I’m not the biggest dessert person, and rarely crave specific sweet treats, but I always look forward to my annual slice of pumpkin pie. It’s one of my favorite things to eat, sweet or otherwise, and…
I made this when we had company. While the flavor was good, it stuck to the pan, even after I sprayed it well. I would use goop to coat the pan next time. It was a bit 'heavy' but I think…
The main problem with zucchini bread is that it isn’t banana bread, or carrot cake, which is what it’s often unfairly compare it to. However, this delicious, easy recipe has something those two don’t…
I love all types of omelets, but the humble frittata is probably my favorite style. One of my earliest food memories is that of my grandfather making and serving me a frittata loaded with fresh garde…
Everyone, including people who claim not to be able to cook, need to have at least one crowd-pleasing, foolproof, go-to, homey dessert in their repertoire, and this amazing blueberry bread pudding re…
The one thing almost all other Toad in the Hole recipe videos have in common is the instruction to make sure get your fat smoking hot in the oven before adding your batter. They say this is critical,…
I’m not sure how this sandwich went from Japanese convenience store snack to international sensation, but what’s even more surprising is that I decided to do a video for it. I’ve always gone out of m…
I like burritos, and I love breakfast, but I’ve never been a huge fan of breakfast burritos. Maybe I’ve just not enjoyed one made by a true master of the craft, but the ingredients, especially the sc…
Eating donuts for breakfast isn’t a new thing, but eating donuts for breakfast that won’t eventually kill you is. These gluten-free, grain-free, low-carb, high-protein donuts might not be quite as sw…
Growing up, I was a huge fan of fruit jams, or “jellies,” as we called them. Once you find out about jam, dry toast just doesn’t cut it anymore. But, there was one spread I didn’t understand, and tha…
While attending culinary school, one of my summer internships involved working at the school-owned, Hotel Saranac. Students would draw lots to see which department they’d be assigned to, and I was ve…
I was all set to film a traditional Polish Poppy Seed Roll, which is baked in a loaf, and sliced, but then I saw a photo of the same ingredients used to create individual rolls, and decided that was …
Our banana bread is one of the most popular, and well-reviewed videos we’ve ever posted, so when I got the idea to do banana bread pancakes, I decided to use that lovely loaf as the base recipe. Of c…
These beautiful Strawberry Oatmeal Breakfast Bars are delicious, and very easy to make, but unlike the traditional, jam-based fruit bars, they’re made with fresh strawberries, which means they’re low…
If you’re a fan of apple crumbles, coffee cakes, and Dutch apple pies, this just might become your new favorite dessert recipe. Sorry, I meant new favorite breakfast recipe. But, regardless of what t…
These cloud eggs were quite the Instagram sensation a few years back, and while it’s not surprising it took me this long to give them a try, what is a little bit shocking is the fact that they’re not…
I learned lots of new and exciting things during my first semester of culinary school, but pecan sticky buns were the first thing I made for my family after returning home on break. I was so excited …