Kumquat Marmalade – Beautiful, Delicious, and Almost Easy to Make

If you’re like me, and marmalade is not your favorite type of fruit preserve, it’s most likely beca use of those bitter flavors from the whi...

Pecan Sour Cream Coffee Cake – Now with More Crumbs

I’m sure I’ve said it here before, but I’m not a big cake guy. I’ll take a few bites at a wedding for appearances, and of course on a birthd...

Torrone (Italian Nut & Nougat Confection) – A Stirring Valentine’s Day Treat

The theme of this torrone post was originally about making this gorgeous candy for your Valentine, but then I realized what would be even be...

Zabaglione – Tastes Like Romance

When you go over the things you really want in a Valentine’s dessert, this ultra-simple zabaglione checks all the boxes. Assuming that your ...

Christmas Eggnog – Maybe I Do Like It

I’ve never been a big eggnog person, and that’s putting it kindly. It’s too thick, too sweet, and way too artificially nutmegy. I even did a...

Salted Caramel Custard – My Newest Favorite Dessert Ever

Yes, if you asked me right now, this salted caramel custard would be my favorite dessert. These easy “pots de crèmes” are just sweet enough,...

Sweet Potato Muffins – The Sweet Potato Pie of Muffins

Sometimes you don’t have a good reason for not loving a certain recipe, and that’s how it is for me with sweet potato pie. It just does not ...

Gingersnap Cookies – Hot, Hot, Sweet

I always tell people I’m not a cookie eater, but I guess that depends on the cookie, since when it comes to these gingersnaps, I can’t get e...

A Waldorf Salad by Any Other Name

As I joked about in the video, a fruit salad has to be pretty damn good to actually get a name, and the venerable Waldorf salad is certainly...

Pumpkin Zeppole – You “Can” Do It

It may sound strange, but the only way to mess up this pumpkin zeppole, is by using a fresh pumpkin. Like virtually every other pumpkin dess...

Poached Pears “Belle Helene” - Why Escoffier Really Created This Dish

They say Auguste Escoffier created this dish in honor of the opera, La Belle Helen, but we chefs know the real reason. How else are you goi...

Peach Financiers – Because French Bankers Hate Dirty Money

There are many different techniques used for making financiers, but as usual, I’ve chosen the easiest one. I would have been happy to try th...

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...

The Best Chocolate Chip Cookies. Ever.

I know, everybody says that, but I really mean it. These are, these have to be, the best chocolate chip cookies, ever. Crispy around the edg...

Butter Puff Biscuit Dough – Faster, Easier, and Not Great for Shortcake

As promised, this is the puff pastry-like dough I used in the apple roses video, and while not exactly “ quick and easy,” this was definitel...

Mocha Semifreddo – Bad Technique Makes for a Great Frozen Summer Dessert

I got a request for semifreddo recently, and since it is a massively underrated summer dessert, I decided to give it a go. I love the rich t...

Bacon and Egg Doughnuts! Perfect for Real and Made-Up Holidays

I’ve always wanted to try making some kind of sweet/savory bacon-studded fritter using pâte à choux, also known as that stuff you make cream...