If you want to take chicken or tuna salad to a realm above and beyond the norm, a realm that elicits “OM

Method inspired by Paula Deen

If you love streusel, you will love this Brown Butter Raspberry Chocolate Chip Streusel Cake  OR Brown Butte

Ancho-Scallion butter adapted from Food and Wine If you want something smaller, use a whole chicken breast for

Slightly adapted from Red Star Yeast Platinum Bread machine, plus electric hand mixer and food processor instr

Dough from Ultimate Bread by Eric Treuille If you like a more saucy stromboli, you can add a layer of your fav

Slightly adapted from My Baking Addiction

Italian fococcia bread made into an amazing breakfast with loads of bacon, eggs, cheddar cheese and eggs crack

Today I have a Chocolate and Pistachio Marble Challah for you. Well, sort of. I hate humidity. I hate muggy. I

If you love banana pudding, how about a caramelized banana pudding/custard in a cheesecake, vanilla wafers and

Loosely adapted from Cooking From Above--Italian, by Laura Zavan and Pierre Javelle

Adapted from What;s Cooking America

The directions for rolling, filling, and cutting the buns are from Nancy Silverton's recipe, with my additions

First I want to clarify (although I know 99.9% of you know this), the following Orange Lacquered Roast Chicken

Recipe for tuiles and salmon adapted from Thomas Keller's French Laundry Cookbook

Recipe 100% from Nancy Silverton

Prep time does not include the time it takes to marinate the pork and the rising of te dough..

Adapted from Megan's Cooking via Julia, author Of Dozen Flours- with my revisions

Rest time for pie dough - 2 hours Chill time for pie - at least 6 hours, but preferably 12 hours Pie crust ada

Hi, everyone! Usually I have a late Halloween post up around this time of year, but instead of bloody, spooky,

Preparation and cook time above is the total for all three recipes. Moo Shu and Pancakes adapted from The Chin

Recipe from Weightwatchers.com PointsPlus® Value: 3

Chill Time: 3 hours to overnight Recipe from Jennifer Perillo, with a few small revisions

Recipe from Tea and Scones via Cooking Light, with my revisions

This cake is 'stick to your fork' moist, and the frosting is to die for! Adapted from Epicurious

A luxuriously delicious and beautiful entremet! The taste and texture is out of this world - rich and creamy,

Cheese Grit Cakes adapted from Nathanial Zimet via Food & Wine

Adapted from Rachael Ray To make these a little healthier, use sliced deli turkey instead of prosciutto an egg

Sponge adapted from Dorie Greenspan's almond sponge Matcha Mousse from Evan's Kitchen Ramblings Black Pearl Ga

The chocolate in the meringue gives the filling a fudgy texture!

Baked Shrimp adapted frpm Ellie Krieger Scallion Orzo with Lemon from Martha Stewart

Adapted from Christina Tosi via Food & Wine

I'm not a cupcake decorator. In fact, I'm not really a cupcake baker either.  I think I can count on both han

Recipe by Nick Malgieri from the cookbook, Bake! Chocolate addition by me

These ghoulish Bleeding Bloody Doughnut Eyeballs are the perfect, creepy and delicious treat for Halloween! Re

Tender leaves of cabbage stuffed and rolled with beef, garlic, onion and rice; simmered in a rich tomato sauce