Chef John is Flying High

Chef John is currently flying cross-country, back to beautiful San Francisco. In addition to typing in the third person, for no apparent rea...

After weeks of damp and dreary weather, the sun is back in control of San Francisco's blue skies, and that means it's time to grill....

As with any old recipe, there are numerous theories as to how the dish came to be named. The one I subscribe to claims it's an Italian a...

I've been looking for a tasty way to show off this ultra-fast and easy barbecue sauce vinaigrette idea, and this almost raw succotash sa...

Monday I'll be posting the poached eggs redo I promised, and it turned into quite the adventure, as you'll see. Then, I have a very ...

There is something comforting about the minute steak. It's probably the fact that the name of the recipe is also the recipe. You take pi...

This bizarre and quite possibly useless video recipe is what happens when I don't have the good sense to not film what I'm cooking. ...

It's an iconic holiday table scene; you carving a juicy, perfectly pink prime rib while a roomful of friends and family watches, in awe ...

While I was at the inaugural Atlanta Food & Wine Festival a few weeks ago, I attended a demo by Donald Link, on the topic of working wit...

A couple days ago I mentioned that I was down in LA on some semi-secret business. Believe it or not, I was hired on as the Senior Food Produ...