Baklava – So Good, It’s Nuts!

Assuming you haven’t used up all your homemade filo dough already, as promised, here’s my method for building what I think is a …

Homemade Phyllo aka Filo Dough – One Step Away from Baklava

At long last, we’re finally going to post a baklava video, which I decided to make a lot harder, by making the filo dough from sc…

Crisp Peach Cobbler – Crispier than a Crisp, Which is Really Just a Crumble

Since we already posted a peach cobbler , I decided to do a peach crisp instead, but I wanted to do a really crispy crisp, and no…

Ice Cream Cones – Because Egg White Omelets Shouldn’t Be a Thing

When you make homemade ice cream, you always end up with spare egg whites, which just happen to be one of the main ingredients in…

Frozen Vanilla Custard – Western NY for French Vanilla Ice Cream

If you’re thinking that I’ve already posted a video recipe for vanilla ice cream, I have, but for what I consider a “real” vanill…

Fresh Strawberry Tart – Now with 100% Less Tart Pan

There shouldn’t be a lot of stress involved in making this free-form strawberry tart, since once it’s topped with fresh berries, …

Classic Rice Pudding – Word on the Street Is

It’s not every day you find yourself walking next to someone on the street, who’s eating from a ridiculously large tub of rice pu…

Chocolate Soufflé – Perfect for Your Valentine (Unless I’m Your Valentine)

With everybody’s favorite made-up holiday right around the corner, I thought I would finally post a chocolate soufflé. I’m not su…