It has been 1 year, 6 months and 6 days since I last shared a recipe for a stacked, filled, and unconscionably indulgent layer cake on this site, an unforgivable oversight on my part. I certainly haven’t gone that long without sharing any cake recipes — I’m not a monster …

Nothing against barbecue-style baked beans, all tangy sauced and full of smoky burnt end drippings — hi summer, get here quick please — but I hardly see why navy beans get to have all of the fun. Where are the baked kidney beans, black-eyed peas and gigantes? Baking is a …

Have you ever tried eggplant pizza? I’ve seen many versions of eggplant  pizzas on Pinterest and really wanted to give them a try. For those in search for gluten free pizza solutions this might be one of the best alongside this wonderful cauliflower crust pizza.  For me these eggplant mini …

A couple of years ago, Todd, Diane and I flew to NYC to work on a small video project with the French Culinary Institute. We met up at the hotel on the first day and after a 14.63 second hello, we jumped into a cab and headed to Momofuku Saäm …

In the almost six years since I last waddled around in the name of procreation — I know, I make it sound so glowy and glamorous — to my delight, two things in particular have changed: 1. You can now get maternity pants that have almost all of the dignity …

I haven’t used my bundt cake pan for quite some time and as I had some buttermilk left, a fruit bundt cake seemed the best way to use it. A simple blueberry lemon bundt cake sounded perfect to me, I was craving for some for a couple of weeks.   …

I was going to offer today a kind of loose apology. “Sorry, guys, for all of the potatoes and eggs and utter randomness of recipes this winter,” and then shamelessly go onto blame this approaching third-trimester (ack, too soon) situation with its still-unpredictable food cravings I’m in but then I …

What you’ll learn: Using Guinness beer or an Irish Stout instead of water dramatically increases the flavor of the corned beef. The resulting sauce is dark, rich, complex flavor. Beef brisket is usually packed in a solution of salts and preservatives – discard the solution and rinse beef before cooking. Cooking in …

Does anyone ever need an excuse to eat pie? Nobody we should be friends with, is my mantra. But, in an effort at inclusivity, here is a handy dandy excuse-finder, should you need a little convincing: Because it is not Friday yet. Because you probably woke up before you wanted …

I’ve been wanting to post a lasagna recipe for quite some time. Couldn’t decide which one should I choose first, the classic with beef, a vegetarian or this one with chicken. I finally decided on this chicken lasagna as it is lighter, and kids seem to love it. Beef lovers, …