It’s time to elevate the humble oatmeal cookie. Sure, they were a lunch box staple as a child, but has there been any innovation in 100 years? Well, here is my update: mango and white chocolate and ginger. I didn’t put in nuts because I wasn’t willing to make a trip to the store in…

I love buffalo wings, and I love risotto, so what’s a mad scientist to do? Combine my favorite elements of both. We have spicy buffalo chicken, creamy risotto, crunchy veggies, and chunky blue cheese. The best part is you can get it all in one bite. I hope you like it. 2 tablespoons olive oil2…

I saw the original recipe from the Green House Tavern in Cleveland, Ohio, but then I thought how this would work in Japan. The original has seasoned ground lamb, stinky cheese sauce, and onions. So I changed the original and used Poppi’s Asian Rub, Gorgonzola cheese, and ginger, garlic, green onion. Here is the Bahn…

This is a dish I saw on Food TV, but it looked so simple I figured I’d try it and share it. As I am prone to do, I made some changes like the addition of oregano and black pepper, and I cut back on some salt. And lastly, I added some pomegranate molasses at…

This was the result of the Facebook poll on what I should make next. It was a landslide. So, with marching orders, I went about making this spring dessert. Sweet, tart, and citrusy. I hope you like it. Graham cracker crumble:2 cups graham cracker crumbs6 tablespoons melted butter1/2 cup brown sugarFilling:1 14-ounce can sweetened condensed…