Miela Tahril

I just returned from dinner at a place here in San Francisco called Shanghai Dumpling King, where Michele and I enjoyed their famous Xiao Long Bao, or, as it’s also known, Shanghai soup dumplings. I got the tip from my friend, Amy Sherman, from Cooking with Amy, and she was not kidding. They were so incredibly good.The photo is of some crab and pork dumplings I just posted on Instagram (btw, if you want to follow my foodie adventures in all their photographic glory, you should get that app). When...

This very easy mushroom ragout, not only looks and tastes great, but it one of those magical recipes that shines equally as bright whether you serve it with breakfast, lunch, or dinner. We call these dishes, “triple threats,” and they’re important weapons in any cook’s arsenal. Imagine this under a perfectly poached egg for breakfast – the golden yolk slowly running into the hot mushrooms and creamy sauce; all sitting on a thick slab of crispy toast. It’s almost too perfect to comprehend. I said...

And that’s saying something, since I was pretty damn happy when I left. You can tell how much fun a city is, and how wonderful the food is, by how much I post while I’m there. If you notice, there’s been nothing on the blog since Friday, and there are dozens of great reasons for that – busy eating plates of fried oysters like this one, from the Acme Oyster House, being just one. Anyway, I’ll be back in San Francisco tonight, after a great IFBC. Stay tuned for a brand new video recipe tomorr...

Just a quick hello to let you know I’ll be in New Orleans this weekend for the 2011 International Food Bloggers Conference. For some background on this event, you should check out my recap of last year’s conference (which, by the way, I wrote high on cold medicine). Seen here is Barnaby Dorfman, CEO of Foodista, kicking off the festivities. These guys literally invented the food blogger conference, for which I’ll be forever grateful. The food down here is ridiculously awesome; so don’t be surprised...

On a scale of 0-to-Chris Cosentino, when it comes to cooking and enjoying offal, I come in at around a 5. I’ve never been big on kidneys, brain, and heart, but I do enjoy fried sweetbreads, grilled tongue, and this Roman-style tripe. Let’s just get this out of the way now – tripe is the lining of a cow’s stomach. Not sure which one, as I remember from grade school that cows have a bunch of them. You could always Google for more info, but really, what else do you need to know? This recipe is inspired...

You may have read about the sudden and tragic loss my friend Jennifer Perillo recently suffered, and how the food blogger community was rallying around her via #apieforMikey. In an inspired effort to turn that love and compassion into something even more tangible, Shauna Ahern from Gluten Free Girl, and Maggy Keet from Bloggers Without Borders, have created #AFundForJennie. Bloggers are auctioning off goods, services, and artwork to raise funds that go directly to help Jennifer and her two girls...

I was looking over a list of the all-time most popular recipes posted on Allrecipes last week, and there it was at number one…”Good Old Fashioned Pancakes.” Since I’ve never done a classic American pancake recipe video, despite countless food wishes for just that, I decided it was an omen that could not be ignored.This is from Dakota Kelly, who claims to have found it on a well-worn card in her Grandma's recipe book. Well, Grandma Kelly, if that is your real name, this recipe makes one fine stack...

When my friends at Hungry Nation asked if they could come by and film a segment they were doing called the "Fresh Five," I said, "Hells yeah!" Which is kind of weird, since I never use that expression.Anyway, "Fresh Five" features foodies from Hungry Nation doing a top five list of favorites; things like recipes, kitchen equipment, or in my case, secret ingredients. And, yes, before you do the joke, I'll do it for you…No, I'm not clear on the concept of a secret ingredient. Anyway, the smoked paprika-rubbed...

I always smile when I hear chefs say you should never cover-up or overpower the natural flavors of the main ingredient. Yes, sometimes you should, and this Merguez sausage and goat cheese stuffed summer squash recipe is a perfect example. Show me a person that would honestly claim that these lovely summer squash would have been better had we not stuffed them with spicy lamb sausage and cheese, and I’ll show you a vegan.This is one of those recipe videos where I want you to pay attention to the concept...

I didn’t call this ham and shrimp gravy recipe “shrimp and grits” for two reasons: One, because I’ve already done a video called “shrimp and grits;” and two, I don’t like this served over grits. So, why did I serve it over grits then? Well, you’ll have to watch the video to get that answer, as I divulge that in a little chestnut at the end of the clip I much prefer this over rice or mashed potatoes. Even pasta would make for a deliciously effective delivery system. I just don’t like how the gravy...

Even though it will be business as usual here on the blog and Foodwishes’ YouTube channel, one advantage of the new partnership with Allrecipes will be working with my friend, Michael Ketchum, the host and brains behind Allrecipes.tv.A few years ago, I thought it would be a cool idea to travel around the country for a few months, filming favorite recipes in some of our viewers’ homes. I didn’t have any travel funds for such a trip, so when my sponsorship pitch to Amtrak was politely declined, the...

Monday, my friend Jennifer Perillo lost her husband, Mikey. At age 51, he suddenly collapsed and died from a massive heart attack – with no warning, he was here one moment, gone the next. I heard about this on Twitter.The initial shock and disbelief was quickly swept away by waves of profound anger. Not directed towards anyone or anything, I was simply mad at the universe for this cruelly random and incomprehensible event.I’ve only met Jennifer once, spending a few carefree days with her at a food...

Very early in my career, I remember being at a somewhat fancy banquet, and after the first course had been served, the waiters came to the table and placed down, what appeared to be a small bowl of sorbet. I was told it was a "champagne intermezzo." Instead of being happy, I was more concerned that somehow they had forgotten about our main dish and skipped right to dessert. Not wanting to make a fuss, I ate, wondering what going to happen next.What happened next was a very nice Veal Oscar. Relieved,...

I’m afraid the expression is quickly dying out, but there was a time when being called a “shoemaker” was the ultimate kitchen insult. It meant that your cooking skills were so weak, the cobbler down the street could have taken a break from resoling wingtips, come into the kitchen, and done just as well. That little culinary history lesson has absolutely nothing to do with this beautiful peach cobbler, but I’ve been trying to keep the saying alive, and it gave me an excuse to share. Ironically, this...

It is with tremendous pride and gratitude that I announce Food Wishes has been acquired by Allrecipes.com. Not only is this tremendously good news on a personal level, but it also means joining forces with the world's number one digital food brand. While I’ve done a decent job of growing the brand, I’m very much looking forward to having our content in front of a new, significantly larger audience, and that’s exactly what this makes possible. If you’re worried this move is going to result in fewer,...

I was so happy with how my Carolina barbecue sauce experiment went, I almost forgot I'd filmed the molasses brined pork chop I slathered all that sauce on. So, I figured I better get cracking and post this before grilling season turns into hockey season. Brining pork chops is like upgrading to premium cable, once you do it, you can’t go back to basic. You hear people say HBO wins all those awards because they have the big advantage of using the profanity and casual nudity that the network competition...

The last time I posted a ceviche recipe video, I almost had to hire a security detail to protect me from angry Peruvians. I'd done a bay scallop and mango ceviche, and within minutes of uploading, highly annoyed South Americans were demanding I change the name, since what I had made was NOT a ceviche.It seems as though there are some very strict views on what may and may not go into a ceviche, which is too bad, since the technique begs for accessories. Thankfully, I'm no fundamentalist, so I was...

I’ve had this wacky idea to try a berry-studded goat cheese clafoutis, so when I saw these gorgeous looking blueberries at the market, I figured the time was right. I had a couple ounces of leftover chèvre in the fridge, and was very excited to see if this possibly odd, but fundamentally sounds idea would work. And, everything would have, if I had only skipped breakfast that morning.That morning I woke up starving, and facing a pile of emails and other less fun computer-driven busywork. So...

Photo (c) Flickr User: Neil ConwayI've never made a peach cobbler. I've made peach crumbles, peach crisps, peach tarts, peach pies, and peach parfaits, but not one single cobbler. I've been doing some research for an upcoming video, and I'm leaning towards the classic southern style where the batter bakes up through a buttery layer of peaches and juice to form a beautifully browned crust over the top. I literally just made myself hungry typing that sentence! If you have any "to die for" peach...

This grilled swordfish bruschetta recipe is the type of thing I rarely think to film. Recipes that are so simple I assume there won't be any great technique or creative twist to feature. Of course, as soon as I serve it, I realize there was plenty to share, and end up eating with a large side of regret.This time, I decided to not let that happen, and filmed the plating of the recipe, which gave me the opportunity to at least describe the recipe. There are only a couple ingredients, and as you'll...