Food Wishes - Recipes Video

The fact that Kouign-Amann (Pronounced “Queen-a-mahn”) have become a popular item in bakeries across America is quite a tribute to just how incredible they really are, since to stock something that…

If you’ve never made a Yule Log because you thought it would take a lot of time and effort, then you probably made the right decision, since it does. But, if you haven’t tried this classic holiday de…

The hardest line cook job I ever had was working the broiler station at the Carnelian Room, where on a busy night I’d prepare over 250 steaks and chops, which wasn’t even the most difficult part. No,…

These gorgeous cream puff "crack buns” were inspired by the Great British Baking Show, which is not only my favorite cooking show, but currently my favorite thing on television. Maybe it's t…

One of these days Michele and I will travel to the south of France, where we’ll make it a point to eat this amazing tomato tart at least once a day. It’s going to be hot, since we’ll have to go in th…

Mastering pan sauces is one the easiest things a home cook can do to raise their culinary game, since it allows one to produce dishes most people only see in restaurants. And not just any restaurants…

Not only is this simple frangipane tart a perfect way to enjoy fresh summer fruit, but it’s also great for those times when you can’t decide whether you want cake or pie. This sort of seems like both…

It's not often that you cut a step or two from a classic recipe, and it actually comes out better, but that's what happened with this cheese soufflé experiment. I was actually working on some…

This seafood sausage recipe is one of those dishes you learn in culinary school, and then never make in a restaurant, the rest of your career. Unlike your more common meat-based sausages, which are m…

I’ll admit to being pretty underwhelmed the first time I had a chocolate croissant, or “pain au chocolat,” as I’d mispronounce it; but eventually I realized the relatively sparse amount of chocolate …

I don’t remember that much about the lobster thermidor I ate in culinary school in the early eighties, other than not really being able to taste any lobster. Instead of the nice, light sauce I used h…

I wouldn’t describe homemade croissants as an easy recipe, since there are multiple steps, and it does take a least half a day, but it’s really not that hard either; and certainly simpler than flying…

I’ve wanted to do a Canelés de Bordeaux video forever, but just never got around to buying the specially designed molds that they require. After seeing a picture of them online a few days ago, I deci…

There is no more terrifying experience at culinary school than the French omelette exam. With your classmates rooting you on, and chef instructors watching intently, you head to the stove, with littl…