Food Wishes Video Recipes
Moroccan-Spiced Pork Roast – Previously “On the Lamb”
This amazing Moroccan-spiced pork recipe is actually adapted from a classic North African technique for roasting leg of lamb. And while the spice-rub is incredible with either meat, by using this approach, we’re not only saving a few dollars, but also, your average American holiday dinner guest is probably more likely to prefer roasted pork to the slightly more exotic lamb. And yes, in case someone asks, that’s our official reason, verses the saving money part.

To read the rest of Chef John's in-depth article about this Moroccan-spiced pork loin recipe, please follow this link to become a member.

Follow this link to get the complete, printable written recipe for this Moroccan-spiced pork loin recipe

And, as always, enjoy! 

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here

Lion’s Head Meatballs – They Look Good Enough to Eat You
I’m a big fan of meatballs, and a really big fan of really big meatballs, so you can imagine my excitement when I heard about something called Lion’s Head Meatballs, which were described as not only extra large in size, but also supposedly looked like the head of a lion. As it turned out, only half those claims were true, but they were so tender, and so tasty I quickly forgave any visual exaggerations.

To read the rest of Chef John's in-depth article about this Italian Party Bread recipe, please follow this link to become a member.

Follow this link to get the complete, printable written recipe for Lion's Head Meatballs

And, as always, enjoy! 

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here

Italian Party Bread
This crispy on the outside, soft in the middle, Italian meat and cheese stuffed loaf is a party waiting to happen. "Festive" doesn’t even begin to describe this visually stunning loaf. Use the easy technique as shown, or switch up the ingredients to create your own personalized party bread.

To read the rest of Chef John's in-depth article about this Italian Party Bread recipe, please follow this link to become a member.

Follow this link to get the complete, printable written recipe

And, as always, enjoy! 

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here

Turkey Rice – Thankful for Leftovers
There are so many creative, and delicious ways to use up the last of that holiday bird, but this super simple turkey rice recipe might be my favorite. This is easy, comforting, and won’t remind you that you’re eating leftovers. That’s what turkey sandwiches are for.

To read the rest of Chef John's in-depth article about this delicious turkey rice recipe, please follow this link to become a member. 

Follow this link to get the complete, printable written recipe

And, as always, enjoy! 

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here

Fast Upside-Down Turkey – Looks Great?
I didn’t invent cooking turkeys quickly, using high heat; and I didn’t invent cooking turkeys upside-down; but I might have inventing doing both at the same time. Regardless, if you want a moist, and juicy turkey in half the time, that will also confuse your guests, then this is the video for you.

To read the rest of Chef John's in-depth article about this amazing Russian Honey Cake recipe, please follow this link to become a member. 

Follow this link to get the complete, printable written recipe

And, as always, enjoy! 

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here

Roasted Smashed Potatoes – Not Those Smashed Potatoes
To many people, “smashed potatoes” are just another more violent name for mashed potatoes, especially when the skins are left in, but those aren’t real smashed potatoes. These are real smashed potatoes, and they’re spectacular.

To read the rest of Chef John's in-depth article about this amazing Russian Honey Cake recipe, please follow this link to become a member. 

Follow this link to get the complete, printable written recipe

And, as always, enjoy! 

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here

Russian Honey Cake
Let me state for the record that this Russian Honey Cake was probably the best cake I’ve ever eaten, and certainly the best cake I’ve ever made. It’s not an especially fast, or easy bake, but believe me, as you’re enjoying this, there will be no regrets. Not about the effort it takes, at least. The calories might be another story. 

To read the rest of Chef John's in-depth article about this amazing Russian Honey Cake recipe, please follow this link to become a member. 

Follow this link to get the complete, printable written recipe

And, as always, enjoy! 

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here

Turkish Eggs (Cilbir) – You’re Never Too Old

When you get to a certain age, you think you’ve seen and done it all. Whether we’re talking professionally, romantically, or culinarily, by your mid-fifties, any real surprises are few, and far between, and this is particularly true when it comes to egg recipes. What can you possibly do with eggs that you haven’t already done many times over? Well, these Turkish eggs, that’s what.

To read the rest of Chef John's in-depth article about this recipe, please follow this link to become a member.

Follow this link to get the complete, printable written recipe!

And, as always, enjoy!

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here. 

The Story of Kismet and Other Major Breaking News
If you’re not familiar with the word kismet, it means fate, or destiny. It’s one of those old, beautiful words that you never hear, until you do, and then you hear it all the time. It also happens to be the name of a property in the wine country where Michele and I will soon be moving the show, and eventually our lives. 

That’s right, after filming more than 1,800 recipes in San Francisco, over the past 12 years, we’re heading to a little slice of heaven just outside Sebastopol. To hear the story of how this all came to be, is to understand the true meaning of kismet.

The seasonal pond at "Kismet," as it looked
several decades ago.
While we both adore San Francisco, for the past few years we’d talked about finding a nice, quiet place “in the country,” where we could work, relax, and enjoy fruit and vegetables grown on our very own tiny farm. It was a wonderful dream, but with northern California real estate prices such as they are, we feared that’s all it would ever be. Yet, we persisted in our search, driving out of town almost every weekend to attend open houses for any and all of the fixer-uppers in our budget.

These homes always looked great in the photos, but deep down we knew as we drove through the picturesque valleys of vineyards and fruit trees, that it probably was too good to be true. And, it always was. There are great houses in the wine country, and there are affordable houses in the wine country, but there are no great, affordable houses in the wine country. It was during one of these particularly disappointing trips that fate and destiny smiled upon us, and we learned about a local property, which would eventually, somehow, against all odds, become ours.

There are grapes.
After driving up from the City, on a beautiful autumn day, we arrived to a locked, open house. I don’t know much about real estate, but I do know the house is supposed to be unlocked, with someone in it to show you around. Anyway, while waiting outside for the realtor, we started chatting with a lovely woman who mentioned she might be putting her mom’s home up for sale in the spring. In case you’re wondering, the realtor finally showed up, and the house was predictably terrible. Anyway, she said that since we were already in town, we were welcome to swing by and take a peak. She gave us the address, and told us to look for a large wooden sign over the drive that said, “Kismet.”

These are called Naked Ladies, and they are flaunting
themselves in front of our persimmon tree.
Yes, believe it or not, the way we’d heard about “Kismet,” was literally the definition of kismet, and as we pulled into the drive, and looked up at the sign, we both knew instantly that this was the spot. Our euphoria was short-lived however; as we realized that even the most dilapidated fixer-upper in this area, on two-acres this gorgeous, was probably beyond our means. Actually, not probably – it was beyond our means, which will help explain the rest of the breaking news in this post.

For the first time in Food Wish history, I’m going to try to generate some extra revenue from the channel. And no, that sponsored instant mashed potato video doesn’t really count. I could have, and maybe should have, done this a long time ago, but I honestly never felt like it was something I had to do. Now, I do. You may have already noticed we’ve just started hawking t-shirts and other swag underneath the videos, and that’s part of this effort, but the much bigger, and way more important part is that we’re going to start offering a premium Food Wish membership for viewers who want to enjoy some additional content, and other fabulous perks.

This is the pear tree under which
I saw a tarantula hawk wasp.
I’ve never really done this kind of thing before, but I’m told by people who have that a certain part of the audience might get upset. No one can explain why. If you’re one of these people, don’t be. Not only will all the free content you’ve come to know and love still be free, you’ll also be getting something viewers have be clamoring for since the channel started… a link to a fully formatted written recipe, with ingredients AND detailed instructions! This link will be included in the description box under every recipe upload going forward, whether you’ve joined as a member or not.

I’d like to think that after sharing free videos for a decade plus, a certain number of people would join no matter what these extra offerings might be, but that little bit of passive-aggressiveness aside, I really do want those of you who are able to support this effort, to get your money’s worth. So, besides the obvious karmic benefits, here's what the membership gets you. 

All About the Recipe with Chef John: While everyone will have access to the written recipes, the blog posts that accompany the recipe videos will be moving to the membership platform. I realize that only a small percentage of people who watch the videos actually follow the link back to the blog post, and most of them are just there to get the ingredient amounts, but still, I really do enjoy writing these posts. I love being able to provide some additional, and hopefully entertaining background info about the recipes, along with assorted tips and tricks, and so having access to this content will represent the most significant perk of joining as a member.

Live Chat Q&A’s:Twice a month, I'll do a live chat with members, where you’ll get to ask me anything. Literally anything. Of course we’ll talk about food, music, and sports, but I’ll also answer your questions about life and love. What could go wrong?

Embarrassing Outtakes and Bloopers: Who doesn’t enjoy listening to, and/or watching other people’s disastrous failures? Whenever things go terribly wrong, I’ll post the raw footage for all to see.

Keeping Up on Kismet: Come along with us, as we embark on this great adventure! We’ll share videos and photos of the new kitchen studio progress, as well as our attempts to landscape, garden, and possibly farm things. Not only will you be able to see what we’re doing, and criticize it, you’ll also be able to offer us much needed advice, and guidance, since there’s a good chance you know more about this stuff than we do. For example, how do I keep wasps out of my carpenter bee traps? 

Let me finish by saying I hope you find these perks compelling enough to join, but even if you don’t, I hope you join anyway. Whether it’s long term, or just for a month or two, your support will make a big difference. By the way, I’m going to need this week to set up the membership platform, as well as the new system for providing written recipes, so we won’t be able to upload any new videos until next week, when all this goes live. Thank you for your consideration, and, as always, enjoy!

Click here for the direct link to join!


Swedish Chocolate Balls (Chokladbollar) – Start'em Young
They say that these Swedish chocolate balls, known as chokladbollar, are the first thing a Swedish child learns to make, which makes a lot of sense. They’re easy to do, there’s no baking required, and mixing the “dough” together is just as fun as making mud-pies. What doesn’t make sense is that these aren’t the first thing an American child learns to make. Maybe this video will help change that.

It’s not like these are pure health food, but they sure are a lot better than eating a candy bar when those hangry feelings flood over you in the middle of the afternoon. The fat and whole grain in these keep you satisfied much longer than you’d think, and the little pick-me-up from the coffee, sugar, and cocoa doesn't hurt either.

I used quick-cooking oats in these, but I’ve also made them with regular rolled oats, and they seemed to come out just fine. Of course, some folks might have trouble eating raw oats, but that can be solved if you do the optional pan-toasting step. Above and beyond making these easier to digest, I like the very subtle toasty notes it provides. Either way, I really do hope you teach your kids how to make these chokladbollars very soon. Enjoy!

Ingredients for 14-16 small Swedish Chocolate Balls:
1 1/2 cup quick-cooking rolled oats, very lightly toasted
1/2 cup white sugar
3 to 4 tablespoons cocoa powder
pinch of kosher salt
pinch of cayenne
1/4 cup soft unsalted butter
1/4 cup room temp coconut oil
1 teaspoon vanilla extract
2 tablespoons brewed coffee or espresso
finely shredded unsweetened coconut for rolling balls
Popeye’s Meets Chick-fil-A’s Fried Chicken Sandwich – Available Any Day, and All the Time
In the spirit of full disclosure, I’ve never had a Popeye’sfried chicken sandwich, but since I’m so familiar with their work, I thought I could figured out a decent copycat version of their very hard to get sandwich anyway. Which I sort of did, as far as the taste of the chicken goes, but texturally, I ended up with something much closer to Chick-fil-A, which by the way, I’ve been to exactly once.

So, if you’re one of these people that enjoy Popeye’s and Chick-fil-A,this is going to be like eating at both places at the same time. The secret here, and there, is working in a little MSG into the marinade and breading. And by little, I mean a lot. Monosodium Glutamate is famous for its ability to make food taste better, which is certainly does, but it’s also what makes fast food so highly addictive.

Personally, I’ve very sensitive to this aspect of MSG consumption, and as soon as I finish eating fast food that’s laced with it, I’m already intensely craving more, which is why I don’t eat too much of it any more. It’s also why I don’t stock any MSG in my pantry. I don’t trust myself with it, which is why the occasional packet of salad dressing mix works so well for something like this.

As I mentioned in the video, you really want to do this with a smaller, flatter breast than the one I used. The meat to crunchy coating ratio should be more like 2 to 1, and not the 4 to 1 that I featured here. Which reminds me, even though I only did two, the amounts below should be enough for four fast-food-sized portions. Anyway, no matter how large your breasts, I really do hope you give this a try soon. Enjoy!

For 4 Fried Chicken Sandwiches:

For the chicken and marinade:
1 cup buttermilk
2 teaspoons kosher salt
hot sauce to taste
1 tablespoon ranch dressing powder
4 boneless skinless chicken breasts, about 5-6 ounces each

For the breading:
1 1/3 cup all-purpose flour
2 tablespoons corn starch
1 tablespoon ranch dressing powder
1 1/2 teaspoon cayenne, for a spicy version
1/2 teaspoon freshly ground black pepper
2 teaspoons kosher salt

For the dip:
1 large egg, beaten
1/2 cup buttermilk
1/4 cup milk

For the rest:
canola oil for frying
4 soft hamburger buns, toasted with butter
dill pickle slices
6 tablespoons mayonnaise
Dirty, Dirty Rice – Filthy Delicious
Believe it or not, the first place I ever had dirty rice was Popeye’s fried chicken. They were out of the red beans and rice. I’ve never been a huge fan of liver, especially in my younger days, but I figured, what the heck, let’s give this stuff a try. Much to my surprise I really enjoyed it, and I’ve been a fan ever since.

In fact, not only did I come to love dirty rice, but I started to crave it with even more “dirt,” by which I mean more liver, pork, and aromatic vegetables; and so that’s how this redundantly named dish came to be. Beyond using more of everything, except rice, I also changed the traditional method, which calls for the rice to be cooked first, and then “soiled.” Here, we’re adding all the “filth” at the beginning, and cooking it into the rice.

This method did produce a more flavorful product, but also a slightly stickier one. When you cook rice in a thick sludge like this, verses just water or broth, it will always come out a bit starchier, which may bother certain dirty rice aficionados, but I like this texture even better. So to recap, this is dirtier, stickier, and tastier, which is why I really do hope you give it a try soon. Enjoy!

Ingredients for 6 portions:
1 tablespoon vegetable oil
6 ounces pork shoulder, diced or roughly chopped
1 yellow onion, diced
1/2 cup diced celery
1/2 cup diced green peppers, or jalapeno
6 ounces cubed spicy smoked pork sausage, like andouille
1 tablespoon paprika
2 teaspoons cumin
2 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder (or some fresh)
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
8 ounces finely minced raw chicken livers
2 cups long grain rice
2 teaspoons kosher salt, or to taste
4 cups broth
1/4 cup sliced green onions
1/4 chopped Italian parsley
Miso Braised Beef with King Trumpet Mushrooms – Comforting and Exciting?
When people think comfort food, they generally think of classic, iconic recipes that are made the exact same way every time. No one likes change, and it’s this timeless consistency that in large part makes these dishes so comforting. However, as much as I love a traditional beef stew, or braised beef short ribs, once in a while, I enjoy using these same techniques with a few non-traditional ingredients, just to shake things up.

Speaking of which, if you’re not familiar with miso, it's a fermented soybean and rice paste, and it just makes everything taste better. It’s relatively easy to find in your larger grocery stores, and a few spoonfuls will add an extra element of savoriness to these already savory dishes. To balance that, among other things, we’re also adding a touch of maple syrup, which helps give this even more of an autumnal feel.

I kept things pretty simple with the vegetable additions, going with just mushrooms and onions, but the classic beef stew array of carrots, celery, onions, and potatoes would also work as well. And I wasn’t kidding about the King Trumpet mushrooms being as good as the beef. They really were amazing, and this would make for a fantastic meatless meal using those alone. Either way, I really do hope you give this a try soon. Enjoy!

Ingredients for 4 portions Miso Braised Beef:
2 tablespoons peanut, or vegetable oil
2 1/2 pounds beef chuck, or boneless beef short ribs, cut into 2-inch thick strips or chunks, seasoned with salt, freshly ground black pepper, cayenne
1 tablespoon butter
3 or 4 King Trumpet mushrooms, halved, or any mushrooms
1 yellow onion, diced
1/4 cup sake, or white wine
3 tablespoons yellow miso
2 tablespoons maple syrup
2 tablespoons ketchup
1/2 cup chicken broth
1 tablespoon rice wine vinegar or any vinegar
1/4 cup sliced red chilies
1/4 cups sliced green onions
Grandma’s Peanut Butter Fudge – Which Grandma? We’re Not Exactly Sure
There is nothing quite like a batch of old-fashioned peanut butter fudge, especially when it’s freshly made by your Grandma. Which is why I really wish my Grandma would have made peanut butter fudge. Oh well, she gets a pass because of the other delicious things she fed me.

This old-fashioned style of peanut butter fudge is not that easy to find. Admittedly, I’ve not looked that hard, but the times I have run across some, it always seems to be the soft, creamy version, which is not the kind I’m into. If it’s going to feel like peanut butter in my mouth, then what’s the point? No, I want something that feels dense, and firm in my fingers, but will almost instantly liquefy in when it hits my tongue.

As I mentioned, you’ll want to cut this when it’s just cool enough to get a clean slice. If you leave it in the fridge, and then cut it ice-cold, it will tend to fragment. The good news is that peanut butter fudge shards are delicious, so it’s not really that tragic of a problem. And yes, this technique will work with other nut butters, like almond, or cashew, just in case someone around you is allergic, but regardless of what you use, I really do hope you give this peanut butter fudge a try soon. Enjoy!

Ingredients for 64 small cubes of Peanut Butter Fudge:
1 1/4 cups unsalted butter
1 1/2 cups creamy peanut butter
1/2 teaspoon kosher salt (or 1/4 teaspoon fine salt)
1 1/2 teaspoons vanilla extract
1 pound powdered sugar, sifted (about 3 1/2 to 4 cups unsifted)
Bacon-Wrapped Cranberry Walnut Pork – Fancy, Not Fancy
It’s getting close to that time of the year when we spoil our guests by making them extra-fancy, labor-intensive, time-consuming meals. Or, we can make them something like this bacon-wrapped cranberry walnut pork tenderloin instead, which just seems like it would be all those things. Yes, the hardest thing about this gorgeous recipe is not spilling the beans about just how simple it was to do.

This is really more of a technique video, than a specific recipe, since you can fill it with whatever strikes your fancy, but as far as seasonally appropriate ingredients go, I loved how this came out. Beyond being able to adapt this to your tastes, another advantage is that we can prep it ahead of time, and just pop it into the oven when we’re ready to rock, and by “rock,” I mean impress our guests.  

One thing to be aware of is that pork tenderloins do vary a bit in size. The one shown here was on the smaller side, and weighed in at just about one pound. They’re generally closer to 1 1/4 to 1 1/2 pounds, and if that’s the case for yours, be sure to add a little more roasting time, and double check things with a thermometer.

Also, if you’re going to be doing more than one, make sure you’re buying tenderloins that are all about the same weight. The butcher will be more than happy to weigh a few, and get you what you need. Other than that, not much can go wrong, except of course, after a few glasses of wine you admit how simple and easy this really was. Either way, I really do hope you give this a try soon. Enjoy!

Ingredients for 2 large or 4 smaller portions:
1 trimmed pork tenderloin (1 to 1 1/2 pounds)
salt, freshly ground black pepper, and cayenne to taste
2 teaspoons Dijon mustard
1 or 2 teaspoons freshly minced rosemary
 1 or 2 teaspoons finely sliced fresh sage leaves
1 tablespoon bread crumbs, or enough to lightly coat surface
1/4 cup chopped, lightly toasted walnuts, or as much as you like
1/4 cup chopped dried cranberries, or as much as you like
4 strips thinly sliced bacon, or enough to wrap the pork
- Roast at 450 F. for 25-30 minutes or until the bacon is browned, and you’ve reached an internal temp of at least 145 F.

For the pan sauce:
2/3 cup white wine
2 tablespoons balsamic vinegar
2 teaspoon Dijon mustard
2 tablespoons cold butter
salt and freshly ground black pepper to taste
Potatoes Romanoff - This Didn't Stay in Vegas
They say what happens in Vegas, stays in Vegas, but that’s mostly because people just don’t remember exactly what happened. Happily, that’s not the case with this incredible Potatoes Romanoff recipe. About 10 years ago, I took a trip to Las Vegas with a group of food writers, and while I don’t recall much, I do remember learning how to make this ingenious potato gratin from Chef John Schenk, at his restaurant, Strip House.

He credits his Mom for the recipe, but the shallots and white pepper scream, “This was adapted by a restaurant chef!” Which reminds me, if you do use shallots for this, be careful. Since they go in raw, a little will go a long way. To play it safe, you can always sauté them in a little butter to take off the sharp, raw edge. Besides shallots, some thinly sliced green onions would be great, as would sautéed leeks, or even just finely minced yellow onions.

This would be a great side dish for those large holiday gatherings, since it can be made the day before, and then baked when needed. And as I said in the video, you can embellish this with all sorts of stuff, including such obvious choices as bacon, or fresh herbs, but no matter how you personalize it, I really hope you give it a try soon. Enjoy!

Ingredients for 8 portions:
3 very large russet potatoes (about 2 1/2 pounds), scrubbed clean
1/4 to 1/3 cup minced shallots, raw, or sautéed for a milder flavor
3 teaspoons kosher salt (or 1 1/2 to 2 teaspoons fine salt)
1/2 teaspoon freshly ground white pepper, or freshly ground black pepper
pinch of cayenne
2 1/2 cups grated sharp white cheddar cheese
1 3/4 cups sour cream

- Bake at 425 F. for 30-35 minutes, or until browned and piping hot.
Pumpkin-Shaped Dinner Rolls – Your Guests Will Blow Their Gourds
The holidays are almost here, which means “show-off” baking season is almost here, and these pumpkin-shaped dinner rolls are just the thing to impress your guests, and more importantly, drive your culinary rivals mad with envy. Sure these take about 20 minutes longer to make than your already perfectly fine dinner rolls, but that’s nothing when you consider all the compliments that will be coming your way.

This very Instagram-friendly roll is the perfect thing to bring to that holiday gathering, and can be made using your favorite dinner roll recipe. The key here is well-oiled string, and being careful not to tie it too tightly. If the string gets embedded too deeply into the dough, it will tear the roll when you try to remove it, and there’s nothing that stops something from being cute, quite like a jagged tear.

By the way, if you don’t feel like tying all those knots, you can try and do this with one long piece of string, winding it around the dough ball, as you turn it, but I find that method harder, and less successful. Faster yes, but not as visually appealing once baked.

If you do a video search for this type of roll, you’ll also see people simply cutting slashes around the outside, which sort of works, but it just doesn’t come out as adorable. But, regardless of which roll recipe, or shaping method you use, I really do hope you give these pumpkin-shaped dinner rolls a try soon. Enjoy!

Ingredients for 12 “Pumpkin” Dinner Rolls:
(be sure to save a few tablespoons of dough for the stems)
1 cup warm milk
1 package dry active yeast
1 or 2 tablespoons honey
4 tablespoons melted butter
3 cups flour, plus more for kneading
1 teaspoon fine salt
kitchen string
vegetable oil for strings
- Bake at 375 F. for 20-25 minutes
- Feel free to give these an egg wash before baking if you want a shinier look.
Chunky Monkey Cupcakes – My Favorite Frosted Muffin
Banana, walnut, and chocolate are always an amazing combination of ingredients, no matter what the delivery system, but it really doesn’t get any better than in this ganache-frosted cupcake. A close second would be a chocolate-dipped frozen banana, rolled in walnuts, which is also a great treat, although much more awkward to eat in public.

Just be sure to buy your bananas way ahead of time. Using green bananas would be one of the few ways to mess this up, so I’d pick some up at least a week ahead of time, and wait until they’re starting to turn black before using them. For some extra flavor, a little banana liqueur wouldn’t be a bad idea, but these were great as is.

I thought the dark chocolate ganache was a perfect frosting, especially after trying them with a banana-based buttercream, which ended up being way too sweet for such a decadent cupcake. Of course, you can skip the frosting all together, and simply make a batch of the world’s best chocolate, walnut, banana muffins. Either way, I really do hope you give these a try soon. Enjoy!

Ingredients for 12 Chunky Monkey Cupcakes:

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 ripe bananas, mashed
2 tablespoons milk
1/4 teaspoon vanilla
1/2 cup soft butter
1 cup sugar
2 large eggs
1 cup chopped walnuts
1 1/4 cup dark chocolate chips or chunks
12 banana chip for garnish, optional
- Bake at 350 F. for about 25 minutes.

For the Dark Chocolate Frosting:
1 cup dark chocolate chips
1 cup very hot, but not boiling cream
- Pour cream over chips, wait a few minutes, and stir. Wait until mixture is cool enough to be spreadable.
Bombay Breakfast Potatoes – Just Exotic Enough
I like to think of myself as a fairly adventurous eater, but when it comes to breakfast, I usually fall into the “if it’s not broken, don’t fix it,” school of thought, and home fries are a perfect example. I mean, what improvement can you possibly make to perfectly pan-fried, crispy on the outside, fluffy in the middle breakfast potatoes?

Maybe this is just semantics, since these Bombay breakfast potatoes aren’t really supposed to be an improvement, but rather a slightly more exotic change of pace. In any event, they were absolutely delicious, and while definitely different than your average diner fare, they managed to retain an acceptable degree of comforting familiarity. And for that, I will mostly credit the texture.

Like I said in the video, even if you don’t plan on using the Indian-inspired spicing, you’ll want to pay attention to the cook-first, fry-later approach. While it does take a little bit of planning ahead, the pay off is substantial. By boiling first, and then thoroughly chilling before you panfry, the starches on the surface “gelatinize,” which makes all that irresistible crispiness possible.

Above and beyond the textural advantages, by prepping the potatoes the night before, you’re making things pretty easy for yourself the next morning. Just toss them into the hot pan, and by the time your eggs are cracked, beaten, and scrambled, your home fries should be just about done. So, no matter how you season yours, I really do hope you give these a try soon. Enjoy!

Ingredients for 2 large or 4 small portions:

Spice mix:
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons turmeric
1 teaspoon cayenne
2 large russet potatoes, cut in 16ths, cooked in well-salted water
salt to taste
1 tablespoon olive oil
2 tablespoons butter
1/2 cup green onions
1/4 cup diced hot and/or sweet peppers
1/4 cup chopped cilantro
Lazy Pork Dumplings – Now with 100% Less Pleating
What started as an attempt to streamline the fabrication of pork dumplings, ended as a pretty decent shortcut version for making Xiao Long Bao. If you’ve ever had soup dumplings, you know there’s nothing quite like them. The way the rich, meaty juices gush out when you bite in, is one of the world’s great eating experiences, and while these don’t provide quite the same sensation, if served in a broth, they’re close enough for me.

Even if you don’t serve them in a soup, this much quicker, and casual production method will work just as well, whether they get steamed, boiled, or fried. And don’t feel like you have to stay with the Asian theme here. I’m really hoping someone does an Italian twist, using some type of meat-based ravioli filling.

If you’re going to freeze these for future use, be sure to do that while they’re sitting on a lightly floured tray. Then, once frozen, you can transfer them into zip-top bags. If you try to bag them, and then freeze, you may go back to having one giant dumpling.  Anyway, whether you’re planning on eating these now, or later, or both, I really do hope you give them a try soon. Enjoy!

Ingredients for about 32 Lazy Pork Dumplings (4 servings):

For the filling:
1 pound ground pork
4 cloves minced garlic
1 tablespoon very finely minced or grated ginger
1/3 cup sliced green onions
1/4 cup sliced chives
2 teaspoons kosher salt (or 1 teaspoon fine salt)
1/2 teaspoon freshly ground black pepper
1 teaspoon Korean chili flakes
1 tablespoon soy sauce
1 teaspoon sesame oil

For the broth (1 cup broth per serving):
4 cups chicken broth
1/3 cup seasoned rice vinegar, or to taste
3 tablespoons soy sauce, or to taste
1 teaspoon Korean chili flakes

For the dough (enough to wrap 2 batches of dumplings):
2 cups all-purpose flour, plus more as needed
3/4 cup warm water
1/2 teaspoon kosher salt
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Yorkshire Pudding – Don’t Call it a Popover
If you’re going to be slightly underwhelmed by the dry-aged Prime Rib you waited 42 days to roast and eat, you might as well whip up some Yorkshire puddings with the rendered fat, to help make up for it. That’s the classic fat in which to make these puffy pastries, and while any high-temp oil will work, there’s nothing quite like actual beef drippings, and without it, you’re just eating a popover.

Of course, every time I make these, I can’t help but wish I could experience them in their original form. As legend has it, these were cooked in a pan of fat, situated at the bottom of a hearth, underneath a large piece of roasting beef. The smoky heat from the fire, along with all the other goodness dripping into the pan from the meat, must have made for quite the memorable treat. Which is a good thing, since for most of the people hanging out around the roast, that’s all they probably got to eat.

If you happen to make the larger ones, using a popover pan, you’ll need to cook them at 375 F. for a little longer time. Maybe 10 minutes more at least, but don’t go by time. We basically want these as browned and puffy as possible, so leave them in as long as you feel is safe. No matter how big you make these, or what you fill the leftover ones with, I really hope you give them a try soon. Enjoy!

Ingredients for 12 small or 6 large Yorkshire Puddings:
4 large eggs
1 teaspoon kosher salt
7/8 cup all-purpose flour (almost a cup)
1 cup whole milk
about 3/4 cup melted beef fat
- heat oil at 400 F. for 10-15 minutes, then fill and bake for 25 minutes more, or until browned and fully puffed. If doing the larger ones in a popover pan, bake at 375 F. for about 7-10 minutes longer.
Dry-Aged Prime Rib – I Waited 42 Days to Be Confused
If you’re thinking of dry-aging your very own Prime Rib of Beef for the holidays, then you really need to watch this video. You might learn a thing or two, and there’s even a chance you’ll still want to do it. By the way, I’m not trying to discourage you, since it is a fun, and fascinating foodie project, which does produce a delicious, juicy, and tender Prime Rib, but if you’re after “that funk,” then like me, you may be a little disappointed.

I’ve dry-aged meat before, but never longer than a week or so, and after doing lots of research (mostly on Serious Eats), I knew I’d have to go at least 30 days to enjoy any kind of noticeable change in favor. So I decided to go well past that, and ended up aging it for 42 days before it went into the oven. It looked great, and it smelled great, but ultimately it did not have the level of funky fermented goodness I was after.

I’m not sure if I needed to go even longer, or my garage fridge is lacking in desirable bacteria, or my saltwater wipe-down sterilized the surface, but whatever the reason, I was left with nothing more than an amazingly juicy, tender, and delicious Prime Rib. That’s not something you’d normally complain about, but after waiting 6 weeks, I wanted more.

So, if you have any advice or theories as to what happened, or didn’t happen, please pass them along. I’m assuming a few of you brave souls will give this a go, and if you do, I’d love to hear about your experience. In the meantime, I’m going to make an extra funky blue cheese butter to serve with the leftovers, and pretend. Enjoy!

1 Bone in Prime Rib (mine was 10 pounds, 8 1/4 after aging)
enough salt to season generously
For the salt wipe:
1/2 cup cold water
2 teaspoons kosher salt
- Roast at 500 F. for 20 minutes, then reduce to 300 F. (or lower), and continue until you reach your desired doneness. I usually pull at 122-125 F. to get something close to a medium rare after resting.
Walnut Crusted Chicken Breast – It’s all About the Nut Glue
I almost never order a nut-crusted entrée in a restaurant, since they usually use a sugary glaze to hold them on, and/or feature a too sweet nut, like pecan, or macadamia. That’s not an issue here; since we’re going with buttery, subtly bitter walnuts, held on with a very savory “nut glue,” made with a garlic and mustard base.

I like this approach so much better, especially since it allows me to do a little bit of a sweet pan sauce, featuring honey, which is a classic pairing with both walnuts and mustard. Above and beyond the ingredients in your nut crust, the protection this layer of deliciousness provides can actually make a boneless, skinless chicken breast seem like it was just carved off a freshly roasted carcass. As long as you don’t overcook it, that is.

I caused a little stir on Twitter yesterday, when I said (in so many words) that you don’t need to cook chicken breast to 165 F. internal temperatures, as the FDA would like you too. I said, accurately I believe, that 150 F. is plenty hot enough, as long as it holds the temperature for at least five minutes. I think it’s so much better that way, but I’ll leave that up to you, and your probe thermometer. Regardless of how long you cook it, I really do hope you give this a try soon. Enjoy!

Ingredients for 2 Servings:
For the “nut glue:”
4-6 cloves finely crushed garlic
2 tablespoons Dijon mustard
2 teaspoons fresh thyme
For the rest:
2 boneless, skinless chicken breasts (about 8 ounces each)
salt, freshly ground black pepper, and cayenne to taste
1 1/2 cups finely chopped walnuts
For the pan sauce:
all the pan drippings
1/2 cup chicken broth
1 tablespoon Dijon mustard
2 teaspoons honey

- Roast for 25 minutes at 375 F., or until an internal temp of 150 F.
5-Minute Fisherman’s Stew – Give or Take
Of course this Fisherman’s Stew takes more than five minutes to make, and I’m actually referring to the approximate cooking time once the seafood hits the pan, but as they say, it’s only false advertising if someone else does it. Besides, one taste and I’m sure you’ll forgive any temporal exaggerations. If, that is, you use really great seafood.

A recipe this simple has many advantages. It’s fast, easy, and doesn’t require a ton of prep, but the downside is, there’s nowhere to hide sub-par ingredients. So, unless you’re going to splurge on the freshest, sweetest, most pristine seafood you can find, you may want to look for another recipe.

Above and beyond that very critical directive, you’ll also want to be sure your brothy base is aggressively seasoned before you toss your seafood in. Since we don’t season the fish and shellfish directly, we need to make sure we have enough salt, and whatever else you’re using, to go around. Other than that, not much can go wrong, and assuming there’s some crusty bread nearby, I really do hope you give this a try soon. Enjoy!

Ingredients for 2 Portions:

For the brothy base:
1 cup crushed San Marzano tomatoes, or fresh tomatoes (if your tomatoes aren't nice and sweet, toss in a teaspoon of sugar)
2 cups fish stock, clam juice, or if time are tough, water
1/4 teaspoon red chili flakes, or to taste

For the rest of the stew:
2 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, thinly sliced
1/2 very thinly sliced fennel bulb
salt to taste
1/2 cup white wine
1/4 cup chopped parsley
8 ounces firm white fish, like halibut or sea bass, cut into 1.5-inch cubes
8 peeled and deveined raw shrimp
8 ounces cleaned, ready to cook calamari
12 mussels, scrubbed clean
12 clams, scrubbed clean
some crusty bread
Pear Clafoutis – Almost as Good as it Looks
It sounds odd to say that a recipe’s biggest problem is that it looks too good, but that’s sort of the case with this pear clafoutis. Through no fault of its own, this crust-less, custard fruit tart looks a lot sweeter, and richer than it actually is. So, please be sure to adjust yours and your guest’s taste buds accordingly. Of course, you can make this sweeter, with more sugar, or richer, with some cream instead of all milk, but there’s something to be said for those rare recipes that I would describe as, “just sweet enough.”

Which reminds me, be sure to taste whatever fruit you’re using for sweetness, since you may want to adjust the sugar level based on that. Another key, especially if you’re using pears, or apples, is to make sure you slice them thin; otherwise they will not cook through by the time your custard is cooked.

As I mentioned you could cook the fruit first, but I’ll leave that up to you. If you use the traditional cherries, or something like tender juicy berries, this will actually cook faster than the time is given here, so I’d start checking for doneness after about 25 to 30 minutes. Speaking of different fruits, apparently if we don’t use cherries, this is referred to as a “flognarde,” which I’ll never get tired of saying. Hilarious names aside, I really hope you give this a try soon. Enjoy!

Ingredients for 8 portions:
(The baking dish I used was 10-inch wide)
2 tablespoons soft unsalted butter, divided (one for pan , one for top)
3 generous cups thinly sliced sweet, ripe pears
1/2 cup lightly toasted sliced almonds
For the batter:
3 large eggs
1/3 to 1/2 cup granulated sugar depending on fruit’s sweetness
1 1/4 cup whole milk
1/4 teaspoon fine salt
pinch freshly grated nutmeg
1 1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2/3 cup all-purpose flour

- Bake at 350 F. for about 45 minutes, or until fruit is soft, and custard is cooked.