Chicken Apple Sausage Patties – Doesn’t Feel Like Chicken

Imagine a sausage patty made from chicken that’s just as tender, juicy, and flavorful as one made from pork. What? A not-dry, not-rubbery fe...

Beet-Cured Salmon Gravlax – Easier and Slower Than You Think

Even though I only do it once every few years or so, making salmon gravlax at home is a fun weekend project, and with very little effort, yo...

Fried Cheese Egg Toast – The Breakfast of Champions (In a Rut)

I’m not sure what your usual breakfast routine entails, but chances are you occasionally get bored with it, and crave something completely d...

Chocolate Granola – Take That, Count Chocula!

I know chocolate granola sort of sounds like candy, but introducing cocoa into the mix not only makes it delicious, it also actually makes i...

Madame Cristo, I Presume

I was attempting to do a little twist on the venerable Croque Madame, by soaking the toast in a custard batter before frying, instead of top...

Scottish Oatcakes – The Pancake, Not the Paperweight

If you Google, “Scottish Oatcakes,” you’ll see lots of pictures of what looks like thick, dense, pressed oatmeal cookies, which is the most ...

Chocolate Croissants – But Just Barely

I’ll admit to being pretty underwhelmed the first time I had a chocolate croissant, or “pain au chocolat,” as I’d mispronounce it; but event...

The Denver Omelet – Denver, Colorado, Not Denver, France

This Denver omelet was one of the first things I learned how to make professionally, during my brief, but exciting career as a short order c...

Ben Franklin Breakfast Bowl – One Founding Father’s Alternative to Fast Food

I much prefer teaching to preaching, but this time I’m attempting to do both, with the hope that you might introduce this delicious breakfas...

Canelés de Bordeaux (Crispy Baked French Custards) – Hold the Mold!

I’ve wanted to do a Canelés de Bordeaux video forever, but just never got around to buying the specially designed molds that they require. A...