Miela Tahril

That’s what I’d say about this delicious asparagus, ham, and ricotta pizza if I were trying to fix it up on a blind date. Every once in a while I get a craving for a non-tomato sauce, or “white” pizza, and when I do, I’m forced to choose between béchamel and an olive oil base.I love both styles, but was in the mood for something different, so I decided to use some ricotta and olive oil to make a spread, which I topped with smoked ham, asparagus, white cheddar, and Parmigiano-Reggiano. It tasted...

Michele and I are heading back to San Francisco after a fantastic 2012 Passport to Dry Creek Valley! I forgot to bring that wire that lets me download the photos I took, but hopefully tomorrow I can show you what we served. Pictured here is a iPhone shot of our "Tonno del Dry Creek," which was some incredible pork confit from Dehesa (you'll be hearing a lot more about them soon), topped with picked onions, and "hearts on fire" greens. By the way, I will be posting a brand new video later...

Michele and I are in Sonoma for the 2012 “Passport to Dry Creek Valley.” If you've been following this blog for awhile, I'm sure you've read about this event before, but if not, here's a little taste from last year. We'll be doing the food at the gorgeous Frick Winery for the 16th consecutive year! Despite all the hard work, it's a lot of fun and we look forward to this every spring. I'll be back Monday with a new video, and hopefully some decent photos of this year's offerings. Stay tun...

Cooking fish in parchment paper is incredibly simple, and yet fairly terrifying for a novice cook. Since the seafood is encased in paper, there’s really no good way to check if it’s done, and so you’re basically going on time and experience, and this can be scary for even grizzled old chefs.The good news: if you use a large, center-cut salmon filet, about 8 or 9 ounces, and cook it for 15 minutes at 400 degrees F., you’re going to be very, very close. After making this a couple times, you’ll adjust...

French onion soup is a very easy recipe. So, it’s a little ironic that this American French onion soup is an attempt to make things even easier. Then again, taking ideas that don’t need improving, and changing them anyway, is a time-honored American tradition.Instead of going “French” on the onions, and cutting thin slices, we’re doing more of an extra large dice. I like the flavor and texture this cut provides, and there’s no danger of being chin-slapped by a long, steaming strand of onion. To...

I'm not sure how many of you tried "turning mushrooms" after seeing our post Friday, but just in case, this cream of mushroom soup will help you put those carved beauties and any trimmings to delicious use. When you're done admiring your knife work, chop them up, and enjoy one of the best soups ever invented. I've also added links to some of my other favorite mushroom recipes. Have a happy Earth Day, and as always, enjoy!Cream of Mushroom SoupJust Chicken and MushroomsBeef Short Ribs Braised with...

I’ve really never gotten that excited about Earth Day, and this year is no different. Don’t get me wrong; I’m a huge fan of the planet (especially love the gravity), so on Sunday, April 22, I will be giving thanks to Mother Nature, as well as all the heroes who fight the good fight to keep her happy and healthy. However, for an old food blogger like me, a “holiday” like Earth Day is more about key words and search engines than seabirds and algae. And of course, if you’re going to do a tie-in for...

No matter how basic or boring an ingredient or dish is, I can usually come up with something to pontificate on, but for this lovely braised red cabbage recipe, I’ve got absolutely nothing.I could go on about how I’m not sure what that color red is called, but I did that in the video. I could joke about taking one for the team, and keeping this side dish purely vegetarian for a change, but there’s nothing funny about not adding bacon.I could suggest a few easy ways to turn this into an amazing one-dish...

Great pastrami is not the easiest thing to find west of the Catskills, so a few years ago I embarked on a mission to find a way to turn the common corned beef into something similar. My goal was to come up with a reasonable substitute that could be done in less than a day at home, without a smoker, or any other special equipment. Impossible? No!As you'll see in this video, I came up with a fairly easy method, which really worked well. While this homemade pastrami may not be exactly what you get...

My friends at All Clad recently sent me an invitation to take part in a contest to develop a recipe showing off their 10-inch Stainless Steel Fry Pan. After carefully considering the offer for several seconds, I let them know I’d be thrilled to participate, and even more thrilled to accept their free pan.After a little brainstorming, I decided seared beef medallions with pan sauce would best highlight the benefits of using this type of pan. Once I decided on a general direction, it was time to pick...

...or at least that's what I heard on Twitter today. Who decides these things, and how do they pick the day? Don't know, and don't care, because it give me an excuse to post our famous Inside-Out Grilled Cheese Sandwich! Follow this link to read the original post, and as always, enj...

Every once in a while, I post a recipe that I’ve received exactly zero requests for, and this gorgeous Mongolian pork chop is the most recent example – sort of ironic, considering this is video 700, and I’m celebrating the milestone by going rogue! While 95% of the videos you see are inspired by actual “food wishes,” sometimes I’ll remember something so delicious, I just have to add it to the library. One of my favorite restaurants anywhere is Mustards Grill, located in California's beautiful...

While they don’t get the same love as French fries, home fries, or steak fries, cottage fries more than hold their own against their potato side dish fraternity bothers. And, unlike their French cousins, these easy cottage fries actually crisp up quite nicely in the oven, and as I described in the video, resemble fat, succulent potato chips. I don’t know about you, but to me there’s nothing about “fat, succulent potato chip” that doesn’t sound good.They’re called cottage fries because they...

I tried another batch of pavlova, but this time piped it out as individual rings. It worked well, and oddly enough cooked in about the same time as the larger one we just did (they did get more color, but the texture was very similar). I know some of you asked about doing smaller versions, so here's the visual proof it will work. Enj...

I know that Easter is a religious holiday, but for me, it'll always be associated with this sweet, shiny, aromatic bread. If you grew up in an Italian-American home, chances are pretty good you enjoyed something similar, but if you haven't, you must give this recipe a try! This originally aired back in 2009, and the link below will take you to that post for all the details. I hope you all have a wonderful weekend, whether you're celebrating Easter, Passover, or just a beautiful spring day....

This crispy on the outside, soft and gooey on the inside, baked meringue is named after Russian ballet dancer, Anna Pavlova, who must have done one mean "fouetté en tournant." Some people think they can dance; some people know they can dance; and some people get desserts named after them in New Zealand.Why she inspired what is basically a large, crispy marshmallow isn’t completely understood. By the way, Australia also claims to have invented the Pavlova, and this controversy is the main reason...

This mint-crusted rack of lamb was inspired by a lamb steak recipe we did a few years ago, which featured a minted honey vinaigrette. I loved how the sweet, herbaceous dressing worked with the subtly gamey meat, and that memory filled me with confidence as I planned out this video.Lamb is obviously a popular Easter menu option, and while I have no problem with you slathering your meat with green mint jelly…really, I don’t…my mom’s fridge always had a jar of the stuff…I do hope you’ll consider this...

Every once in a while I get an urge to remind you about some previously posted, seasonally appropriate video recipe. Today, it was seeing an old photo of our pasta primavera that inspired my need to re-feed.Many of our fresher (greener?) viewers may not have seen this classic springtime pasta before, and if that’s the case, run, don’t walk, to the nearest farmer’s market, fill a basket with fresh green veggies, and get cooking. You can click here to read the original blog post, and get all the ingredient...