Food recipies

The biggest problem with Chicago-style deep dish pizza, especially for a New Yorker, is that it�s called �pizza.� I�m not sure what else it could�ve, or should�ve been called, but when you grow eating thin-crust, and all of a sudden someone hands you a plate of this, with a fork, and calls it pizza, it�s quite the shock to the system. Having said that, for the home cook at least, this deep dish pizza is actually much easier to pull off than your classic thin-crust, which really benefits from a 700 F. pizza oven. Another advantage is that we don�t have to worry about too much, or too many toppings, which is usually the fatal flaw of a poorly made NY-style pizza. One key, besides the buttery, cornmeal-infused crust, is to be sure your sauce is very thick, and flavorful. Some Chicago pizzerias simply use seasoned, coarsely crushed tomatoes, but I prefer using a sauce, as long as it�s reduced at least as much as you see here. Your favorite will work, but just in case you don�t have one of ...

This Denver omelet was one of the first things I learned how to make professionally, during my brief, but exciting career as a short order cook in high school. So, it was a little disconcerting to learn when I arrived at culinary school that everything I had done was totally wrong. According to the chefs teaching me how to make a classic French omelet, my Denver omelet was overcooked, over-browned, and included too many ingredients.   It was made very clear that if I made that for my exam, I would fail, which was confusing since I thought they were really good, and the people at the diner where I�d worked seemed to agree. Over the years, I�ve come to appreciate both styles of omelet, and understand they really are two entirely different things. I�m not sure exactly why, but I seem to prefer the softer French version for breakfast, and this heartier American-style for lunch, or dinner. Maybe it�s the browning, or denser texture, but it really does make for a great �can�t figure out ...

I used to do a new chicken wing video every year before the Super Bowl, but that yearly ritual stopped when I sort of ran out of things to do with them. Being from Western New York State, where chicken wings are as much a religion, as they are a snack, I didn�t want these posts to become gratuitous and contrived. However, this year I was inspired to reestablish the tradition after enjoying an appetizer called �Chennai Chicken,� served at Dosa, which is one of my favorite Indian restaurants in San Francisco. Their version features thin strips of breast coasted with a ton of spice, and deep-fried to a gorgeous brick red.   It�s one of those dishes you can�t stop eating, no matter how badly your mouth is burning, and I thought it would make a great approach for a batch of Buffalo wings. Since they�d never published the recipe, I did a lot of guessing here, but think I got pretty close. One of the key ingredients is an Indian spice blend called garam masala, which isn�t too hard to fi...

I much prefer teaching to preaching, but this time I�m attempting to do both, with the hope that you might introduce this delicious breakfast bowl into your morning routine. I�m not sure if an apple a day really does keep the doctor away, but I do know that being in the drive-thru line every morning, doesn�t. We�ve all heard that breakfast is the most important meal of the day, which may or may not be true, but I�ve always found it to be the most difficult meal of the day.   There never seems to be enough time, and so it�s easy to get into a rut, resorting to questionable choices such as sugary cereal and milk, or fast-food breakfast sandwiches. As far as specific ingredient choices go, I like to use chilled Honey Crisp, or Fuji apples, and, as I mentioned in the clip, sheep�s milk is my preferred yogurt. Some say it�s easier to digest, and it contains higher amounts of linoleic acid, which apparently helps with fat loss, but I simply prefer the taste. Just be sure to use a plain y...