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Still deciding what to serve at or bring to that Super Bowl party? You can’t go wrong with a great dip. Here are some of my favorites, and trust me, they've all been extensively tested. Just click on the title, and away you go. Enjoy! Baked Crab and Artichoke Dip Nothing says, “this party rocks” like a creamy, cheesy, baked dip, and when you’re talking about a hot crab and artichoke dip, people have been known to put an extra choice word or two before “rocks.” Hot Spinach Artichoke Dip Not only is this baked spinach artichoke dip easy and delicious, but it's also a first in culinary history. Baked Buffalo Chicken Dip Arguing about what salad dressing is more appropriate for a baked Buffalo chicken dip recipe is kind of like debating about which shoes to wear with that Hawaiian shirt. Clams Casino Dip A big tray of hot clams casino would make a handsome addition to your Super Bowl spread, but that sounds hard, so make this dip instead. Here are some additional Super Bowl

I met my friend @wibia for another birthday lunch. We both like Szechwan Garden, and I have been itching to get back there since the last time I went and had the salt and pepper squid. I said then that I really wanted to try the salt and pepper fish (#115 on the menu, $15.95) so this time I did.  We also had the shredded roast duck with pan-fried rice noodles off of the lunch menu (the one on the back of the dim sum menu) ($4.95). I also had a taste of his hot and sour soup. So, I was pretty right about being excited to try the salt and pepper fried fish. I had enjoyed the very peppery (and salty) seasoning on the squid before, but the squid itself was too chewy for me. The fish was thin and tender and much more appealing (and I like squid when it’s tender). I love the little crumbles of toasty garlic on top of the fish. The pieces with those on top were the best—they gave it an added nutty flavor. The fish was a thin white fish—maybe tilapia? They give you a lot, particularly since

I’m more of a shower guy, but Bagna Cauda is one “hot bath” I’ll take any time. While this qualifies as a warm dip, it has nothing in common with the typical versions that will grace snack tables across America this Sunday. It doesn’t contain pounds of melted cheese, or come in a bread bowl, but what it does have going for it, is simple, rustic goodness, and proven crowd appeal. Besides, unlike those other "hot dips," this one actually stays hot. If there were ever a recipe to tweak to your own tastes, it’s this one. You can adjust the amounts of garlic and anchovy, as well as the proportion of olive oil to butter. You can also control how long you cook the mixture before it’s presented. I think about five minutes is perfect, but many people cook it much longer. Other than that, the hardest part of this recipe is deciding on what to drunk in this ancient dip. Anything goes, but as I mentioned in the video, some chunks of crusty bread are highly recommended. I hope you give t

Once again, it’s time I let you cash in on my magical method for picking the Super Bowl winner, using the ancient art of chicken wing bone reading. I can't tell you how I learned this, or why anyone would take it seriously, but I can tell you the bones are NEVER WRONG. As you’ll see, the Seattle Seahawks will beat the New England Patriots. It's a guaranteed lock. Bet the farm, the house, and the farmhouse. Many people are saying that the Pats are going to lose because of bad karma, but that can’t be the reason. Have you ever seen a Bill Belichick press conference? If that were true, they'd never win a game. Anyway, good luck, and I’ll apologize in advance for all those relatives bothering you for loans after you collect your winnings. Good luck, and as always, enjoy!

A dear friend of mine, posted a video (from Foodstyle.com)about poaching eggs in the oven and I was quite intrigued. Not only can poaching eggs, in the traditional method, be a disaster be challenging but you can only make 2-3 at a time!! Here is what I found: The video said to put about a tablespoon of water in each cup of a regular muffin pan, then crack an egg over the water and bake at 350° for 8 to 10 minutes.........well, that ALMOST worked. I DID use the scant tablespoon of water, and I DID preheat my electric oven to 350°, but when I tried it using a standard cupcake (muffin) pan, the egg + water filled it to overflowing and took a full 20 minutes to cook, not 8 to 10. On my second attempt, I had excellent luck using a jumbo size muffin pan (I think they call them Texas size?) and I gave it a light mist of vegetable spray, then put in the scant tablespoon of water and a large egg. I baked them at 350° for exactly 12 minutes (not 8 to 10) and they lifted right out of the pan w

This was another lunch in my birthday quest and it was also the lunch that broke my (fairly short-term) resolution to lay off white flour and white sugar. I just needed a sandwich and this is one of my favorites (even though I originally picked the place based on the availability of many salads and egg dishes). I also hadn’t been to 3 Sisters since they moved to their new location across from the Kroger in Broad Ripple. I love that they found another old house to move into, and the interior has much of the same charm of the first place. I can’t quite tell if it has the same amount of seating—there may be the same amount of tables, but it seems a little more cramped inside. They were doing a very good business on the day we were there, even though it was fairly early on a weekday. I have eaten here a fair amount—a good friend really likes this place, and would make me go with her a lot. Honestly, it took me awhile to latch onto a menu item that was a truly craveable one for me, but I fo

I get a lot of emails asking for a video showing how we clean and season our cast iron pans. One of these days, when I burn whatever I was supposed to be filming, I may do that demo, but in the meantime, check out this great article by Noel Christmas from Allrecipes . This is pretty much the exact system I use, and I've never had a problem with rust or food sticking. Enjoy! .

As promised, here is the pepper and onion relish you saw me accessorize my bite-sized cheesesteaks a few videos ago. The whole trick here is to find peppadew peppers, which have a very vibrant, sweet-hot-tangy flavor, and quickly and easily turn a pan of sautéed onions and jalapeños into a world-class condiment. Pretty much any large grocery store that has one of those self-serve salad/olive bars will have these peppers. Just be sure to ladle in some of the flavorful pickling liquid, as that’s what really brings this all together. You'll also sometimes see them in jars on the shelf, as well as online. You can certainly use any jarred, pickled pepper, but this works best with something that’s on the sweet and spicy side. No matter what pepper you use, you can always adjust with salt, sugar, and/or vinegar. Like I said in the clip, even if you don’t do the mini Philly cheesesteaks , I still hope you give this versatile relish a try soon. Enjoy! Ingredients for about 1 cup of relish

The Éclair Cake idea has been around for years. It is a magical dessert that starts with pudding mix and graham crackers, and when it sits in the fridge overnight, something magical happens. The graham cracker layer "softens" and sort of turns into a "cake" layer (people are shocked when they find out its just graham crackers). The whole thing is delicious and I've made it a billion times.  But todays post is a new and simple twist to the Éclair Cake: peanut butter!! Yes, peanut butter is mixed into the pudding and it takes this simple dessert in a whole different direction. The next time I make this variation, I will use chocolate graham crackers (I only had regular ones this time)....you've gotta give this one a try.   ( 2) 3½ ounce instant vanilla pudding 1 cup creamy style peanut butter 8 ounce Cool Whip thawed 3 cups of milk 1 pound of graham crackers CHOCOLATE FROSTING 6 tablespoons butter (melted) 6 tablespoons boiling water 6 tablespoons baking cocoa

Any decent Super Bowl snack table has to have a few substantial dips, and this “loaded baked potato” dip, with its three pounds of bacon, is nothing if not substantial.  It’s also shaped like a football, which of course has been proven to taste better to people drinking beer than dips in a bowl. Speaking of beer, I think will pair nicely with something cheap, domestic, and in a can. Save the Pliny for the Kobe sliders.  Needless to say, you can doctor this dip any way you see fit. There are so many ways you can “Tom Brady” this football, and change it to your liking. Some roasted chilies would be great, or maybe even some of that pickled pepper-onion relish I’m about to show you. If you do want a stiffer mixture, for sculpting a more realistically shaped football, you could use part cream cheese, but I liked the lighter texture, and we still got enough height to qualify as 3-D. So, if you’re looking for a fun and delicious Super Bowl dip recipe, I hope you give this a try. Enjoy! Ingre

I was asked to leave. Apparently, I'm not "jury box material." Oh well, I think we're all probably better off. Anyway, I'm working on a new Super Bowl dip recipe now, which should be up later tonight. And, yes, of course I'm going to predict the winner of the Big Game using chicken wing bones. Stay tuned!

One of the good things about having my birthday around Christmas (ok, and pretty much the only good thing) is that my birthday lunches manage to get spread out over a few weeks because people are busy and all those damn snow days didn’t help either. But on the brightside, my birthday was like 3 weeks ago and I’m still enjoying the benefits. My friend Suzanne took me to Rook, because I had been itching to try their ramen. You know I have been complaining about why Indy doesn’t have a ramen bar for months now (even if according to David Chang , ramen is dead, I prefer Peter Meehan’s take. “Long live ramen!”). Anyhow, at least for now, you can get your fix at Rook. (They say they will be changing their menu routinely, so no guarantees how long they’ll have it). We started with the mushroom dumplings ($5), which have been on the menu for a while, and which I saw on another visit, but did not get to try. I have been wanting them ever since. I was not disappointed. The dumplings were tender

Miniaturized sandwiches don’t usually float my boat, or submarine, as they’re almost always not as good as the full-sized versions, but these mini Philly cheesesteaks really captured everything I love about the classic. Thinly sliced rib eye is traditionally used, and it’s fried and chopped on the grill, before meeting cheese and bread. Since we’re going to “grill” these in the oven, we’ll use a nice, juicy skirt steak instead, which has a big beefy flavor, and great marbling. It will brown up around the edges, yet stay moist and tender because of the fat and connective tissue. I also really enjoyed the double shot of the sliced provolone and provolone “cheez whiz,” which provided a great creamy, richness. The peppers and onions brought everything together, and long story short, I ate the whole tray. This was great hot, warm, and cold, and that alone makes it a perfect choice for your Super Bowl snack spread. Also, stay tuned for the quick and easy pickled pepper and onion relish reci

Over break, the family and I found ourselves up in Carmel running an errand, and it was lunchtime, so of course, I wanted to go somewhere new. I remembered that Coalition had opened nearby, and a couple of you guys had liked it, so we decided to give it a try. This is a place where you walk in and order at the counter and they bring you your food. There are a lot of menus hanging on the wall so you don’t have to stare up at one menu with a bunch of people. They also have beer and wine, which is always a plus in my book. It was really, really cold in there, which was my only gripe about the experience (and to their credit they did say they would turn up the heat when I asked). The people working there were very nice and seemed very knowledgeable about the food when I asked a few questions about what was in certain things. I wasn’t really sure how much to get and I didn’t realize they potentially have a lunch option with a smaller pizza, but hubby and I just ended up getting our own pizz

The Jury by John Morgan That’s right, instead of entertaining you with my free (and worth every penny) videos, I’ll be trying to convince a court in San Francisco that I’m the last person they want deciding anything. By the way, why do busy cyber chefs have to serve, when there are so many people who’d jump at the chance? Shouldn’t we honor our wise seniors by letting them populate America’s jury boxes? They’re retired, and they sure love those judge shows. Plus, I heard on the news we have lots of them, and were getting more all the time. Anyway, it’s something to consider. Stay tuned for updates as they become available.

I hope you're all enjoying a nice, long holiday weekend, and in honor of Martin Luther King Day, I thought I'd post his famous "Dream" speech, on the rare chance some of you have not seen it. If you haven't, you must; and if you have, watch it again. It never fails to inspire. Enjoy!

Every year about this time, I get a bunch of emails asking which of our previously posted oven-fried chicken wing methods is the best. I never know how to respond, since I think they’re all pretty close, but now I finally have a definitive answer…this one! By the way, the honey-sriracha glaze is quite delicious and incredibly simple, but merely an afterthought here. The real star of the show is the strange, but effective technique of coating the wings with a baking powder-laced spice rub before baking. Through the magic of chemical reactions, the surface of the chicken becomes bone-dry, and eventually crisps up to something very similar to what would come out of a deep fryer. Instead of the soft, slippery skin associated with most oven baked wings, we get a crispy, blistered surface that really holds onto whatever glaze you decide to toss your wings with. The surprising thing is, once these are cooked you would never know baking powder was involved. I’m not exactly sure who originally

Why is there a video of our street being torn up on a tease post for Buffalo chicken wings? Because until this stops, which I assume isn't going to be until much later today, I can't finish the voice-over. The level of noise you hear in this clip is after going through very thick, double-pane windows. The good news is, the wings came out amazingly well, and the video should be up later tonight, or early tomorrow. Stay tuned!

On those occasions when hubby and I wake up after a long night and really want a good greasy breakfast, we often debate where to go—it’s frustrating in this town because often, on the weekends, breakfast places tend to be so dang busy. For years, my extended family routinely went to Sunrise Café over by the Fashion Mall. A couple of years ago, the space was taken over by First Watch. After a few months of being displaced (although they have other locations around town), Sunrise re-opened at 71 st and Shadeland. My parents now frequent the new location regularly, but for some reason, hubby and I have only been a few times, and I have to say, the last time was just ok. The food is very much the same as the original location, I’d say. The interior suffers a bit compared to the all-wood sports theme of the last locale, now being a large space with fewer tables, and sparse décor. And the few wood-based sports items they brought from the old locale, just look strange now on the stark walls

I’m not sure when National Butternut Squash Day is, or if that’s even a thing, but if it is, I bet it’s right around this time of year. Things like sweet corn and vine-ripened tomatoes are now a distant memory (except in bad restaurants where they just serve that stuff all year anyway), but thankfully we have this delicious and nutritious winter alternative to tide us over. My friend Carl Hanson has put together a great collection called, “ One Winter Veggie, 11 Deliciously Inventive Recipes ,” which I invite you to check out. You’ll see a few old Food Wishes favorites, as well as some new offerings. Enjoy! .

I’m no survivalist, but like any responsible chef I like to have a few cans of sardines stocked away, just in case. If times ever get tough, I could survive for hours, maybe days on them; but since things are going pretty well, I decided to dust off a can, and show you my version of Sicily’s famous, pasta con le sarde. This will work well with many kinds of pasta, but I think bucatini is the best. It’s hollow, which sucks in the sauce, and flavors the noodles from the inside out. And, there’s a lot of flavor to suck. Speaking of which, be sure to get sardines that are packed in olive oil. The flavor and texture is going to be better, plus you get sardine-infused olive oil that comes packed with the fish, which makes a great addition to our sauce.   By the way, if you can’t get fresh fennel, you can crush up a teaspoon of fennel seeds, and make a pretty decent version using that. Like I said in the video, if you can get fresh sardines, they’re amazing in this. Fresh sardines are common

When I go to a silent auction, the first things I always gravitate toward bidding on are restaurant gift certificates. I snatched up the Hellas certificate because it is close to my house and believe it or not, I don’t think I have ever been there. It’s been open forever, but somehow I just haven’t managed to get there. I love the way they have taken an old school Pizza Hut building and turned it into a Greek restaurant—and other than the dropped ceiling inside, you would never know based on the interior. It’s cute and warm—it has a nice ambience—darkish (hence, the somewhat blurry pics) and with some mellow live music on the evening we were there. Our server was very friendly and other than one mix-up with the kitchen, she was very efficient. We started with some hummus ($7.25) and Saganaki ($7.65). Both were good. The saganaki was probably the table favorite, my kids also being fans of the show you get when they light the cheese on fire (OPA!). The cheese was nice and melty, as it is