Turkish Chicken Kebabs – Expect More

I’d like to think that all the chicken coming off American grills this summer will be as tasty, juicy, and tender, as these Turkish chicken ...

Lamb & Rice Stuffed Grape Leaves – Hours to Make, Seconds to Eat, Totally Worth It

There’s no getting around the fact that these lamb and rice stuffed grape leaves, aka “dolmas,” take some time and effort to put together, b...

Greek Lemon Chicken and Potatoes – Both Homers Would Love This

I don’t have the energy or courage to cater for a living, but if I did, this Greek lemon chicken and potatoes would be one of my go-to entre...

Avgolemeno Soup – Totally Epic

Avgolemeno is one of those soups that I’ve made many times, but rarely from scratch. It’s usually a “there’s nothing in the house” type of t...

Falafel – The Opposite of How These Will Make You Feel

Unlike most of America’s other favorite fast foods, falafel is rarely attempted at home, which is a shame, since it’s very simple to do, and...

How to Make Tahini Sauce with Too Much Garlic

This was supposed to be a simple tahini sauce video for teasing our upcoming falafel episode, but it turned into a demonstration on how not ...

Farinata – Why Didn’t You Wish for This Sooner!

The third best part of this job, after the fame and fortune, is learning about unique, new foods; and this farinata video is a perfect examp...

Lambage Rolls! Lamb & Rice Stuffed Cabbage Leaves with Almonds and Currants

My love of cabbage rolls is deep and unconditional. I almost always make the same version, based on my Aunt Angela’s famous recipe , but onc...

A CHEF JOHN'S ON THE ROAD RERUN: Grilled Lemon Yogurt Chicken - Featuring the Marinade that's Been Making Chicken Delicious for Over 4,000 Years

I'm still in New York and unable to post any new material, so here's a rerun of one of my favorite summer chicken recipes. It's ...

Beautifully Bouncy Lamb Meatballs

Time is short and the work list is long as we get ready to head up to Sonoma for the Dry Creek Passport event (you can read more about it i...

Greek Grape Leaf Wreath - Festive and Filling!

I had a request recently from the Greek food guide on About.com, Nancy, for a video recipe for a dish called "Rolo me Abelophylla,...

This Lamb is My Lamb, This Lamb is Your Lamb… Grilled Lamb Chops with Orange and Fresh Mint Sauce

As you know I'm big on cooking fresh, local food whenever possible. But, there are times when you have to make exceptions, and these lam...

Pumpkin Seed Flatbread with Feta and Sweet Onions - A Delicious Treatment for Insomnia, Anxiety, and Fear of Public Speaking!

When I filmed this video recipe for a pumpkin seed flatbread, I thought I had just found a delicious and relatively healthy way for my viewe...

Seasonal Vegetable Couscous - Do as I Say, Not as I Did

This video recipe for a vegetable couscous shows you a wonderfully simple method for enjoying all those delicious seasonal veggies that can ...

Cool Beans - Turning the Mysterious Fava Bean Inside Out

This fava bean video recipe was originally published last year, but since I've been seeing beautiful fava beans at farmer's market I...

Potato Pesto Pizza - Hot Starch-on-Starch Action!

One of the cardinal sins of menu planning is putting two starches together on a plate. There are a few exceptions, like Thanksgiving stuffin...

Mary Had a Little Lamb Pita, It's Tahini Sauce was Not Quite as White as Snow

Can you imagine someone not familiar with a certain nursery rhyme, trying to figure out this post's title? This video recipe for a Shawa...

Who Fried the Cheese?

Fried Halloumi, native to Cyprus, may be the only food where the word "squeaky" comes up when people are describing this unique ch...

Mushroom Ragout on Garlic Toast - Maybe I Could Be a Vegetarian

No, I couldn't, but when I eat a meatless dish as delicious as this mushroom ragout (pronounced ragoooo), I realize there are plenty of ...

Simply Roasted Artichokes - Wrap and Roll

Today's video recipe clips is so simple it's hard to call it a recipe. It's more like an anti-recipe. As you'll see below I ...