Miela Tahril

Here is a short little slideshow of our Thanksgiving dinner just in case you were wondering if I actually use my own recipes. I thought everything came out pretty well, although the walnut chocolate fudge pie at the end of the video could have used about half the amount of chocolate ganache. There are worse mistakes.By the way, I never got a photo of the cranberry sauce, but it was the same style used in the cabernet cranberry sauce video.The flatbread appetizer you'll see was made with "Mango...

I do not speak French. This is not something I'm proud of, as I could have, and should have, picked it up by now. With that said, the mispronunciation of French culinary terms is one of my great guilty pleasures.I know it's "oh" jus, and not "ahhh" jus, but that's how I grew up saying it, and I don't have any plans to start saying it right at this advanced age. Besides, the proper pronunciation sounds like you are surprised you're getting a sauce, and my way sounds like you are happy about it.This...

The folks over at Chef-2-Chef are asking people to vote for their favorite food blogs, and Food Wishes is in contention. If you would like to give this blog some love, here's the link to cast your vote, and by "vote," I mean give us "5 Chef Hats!" Thanks for the suppor...

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 of your awesomeness.Unfortunately, despite our best efforts, it's sometimes more like you cutting through a dry, overcooked roast while they stare daggers at you.You can almost hear them thinking, "Way to screw up $80 worth of beef, jerk. I hope there's lots of gravy."Well, hopefully this proven mathematical method will increase your chances for success significantly....

This easy, all-veggie appetizer idea is proof you don't have to make a dish, to reinvent it. For all the millions of meals I've cooked and/or eaten, I can't remember ever having cooked and/or eaten an artichoke gratin.From what I've seen, it's usually made in a shallow baking dish like any other vegetable casserole, and always features some form of crispy, caramelized gratin topping. So, while I can’t claim to have made the original, I was pretty sure it would translate to a nice, small party...

Today, my wife Michele's fabulous barbecue sauce, SFQ – The Original San Francisco Style Barbecue Sauce, will make its debut at The New Taste Market. We're excited to see how this unique sauce will be received by the always discerning San Franciscan foodies. I think the fact that we are serving the sauce with fried pork rinds should help (called Q-Chips).I'll probably be tweeting pics from the event, so you can follow me on Twitter if you're interested – or better yet, if you're in the Bay Area,...

I hope you all had a wonderful Thanksgiving. We just got back from a great family gathering at our parents, Al and Peggy, in Davis, CA, and I wanted to share a quick photo of our bird. It was a buxom 20-pounder, and tasted almost as good as it looked. I'll be back to work tomorrow, starting in on a whole slew of new videos. One we'll have coming soon, will be inspired by the pan-roasted artichoke hearts seen below. Stay tuned! ...

It's with much pride and gratitude that I present our 500th YouTube video upload! I want to thank you all for the amazing support and love you've shown to me, and to this blog. I hope you enjoy the video, and here's to the next 500!...

Some recipes you only make once a year because they're just so-so. Other recipes, like this dish of scalloped oysters, you only make once a year because they're too good.Scalloped oysters are so rich and decadent, it's a recipe you save for those very special occasions. Happily, we have a bunch of those coming up. This great holiday treat features the briny bivalves baked in a creamy, buttery casserole.One word of warning: if you don't love cooked oysters, you should probably not make this. By...

Thanksgiving, the holiest of American foodie holidays, is almost here. I'll assume you already have a great turkey and gravy recipe, so today we are focusing on the side dishes (if you don't, please check out our critically acclaimed, two-part video series, How to Make Turkey and Gravy).Any Thanksgiving dinner expert will tell you, it's not a great turkey that makes the meal, it's what you pair it with. What good is a beautiful bird dressed with a bunch of so-so sides?I was just about to make an...

Can you really cook a completely frozen turkey? Apparently you can. My friend Stephanie, About.com's Guide to Cooking for Kids, sent me this video a few days ago, and while ideally you'll never need this information, it just may save a few of you this Thanksgiving. Enjoy!...

The holidays bring us so many joyous things. Sharing time with family, watching your boss do a drunken karaoke version of "It's Raining Men" at the office party, and of course, those special meals. This super easy rack of lamb recipe has special written all over it – well, actually more like has special all pressed into it.Sure, rack of lamb is a little pricey, but no more so than other special occasion meats like prime rib, beef tenderloin, or goose – and since they're sold completely trimmed,...

I believe tomorrow is the final day for Round 7 of Project Food Blog, so this may be the last guest video featured (at least from this contest). Here we have a lovely pasta video by Mardi from Eat. Live. Travel. Write. You can read Mardi's original post here. Enjoy!The World on your Plate. Destination: Umbr...

During the recent Foodbuzz Festival, I had the honor of being asked to participate in a panel discuss on video blogging. I was joined by the lovely and talented, Pim from Chez Pim (and author of The Foodie Handbook), and future video blogging star, Sabrina from Rhodey Girl Tests. The panel was moderated by Krissy Wall, and you can see all four of us here (I'm the bald guy on the right).At the end of the session, I told attendees that if we inspired any of them to make a video, to email me the link,...

You can read a brief explanation of why I'm posting these Project Food Blog - Round 7 video entries here, or, you can just watch them and not care why. Either way, enjoy!Mozzarella Balloon Wars by Linda from Salty SeattleCooking a Perfect Steak by Marc from No Recip...

I'll have a brand new video recipe up tomorrow for a tasty, holiday version of cocktail meatballs that I think you're going to love – if only for the best slow-motion cranberry jelly scene ever filmed. After I post that, I'm taking the rest of the weekend off for a very special event.This weekend is the 2nd Annual Foodbuzz Blogger Festival, and I could not be more excited! Not only do I get to eat and drink (two of my four favorite things to do), and see lots of my fellow food blogger buddies,...