Potatoes are roasted and scooped out and then mixed with a combination of sour cream, milk and lots of cheddar cheese. The potatoes are then refilled and baked until the tops are golden brown.

One of my favorite sandwiches is the warm, sloppy, melty, meatball sub (sometimes called a hoagie). It’s Italian-American comfort food at it’s finest with beef meatballs slathered in sauce and broiled until the mozzarella cheese topping melts and oozes down the sides of the meatballs.

I still try to avoid fast food but every so often we make a late night Uber stop at the Taco Bell drive through near our house, get couple of crunch wrap supremes and eat them in bed. I wanted to write a recipe that gives the same effect with a lot less guilt.

I love the contrast between the fresh, bright citrus salad that tops the crispy fried pork schnitzel in this recipe.

Right after the New Year is a great time to experiment with new recipes or new ingredients! This recipe is inspired by a dish I had at a restaurant in NYC last winter called Flex Mussels.

I am from New Jersey, where anything you can possibly imagine can be served on a bagel. This is the perfect brunch spread because everyone can assemble their own bagels.

Just think of the warm gingerbread smells wafting through the house with hints of cinnamon, ginger and nutmeg from the waffles.