Beet-Cured Salmon Gravlax – Easier and Slower Than You Think

Even though I only do it once every few years or so, making salmon gravlax at home is a fun weekend project, and with very little effort, yo...

Fried Cheese Egg Toast – The Breakfast of Champions (In a Rut)

I’m not sure what your usual breakfast routine entails, but chances are you occasionally get bored with it, and crave something completely d...

Chocolate Granola – Take That, Count Chocula!

I know chocolate granola sort of sounds like candy, but introducing cocoa into the mix not only makes it delicious, it also actually makes i...

Madame Cristo, I Presume

I was attempting to do a little twist on the venerable Croque Madame, by soaking the toast in a custard batter before frying, instead of top...

Scottish Oatcakes – The Pancake, Not the Paperweight

If you Google, “Scottish Oatcakes,” you’ll see lots of pictures of what looks like thick, dense, pressed oatmeal cookies, which is the most ...

Chocolate Croissants – But Just Barely

I’ll admit to being pretty underwhelmed the first time I had a chocolate croissant, or “pain au chocolat,” as I’d mispronounce it; but event...

The Denver Omelet – Denver, Colorado, Not Denver, France

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 c...

Ben Franklin Breakfast Bowl – One Founding Father’s Alternative to Fast Food

I much prefer teaching to preaching, but this time I’m attempting to do both, with the hope that you might introduce this delicious breakfas...

Canelés de Bordeaux (Crispy Baked French Custards) – Hold the Mold!

I’ve wanted to do a Canelés de Bordeaux video forever, but just never got around to buying the specially designed molds that they require. A...

Quick and Crispy Home Fries – Or as We Call Them at Home, Fries

It’s a kind of ironic that the only place many people enjoy top-quality home fries is when they eat out at a diner, but sadly that’s the cas...

The French Omelette – Soft, Shiny, and Superior

There is no more terrifying experience at culinary school than the French omelette exam. With your classmates rooting you on, and chef instr...

Hot Cross Buns – Mother Goose Would Love These

Pretty much all I know about hot cross buns, I learned from the nursery rhyme, but thanks to a recipe I found on Anson Mills , I was still a...

Fresh Strawberry Jam – Because Man Cannot Live on Clotted Cream Alone

Actually, I don’t think you can live on just clotted cream and fruit preserves either, but regardless, as promised, here’s my preferred meth...

The Name's Cream...Clotted Cream

If you invented a cream preparation so incredibly delicious that you couldn’t bear the thought of anyone besides you, and the other dairy fa...

Lemon Ricotta Pancakes, Again?

When Food Wishes was first getting started, and funds were scarce, I did some freelance video production for various outlets, and apparently...

Spinach and Feta Frittata

I have always been very fascinated by dishes that start on the stove top and are finished in the oven. However, until I got my Lodge cast ir...

Air Fryer Potatoes

Air Fryer is a relatively new appliance on the market. It is not available where I live and I am not looking to buy one but was curious abou...