Hummingbird Cake – Like Nectar with Cream Cheese Frosting

I’ve been getting requests for Hummingbird Cake for many, many years, but like all the other cake requests I get, they were pushed aside for other food wishes I found more enticing, since, as you may know, I’m not a “cake guy.” And, I’m still not officially a “cake guy,” but I’m definitely a... to read the rest of Chef John's article about Hummingbird Cake, please follow this link to become a member.)

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And, as always, enjoy!

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Sausage Stuffed Potato Pancakes – The Inside Story

If we’re going to stuff one food with another, we want to make sure it’s worth the effort, and that there’s an actual reason to do it. Cheese stuffed burgers are a perfect example of something that sounds like a great idea, but in reality aren’t worth the effort, and a slice of melted cheese on top will give you virtually the same... to read the rest of Chef John's article about Sausage Stuffed Potato Pancakes, please follow this link to become a member.)

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And, as always, enjoy!

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Strawberry Dream – Don’t Call it a Posset

Since strawberry and lemon is such a perfect combination, I thought pairing them together in a posset would an ideal way to show them off, and it was, but I needed to come up with a better, more enticing name. Very few people know what a posset is, so I decided to “re-brand” it, as we say in the business, and call it... to read the rest of Chef John's article about Strawberry Dream, please follow this link to become a member.)

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And, as always, enjoy!

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Beef Tips and Tots – Tips About Tips

Unless you live in the Northeast, beef “tips” are not something you see on menus very often, which is a shame, since they are one of the great, meaty comfort foods of all time. Having said that, we’ve all had beef tips before, except it was probably called “stew.” I don’t want to get bogged... to read the rest of Chef John's article about Beef Tips and Tots, please follow this link to become a member.)

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And, as always, enjoy!

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.