Jun21

Cheesy Grits Cups with Bacon and Eggs

Creativity is hard. Really. I put a lot of pressure on myself to do and be my best. It comes from my father. Growing up he would expect me to be the best, no exceptions. For example, I struggled with math when I was in school. I had to study very hard and diligently to understand even the most basic concepts. When I had a big exam coming I would study each night, training hard to remember how to solve each different type of equation....

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White Chocolate Fudge Pie
Jul12

White Chocolate Fudge Pie

You would think I would be over pies. It is true that after writing Everything Pie (due out in September and available for pre-order at the link to your right) I would never want to bake another pie again.  For a while that was true, but after a few pie-free months I noticed that I did not feel the same instant aversion to pie as I had.  In fact, last week I actually had a craving for pie.  Specifically one made with white chocolate...

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Boudin and Green Pepper Quiche
Dec22

Boudin and Green Pepper Quiche

Breakfast for a crowd can be something of a nightmare. It is not that I dislike having people over – far from it – but when it is breakfast we are talking about it can get a little tense, especially if eggs are involved.  Cooking eggs in a manner that appeals to everyone is a tricky thing.  Some like their eggs fried with a soft yolk, others like scrambled eggs so hard they resemble rubber.  I have found only one way to...

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Snowball Crème Brûlée
Sep29

Snowball Crème Brûlée

Have you ever watched a cooking reality show and wished you could participate, but without the crying, alcoholism, or life-shortening stress? Well, I certainly know I have, and I decided to do something about it!  Welcome to my inaugural Top Chef Just Desserts Elimination Challenge …. Challenge!  The purpose of this challenge is to re-create the weekly Top Chef Just Desserts elimination challenges at home, and anyone can...

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Cornbread Pudding
Jul06

Cornbread Pudding

Now matter how hard I try to restrain myself, when it comes to holidays I always make too  much food. The 4th of July is no exception.  Since we typically have some sort of smoked meat on the 4th, usually of the pork variety, I feel compelled to make a big batch of cornbread to accompany it.  (This is a good recipe if you need one.)  Cornbread and pork are like peanut butter and jelly.  They are good apart, but they are so much better...

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