We're all good enough to be great cooks
Super Moist Lemon Blueberry Muffins with Greek Yogurt These Super Moist Lemon Blueberry Muffins with Greek Yogurt are absolutely bursting with summer fresh blueberries and a bright splash of lemon juice. I love these flavorful muffins because they remind me of the cake mix blueberry muffins I used to make for my kids when they were …
Easy Double Chocolate Zucchini Muffins with Greek Yogurt Easy Double Chocolate Zucchini Muffins with Greek Yogurt are a super moist, chocolatey powerhouse of flavor just in time for summer zucchini season. Bursting with chocolate chips and fresh zucchini, they come together quickly with this easy …
The Recipe I’m Saving for a Competition: Apple Cinnamon Rolls I guess it comes as no surprise that I like to watch cooking competition shows. Chopped is one of my favorites and I enjoy yelling what I would make at the television. There’s snake in …
Pumpkin Streusel Muffins: An Invitation to Autumn Fall is in the air, friends! Well, not really. It is actually hot on Long Island this weekend. It is fall in spirit, however, and we must celebrate accordingly. These pumpkin streusel muffins are my first autumn bake …
Pretend It’s Actually Spring with Baked Blueberry French Toast I hear it’s spring. It snowed a ton on a trip to the Catskills and the forecast for NYC and Long Island this week is looking pretty chilly. Anyway, let’s forge ahead and pretend it is …
The Breakfast Smashburger is Born What is your breakfast story, friends? Here is mine: I can’t eat “real” food. The problem is that I eat breakfast at 5:30 AM, so the idea of anything more than half a toasted bagel is too much for my …
In our house being French is sort of our identity. It’s important that our kids feel that connection to the place their dad was born and raised. We all speak French, eat French, and visit France pretty regularly. That said, St. Patrick’s Day is the …
Don’t let anybody fool you: American food in the 60s and 70s was sort of trash. I think we were supposed to believe we were cutting edge with our bologna, and TV dinners, and pasteurized processed “cheese food,” but in reality, we were just taking …
