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Its been a great few days, and Michele and I have had a very memorable time! I can’t wait to get back and share some of the culinary inspirations with you all. The Ahwahnee Hotel is unbelievably beautiful; it's architecture and design in such perfect harmony with the majestic surroundings. Here are a few images I took of the hotel. Enjoy!

Photo (c) Flickr User kkrisus I 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 Law do their thing. Not to mention that when it comes driving surfaces, a sheet of black ice really sucks. I hear the blizzard will slam 2/3rds of the country over the next 3 days, so if you're in its frigid path, please be careful! In happier news, I'll be attempting to film a Super Bowl-themed clam casino dip recipe tomorrow. Stay warm and stay tuned!

Give or take a pinch of baking powder, most blueberry muffin recipes are pretty much the same. One thing that varies is the dairy used – some recipes call for buttermilk, while others use yogurt, or sour cream as this one does. When it comes to the amount of blueberries, it seems that 1 1/2 cups is the standard measure. Since I get my blueberries in pint baskets, which is 2 cups, I decided to push the envelope and toss in the whole thing. Is that too many? You can be the judge, but I really like that these are chock full of juicy fruit, and while it does make them less sweet, I think it's a good tradeoff. This recipe is going to be published, so let me know what you think if you decide to give them a go. I usually do my voiceovers in the morning, when I'm fresh and peppy, and my voice is dripping with enthusiastic verve. This voiceover was done late in the evening, as I was getting ready to take off to Las Vegas (where this is being posted from). If you are new to the blog you...

Tomorrow is the Super Bowl, and I think I can speak for all New York Giants fans when I say, "who the [expletive deleted] cares?" So, pardon me if this post is a little negative, but I just can’t get up for this second-rate match-up. By the way, thanks Eagles - you beat the Giants and then lose to the Cardinals? Yo, Philly, are you [expletive deleted] kidding me? But, I wouldn’t be doing my food journalist duties if I ignored the game completely, so I present below a video battle between the most famous sandwich places from each local. You be the judge as to which spot takes the trophy for gastronomical insanity. First we have Primanti Brother, a Pittsburgh icon famous for huge sandwiches filled with meat, cheese, coleslaw, and…fries! That's right, they put the fries in the middle of the sandwich. This ensures they are extra greasy and soggy. This place has my vote for "worst sandwich in America." What's wrong with you people? It must be all that rust that...

Here’s what I know: I took some baby back ribs, simmered them for an hour in a flavorful liquid, glazed them in sauce, roasted them in the oven for about half an hour, and they looked and tasted really good. I also know these boil-n-bake baby back ribs would be great at any party, preferably a Super Bowl party (during which the Giants win the game). Here’s what I don’t know: Why so many people will lose their minds over the fact that I boiled these ribs. They’ll say it’s a crime against nature, and that these are just not the same as baby backs slowly roasted over smoky coals for hours and hours. Well, duh. These aren’t meant to replace, or even compete with, a traditionally barbecued version. This is simply a fast and tasty alternative method for having a nice stack of ribs appear on your snack table. Seriously, what’s the problem? This is one of those recipes where I don’t want or expect you to use the same stuff I did. This is more about the quick and dirty method than any specific ...

With all the rich and decadent football party food I’ve been sharing lately, I’d thought I’d take a little break, and post a nice, simple green vegetable side dish. Of course, these beautiful roasted Brussels sprouts were just a prop so I could demonstrate using leftover duck fat, but still. If you watch any amount of celebrity chef TV, you’ve undoubtedly heard them going off on the virtues of duck fat. They mostly pontificate on its deep, palate-coating richness, which is true; but they also like to point out the health benefits. That part is a little cloudy…you know, like saturated fat when it cools down. Duck fat does have much less saturated fat than butter, and is higher in oleic acid, the stuff that makes olive oil so popular with the healthy eating gurus, but make no mistake, this is still an animal fat, and should be used in moderation. The good news: “in moderation” totally works ! A few tablespoons and a very hot oven is all you need to turn some sleepy vegetables into so...

There isn't enough time today to do a recap of yesterday and night, so I've just posted my favorite picture from the festivities. This short, sweet, and spicy cocktail was from Chef Sammy D. at the restaurant First in the Venetian. Sammy was very cool, and in addition to serving up a bunch of delicious appetizers, he mixed up a batch of "spicy Vegas sunrises" - a blood orange and jalapeno vodka cocktail that I thoroughly enjoyed. Sta y tuned for a proper recap soon.

Why am I posting a Philly cheesesteak video recipe while on holiday in Yosemite? Well, a new batch of videos I did just went live on About.com, and since the Super Bowl is right around the corner (Go Giants!) I thought I would post a technique for making this classic American sandwich. While it's not a true cheesesteak, since I'm using flank steak instead of top-round, it is a great home version. Besides, unless you have a large restaurant-style flattop grill, the real ones are very hard to duplicate at home. As you'll hear in the video, when ordering a cheesesteak in Philly, you are asked if you want grilled onions or not. But, it's not pronounced "with," it's pronounced "wit." It's even spelled that way on many menus. So, not only can you now enjoy a cheesesteak in the privacy of your own home, but you can also do a Philly accent. Just say "Yo" a lot, throw in a few "wits," and be sure to talk about how the Eagles (prono...

It’s been a while since we posted a chili recipe, and what better time than right before the Super Bowl? When it comes to feeding large groups of hungry sports fans frugally, there’s nothing like a big pot of chili. That’s right, more money for beer. While I’ve added pork to ground beef in chili before, I’ve never tried it with all Italian sausage, and I loved the results. We Italian’d this up even more with cannellini beans and a touch of basil, but other than that, it’s a fairly classic chili (everywhere except Texas and Cincinnati). Putting basil in chili may sound a little odd, but the sweet, aromatic herb is absolutely perfect with these big, bold flavors, which is why you’ll find it in things like spicy Thai curries and Vietnamese soups. It actually has me thinking about adding coconut milk to a beef chili, along with the basil, but that one is still in the brainstorming stage. In the video, I mention not to drain the meat after you brown it. This is a common instruction in chil...

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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 have to do a day of training to learn all the finer points of shilling, telling people that operators are standing by, and how they can afford the book by breaking up the payments into smaller, more manageable installments. If everything goes well, I'll be appearing on the wildly popular, In The Kitchen with David . I've never seen the show, but I found this video on fellow celebrity blogger, Hungry Girl's YouTube channel. Have a great weekend, stay tuned,...

Just a quick post before heading off for a tour and dine around at the Venetian/Palazzo Restaurant. The menu and photo below are from a fantastic meal we just had at the Vegas Uncork’d Luncheon at Vintner Grill. You'll be hearing a lot more about Vegas Uncork’d in the coming weeks. Sorry, no time for details about this food right now, but if you check out the menu below, you can make it all out. Enjoy!

One of the comments I received on YouTube, for the beef slider video recipe said, "When I saw you put the meat into the muffins cups, I was hoping you were making some kind of meat muffins." My first thought was, "Have another bong hit." My second thought was, "Actually, I could go for a nice meat muffin." So, down to my secret lab I went. A few hours and several adult beverages later, I was starring at a plate of barbecue pork stuffed corn muffins. This new American class ic - part Chinese pork bun, part corndog - looked good, tasted great, and felt oh-so-right in my hand. Not only did the warm muffin feel good, but also I was eating cornbread with barbecue pork and my fingers were absolutely spotless! Hundreds of years from now, I believe this will be considered the true genius of the recipe. By the way, I can’t take credit for the brilliant "Kernel Porker" name. I posted this recipe on About.com and asked for some name suggestions from the o...

Hello from Las Vegas! Last night was a great start to what's looking to be a very delicious trip. We got a tour of the Bellagio Hotel's finest food offerings with the hotel's Food & Beverage Director, Daniel Adams. After the tour we headed to their Tuscany demonstration kitchen for a three-course meal. The food was done by three of the Bellagio's newest chefs, who also demo'd the dish in front of us before it was served. A great first course of scallops, cauliflower and truffled Brussels sprouts was prepared by Chef Jaime Mendoza of Olives. The main course of beef short ribs with chive spaetzle was prepared by Chef Sean Griffin of Prime, and the dessert course was prepared by Chef Jean-Marie Auboine, who made something called "8 Chocolate Textures." Chef Jean-Marie had the line of the night when one of the reporters asked him, "why 8?" He replied, "Because 9 is too many." That's so chef. Enjoy the pictures, and stay tuned!

Nothing says, “this party rocks” like a creamy, cheesy, baked dip, and when you’re talking about a hot crab and artichoke dip, people have been known to put an extra choice word or two before “rocks.” If only there were a big event coming up soon to test this theory. Not only is this additive dip easy to make, it works with any budget. You can load it up with the finest fresh crab, use frozen or pasteurized lump crab meat, or even canned in a pinch. By the way, (and off the record) I’ve had these made with fake crab, and it wasn’t bad at all. While the loaf of bread base does make for a nice presentation, not to mention recycled after party snack food, you can simply bake this in a casserole dish as well. As I mentioned in the video, I had a little extra leftover, and if this happens to you, give it a try as a stuffing for ravioli, wontons, or other dumpling-like delivery systems. No matter which team they’re rooting for, all your guests will be cheering for more of this delicious bak...

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 tu rn 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 chicken breasts anyway. As fate would have it, the same day I bought the chicken, Alton Br own was doing a honey-brined pork shoulder on Good Eats. To combat the dreaded dry chicken I decided to use a simplified variation to soak my breasts. I won't bore you with all the scientific details, but through osmosis, brining raises the internal temperature at which the moisture is forced out of a protein. Even though I only brined my breasts for an hour, it worked like a charm. A...

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I will be away for a few days attending the 24th Annual Chefs' Holidays at The Ahwahnee Hotel, in beautiful Yosemite National Park. Every year some of the country's top chefs gather at the historic Ahwahnee to showcase their considerable culinary skills. This is one of the country's great foodie gatherings, and the first time I've been able to attend. I'm really looking forward to seeing (and then sharing with you!) the styles, personalities, and trends that are shaping American cuisine. The session I'm attending is entitled, "Chefs of the San Francisco Ferry Building" and includes presentations from Traci Des Jardins (you may remember her from the New Iron Chef competition), Peggy Smith and Sue Conley of Cowgirl Creamery (Mmmm...cheese!), and Amaryll Schwertner of Boulette’s Larder (Mmmm...has the word "lard" in it!). The festivities culminate with a fabulous Gala Chefs’ Dinner in the famous Ahwahnee Hotel's dinning room. I can't w...

At the end of the video, I joke that if this bacon jam were the only thing you served at your Super Bowl party, people would still leave raving about the food. That wasn’t a joke. Such is the profound deliciousness of this magical, spreadable bacon. I’ll have to admit that the first time I heard about bacon jam, it didn’t strike me as a very good idea. I loved the part about frying tons of bacon crispy, but then you want me to add it to a bunch of wet onions? Why would I do that? As usual, I was wrong. Despite losing its crispiness, the intense caramelized bacon flavor, and sweet/tart/peppery punch of this “jam,” more than make up for it. While I'm officially posting this as another Super Bowl snack idea, its potential uses go way past the big game. One taste and the mind reels with possibilities. While impressive served simply on a chip or crisp, this stuff will turn a grilled cheese sandwich into something beyond our world…and don’t even get me started on the hamburger applicat...

This white chili video recipe was inspired by a cup of sp icy chicken and white bean soup I had during my recent trip back east. I love chilis (yes, that's how you spell it) of all s hades and spices. While beef is most familiar to my c hili kettle, pork, turkey, and even lamb do make the occasional appearance. But, what about chicken? I rarely think of using chicken, so I was glad that cup of soup came along to remind me how great a chili, chicken can make - if you stay away from the horrible ground stuff. For me, chick en makes for a very poor ground meat. It's too lean, too dry, too chalky, and too "I wish this was ground chuck." The key here is chicken thighs - moist, shapely, boneless-skinless chicken thighs. The difference they make in taste and textu re is significant. By the way, don't s ubstitute chicken breasts. In my opinion, the small amount of fat savings are not worth the step-down in flavor. Enjoy!   Ingredients: 2 pounds boneless, skinless chicken...

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I'm headed to Las Vegas for a fabulous week of food and wine as a guest of the Las Vegas Convention and Visitors Authority . They put together a culinary journalists tour to showcase the latest industry trends and newest restaurants in the city. We'll be grazing our way through the Palms, CityCenter, Bellagio, Wynn/Encore, Venetian/Palazzo, MGM Grand, and Mandalay Bay, just to name a few. This trip comes at a perfect time. Since the cookbook production started, I've been pretty much working 7 days a week, usually 12-14 hours a day to keep up with the daunting schedule. It's been a blur of cooking, videotaping, photographing, editing, and writing. The nice thing about a trip like this is not only do I get lots of great content for my American Food site on About.com, but I get a welcomed break from the routine. Being around all the new and interesting dishes, drinks, and describers of such, will be restorative on several levels. I also get to meet and share ideas with ot...

It’s too bad I didn’t go to film school. If I had, I could have done a clever play on the film noir genre for this balsamic beurre noir recipe.  Of course, it would have been done in black and white, and featured a chain-smoking, fishnet stocking-clad femme fatale who would eventually double-cross me after a few extended close-ups of spinning ceiling fans. But, I didn’t, so all you get is this plain old video for an incredibly easy and delicious, garlic-spiked, balsamic butter sauce.  The name is going to confuse a few culinary students out there. Technically, a “beurre noir” refers to a sauce where the butter is cooked until it turns a very dark brown, almost black color. I’m using the term “beurre noir,” as one would use “beurre blanc,” a butter sauce made with reduced white wine, or “beurre rouge,” one made with red wine. The technique is identical for these types of sauces, and we just change the name depending on the color. For you guys out there looking for Valentine’s...

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 a breakfast version made with cream cheese and milk, topped with butter and honey. Unfortunately, I never did. So, when my friends at Imusa asked me to test their arepas maker , I knew exactly which recipe I'd try. As you'll see, this machine was very easy to use, and produced some fine arepas (even though my dough was a tad dry and cracked a little – and to paraphrase the great Whitney Houston, when it comes to arepas perfection, cracks are wack). If you don't use a specia...

I don't want to put too much pressure on you, but you're going to have to try really hard to screw up this great tasting lamb shanks recipe. Lamb shanks are one of the most foolproof meat choices out there, and when you braise it, you have about as close to a sure thing, as there is. After a long, slow roast in an aromatic, deeply flavored broth, these shanks are sure to get rave reviews. In fact, you culinarily challenged may want to give this a go for Valentine's dinner. The risk/reward ratio is very good. The long, slow cooking technique works perfectly with your plans to mesmerize your date with a few hours of witty and romantic conversation before dinner. I'm sure that will be great, but maybe have the Wii out just in case. Enjoy! Ingredients: 6 lamb shanks, about 5 1/2 pounds 2 tbsp olive oil 1/2 teaspoon dried rosemary 1/2 teaspoon dried thyme salt and fresh ground black pepper to taste 1 tablespoon butter 1 onion, diced 1 rib celery, diced 1 large carrot, diced ...

I filmed this video recipe for beef sliders with no real intention of editing and posting the results (which explains the yellow buns). Sometimes I'll just turn the camera on, not worry about shadows, angles, quality, etc., and just cook. I felt like some sliders, and if a postable recipe was the result, so be it. As I worked, I couldn’t help but wonder how a "how to make little hamburgers" video recipe would come off. I'm always afraid of going over that fine line between humorously helpful and annoyingly condescending… "Now we're going to cut the buns in half…see that…through the middle of the bun…I like to use a knife." But, as seemingly obvious as making little burgers may be, I realized there are two main challenges in the slider process. Forming the burgers, and consistently cooking them to the desired doneness. To achieve both I used a muffin tin to shape the burgers, and since they are exactly the same size and shape, they will always cook eve...