This is a nod to my Grandma Molly who made this once a year or when we had leftover ham. She learned it at my grandfather’s Chinese restaurant where she was the baker. Now, I did some simple updates, but it is still loaded with bean sprouts, mushrooms, scallions, ham, and shrimp. My changes are…

This is a different take on holiday green beans. Instead of the heavy mushroom sauce, we have a bacon mustard sauce which could be lighter if I wasn’t so heavy handed with the bacon. But it’s bacon, so I’m not asking for forgiveness or permission. The mustard breaks up the richness, and the lemon adds…

This is an addition to your Easter Brunch menu. It takes a little work but will be a big wow for your guess. It has the staple of brunches: smoked salmon, briny capers, some heat from hot sauce, and savory chives. All of this encased in a cream puff for dramatic effect. I made them…