labthe6702

The weekend's here and you know what that means! Chef John takes a break, and posts fun, food related stuff he's found on the web. OK, I have to stop typing in the third person. I hope you en…

My mother just reminded me that I promised a mushroom gravy recipe clip when I did the meatloaf demo. So, here you go; better late than never. This mushroom sauce can be done with any type of stock, …

I had dinner recently at a new restaurant here in Northern California. The featured entrée was a stuffed cabbage roll, and I was very excited! This is one of my all time favorite braised dishes, and …

Alright, you watched us prep our Smoked Salmon “Gravlox” in Part 1 , which was basically a simple salt/sugar curing mixture. We turned it over after 1 day and it stayed in the fridge for a total of 4…

The origin of tortellini is very cloudy, and several stories exist regarding how it was invented. This one is my favorite, and it totally sounds like something a chef would do! This comes to us compl…

Gravlox, or Gravlax, as it is also spelled, has a very interesting translation. It was originally made by Scandinavian fishermen who coated the salmon with a salt and sugar mixture and buried it in t…

This is a rerun from my old blog, but I’ve had several requests for it so I posted it today. This pasta dish is always a best seller at Italian restaurants, but very few people try to make it at home…

As I mentioned in a post a while back, I was going to be posting a new cooking clip every weekday, but on the weekends I would start posting humorous and/or interesting food items that I find during …

Half the fun of doing this blog is the research I do about the various dishes, so I can give you all a little bit of extra info in the posts. Even after so many years of cooking and eating, I’m still…

Many of you have never had real “aioli.” Oh, you’ve probably had garlic flavored mayonnaise-based sauces and dips many times. But today we’re talking about “real” aioli. Modern aioli comes to us from…

So, we all know we need to eat a lot more salmon. And not only that, but we have to find “wild” salmon. Well, depending on where you live this may not be so easy. And, even if you do find it, maybe y…

Today I’m showing one of those very simple restaurant tricks that anyone could do at home, but don’t. The next time your doing a dinner party and want to “fancy-up” the salad course, try this easy te…

Orzo (also known as melon seed pasta, due to its shape) is one of my favorite choices for pasta salad. I really like the shape and texture, and it makes for a very interesting cold salad. Here, I had…

While I still plan on posting a new cooking clip every weekday, on the weekends I thought I would start posting other random, fun and/or funny foodie items I've found surfing the web. This clip I…

Please Note: This is another older clip that I'm moving from my old blog, so a few of you may have seen it before. And, I know it's not exactly "squash season" but as I've alrea…

Growing up in upstate New York, any time my family would go out to eat at an Italian restaurant there were always the same two shrimp or prawns dishes on the menu. They were “Shrimp Cocktail” and “Sh…

This is another of those older clips some of you may have already seen from my old blog, but as I stated before, I do eventually want to have all my clips over here. Besides, I just got in from Vegas…

I thought I would post a quick update for all of you waiting patiently for a new recipe clip. I’ve leaving Giants Spring training with a record of 2-1, and everything I’d heard about spring baseball …

Chef John (as I write about myself in the third person) will be taking a small vacation to Arizona to take in some spring training baseball. So if you don't see any new posts for a few days, and/…

Certain dishes have a special place in my heart and this is one of them. The first real restaurant job I had in San Francisco was at a small place called Ryan’s Café. It was run by a husband and wife…

Today’s post is perfect for the person that’s afraid to try anything that seems exotic because they think it’s going to be hard to prepare. Cous Cous has to be one of the easiest things on the planet…

Legend has it that this dessert was the result of a major catering disaster. The dessert for this particular event was to be individual chocolate cakes, but someone took them out of the ovens to soon…

Hopefully you watched the hollandaise demo we just posted, and you are ready to fearlessly finish this delicious egg dish! So, the sauce is done, now you need to poach the eggs and finish the plate.…

Re-run alert! Yes, viewers to my old blog may have seen this clip before, but it’s such a key sauce to master, I wanted to have it on this new blog. This sauce can be used on many other things beside…

Well, I just posted a meatloaf clip so I thought I would re-post this mashed potato demo. Every day, all across the country, people sit down to plates of lumpy, watery, sticky, gluey, pasty mashed p…

This recipe is a version that Alton Brown did on Good Eats. I’ve added a few extra ingredients, like mushrooms, which I believe helps make a very moist meatloaf. Do I feel bad stealing Alton’s recipe…

Of all the things I’ve demonstrated on this site, without a doubt, this will be the one that the fewest viewers try. Why? Well, basically we’re going to spend 45 minutes, risk slicing off our finger …