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Bok Choy Steamed Rice – You Can Taste the Unconventional Wisdom

With all the fancy, grilled summer meats flying around, it’s easy to forget about the side dishes. Nobody wants to spend hours in the kitche...
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Broiled Chicken – Welcome to Plan “B”

I once heard Alton Brown say that a broiler is nothing more than an upside-down gas grill, which is certainly not how most Americans think o...
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Stacked Tomato & Mozzarella Salad – Now 100% Mozzarella Free!

There’s absolutely nothing wrong with using a nice, fresh mozzarella in your Caprese salad, but once or twice a summer, you simply must trea...
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Green Tea Mochi Ice Cream – Is This Even Close?

What’s my favorite kind of recipe to post on Food Wishes? Any recipe that I’ve never tried before, and this green tea mochi ice cream is a p...
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Shrimp Fra Diavolo – The Brother Devil Made Me Do It

This latest test of still how little I know about editing in Adobe Premier, features a devilishly delicious shrimp fra diavolo , or “shrimp ...
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Korean Fried Chicken is the Best Fried Chicken

I've always considered myself something of a fried chicken expert. Whether we’re talking sports bars, casual dining, or white tablecloth...
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Korean Fried Chicken Sauce – The Sauce of Things to Come

Who says you have to read H. G. Wells to reference him? Anyway, this lovely sweet and sour sauce is part one of a two-part series on Korean ...
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Next Up: Korean Fried Chicken Week!

The vacation is coming to an end, and while I certainly enjoyed my time off, I'm really looking forward to getting back into the swing o...
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Chef John is on Vacation!

Just wanted to let everyone know that I’ll be on vacation this week. We’ll continue to publish comments and questions while I’m gone, but I ...
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Pork Shoulder Roast with Blueberry & Port Pan Sauce – No Pulling Required

Pork shoulder is a popular cut of meat, but it’s almost always cooked until “fork tender,’” which to your average cook means falling apart. ...
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Coney Island Hot Dogs, Just Like They Make in Detroit

The story of how the Coney Island hog dog got to the Midwest is pretty straightforward, but no one really knows exactly how the wiener first...
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Grilled Marsala Marinated Skirt Steak – Thank You, Chicken Parm!

It’s not often that my recipe inspirations cross species, but this juicy and delicious, Marsala-marinated skirt steak is one such case.  I w...
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Boozy Strawberry Blueberry Cheesecake Popsicles and the Pursuit of Happiness

Is there any better way to celebrate the birth of our great nation than with these red, white, and sort of blue popsicles? Before you answer...
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Pickle Brine Chicken – I Need to Give You Props

The chicken breasts seen herein started off as nothing more than a couple of props for our recently posted “ How to Make a Brick Grill ” vid...
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Blackberry Almond Buckle – You May Want to Loosen Your Belt

First things first; this type of rustic dessert is called a buckle because of how the fruit sinks into the buttery batter as it bakes, and “...
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Yuba Noodle Salad – Do You Believe in Miracles?

So many things are touted as “miracle foods” these days, but invariably you find out the claims were false, the benefits exaggerated, and th...
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How to Make Your Own Temporary Brick Grill

Whenever I post a video involving my grill – a common occurrence this time of year – I get a bunch of emails asking what kind of grill I’m u...
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