Beurre Blanc – This French Butter Sauce was Spot On

I can’t believe after all these years of posting videos, I hadn’t done a proper beurre blanc! Well, I guess I still haven’t, if you take int...

Tartiflette – French Potato, Bacon, and Illegal Cheese Casserole

There’s nothing I like more than getting a food wish for something I didn’t know existed, and thanks to a Mr. Patrick Ryan, I now know that ...

Spring Vegetable Tartine with White Anchovies – Food Wishes and Little Fishes

It’s not unusual for me to borrow ideas from the various restaurants I visit, but they’re normally tweaked, altered, or otherwise adapted. T...

Cassoulet – The World’s Most Complex Simple Recipe

There are so many reasons not to make cassoulet. You need lots of ingredients, some of which take effort to find. There are many steps, and ...

Poached Pears “Belle Helene” - Why Escoffier Really Created This Dish

They say Auguste Escoffier created this dish in honor of the opera, La Belle Helen, but we chefs know the real reason. How else are you goi...

Peach Financiers – Because French Bankers Hate Dirty Money

There are many different techniques used for making financiers, but as usual, I’ve chosen the easiest one. I would have been happy to try th...

Snail-less-cargo – April Fools?

In case you’re wondering if I thought of the name first, and then developed the recipe, I think we both know the answer to that question. T...

Demi-Glace: Part 2 – Half Again

I could’ve squeezed this stuff into the last video ( Demi-Glace Part 1 ), but it was already too long, and I didn’t want to rush through wha...

Salad Lyonnaise – A Super Salad from a City of Meat

How great is Salad Lyonnaise? Lyon is considered the meat capital of France, and yet the city’s most famous, and reproduced dish is probably...

Warm Goat Cheese & Peach Tartine – Open Face, Insert Summer

I usually don’t mention the time of year during these videos, since I have no way of knowing when someone will actually view them, but when ...

You Can Count on Monte Cristo Benedict for Mother’s Day Brunch

I always get a ton of food wishes this time of year for creative brunch ideas, and I was thinking about doing some new type of eggs Benedict...

Crème Caramel – Maybe the Best Dessert Ever

It would be impossible to pick a “World’s Greatest Dessert,” but if you’re going to have that conversation, the classic crème caramel has to...

Grand Marnier Soufflés – Rising to the Occasion on Valentine’s Day

Presenting this gorgeous Grand Marnier soufflé to your Valentine at the end of a romantic dinner would certainly impress, but imagine actual...

Fish Stew – Sexy Is As Sexy Does

You often hear people describe food as “sexy,” but I’ve always believed it’s really more the occasion and company that makes a meal sexy. Pu...

A Chicken for Julia

This video recipe for roasted chicken with watercress is dedicated to the late, great Ju lia Child. Tod ay, Fo od Wishes is the Julie & ...