My black bean salsa recipe contains several brand new things. It is the first time I have used my new photography equipment and the first time I have talked about my experience in stand up comedy. Both are essential to me in the weekly column. NEW PHOTO EQUIPMENT I have had fits getting the lighting…

It’s been a while since I featured a breakfast-themed recipe and pancakes were a high priority for me to document. I doubled the sugar and added vanilla and nutmeg to my usual pancake batter to compliment the blueberries and it really paid off. They were sweet, flavorful and hardy – something I expect from a…

I highly recommend making homemade cream of mushroom soup. The mushroom is much more prominent and the cream is so light compared to the canned version. Anyone trying the homemade version for the first time will be really surprised at how delicious it is. I call this a “base” recipe. Cream of mushroom soup is…

Making dough from scratch is fun but it takes a lot of time. I love to take pre-made dough and use it to create something different. Whether you’re using biscuit, pizza, or crescent dough, it’s a way to be both quick and creative in the kitchen. This recipe is a great example of that. With…

I had an interesting experience creating my deviled eggs recipe. On my first try,  I put a dozen cold eggs in cold water, which took a while to come to a boil. Once they did, I turned off the heat and let them sit in the hot water with the cover on for 30 minutes….

As I mention in the introduction to the column, I remember toasted subs from my childhood as “grinders.” They were a staple of the take-out pizza places or local bars and grills. I loved them for the toasty bread and melted cheese – which is what sets it apart from a normal submarine sandwich. I…

Taco seasoning packets for flavoring the meat in Mexican dinners is an American thing. When I was in college, I ate at La Bambas on the campus of Ball State University almost everyday. I got to know the employees pretty well, and the owner told me that the seasoning in tacos and borritos in real…

This is a recipe I have been wanting to create for a long time. It’s inspired, obviously, by the Taco Bell Mexican Pizza. The biggest difference is that I use corn tortillas, while the Bell uses flour. This is the third pizza I have made for the column, and I must say it is probably…

I am a lucky person when it comes to eating. I have been able to eat what I want without ever having to worry about my weight. Every so often, though, I get the urge to eat healthier, especially if I stop for fast food. If I am at McDonald’s I will get a Filet-o-Fish,…

I was so happy to make this recipe! I bought the shrimp at the grocery store across the street from my old apartment in Queens. It was fantastically fresh AND I got to grill it on my girlfriend’s porch.  Fresh New York City seafood, grilled on a New York City porch – that is just…