New & Improved Chicken Parmesan – This is No April Fools Joke!

On those rare occasions I find myself dining in one of America’s casual restaurant chains, chicken parm is one of my go-to meals. I love chi...

Tartiflette – French Potato, Bacon, and Illegal Cheese Casserole

There’s nothing I like more than getting a food wish for something I didn’t know existed, and thanks to a Mr. Patrick Ryan, I now know that ...

Bacon Jalapeno Popper Puffs – Seeing Spots

I had everything I needed to shoot a brand new chicken wing video, except for one key ingredient; a working oven. Yes, my oven decided to ta...

Sausage Cheese Balls - Rolling into Christmas

What these sausage cheese balls lack in sophistication, they more than make up for with their taste, simplicity, and proven track record for...

Baked Stuffed Brie filled with Cranberries & Walnuts – A Better Brie

One of the most common mistakes people make when serving cheese, is not letting it come to room temperature first, so that all the flavors c...

Crispy Turkey Flautas – A Great Reason for Buying a Too Big Bird

Most normal people cook a bigger turkey than they need, so they can enjoy some leftovers. There’s nothing better than a fresh turkey sandwic...

Bacon Cheddar and Spinach Strata – We’re Rocking the Breakfast Casserole

For such a simple dish, I sure have a lot of additional info to cover regarding the construction of this beautiful bacon, cheddar, and spina...

Crab Rangoon – Rhymes with Swoon

Many people are surprised when they find out that crab rangoons are about as Asian as Buffalo chicken wings, but it’s true. Even though they...

Smoked Trout Schmear – Because There’s No Cool Way to Say, “Spread”

Schmear,” on the other hand, is impossible to say without sounding cool. Try it, you’ll see. You also have to love a recipe whose name descr...

Fresh Fig and Goat Cheese…Tart?

There are worse problems in the kitchen than making something that tastes amazing, but is very difficult to name. Like, for example, somethi...

Grilled Prosciutto-Wrapped Peaches with Burrata and Basil – An Exceptional Summer Exception

There are many people, myself included, that think cooking prosciutto is basically a crime against nature; but there are exceptions, and thi...

You’ve Entered the Calzone Zone

I’ve never been a huge fan of the calzone, and I assume most people that don’t eat their pizza crusts feel the same way. However, since this...

Cheese Blintzes – In a New York State of Mind

If you’re ever talking to someone who’s been to, or used to live in New York City, and the subject of cheese blintzes comes up, you will alm...

Warm Goat Cheese & Peach Tartine – Open Face, Insert Summer

I usually don’t mention the time of year during these videos, since I have no way of knowing when someone will actually view them, but when ...

Baked Goat Cheese “Caprese” – Hot and Not

No salad will break your heart like the “Caprese.” It always sounds great; creamy mozzarella, fragrant basil, and sweet, juicy, vine-ripened...

You Can Count on Monte Cristo Benedict for Mother’s Day Brunch

I always get a ton of food wishes this time of year for creative brunch ideas, and I was thinking about doing some new type of eggs Benedict...