Balsamic Strawberry Goat Cheese Bruschetta – Currently Trending

Some culinary trends are silly. I don’t want deconstructed soups or faux-Kobe sliders. Others are only silly when done poorly. The popular savory/sweet trend is a great example.While it's often some kind of salted caramel bacon topped ridiculousness, It can be something as easy and approachable as this sexy strawberry goat cheese bruschetta. The way the tangy, slightly salty goat cheese works with the syrupy, balsamic-coated strawberries and crispy, charred bread is a thing of beauty. By the way, I’ve got great news if you stink at picking out sweet strawberries. Because we are using a balsamic...

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Later Today: Strawberry Goat Cheese Bruschetta

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La Fuji Mama’s Buckwheat Crêpes with Avocado & Cheddar Cheese

This pretty pancake is from my friend Rachael, aka La FujiMama, and as I watched her video I couldn’t help but think, why hadn’t I thought of this? I love buckwheat crepes, and I love melted cheese, yet I never thought to grill cheddar inside a folded buckwheat crepe. Anyway, I’m going to try this crepe soon, and see what kind of wacky filling I can come up with. In the meantime, I hope you enjoy the video, and thanks to Rachael for sharing! After you watch, be sure to head over to La Fuji Mama to read the post and get the original recipe. Enj...

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Miso-Glazed Skirt Steak – There is Nothing More American Than Foreign Ingredients

This succulent grilled skirt steak recipe would be perfect for your 4th of July cookout, and what better way to celebrate America’s birthday than with an ingredient from Japan. Our nation has lots to be proud of; and one thing I take special pride in is our willingness to integrate any and all culinary influences into our cuisine. We don’t much care where it comes from, as long as it’s delicious, we will assimilate. There was a time, not that long ago, when only a lucky few “gourmands” living near big cities had access to imported ingredients like miso, balsamic vinegar, truffle oil, etc....

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Squash Birds of a Feather

© Irvin Lin, Eat the LoveThose of you familiar with competitive yellow squash carving know how intense these contests can get, and an event I recently co-hosted with Allrecipes in Seattle was no different. The tension was so thick, you could've cut it with a swag-bag paring knife. This battle royal took place at the conclusion of BlogHerFood weekend, and an exclusive group of foodies were invited based on their blogging experience, passion for edible art, and to a much greater extent, their availability. The theme of the day was centered on my mascot and lifelong friend, the squash bird. After...

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Fast & Easy Creamed Spinach – Cash Rules Everything Around Me (C.R.E.A.M.)

When people ask me if I fear eventually running out of things to video, I say no, and then joke that even if I did, I’d just start filming them all over again to keep that sweet ad revenue flowing in. While that wasn’t the reason, I did think about that while filming this new and possibly improved creamed spinach recipe. As I’ve admitted before, every once in a while I’ll film something because I feel like eating it, and not because it’s a food wish. This lovely side dish is one such recipe. I was driving over the Bay Bridge a few weeks ago, and C.R.E.A.M. by the Wu-Tang Clan was on the stereo....

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Coming Soon: Miso-Glazed Skirt Steak

One silver lining with this kitchen remodel is that I've had to do lots of cooking outside on the grill. That means playing around with lots of new recipe ideas, like this miso-glazed skirt steak I tried yesterday. I'm making a video of this meaty masterpiece for sure, and I'll post later this week. Stay tuned!...

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Rusty Chicken Thighs – What’s in a Name?

When I first came up, dishes had cool names, but that eventually went out of fashion, and chefs just started listing all the ingredients on the menu instead. That’s all well and good, but the problem for recipes like this “Rusty Chicken,” is that if I called it “Grilled Chicken Thighs marinated with Garlic, Soy, Maple Syrup, Chilies and Rice Vinegar,” you’d be thinking about all those parts and not the sum (of the yum?). Since no one flavor dominates this beautifully balanced, all-purpose grilled chicken marinade, I’d prefer it just be called “rusty chicken” – celebrating the color of the marinade...

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Classic Roasted Red Potatoes – Overlooked and Essential

This roasted red potatoes recipe is one of those food wishes that seems so basic I tend to pass it over for the more provocative requests. I’m sure this has been asked for dozens of times, and yet 725 videos in, I still hadn't posted this iconic side dish. Well, that madness ends today. While I may take this procedure for granted, it really is a technique that should be mastered by all home cooks. There are three key elements necessary to achieve roasted red potato nirvana. You need a heavy, shallow roasting pan or baking dish, lots of olive oil, and the most precious ingredient of all…time....

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Happy Father's Day!

Besides reminding me of my father,this also reminds me how primitivemy audio/video equipment used to be!I like reposting this video on Father’s Day, since it’s the recipe that most reminds me of my father John. Growing up, I used to tag along with him on the golf course, and after the round he’d take me to the clubhouse for lunch. I always ordered the exact same thing – an open-face, New York steak sandwich, medium-rare. I just loved how the crispy toast would soak up all those wonderful juices, and eating a sandwich with fork and a knife always seemed so grown-up. Sitting there eating, while...

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How NOT to Roast Stuffed Artichokes

Everyone knows that before you stuff and roast an artichoke, you have to boil it first. I know this, and have used this accepted technique many times.  However, somewhere deep in the memory banks were vague recollections of a stuffed artichoke appetizer that the chef claimed had been roasted raw. This video shows what happens when a cook’s heart ignores a cook’s brain. The finished product was visually arresting (to put it kindly), and despite looking completely inedible had quite a nice taste and texture. No, that wasn’t the problem. It was the almost 2 1/2 hours (seemed longer) I...

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A Grilled Tuscan-style Flank Steak for Your Father

This very masculine Tuscan-style flank steak would be a great way to show the big guy you love him, and that you respect his grilling skills so much that you’re going to go ahead let him do the cooking himself. Of course, the grill needs to be cleaned, but he can do that after he mows the lawn.I’ve only been to Tuscany once, about 25 years ago, but I do remember a grilled steak coming off a charcoal fire, which was then sliced and splashed with olive oil, lemon and rosemary. While I’m sure my version is far from traditional, it’s really tasty and the very user-friendly flank steak is the perfect...

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Cold Strawberry Soda on a Hot Summer Day

Michele and I are still mid-remodel, so this easy, breezy, strawberry syrup recipe was a welcomed addition to the video schedule. I have my friend Jen Yu from Use Real Butter to thank for that, since it was her gorgeous post that inspired this answer to all those “summer drink” food wishes I’ve been receiving lately. Jen publishes one of the best blogs around, and if you want to see how this beautiful beverage should really be photographed, check out her original post. Jen's fine food blogging prowess is only eclipsed by her photography skills. Speaking of which, don’t miss her photos of the...

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Man, That Looks Like One Fine Loaf

I probably would have shared this great looking turkey chipotle meatloaf recipe from my friend Sara at Average Betty anyway, but the fact that she’s calling it MANLOAF sealed the deal. For the written recipe and more info, you can check out Sara’s original post here. Enjoy! ...

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Baked Eggs Con Huevos

If you’re wondering why I called this recipe “baked eggs with eggs,” I didn’t. No, “huevos” has another meaning, and any of your Spanish-speaking friends will be happy to tell/show you what that is. Anyway, as I said in the video intro, don’t let the generic name fool you; this “baked eggs” recipe is way more delicious than it sounds!If you enjoy huevos rancheros, you will love this. The way the spicy sauce mingles with just barely set eggs is very similar, and when you start scooping this up with toasted chunks of bread, it gets borderline magical.If you happen to accompany this humble dish with...

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Minor T-Bone Mystery Solved!

I received a couple complimentary steaks to try out from New York Prime Meats, which you can see here, before and after their appearance on my Memorial Day grill. By the way, if these guys think they’re going to get a mention on a high-traffic, award-winning blog for a few prime steaks, well, they’ve got another thing coming.No, this post is not about how juicy and tender their gorgeous (free) beef was, it’s about me finally learning why the flat, bone end of a Porterhouse or T-Bone is always thicker than the opposite pointy meat end. This question has haunted me for decades. Not enough to actually...

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Black Onion Relish – I’ve Never Wanted a Hot Dog So Badly in My Life!

This quick and very dirty recipe for black onion relish was quite delicious on grilled salmon, but with every bite I became more and more agitated, thinking about how utterly perfect this would have been on a grilled hot dog. If you’re one of these enlightened souls that enjoy grilled onions on their ballpark franks, you will love this sweet and smoky condiment. There’s something about how the onion roasts in its own charred skin, buried in the white-hot coals, which brings a goodness not achievable in a pan. Believe me when I say, my next hot hog WILL be wearing this relish. As usual,...

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Grilled Jerk Pork Tenderloin – Because We're All a Little Jerky

Whenever I make this incredibly flavorful jerk spice marinade for chicken, I think to myself, “Man, I bet this would be great on pork tenderloin. I’ll have to try that next time.” Well, a few dozen summers have come and gone, and since I still hadn’t experienced that “next time,” I decided to finally try it, and it was great! As expected, the spicy, aromatic marinade worked wonderfully with the lean, mild pork, and as long as you heed my warnings not to overcook the meat, you and your guests will be very happy with this. Of course your guests' happiness should be the most important thing to you,...

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