LAMB SHAKSHUKA IS THE ULTIMATE BREAKFAST FOR DINNER This bright, spicy tomato-y Lamb Shakshuka is topped with eggs and baked in the oven. Its tomato and red pepper sauce is enhanced with cumin, paprika, and a dash of cayenne. I’ve wanted to cook Shakshuka for…

The sweetness of shrimp, perfectly seasoned and served atop flawless Grits! It doesn’t get better than this.  We get a lot of requests to review products. And these three Sarge’s Shrimp and Grits essentials top our list of the best way to put a complete…

Pull out the waffle iron tomorrow night and make Buttermilk Waffles! Come to think of it, I can’t think of a time when I don’t want to pull out the waffle iron…but sense and Andrew put the kibosh on that idea.  So waffles are a…

This wonderful dish is simple to prepare and an absolute show-stopper. It’s been a while since we cooked a Quiche.  In the 70s we remember making one once a week.  Watching “Nadiya Bakes”, Nadiya Hussain’s latest series on Netflix, we were drawn to this crispy-crusted…

I am a sucker for anything that looks remotely like Pizza. This particular recipe ticks a lot of boxes.  It puts together at least three New York favorites. Smoked Salmon and Cream Cheese and, according to its creator, was inspired by the bagel. The Cream…

And there’s no greater authority on Omelets than Marc J. Sievers  Marc Sievers is a man on a mission. He seeks to “encourage home cooks to keep learning, celebrating and having an adventure in your kitchen”.  Marc has self-published a total of three cookbooks. He…

“To eat well in England, you should eat breakfast three times a day”– Somerset Maugham William Somerset Maugham was an enormously popular playwright, novelist, and short-story writer with a 65-year long career.   Born in the British Embassy in Paris, he spent much of his life…

Here to Help: The New York Times Recipe for the Best B.L.T. is this one from Clare de Boer. The perfect Bacon, Lettuce, and Tomato Sandwich is a flawless combination of salty crunch, creamy mayo, sweet and tangy tomato, and butter lettuce.  And Clair de…

Breakfast for Dinner or Just Breakfast, you choose. This wonderful dish is a fantastic take on a Chorizo hash, in which the fresh sausage is paired with onions, garlic, and potatoes. There’s a hint of pickled onion, a tablespoon or so of cheese and the…

A World-Class Chef takes a shortcut and creates a fantastic take on a Spanish classic with Potato Chips and Bayonne Ham. It is almost unimaginable to think of a World-Class Chef taking shortcuts with one of the signature dishes of his home country.  But that’s…

If necessity is the Mother of Invention, Chef Einat Mazor’s daughter’s celiac disease is responsible for a truly wonderful break-through in Gluten-Free baking.  The aptly named Extra White Gold Flours were a result of the Georgia-based Mazor’s child’s suffering and her determination to bring the…

Asparagus season is coming and here’s a great way to celebrate its arrival. While a frittata sounds rather fancy, it’s a very easy dish to make. Far simpler than flipping an omelette, it’s wildly versatile too.  For this version, I added shallots and cremini mushrooms…

            I can’t get enough of Fatty Crab www.fattycrab.com  2170Broadway (76th-77th St.)212-496-2722 for reservations or https://www.opentable.com/), the spinoff of the original West Village restaurant (634 Hudson Street, between Horatio and Gansevoort Sts., 212 352-3592 (No reservations are taken).             Now that it’s made the trek north…