Thursday, February 8, 2007

Contact Us

Do you have a question? Do you want us to explain the popularity of Rachael Ray? Do you have a recipe you would like demonstrated? Drop us a line and let us know how we can help you. By the way, we do get quite a few requests, so if you don't see your recipe don't take it personally! We'll get to it evenutally (or not). Thanks!

Click here to send us your brief, yet brilliant message.

231 comments:

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Chef John said...

Thanks!!

Rose said...

Dear Chef John, I´ve just got married and your recipes are saving me. Thank you so much for teaching how to cook in an easy way... as you know there´s always a catch...haha. I love your site and your simple way to put ingredients together.

Cheers! Rose (São Paulo, Brazil).

Anonymous said...

Hi Chef John,

I was wondering if you would consider making a video for a good red beans and rice recipe. Preferably one with ham and sausage!

Thanks

Anonymous said...

i really like you. 1)you're funny without trying too hard. 2)you never show your face, only the food. 3)you get to the point and don't waste time. 4)you tell us when a recipe kind of sucks (tuna zucchini pasta) which is pretty strange, yet wonderful. thanks for inspiring me to make more than eggs and toast. i'm 29 and know nothing about cooking, but now i vow to visit your site every day (well, week) :)

Michael said...

How do you feel about Crème Brulee? Will you post a video on how to make that? I bought some bird's brand custard, can I use that instead of make the custard. Crème Brulee is make with custard, right? Thank you.

Ryan said...

Hey Chef John! Love your videos. I was wondering what the jazz track at the beginning of every video is.

Abby said...

Hi Chef John!

I was wondering if you had a recipe for Coconut Cake. My mom's friend really loves it, and I told her that I would make her one sometime. In my search, I just can't find one that looks good. Do you think you could help me? Thanks for all the great videos, keep it up! :)

Alec006 said...

Hi john I'm claudio from Argentina and I've been watching your videos for almost a year I wanted to say you have the best food blog ever (I already voted don't worry)not just for your cooking it's more than that you make great filming takes and also very well explained (remember I'm not an english speaker and I can underand perfectly your explanations).
so going to the point of foodwish. I want if it's possible a multi video with you making "the 5 mother sauces" can you? if you do i'd appreciate it so much!!!! thanks

Pam said...

My (Grandson) Sous Chef and I made your Candied Bacon this morning. He loves your video's and wanted to share a picture of how well the bacon turned out.
http://tinyurl.com/yer6wjc

BTW - it was delicious!
---Grams Pam

Chef John said...

SOOOOO cute!! thanks!

Anonymous said...

Hey chef. I was looking at your crab cakes recipe and i was just wondering. what kind of bread crumbs did you use? And do you know of any good ideas for sides? i was thinking asparigus and some potatoes. any better recipies you might know of?

Chef John said...

i think they were saltine crackers. sides? goes with anything, depends what u like!

Angie said...

Dear Chef John, thanks always for such wonderful lessons!

I have a question to the master regarding making the roux... I've been avoiding white flour in my kitchen (for health reason), and use "Unbleached White Wholewheat Flour" instead. Do you think it will make roux fine??

Chef John said...

yes, but wont thicken quite as much

Kristi said...

Hey Chef!
I just found your vlog while I was searching for a Boston Cream Pie recipe. You have a new follower! Thanks for the recipes & tips!

Anonymous said...

Hi Chef,

Thank you so much for all the wonderful video recipes and making cooking so much fun! I was wondering if you have done (or will be doing) a video on lobster risotto? Many thanks!

tuamotucontact said...

Hello! I just sent you an E-Mail with an awesome recipe from my Calabrese grandma! I hope that it will be featured in one of your videos!

Kind regards, David

Emma said...

Chef John,
i have a food wish-a bison stout stew

Cookery School (UK) said...

Love your blog and love the recipes! keep up the good work!

Anonymous said...

Chef John,

I just recently discovered your site and it has been a jewel among those rocky foodie websites. I was wondering if you could indulge me in my foodwish. How to make fresh homemade pasta? I would love to learn how to do this. Thank you for this incredible service for those of us who are culinary challenged.

Chef John said...

Already did! Check the pasta category or use the search box

koutalaki said...

My favorite food blog. I use it every single day. The meals at home have definitely improved. I use something from your site at every meal. Love the Videos -biggest help ever.

D said...

Chef John,

You have inspired me to abandon my apprehensive attitude and embrace the art of cooking. My daughter is now 15 and wanting to experiment with various cultural cuisines and you have encouraged me to where I'm able to stand beside her and be a confident guide and encourager.

My deepest gratitude is yours!

Debbie from California

Chef John said...

Thanks!!

Anonymous said...

Chef John!

Thanks for all your great recipes. I don't have the resources to do any of them at the moment but I'll be sure to give them a spin.

I have some leftover wasabi in the fridge. Got any ideas for that? I mean, besides wasabi+soy sauce + sashimi/sushi.

Thanks.

Qing said...

HELLO Chef John,
Can you please teach us how to make Tiramisu??????!!!!!
Please~ Please~ Please~

Janie Dee said...

Chef John, Thanks for all your great recipes. You make me look sooo good! Any chance you could make a kougin aman? I would'nt even care if you used store bought puff pastry(a great one with all butter)I know its a pain to make. Thanks for doing all you do. Even an old dog like me can learn a few things!!

Kevin P said...

Hi Chef John!

My girlfriend and I are huge fans and we love your recipes. All of the best food we can cook is from you so thank you so much for that! I was wondering if you could do a Shrimp Fra Diavolo dish some time? We have one that we put together from multiple sources and it's pretty good, but I'm sure you are capable of doing it MUCH better. Best Regards!

Sabrina Khan said...

Hi Chef John,
Just wanted to say that your an awesome chef. Thanks for sharing your talent with the world. Also, I have a request, Can you make a video on how to make a really delicious coconut cake? :D


Sabrina

Gene Lewis said...

I recently watched your video on stuffed flank steak and I wanted to share this recipe from the Nov 1978 edition of Family Circle. The stuffing is to die for although it might seem a bit strange since it includes hard boiled eggs and green olives.

I hope you make this yourself and make a video of it soon.

Here's the recipe from the magazine:

STUFFED FLANK STEAK

Can't find flank steak? Have the butcher “butterfly" a top round steak for this recipe.

Grill for 1 hour.

1 flank steak (about 2 pounds) OR: 1 top round steak (about 2 pounds)
4 slices bacon, diced
1 medium-size onion, chopped (1/2 cup)
4 slices white bread, cubed 3 hard-cooked eggs, shelled and chopped
1/2 cup chopped stuffed green olives 1/2 cup vegetable or peanut oil
2 tablespoons bottled steak sauce
1 teaspoon seasoned salt
1/4 teaspoon seasoned pepper

1. Ask your butcher to split flank steak "butterfly fashion", or try it yourself. Pound steak slightly with a mallet or rolling pin to make evenly thin.

2. Sauté bacon until crisp in a large skillet; remove with a slotted spoon and drain on paper towels. Stir onion into drippings in same pan; sauté until soft. Stir in bread cubes, eggs, olives and bacon; toss lightly until moist.

3. Lay steak flat on countertop; brush with part of the vegetable oil; spread stuffing over steak to within I inch of edges.

4. Starting at a long side of steak, roll up tightly, tucking in any loose stuffing; tie every 2 inches with strong white string.

5. Build a medium fire in a kettle grill, arranging coals around a foil drip pan, or set gas or electric grill to medium, following manufacturer's directions.

6. Grill, 6 inches from heat with cover on grill, 30 minutes.

7. Mix remaining oil, steak sauce, seasoned salt and pepper in a small cup; brush part over steak roll.

8. Continue grilling, brushing several times with oil mixture, 30 minutes, or until meat is tender.

9. Remove roll to a cutting board or large platter, snip off strings. Carve roll into1 inch thick slices. Serve with baked potatoes and avocado salad.


From the Nov 1978 edition of Family Circle – Great Ideas “Best Ever Barbeques”

Roody St Rock said...

Hi Chef John, I develop this passion for cooking and I am so into trying new dishes. I would like to improve my cooking skills. I am a vegetarian. I was wondering if you offer vegetarian cooking classes. Please do let me know. Thanks!

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