From: iFood Recipes on Fri, Oct 31 2008 6:49 PM

This clip was already been posted on the site when we first started, but since there is a good chance many of our newer viewers have not seen it, I decided to re-run it today. It’s probably the dish I’ve gotten the most emails about and also lots of comments on YouTube. It’s ve...

From: iFood Recipes on Fri, Oct 31 2008 6:49 PM

This is a great seasonal twist on the restaurant classic, and also a really great reason to use a blow torch! I recently had a request for a pumpkin flan. While I love to satisfy my viewers every culinary whim, sometimes I just can’t do it. The problem with a pumpkin flan is that the starc...

From: iFood Recipes on Fri, Oct 31 2008 6:48 PM

This dish shows off the importance of contrasting textures and temperatures when assembling a dish. The hot, crisp skinned salmon tops a warm, soft, earthy mushroom and potato salad; both are surrounded by a cool, tangy tomato citronette (vinaigrette made with citrus instead of vinegar). You&rsq...

From: iFood Recipes on Fri, Oct 31 2008 6:48 PM

OK, so I’m not giving a list of ingredients for the finished pizza. You know what you like. But, here are a few key mistakes most people make when doing pizza at home. They put too much sauce. They put too much cheese. They put too many toppings and when they try to eat it, it all slides o...

From: iFood Recipes on Fri, Oct 31 2008 6:48 PM

I was originally going to use scallops for this dish, but when I looked at the fish case at the market and saw fresh halibut cheeks, my menu changed quickly! If you can find halibut cheeks you HAVE to try them. If your market carries regular halibut fillet or steaks, ask the fish person to get y...

From: iFood Recipes on Fri, Oct 31 2008 6:48 PM

Pizza Beer Pizza Crust Mix is on the market. Sift, pour and roll the dough and make the tstiest, crispest home made pizza. Better than the pizzeria. Why go out when you can stay home and eat & drink? Drink responsibly & do not drive!

From: iFood Recipes on Fri, Oct 31 2008 6:48 PM

Sometimes you just have to show off. This is one of my many recipes that looks very impressive to your dinner guests, but in fact is quite simple and easy to prepare. The cut we’re using here is pork “tenderloin” NOT a pork “loin.” This is the “filet mignon&rd...

From: iFood Recipes on Fri, Oct 31 2008 6:48 PM

Most of these recipes have you flour the meat first, and then sear it, but I think my method works much better. You’ll see me make a quick roux in the pot before we braise. This allows me to really brown the roast well, without worrying about burning the flour. Of course you can v...

From: iFood Recipes on Fri, Oct 31 2008 6:48 PM

There are many reasons to go out for breakfast or brunch on the weekend. Maybe it’s a break from the daily routine, maybe it’s the Mimosas (when else can you start drinking before noon and feel good about it), or maybe it’s the Homefries. Let’s face it, those crusty, crun...

From: iFood Recipes on Fri, Oct 31 2008 6:48 PM

Sometimes you just have to cheat. I was planning to serve a beautiful seared Ahi tuna loin. I wanted to slice it and serve it on an olive Tapenade. This is a classic combination in the Mediterranean, but I had one problem, I didn’t have the hour it was going to take to shop for, and mince ...

From: iFood Recipes on Fri, Oct 31 2008 6:48 PM

The dish I’m doing today, I hope, is an example of fusion cuisine done right. I’m using a classic Provencal combination of fresh tuna served over a very flavorful Blood Orange Tapenade Citronette. The style I’m using to prepare the tuna is classic Japanese sashimi technique cal...

From: iFood Recipes on Fri, Oct 31 2008 6:48 PM

This recipe is a version that Alton Brown did on Good Eats. I’ve added a few extra ingredients, like mushrooms, which I believe helps make a very moist meatloaf. Do I feel bad stealing Alton’s recipe? No, because he stole it from someone, who stole it from someone, and so on and so o...

From: iFood Recipes on Fri, Oct 31 2008 6:48 PM

Well, I just posted a meatloaf clip so I thought I would re-post this mashed potato demo. Every day, all across the country, people sit down to plates of lumpy, watery, sticky, gluey, pasty mashed potatoes. This demo will hopefully show you the proper techniques to turn out perfect mashed potato...

From: iFood Recipes on Fri, Oct 31 2008 6:48 PM

Legend has it that this dessert was the result of a major catering disaster. The dessert for this particular event was to be individual chocolate cakes, but someone took them out of the ovens to soon and the centers where not cooked enough and still liquefied. Well, there was no time to take the...

From: iFood Recipes on Fri, Oct 31 2008 6:47 PM

Bamboo shoot is commenenly used in chinese and Vietnamese cooking, but I love to throw it into a few Thai’s dishes every now and then. You can served this with cooked rice WOW!!!!

From: iFood Recipes on Fri, Oct 31 2008 6:47 PM

The funny thing about “Shrimp Scampi” is that the term “Scampi” was used to describe a style of dish; one where the shrimp are cooked in a garlic and butter sauce. But, “Scampi” is actually the plural Italian name for a shrimp-like creature that is really a sm...

From: iFood Recipes on Fri, Oct 31 2008 6:47 PM

How to make delicious moroccan sweets dipped in honey - made with a delicate dough and filled with almonds or walnut paste.

From: iFood Recipes on Fri, Oct 31 2008 6:47 PM

How to make Makrout, a delicious Moroccan cookie made of corn meal and date filling.

From: iFood Recipes on Fri, Oct 31 2008 6:47 PM

This is such a great vegetable for many reasons. It has a nice, subtle sweet flavor. It is almost foolproof to cook. And, it looks like spaghetti! You may have seen this under some fish cheeks in another clip, as it is a fantastic base for so many things. This clip just shows the basic steps to ...

From: iFood Recipes on Fri, Oct 31 2008 6:47 PM

Orzo (also known as melon seed pasta) is one of my favorite choices for pasta salad. I really like the shape and texture, and it makes for a very interesting cold sidedish. Here, I had the idea of using it for a hot dish in the same way one would use an Arborio rice to make risotto. Instead of b...