This week, we’re diving into a classic treat with a twist: a Chocolate Chip Cookie Cake! Whether you’re celebrating a birthday, an anniversary, this cookie cake is the perfect sweet treat. I’ll walk you through tips and tricks for making the best chocolate chip cookie dough, turning it into a show-stopping cookie cake, and pairing it with the perfect wine. So, grab your apron and let’s learn some cooking science!

This week, we're diving deep into the world of steak – that juicy, tender, sizzling perfection that I love with all my heart (and stomach). I’m going to teach you how to make the perfect steak and with my tips up your sleeve, you'll soon be on a first-name basis with your butcher and grilling up steak masterpieces that will rival any steakhouse.

This week, we’re recreating a simple salad from a 5-star restaurant into a 5-star work of art by using the ingredients shared from the chef. Ingredients for the Salad: Organic Baby Field Greens Fresh Corn Kernels" Fennel Bulb, finely shaved Dried Cherries Champagne Vinaigrette 1/4 Cup White Wine Vinegar (I use Rice wine vinegar) 1 teaspoon Dijon Mustard 1-2 Tablespoons sugar Salt and Pepper to taste 1/2 cup extra virgin olive oil Bleu Cheese Potato Chips Kettle Potato Chips Gorgonzola Cheese,

Today, we’re talking about two dishes that complement each other perfectly--- Chicken Tortilla Soup and Cheesy Jalapeño Cornbread. Ingredients: 3 T olive oil or butter; 1 large onion, diced; 4 cloves garlic; 2 t ground cumin; 2 t chili powder; 4 c chicken broth; 1 can stewed tomatoes; 1 can (10 oz) tomatoes with chilies; 3 cans cream of chicken soup; 2 c cooked chicken; salt& Pepper to taste; plus toppings: crispy tortilla strips, shredded cheese, sour cream, & sliced avocado

We’ll be talking about how to make restaurant-worthy dishes… without the restaurant-worthy effort. This week, we are making Pan-Seared Salmon with Lemon Butter Sauce. Ingredients: Salmon filets; 2 tablespoons olive oil; 1-2 tablespoons butter; 1-2 cloves minced garlic cloves; juice of 1 lemon. For the Cheater's Chocolate Mousse: 1/2 cup cold heavy cream and 1/2 cup chocolate chips. Pair with a buttery, smooth Chardonnay like La Crema.

This week, we’re diving into a recipe born out of some holiday leftovers—a decadent Croissant Cannoli French Toast. It’s a fusion of buttery croissants and leftover sweet cannoli filling, perfect for brunch or dessert, or anytime you want to impress your family or guests with a creative and irresistible dish. So join me as we turn these delicious leftovers into something extraordinary.

This week’s episode is all about *Barbecue Meatloaf* and an expensive bottle of wine. I’ve got a story that’ll make you laugh and rethink everything you know about wine pairings. Ingredients: 1 pound of ground beef or ground sirloin; 1/2 cup bread crumbs; 1/4 cup grated Parmesan cheese; 1 large egg; 1/2 teaspoon salt and 1/4 teaspoon pepper; 1/2 cup of your favorite thick barbecue sauce; 1/8 teaspoon garlic powder; 1 teaspoon Worcestershire sauce; another 1/2 cup barbecue sauce for the topping