I like to put my own spin on the classics. I’m rewriting “Oliver Twist” – just kidding; I never read it – I’m a Cliff Notes guy. In this case, though, I’ve turned the British baking classic Sticky Toffee Pudding into a cookie. Caramel, dates, and crunchy toffee bits in a soft cookie. I hope…

Winter calls for hearty dishes this one originates in Europe. It’s meaty short rubs will fuel you during the cold weather. Now it is usually done with Chuck roast I used short ribs. Then red wine plus some oregano, bay leaf, and rosemary. I used elbows because the work great with the dish. I hope…

This is what folks have in Lisbon when they come out of the bar at 2:30 in the morning and head for the food truck. (I guess they don’t have White Castle there.) It’s very simple: three types of garlic, red pepper, pesto pounded pork, and some spicy mustard. Bread choice is crucial here: crusty…

Cannoli is sweet with chocolate and sweetened ricotta cheese. Right? Well, who made that rule? I’m not following it; are you going to let big corporate cannoli tell us how we use those crispy shells? Let’s try one with prosciutto, honey, chives, and some capers. Sweet, salty, with a little vinegar from the capers. Now,…