How to Make Spätzle (aka Spaetzle) – Little Swallows for Big Meat

Apparently “Spätzle” translates to “little swallows” in German, which makes a lot of sense when you consider their shape. What do…

Rice-Ah-Roni – The San Francisco Treat?

While it’s true this great side dish was invented in The City, to call it “the San Francisco treat” is a bit of a stretch. Like I…

Perfect Potato Salad – Just Like Mom Used to Make

I can’t believe I haven’t posted a recipe for classic American potato salad, especially since it was such a childhood favorite of…

Smashed Cucumber Salad – I Crushed This

Your cooking skills might not be the best, but the word on the street is that you’re pretty good at smashing things, sometimes ev…

Savory Coconut Rice – Sugar-Free and Easy

I love coconut rice, especially as a side for spicy, grilled meats, but when I order it out, it’s usually too sweet for my tastes…

Asian Shrimp Ceviche with Spicy Ponzu Sauce

this version was topped with a bit of red onion and more sesame seeds  It is no secret that we love ceviche around here but I onl…

Fresh Strawberry Jam – Because Man Cannot Live on Clotted Cream Alone

Actually, I don’t think you can live on just clotted cream and fruit preserves either, but regardless, as promised, here’s my pre…

The Name's Cream...Clotted Cream

If you invented a cream preparation so incredibly delicious that you couldn’t bear the thought of anyone besides you, and the oth…

Baked Cauliflower Fries – How Not to Make Baked Cauliflower Fries

I won’t add insult to injury writing a long blog post about how disappointing this recipe was. The video pretty much says it all.…

Moroccan Shrimp, Roasted Carrots and Labneh

The weather has been so lovely this week and suddenly,  February feel more like March so I am having a hard time getting excited …

Korean Potato Salad With or Without a Pressure Cooker

You can keep your because I have been craving my brand of KFC - Spicy Korean "Fried" Chicken- all week. They are like t…

Refried Beans – Cooked Well, Not Twice

Contrary to popular belief, refried beans are not called refried beans because they’re refried.   As it turns out the name actual…

Stuffed Persimon® with Persimon® Black Pepper Gastrique

This post is sponsored by   Persimon®  It's November and that means it's Persimmon season which also means it's time …

Candied Yams – So Good You’ll Forget You’re Eating Sweet Potatoes

While it’s true the “yams” used in this gorgeous candied yams recipe are really just orange-fleshed sweet potatoes, it’s also tru…

Creamy Corn Pudding – Perfect for Holidays, Weekdays, and Weekday Holidays

Corn pudding doesn’t get the same attention as some other holiday side dishes, but it’s a real crowd-pleaser that pairs perfect w…

How to Make Perfect Instant Mashed Potatoes for Fun and Profit

I almost never do sponsored videos, and that has nothing to do with not wanting to sell out. I’d love to sell out. Who wouldn’t? …

Portuguese Tomato RIce in the Instant Pot or Arroz de Tomate de Pot Instantânea?

the arroz de tomate of my dreams A few years ago we spent a couple of weeks in Northern Portugal and there were a few dishes that…

Eggplant Escabeche – The Second Best Way to Eat Eggplant

The best way to eat eggplant is fried, which I’ll hopefully prove to you one day with a video recipe. In the meantime, you’ll hav…

Roasted Fingerling Potatoes, Radish and Red Onion in Tomato VInaigrette Celebrates Summer

When EarthFresh comes calling and offers me a couple bags of free potatoes so I can come up with a new recipe, I am always in. E…

How to Make Sushi Rice That Even Works for Sushi

I don’t make sushi at home very often, or ever, since we’re surrounded by top-notch sushi chefs here in San Francisco, but that d…