How To Make Doughnuts

There are two kinds of people in this world: those who can delay gratification and those who can’t. The following video, our latest from Food2.com, explores this subject with two recipes for doughnuts; one for those who like slow authentic doughnuts (recipe courtesy of Emily Isaac from Trois Pommes Patisserie in Park Slope) and the other for those who like ’em fast and dirty (recipe courtesy of our friend Krisse, my director Josh’s wife (you can see her making them in an old post here)). These recipes are like mirrors; whichever one you choose will reveal the real person within. So which are you: slow and authentic or fast and dirty? Choose a doughnut and choose YOUR DESTINY.

How To Make a Chocolate Souffle

One of the highlights of making our Amateur Gourmet show for Food2.com, was the day we got to visit the kitchen of Le Bernardin–one of the nation’s, if not the world’s, great restaurants–to learn how to make a chocolate souffle from revered pastry chef (and blogger!) Michael Laiskonis. What follows is the video we made, with step-by-step instructions that result in a chocolatey souffle that’s as ethereal as it is delicious. Hope you enjoy! [For the full typed-out recipe, click here.]

How To Cook Fish (A Musical)

Dear Readers, I am so proud to share with you my latest Food2.com effort: “I Can’t Cook Fish,” a musical co-starring my friend Lisa and Rebecca Charles of Pearl Oyster Bar. For anyone who’s written me before saying you’re nervous to cook fish at home, this video’s for YOU!

If you liked it, please head over to our page on the Food2 site, give us a good rating and send the video to all of your friends! And if you haven’t seen our other videos–Homemade Pasta, The Omelet Episode, or Perfect Steak–please watch those too.

Special fish musical thanks must go to Joshua Hume (my collaborator and director), Ricky Marson for arranging the music, Lindy Groening for the awesome artwork, Ben Rasmussen for his choreography, the dancers–Chelsea Bonosky, Alana Isiguen, Alyssa Maksym–and, of course, Rebecca Charles, for sharing her fish recipe and her singing voice!

Perfect Steak

I don’t want to toot my own horn, so I won’t: I’ll toot the horn of Chris Lim of BLT steak. In our latest Food2 video this genius chef teaches me a technique for making steak at home that is so perfect, so dead-on that I will never ever ever make steak any other way again. It’s a brilliant technique, an industry technique that steakhouses across the country use to make steak that forces you to say, “Why can’t I have steak this good at home?” But now the secret’s out and steakhouse quality steak is yours for the making. You can thank us later!

We Try Marmite

I received Marmite on my birthday and today we finally got around to trying it for the first time. Many of you have strong opinions about the stuff so watch the video to find out what we thought.

The Great Crab Debate

For as long as I’ve known him, Craig has waxed lyrical about the Dungeness crabs he and his family eat when they go to their cabin on the San Juan Islands, pull the crabs right out of the water, boil them and eat them right on the spot. Diana, however, who comes from Virginia is partial to the blue crabs she gets from the water near her house, cooked in a mixture of beer and various seasonings. Mark, her boyfriend, who’s had both Diana’s blue crabs and Dungeness crabs (though, not Craig’s Dungeness crabs) prefers the blue crabs and you can see them agitating Craig in the above video.

I’ll finally get to taste Craig’s beloved crabs a week from Friday when I fly out to Seattle for a week-long visit to Bellingham and the San Juan Islands. Meanwhile, those of you who’ve had both, which do you prefer: Dungeness crabs or blue crabs? If you say blue, prepare to get angry e-mails from Craig.

Live Thanksgiving Broadcast #2

[Note: After posting this, I figure you may want some explanation as to who everyone is: are you ready? First you’ll see my mom and dad, then you’ll see the Johnson family–that’s my brother’s girlfriend Tali’s family–her father, Craig, her sister Mia and poking around there my grandmother (my mom’s mom); in the next room you’ll see my Aunt Ellen who is my mom’s brother Mark’s wife, then Gila, Tali’s mom, then Matt, my cousin (Mark & Ellen’s son), Craig, my better half (who has the same full name as Tali’s dad!), then my grandfather and my uncle Mark who, if you paid attention, you’ll remember is my mom’s brother. Phew!]

{Note 2: In the video I say, “The turkey carving video I posted” but I didn’t post that: A.G. Intern Kathryn did that. Thanks Kathryn!]