Miela Tahril

Photo (c) Flickr User kkrisusI arrived at my mom's this morning after a tiring, but uneventful red-eye flight from San Francisco. Unfortunately, it seems as though a massive blizzard is headed our way, and it looks very likely my drive down to the QVC training will be iced out.As anyone from these parts will tell you, rain is no problem, snow is no problem, but an ice storm is another thing altogether. Freezing rain collects on trees and power lines, causing catastrophic damage as gravity and Murphy's...

Photo (c) west-chester.com I'll be grabbing a red-eye Sunday night for snowy Western New York, to spend a couple weeks visiting with my mother, Pauline, and the rest of the family. But wait, that's not all! While I'm home, I'll be driving down to West Chester, PA, to the QVC Studios to train for a future appearance to help promote the cookbook I did for Parragon Publishing (read about that here, if you're not already in the know). Before they let you on the largest home shopping network going, you...

Is there anything less inspiring than a boneless-skinless chicken breast? There must be, but for the sake of this post, let's say there's not. So, how do we turn this culinary snoozer into something worthwhile? Fry it. Hey, that was easy.Of course, the problem here is there's no flavorful skin on which to attach a crunchy coating. To add insult to injury, the fatty skin also protects the bland breast from drying out. Despite these obvious issues I decided to attempt Southern-fried boneless-skinless...

When I first discovered arepas on a trip to New York City last year, it was love at first bite. I couldn't wait to get back to San Francisco, find some P.A.N. arepas flour, and make a batch or two, which I did in this post.Since it was my first attempt, I used the classic water, salt, white cornmeal mix to delicious effect. As I read more about arepas, I saw there were hundreds of variations, using all sorts of combinations of milk, cheese, cream, buttermilk, yogurt, etc. I decided I wanted to try...

Remember when I posted the "Potato Ball in Potato Box" video, and you guys started joking around about deep frying it? Well, here you go! This was a YouTube video response from kashioab...

The duck breast we did in Episode 1 of our stovetop sous vide series last month was so spectacular, I couldn't wait to give it a try with some nice thick steaks. I had no doubt that it would work (thanks to the laws of physics), but would the extra time and attention be worth the payoff?Well, that depends. As far as the taste and texture of the meat goes, it was pretty much the same as any perfectly cooked steak I've ever had. Not to sound all braggy, but thanks to having done thousands of them,...

This is "Meat Salad" from the YouTube channel, Epic Meal Time. I would LOVE to know what you think. Enjoy! UPDATE: We have an official Vegan response video bel...

This great pie crust video features Alan Carter, the pastry chef at Mission Beach Cafe, a great little neighborhood restaurant just a block away from our home in San Francisco. I've been planning on filming a new pie crust recipe, and have always wanted to try the vinegar/water method. Knowing that our neighbor, Chef Carter, known for his world-class pies, uses that same technique has me very excited to give this a try. The clip comes via The Feast, who credit Mike Anderson, from NBCBayArea.com,...

Here they are – easy and delicious, spicy orange chicken wings, cleverly named (according to me anyway) after the spicy orange chicken served at Panda Express. By the way, this recipe has nothing to do with killing, riding, eating, rubbing, growing wings on, or otherwise abusing panda bears.We are right smack in the middle of chicken wing eating season, and with the Super Bowl just around the corner (Go Jets!), I figured it was high time for a new wing fling. The recipe could not be simpler to make,...

I'm about to air a video for, "Panda Wings." As the name suggests, this will be another fabulous addition to our award-winning collection of chicken wing recipe videos. The "panda" part comes from the fact that the spicy orange glaze you see glistening here, is inspired by the most popular entree at the popular Chinese fast food chain, Panda Express. So, can I use this name? Will I get letters from their lawyers? Are you a trademark attorney, or at least play one on the Internet? I'd love to...

I loved seeing mashed potatoes at the dinner table growing up, not only because I loved mashed potatoes, but also because it meant my mother would be using the leftovers to make fried mashed potato pancakes.These were nothing more than cold mashed potatoes, shaped into patties, and browned in butter. I loved them, and use that same trick to this day. The potato pancakes you see here were born from another kind of leftover potatoes…the end of a box of instant potato buds.I'd used them while testing...

You know I try my best to keep this blog free of politics, religion, and other subjects we all agree aren't as important as food, but on MLK day, I make a small exception. This is the end of the famous "Dream" speech. If for some reason you've never seen this, it's probably one the greatest speeches ever filmed, and a must-watch. Even if you have seen it, hopefully it never fails to inspire. Enj...

I forgot I promised to post the video for the simple peach sauce I used to drizzle over the duck breasts in the stove-top sous vide recipe. I've done sauces similar to this in the past, but used the term gastrique to describe them.Technically, a gastrique starts with caramelized sugar, to which sugar and fruit juice are added, but for my purposes here in Food Wishes land, it was close enough. So, while I was putting this quick and dirty clip together, the working name was "peach gastrique." Then...

We did it! I'm proud to announce that I've returned from Hollywood, Tasty Awards trophy in hand! It was a very long, short two-day trip, so I'm going to keep this brief. I can't thank you all enough for taking the time to vote.Every single time I've asked for support with a contest or award, you faithful foodwishers come through like champs. It's one of the oldest clichés in the business, but it's so true, without the audience, there is no show.I met some amazing new people, and got to visit some...

I'm in glamorous Hollywood, CA (pictured here is my glamorous hotel), for the Tasty Awards. You can read about exactly what that is here, but I wanted to post a quick note to let you know I'll be here until Friday, so please pardon me if I'm not able to respond to an email or comment.A sincere thanks to all of you who helped me get this nomination. Wish me luck! (not to win the award, but to survive my stay! ...

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 for you, but I'll be damned if I'm going to let the earth's periodical tilting away from the sun prevent me from enjoying these tasty pieces of pork.I'll be the first to admit this is not the best technique for doing ribs. You just can't replace slowly roasting the meat over smoky coals, but, that said, this baked in the oven version is way beyond respectable.I've always...

Cotechino is a large, Italian pork sausage traditionally served to celebrate the New Year. Indigenous to Modena (yes, that Modena – home to the great balsamic vinegar), its thick casing is pierced all over with a knife, after which it's gently braised in a pot of lentils until done. Sound good, right? But wait, there's more.After the sausage is cooked, it's sliced into round "coins," which are then fried crisp in a pan, and used to garnish the lentils. Everything about this recipe sounds great,...

I grew up around snow. Actually, I didn't just grow up around it, I grew up in it, on it, and under it. So, when I saw this video from Chef Jason Hill on how to make snow ice cream, I was kind of upset I had never done it. I'm not usually one of these "blame your parents" people, but in this case, I really have no choice. Why didn't we make snow ice cream? Mom?Anyway, I'd love to hear from anyone that's tried this dessert, and what your experiences were. Of course, I don't have to tell you (but...

There's one thing I learned a long time ago; if you add a little cinnamon to a savory recipe, you are allowed to describe it as "exotic." That's just the way it works. And really, who doesn't need a little more "exotic" in their lives?As far as the easy part, well, that is a more relative term. There are no difficult techniques here, and after cutting up an eggplant and onion, most of your prep is done. The only step that one would describe as "not easy," would be the shaping of all those little...

If you watch any food television at all, you've undoubtedly seen the "sous vide" (French for "under vacuum") technique many, many times. What was once a very unique procedure is now about as rare as a hung-over line cook.Not so long ago, only a handful of pros using state-of-the-art sous vide set-ups, costing thousands of dollars, got to play this game. Today, there are many options for home sous vide kits, most costing hundreds of dollars, but what about the home cook who just wants to try this...

Some of you may remember my trip to Little Rock last October, where I filmed a series of eight snack videos for Kellogg's Snackpicks.com. It was a really fun trip, and I had a great time working with an amazing team of producers.This quick and easy Deviled Shrimp Bites is the first recipe to air. The video is very straightforward, but I will offer one additional tip. Be sure to use the best shrimp possible. If you are buying them cooked, they need to be fresh and sweet! Better yet, buy raw shrimp...

Whenever I travel in Thailand, I always make it point to seek out each city's Irish-American neighborhoods so I can enjoy a steaming bowl of coconut milk corned beef and cabbage. Okay, so I've never been Thailand, but if there are any Irish-American neighborhoods, and if they do have corned beef available, they may possibly make something vaguely similar to this. If not, that's fine, since I wasn't really trying to make a Thai dish anyway.I was craving corned beef and cabbage recently, but the thought...