This egg salad is a twist on a classic lunch – make it today for a fun, spruced up lunch!

Easy-to-cook and moist carrot cake, a delicious cinnamon-colored dessert with natural ingredients.

Orange and ginger give classic creme brulee fantastic flavor, made in mini two ounce ramekins for just a few bites.

It’s just not a party without classic yellow cupcakes and chocolate fudge frosting.

How to make a classic of Sicilian cooking: Pasta con le sarde alla palermitana, aka pasta with sardines and fennel tops “Palermo style”.

A twist of the classic Arak drink. We added some citrus and pomegranates to make it into a licorice flavored cocktail.

No churn Lamington Ice Cream Pops for Australia Day. The kids will love them!

When life gives you beets, make borscht.

Classic Chocolate Mousse with Grand Marnier.

A fun take on a classic Australian dessert – peach melba panna cotta.

How to Make Gougères (Cheese Puffs), Step-By-Step- With lots of flavor variations!

Back from my hiatus, and with the secrets to the perfect chocolate chip cookies. Chewy, soft, and perfect with or without milk =)

The Soyer au Champagne: If you’re going to serve a dessert, it might as well be a delicious boozy one!

Elegant classic dish of steamed mussels in white wine, with a smokey bacon and fennel twist is a perfect New Year’s Eve dinner.

Rich sweet with almond. Merry Christmas to all.

A no-fail, classic lemon meringue pie that’s easy to make.

Tex Mex Sloppy Joes – a modern, from scratch twist on an American classic.

Your classic cinnamon rolls with cream cheese frosting.

Fall Classic Cocktail – from the Gramercy Tavern, made with Snap Liquor for a gingersnap taste.

Vegetarian twist on a classic Shepherd’s Pie with lentil stew, Swiss chard, topped with mashed cauliflower/potatoes.