (pronunciation: TAH-pas) are a variety of Spanish appetizers, such as mixed olives, cheeses, or an elaborate creation like battered and fried ba…

In-Home Cooking Classes and Culinary Guidance with Chef John (In the Flesh) While I’m still trying to launch a video-based, online cooking academy (see details below), I am also starting to offer in-…

I love doing free video recipe clips, but you don't have to be an economics major to see the fatal flaw in my business model – the clips are free. So, I came up with this great idea to make a few…