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

This beautiful beet and pear salad recipe was inspired by a recent dinner I had here in San Francisco, at a restaurant called Spruce. I'll admit to not being the world's biggest beets fan, but two bites into this great seasonal salad, I was sold.

This is a visually arresting plate of deeply colored beets, sweet pears, goat cheese and a simple walnut vinaigrette. The sweetness of the pear is a perfect liaison between the earthy beets, the crunchy walnuts, and the tangy cheese. This would make a perfect side salad for any fall or winter meal. Enjoy!

Photo (c) John Mitzewich

It's the modern equivalent of "real men don't eat quiche." In case you missed the memo, beef tenderloin is not a "manly" steak. It's all about rib eyes and dry-aged New York Strip these days. The way some chefs talk about it, you'd think filet mignon was only appropriate for frail supermodels with bad teeth.

Not sure how this bias started, or when it will end, but I just posted an amazing sherry chive pan sauce recipe perfect for this tender, subtly-flavored piece of beef. Pan sauces are a home cook's best friend - fast, intensely flavored, and so easy.

If you are secure enough in your steak buying habits to grab a couple beef tenderloin steaks, give this tasty recipe a try. Enjoy!

Photo (c) John Mitzewich

Many of you may be surprised to learn that spaghetti and meatballs are not a traditional Italian recipe. Italians certainly make meatballs, and of course love their pasta, but rarely, if ever, are the two served together on the same plate. Most food historians consider spaghetti and meatballs an American invention.

This practice of serving meatballs on top of spaghetti can be traced back to the earliest Italian immigrants that arrived in New York City. No one knows for sure why they decided to start putting meatballs on top of their pasta, but I'm glad they did. This saves an entire extra plate from having to be washed.

I just posted a delicious recipe for ricotta meatballs that I really love. The ricotta cheese adds moisture and flavor, as well as gives the meatballs a nice tender texture. Try them on some spaghetti the next time you're craving classic American food!

Photo (c) John Mitzewich

Visiting a new city is always exciting, but as a food writer, the anticipation of tasting another one of America's regional cuisines makes it even more so. Such was the case this past weekend as I flew to Norfolk, Virginia.

I was invited by the Norfolk Convention & Visitors Bureau to cover the 22nd Annual Town Point Virginia Wine Festival. In addition to sampling a surprisingly large collection of locally produced wines, I was able to visit with some fascinating local food icons.

To read about American culinary history is one thing, but to be handed a broken piece of waffle cone by a living part of it is something completely different. I'm referring to Al Doumar, nephew of Abe Doumar, who is credited with inventing the ice cream cone at the 1904 World's Fair in St. Louis.

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I just posted a recipe for cheddar cheese puffs that's as easy as it is delicious. The delicate, buttery, eggy dough is the same one used for éclairs and cream puffs, but when combined with sharp cheese, herbs, and black pepper, it also makes a superb savory treat.

Since these cheddar cheese puffs really don't take much time to prep, and only 15 minutes or so to bake, they're great appetizers for a party. They're fine if they sit for a while, but if you really want to treat your guests, make them in small batches a few times during the party so people can taste them warm.

That way they'll experience that glorious, cheesy wisp of steam that escapes a freshly baked cheese puff when it's torn open. By the way, make twice as much as you think you'll need - these are addictive and will turn your normally well-mannered guests into out-of-control gluttons. Enjoy!

Photo (c) John Mitzewich