I recently came into some complimentary coupons for a few cans of evaporated milk. It's not exactly like winning the lottery, but hey, free food is free food. Besides, who has time to evaporate milk? Takes forever.

I'll admit, I was at a loss for what to do with it, but a quick online search reminded me that evaporated milk is a key ingredient in one of my favorite childhood treats - chocolate fudge!

I just posted the classic Carnation version of this sweet treat, and while many "real" fudge recipes require precise procedures and candy thermometers, this one doesn't, and it couldn't be simpler. Enjoy!

Photo (c) John Mitzewich

Who doesn't like a loaded potato? For one thing you have to admire the genius of the name. What an inspired euphemistic abbreviation for what used to be called a "baked potato stuffed with cheese, onions, sour cream and bacon."

Now you can enjoy this celebration of spud-tastic excess in casserole form. I just posted a loaded potato casserole recipe that takes this over-the-top side dish and turns it into a great option for feeding a larger group. Enjoy!

Photo (c) John Mitzewich

It's almost here, the Super Bowl of American food! Here are a few tips if you are doing the cooking this year:

It always tastes better when someone else makes it!
Remember, the food will taste twice as good to your guests, than it does to you. Why? Because you just tasted that gravy for the nineteenth time. Stop fussing with it, it's fine.

Timing isn't everything.
Don't try and time everything to finish cooking at the same time so it can all be piping hot at the table. The turkey can easily rest 30 minutes tented with foil, so relax, you have plenty of time to bring the other sides to the table. Things like stuffing and green bean casserole stay hot a long time, and are even fine at room temperature.

Come on Grandma, hurry up with those beans!
If you're feeding a large table of guests, consider setting up the food on a separate table and letting everyone walk by buffet-style. This not only gets the plates filed faster, but also really opens up the table for your fabulous decorations.

Hey, where's the dessert?
Let everyone have a nice break after dinner before you unveil the pumpkin pies. If the desserts are out, people will dig in right after dinner, and just won't appreciate them like they should. That bloated, I-ate-too-much feeling is not from the quantity of food, it's from eating it all in too short a time. Make them watch some football before dessert (or even better, help with the dishes!)

Photos (c) John Mitzewich

Finally, a University I can excel in! I'm in Sonoma, California at Kingsford University, a gathering of food writers and bloggers hosted by Kingsford Charcoal. We're going to watch demos on the finer points of barbecue from world champion pitmaster Chris Lilly, as well as see the entire process of what goes in to making charcoal.

In addition to the great food and drink, I get to rub elbows with some of the top food writers in the country including our very own Derrick Riches, About.com's Guide to Barbecues & Grilling. Stay tuned for more information soon!

Photo (c) John Mitzewich

Usually when one hears the words "mushroom burger," visions of a thick, juicy hamburger topped with fried fungi comes to mind. But one of my favorite meatless meals of all time is actually a burger that features mushrooms as the star ingredient.

Commercially made veggie burgers can often be joyless discs of disappointment. The ingredients tend to be ground into oblivion, but the secret to this easy recipe is the larger chunks of mushroom, which produces a deliciously meaty burger. Enjoy!

Photo (c) John Mitzewich

The Foodbuzz Blogger Festival begins in San Francisco tonight, and it's looking to be a full weekend of food, fun, and furious networking with fellow food bloggers from all over the country.

I'll be busy at events throughout the weekend, including a big awards dinner on Saturday night where my personal website, Food Wishes, has been nominated for "Best Video Blog." For those of you that don't know, Foodbuzz is sort of like a Facebook for food bloggers.

In case you want to follow along, I'll be tweeting live from the event, as well as taking lots of photos (and maybe even a little video). Stay tuned for updates, and have a fantastic weekend!

I just posted a recipe for some dense, dark, and dangerously addictive chocolate cookies. They feature a dose of black pepper and cayenne, which to many may seem like an odd addition, but one taste and you'll understand there's a method to this madness.

Just like adding a little of salt to desserts makes them taste even sweeter and more delicious, the addition of cayenne and pepper in this cookie really makes the chocolate even more chocolaty. The cookies aren't really "spicy," but you can definitely tell there's a certain something wonderful is happening. Give them a try and see for yourself!

Photo (c) John Mitzewich

This summer I tasted a wonderful slice of fresh yellowtail served by Iron Chef, Masaharu Morimoto. It was seared rare and coated with some type of peppery, aromatic rub. I asked the notoriously taciturn chef how it was made, to which he answered, "pastrami." Chatty he's not.

I really liked it, and it got me thinking about what else could benefit from a coating of this aromatic spice blend. Chicken wings seemed like a natural candidate, so I thought I'd do a little experimenting. The results were quite enjoyable, and I've just posted the recipe here.

The only problem with pastrami-rubbed chicken wings is the first bite. If your palette is set for "rich, smoky, beef brisket pastrami," you may be disappointed. No chicken wing will ever taste like real pastrami, however, I think the traditional pastrami spices do make a great wing seasoning. Enjoy!

Photo (c) John Mitzewich 3

This country ham and split pea soup is one of my favorite cool weather recipes. More than just an easy recipe, it's a delicious and inexpensive way to serve a large group. It's one of those thick, comforting soups that satisfies to the bone.

Speaking of bones, split pea soup is traditionally made using a leftover ham bone. The problem with this is that you may go years between ham bones. Why wait that long to taste this great soup? Go buy some ham and get cooking. Enjoy!

Photo © John Mitzewich

I just posted my version of a classic American pumpkin pie recipe, and it reminded me how amusing I find it when cooks brag about their "secret" recipes for this iconic holiday dessert.

I say that at least 97% of all "secret" family heirloom pumpkin pie recipes - give or take a pinch of mace - are pretty much right off that can of sweetened condensed milk. I'm not big on backing up statements like that with "facts" and "evidence," so I'll admit it's a wild guess, but it feels right.

Pumpkin pie is about the easiest, most fool-proof recipe there is. If you can set an oven timer, and work a whisk in a circular motion, you can make this recipe with complete confidence. If you've never made one before, give this pumpkin pie a try, and create your own "secret" recipe. Enjoy!

Photo (c) John Mitzewich