Pancetta-Wrapped Leek Gratin – Simply Amazing

I’m all about simply prepared vegetables, but every once in a while I need to cover them in caramelized pork and cheese, and this…

Orange Duck – Orange You Glad I Didn’t Call It Duck a l'Orange?

I don’t think I’ve made Duck “a l'Orange” since culinary school, nor tried to pronounce it, but thanks to a rather enticing p…

Coquilles St-Jacques – Hey, Have You Tried That New Saint James Diet?

Coquilles St-Jacques is the kind of unapologetically rich shellfish dish that we used to be able to enjoy, before the book-writin…

Perfect French Baguette at Home – Only Impossible If You Don’t Try It

Whenever someone asked me why I hadn’t done a baguette video yet, I’d tell them because you just can’t recreate an authentic loaf…

A Quick and Easy Cassoulet Recipe – Pork & Beans with Benefits

Of course you can’t make a real cassoulet in an hour, but you can make this very acceptable cheater version, and as long as you m…

Viewer Submission: French Vanilla Banana Caramel Crepegasm

A viewer named Aga was inspired by the crepe video , and made this very delicious looking crepe dessert. Unfortunately, Aga didn’…

I'm Moving to France!

I'm not moving to France...yet. Every four years, around election time, some celebrity will inform the nation (even though no…

You Don't Have to Be a Cheese Whiz to Make Your Own Fromage Blanc

Usually making something like fresh cheese at home is done because it's higher quality, and much cheaper. Today's video r…

How to Make Crepes - Even the Messed-Up Ones Will Be Perfect!

With a blog name like Food Wishes, and a closing video credit that asks, "what is your food wish?" - I do get lots of r…

Beurre Blanc 101 - How to Make Modern French Cuisine's Most Important Sauce

As far as white tablecloth restaurants go, this simple wine and butter sauce is probably made more often than any other sauce rec…

Coq au Vin - You're Not Getting Older, You're Just Getting More Connective Tissue

This is my video recipe version of the famous French fricassee, Coq au Vin, which means, "rooster in wine." The reason …

Citronette - A Classic Lemon Dressing Video Recipe as performed by an Over-Emoting Chef

This citronette video recipe was filmed last fall, and was one of the first clips I produced for About.com. It just went live a …

Cheddar Cheese Sauce and the Best Cheese Joke EVER!

This video recipe is my foolproof method for your basic cheddar cheese sauce. The cheese sauce is one of those sauces that every …

Roast Pork Tenderloin with Apple Cider Dijon Pan Sauce - Déjà Vu to You Too

I've used pork tenderloin in several video recipes on the site, and I always say the same things; easy to cook, tender, tasty…

Squash the Thanksgiving Dessert Competition with this Delicious Brulee!

Yes, yet another gourd-related crème brulee. I did a version of this using canned pumpkin a while back, and while I love the pump…

Escargot Bourguignon – My Slowest Video Recipe Ever

This video, produced for About.com, features snails cooked in the traditional style of the Burgundy region of France . Do I like…

San Francisco Here We Come... Have Some Pumpkin Brulee While You're Waiting

My wife and I are headed back to the City after a hectic, but very enjoyable visit to New York for my sister's wedding (see p…

Black Currant and Balsamic Gastrique – Simple Complexity

This video recipe produced for About.com is my take on a classic French sauce, the Gastrique. In its most basic form it’s simply …

French Toast - The Fancy Brunch Restaurant Style

So, you think you know how to make French toast? Maybe you beat a couple eggs, a splash of milk, a quick dip, fry it up in some b…

Rabbit "Two Ways" - Stewed Legs and Seared Loins

This ancient video footage (shot with the good old web cam) was original posted on my first blog LRN2cook.com. If you actually re…