And while this is certainly an involved, multi-step dish, the tasty, festive result is well worth it, especially on special occasions. Eggs Benedict and a tall Bloody Mary are by far my favorite brunch items. But it’s been several years since I ordered this dish because I don’t eat bread anymore. I don’t know why it took me so long to realize that I could easily make a keto version if I make a quick keto bread instead of using an English muffin!...

As someone who’s had her fair share of the real thing, I can tell you that they taste amazing and are surprisingly close to the original! I started making this recipe after we visited Buenos Aires. Needless to say, while in Argentina, we enjoyed lots of great steaks and lots of deep-fried empanadas! Upon returning home, I just had to make them. But I wanted to bake rather than fry them, and I wanted them to be low-carb....

Lately I’ve been heading to the grocery store with no list. This is a big deal for me. I am a total planner. My grocery lists are usually detailed and organized by location in the store. But, I’ve been feeling a lack of inspiration for new recipes. It’s an art and it can’t be forced. I’ve been heading to the store with no list so that I can just let the ingredients speak to me and see if inspiration finds its way to my plate....

Any leftover pulled pork will do It’s crazy, we must really love pulled pork around here. Looking back into our recipe archives, we have FIVE different versions of pulled pork recipes. Lucky for you huh? You have plenty of options and flavors to choose from when you decide to make this leftover pulled pork hash! We put links to all of our pulled pork recipes in the recipe notes and the post below so you have them all in one place....

For this early summer version, I just folded fresh blueberries right into the dough, then topped the scones with a puckery-sweet lemon glaze. Yogurt takes the place of heavy cream in my recipe, and the scones always come out fluffy and delicate – not at all like those dense hockey pucks sold in coffee shops. For extra-fluffy scones, it’s also important to chill the dough thoroughly before cutting the scones and then to handle them as little as possible as you transfer them to the baking sheet....

Hello, hello! How are you? I’ve missed you! I’ve missed being here, writing to you! What have I been doing for this past month, while I put posting new recipes hold? Just one thing: Working on the cookbook! The Cookbook Vortex This cookbook writing business is all-consuming. At least, it is for me. I am living and breathing it, 24-7. It’s the first thing on my mind when I wake up, it’s the last thing I am thinking of when I go to bed....

Salty + Sweet Deliciousness Admittedly, I’ve been having a bit more sweet than usual these past couple days, but even without the loss of a pet I do have a bit of a sweet tooth sometimes. And my favorite combo is always salty and sweet. That must be why I love these maple vanilla clusters. Justin created them, and they disappear way too quickly after he makes some. They’ve got the perfect amount of salty, sweet goodness!...

We love appetizers and snacks that are just out of the norm, but still easy to create, with simple ingredients, yet packed with flavor. Plus, we love bacon, and bacon makes everyone happy, so we should all absolutely eat more of it! Bacon for all! Just look at how the mashed sweet potatoes billow over the edges of the crispy bacon. this recipe Making the mashed sweet potato bacon cups...

This is a cookbook exclusive recipe! This recipe is exclusive to my debut cookbook Dinner which includes a how-to video for every recipe. Just scan the QR code! Just to explain…. I know, it’s confusing! You’re so used to getting recipes on my website – there’s over 1,200 of them, after all. And here you are looking at a tasty recipe video and I haven’t provided the recipe. 🙀 I’m not just doing this to torture you, I promise....

Mushroom Gravy If there’s one thing that cooking full-time for a living has taught me, it’s that an arsenal of great sauces is one of the most useful things you arm yourself with in the kitchen. It can turn the mundane into extraordinary. Take Poached Chicken (meh!) … paired with Ginger Shallot Sauce (now you’re talking! SO GOOD!). It’s also an easy way to replicate a real fine dining experience at home....

Love gravy? why not try my chicken and gravy recipe, no drippings gravy and Chinese curry gravy. The flavor in this gravy is rich, and every mouthful will leave you wanting more. The umami flavor is so deep, yet not overpowering and it is delicious, even your pickiest eater would love it. Let’s get cooking! sharp knife Chopping board Bowl Measuring jug Beef stock: you can use any stock you want, chicken or vegetable, that said, the chicken stock may result in paler-looking gravy....

Serve them on their own or with a dollop of whipped cream. You can even make them ahead of time! I’m always amazed by the way cooking transforms apples and pears from mere fruit into sumptuous desserts. Another wonderful thing about baked fruit is the amazing aroma they fill your kitchen with as they bake. The cinnamony fragrance of these baked fruit desserts is just as good as their flavor, and I strongly associate it with fall and winter....

This sweet, noodle-based kugel is along the lines of what you’d typically see on the table at a Shabbat dinner or holiday gathering. Sweetened with sugar, enriched with sour cream and cottage cheese, and studded with raisins and apples, you might think it’s meant for dessert, but kugel is firmly entrenched in side-dish and/or leftover breakfast territory. (Sidenote: If you keep kosher, a dairy-filled kugel would not be served alongside a meat-based main dish....

Perfect with some rich Irish butter and homemade jam. Or maybe a little whipped cream cheese and smoked salmon. Eat it up quickly though! Soda bread is always best freshly made. Gently fold the surrounding flour over the buttermilk with a wooden spoon. Continue to gently fold until just combined. Do not over mix! The dough should look very shaggy. It should be on the moist side. If it is too wet to handle, add a little more flour....

In this case, I combine whole wheat pastry flour with all-purpose flour to create a light fluffy texture with the nutty flavor. I also tossed in chopped walnuts, a little orange zest, and all those great warming spices like cinnamon, nutmeg and clove. The result is a breakfast treat that pairs perfectly with cold mornings and hot tea. Why Use Whole Wheat Pastry Flour The folks at Bob’s Red Mill offer a pretty good explanation of flours....

Every so often Chris and I get to go on a ‘work trip’ to London. Usually for an event or occasionally for a course. When we’re there, we always try to plan in a bit of sight-seeing, shopping and most definitely eating! One of our memorable meals was at at restaurant in Chinatown (we were drawn to it because it also had a cocktail menu…..) that served delicious Asian ribs with a topping of crispy onions and chillies....

They make a pretty, easy, and delicious side dish, and leftovers are great too, whether heated up or enjoyed cold as antipasti. Whenever I can make a meal with just one side dish instead of the traditional protein + starch + veggie, I’m happy. Easy is good! Yes, I cook for a living, but I’m a lazy cook. This is why I love oven-roasted vegetables and make them often, especially in the winter (in the summer I like to make grilled vegetable kabobs)....

I make two versions of these tasty pancakes - one with whole-wheat flour and one with coconut flour. Both are excellent! Pannenkoeken (literally translates to pancakes) are Dutch pancakes. They are very similar to French crepes, but they are thicker and sturdier and usually served rolled up, with just a sprinkling of sugar. Unlike “Dutch Babies”, they are truly Dutch. One of my fondest childhood memories is of my Dutch-born dad standing in the kitchen, making us big, thick pannenkoeken sprinkled with lots of sugar....

We’re using orecchiette pasta for the salad. “Orecchiette” is Italian for “ear” because, well that’s the pasta looks like, tiny little ears. The pasta is a perfect shape for catching the kernels of corn and other ingredients. You can either use your favorite buttermilk ranch dressing, or make your own. (It’s easy! Especially if you have buttermilk sitting around waiting to be used.) Cooking tip—no need to cook the corn kernels separately, just put them in with the pasta during the last minute of cooking....

It has attracted more than its fair share of controversy. Two distinct neighboring countries take credit for invention and creation. For sake of staying neutral, we will say both New Zealand and Australia are to blame for the delicious Pavlova; an edible translation of sugar turned into cumulous clouds, it is one of the best vehicles for seasonal fruit, whipped cream, sorbet, and ice cream. Whether you hail from Australia, New Zealand or elsewhere, I hope you’ll attempt this gorgeous recipe....