For Mardi Gras, sharing my recipe for chicken and sausage gumbo.

For Valentine’s Day this year, I have a very succulent 1 pan dish for balsamic glaze chicken! With plenty of mushrooms and onions, I recommend you have this with steamed broccoli and red skin mashed potatoes.

Ever wanted to make those rich, dense brownies you find at coffee shops, that somehow have the crunch and chewy exterior, yet are very dense and moist in the interior? Do I have the brownie recipe for you!

That super gooey spinach artichoke dip you get at restaurants? I have found the key to recreating that at home is using a blend of cream cheese, brie, and Monterey Jack cheese.

Figure we should kick off this blog with some appropriate dishes for the Super Bowl, so why not cover how to take your Buffalo wings to the next level? I took note of what various competitors did at the National Buffalo Wing Festival the last two years to make their Buffalo sauces taste even better than standard Frank’s, plus some extra research of my own, and distilled all of that down into this recipe. The result is a Buffalo wing that has the same basic Frank’s flavor we all know and love, but slightly smoother thanks to the butter, and a slightly more intricate flavor profile thanks to all the other ingredients.