Chef John’s "Sunset" Michelada – I Only Refer to Myself in the 3rd Person When I Drink

About halfway through this video production for how to make a Michelada, I realized I was getting paid to drink beer, which made the experie...

Watermelon Agua Fresca – It’s Like Water, But Fresher!

“Agua Fresca” translates to “Fresh Water,” which is kind of funny, since it’s made mostly from fresh fruit. Sometimes I do extensive researc...

“Red Hot” Liqueur – Nicer AND Quicker

There’s an old Valentine’s Day saying that goes, “Candy is nicer, but liquor is quicker.” It’s really a lovely sentiment, but implies you ha...

Affogato and the Magic of Cold Brewed Coffee

Michele and I are still in steamy Chicago, where the temperature is about 95, but the humidity makes it feel more like the sun. Man, could I...

Cold Strawberry Soda on a Hot Summer Day

Michele and I are still mid-remodel, so this easy, breezy, strawberry syrup recipe was a welcomed addition to the video schedule. I have my ...

Chocolate, Egg, and Cream? Fuggeddaboutit!

This chocolate egg cream video was inspired by our recent trip to New York City , where my wife Michele and I enjoyed them on several occas...

As the Night Falls at the Chateau de Grey Goose

The media cannot live on heritage breed meats and sustainably farmed vegetables alone. While I was primarily in Aspen to collect and share c...

Making Margaritas for Fun and Profit

When I was in culinary school, I worked at a Mexican restaurant called Casa del Sol (Spanish for Casa "of" Sol). I was a line cook...