Next Up: Roasted Asparagus with Prosciutto Bits and Poached Egg

When I was a young boy, many summer lunches were spent at my grandparent's table, and that's where I first learned to enjoy fresh ve...

Just wanted to say Happy New Year to you all, and share what Michele and I enjoyed for our final meal of 2010. The first course was a superb...

I'd like to congratulate my friend, and resident Food Wishes beer consultant, Jesse Friedman, who has recently taken the plunge into the...

I was doing some research on shrimp toast for an upcoming video, and I became obsessed with the thought of frying things on white bread, whi...

Why am I'm doing a baby back ribs video in the dead of winter. I love how they taste. Sorry I don't have a more interesting answer f...

I've always wanted to cook something on Himalayan pink salt, but I just can't for the life of me tell you why. I knew that flavor-wi...

Photo (c) Flickr User jbudlo2 I'll be grabbing a red-eye tonight out of San Francisco for my maiden voyage to Atlanta for the 1st Annua...

Whenever you see those headlines like, "Worst Take-Out Food Choices Ever," on the various websites, you can be sure that sweet an...

I mentioned in the recent Roasted Asparagus with Fried Prosciutto and Poached Egg video post that I'd be doing a new and improved ...

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...