Broholo Cenk

It funny how certain food memories stick in your brain, and this maple walnut cranberry sauce is the result of one such remembrance. I can’t tell you when or where, but sometime during my formative y…

How great is Salad Lyonnaise? Lyon is considered the meat capital of France, and yet the city’s most famous, and reproduced dish is probably this simple frisee salad. Now that’s some delicious irony.…

They say when life gives you lemons, make lemonade; but what about when life gives you empty mayonnaise jars? Mayonade? No, of course not. We’re going to make salad dressing instead, and “scrape the …

As promised, here’s the new and improved peanut dipping sauce recipe we just featured in the beef satay video. Of course, now I’m finding out that real beef satay is actually served with a sweet, spi…

While this is technically a recipe for sea bass, it’s really much more than that. This tasty technique represents a glimpse into my warm weather culinary habits. At least three times a week, I’ll tos…

I want to be very clear that I’m posting this copycat recipe for ketchup only because I’ve received countless food wishes for it, and not because I think it’s a great idea. It’s not even a good idea.…

Some of you might think I’m posting this creamy blue cheese dressing recipe while on vacation, just so I don’t have to answer questions as to why it took five years for this popular food wish to app…

One of the first things you’re taught at culinary school is how to make an emulsified salad dressing. Of course, we were no longer allowed to call them “dressings,” and had to refer to them by the pr…

After five years, and a few thousand requests, I’m finally posting my “ultimate” ranch dressing recipe. What makes it the “ultimate?” Nothing, except that’s what I’m calling it, and in the world of d…

This mint-crusted rack of lamb was inspired by a lamb steak recipe we did a few years ago, which featured a minted honey vinaigrette. I loved how the sweet, herbaceous dressing worked with the subtl…

This spinach salad with black-eyed peas is a twist on one of my favorite American culinary traditions; the custom of serving beans and greens on New Year's Day. Supposedly eating "poor"…

For whatever reason, pink sauces are considered somewhat visually offensive in the foodie universe, so when describing this cranberry mustard salad dressing to your friends and family, please use hip…

This magnificent peach and escarole salad was inspired by one Michele and I had on our recent trip to New York City. We were taken out to dinner by my publisher (which has nothing to do with the stor…

Simple deliciousness, that's what. This corn salad recipe is one of my favorite summer side dishes. It's a perfect complement to just about any meat you pull off the grill, and can be dresse…

Imagine the disappointment of someone who arrived on this page by googling "Cross-Dressing." Sorry, but the cross-dressing I'm referring to is using salad dressings to sauce meats. By t…

It's not often I can work a Vanilla Ice song into a video recipe, but here it fit like a pair of baggy pants. This quick and simple lemon icing recipe is what I fro sted my Easter bread with, an…

This video recipe for Flank Steak with Cabrales Cheese, reminds me of my theory that American's fondness for blue cheese as a garnish for burgers, steak, and other foods, can be traced all the wa…

Right up there with debates about offshore drilling, and the nation's outdated and inefficient crude refineries, is the country's frustration with how the heck do chefs make those cool, color…

My non-fat yogurt kick continues with this yogurt and paprika marinated grilled chicken. The name in the title is an homage to one of the best chicken take-out joints in San Francisco, called " …

I adore aioli, I secretly love ketchup, and I've had a thing for tzadziki for a long time, but if I had to choose my favorite all-purpose cold sauce, it would have to be romesco. "Sexy"…