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I have been making crêpes probably since 1998 and it's been my signature dish ever since.

Every year, John C. Dvorak and Adam Curry of the No Agenda Show share this delicious recipe with their listeners. It's considered to be John's recipe but Adam has adapted and adopted the recipe into his Thanksgiving as well. It looks delicious, though I have yet to taste it.

I am always looking for quick, easy, delicious ways to eat chicken. I used to be a breast white meat kind of guy (that's just how I grew up) but I have fallen for dark meat.

My mum's pressure cooked porcupine meatballs were the ultimate special treat comfort food in my home growing up. They have such a unique smell and mouthfeel.

For someone who is so historically financially successful, Mark Harrison is the Scrooge McDuck of entrepreneurship, affiliate marketing, and influencer marketing.

My buddy Mark Harrison never recommends recipes for me. However, he's become obsessed with this recipe to the point of really pressing it on me because he knows how much I love strong flavors, olive oil, garlic, and even anchovies!

My mom and I had a few traditions: lunchtime wine at the Olive Garden, margaritas at El Paso Café, a Beefeater gin on her birthday, a really nice medium Filet Mignon at Outback, and lunches at Jewish delis. We would always start with a plate of potato pancakes--latkes--with sour cream and apple sauce.

Wondered what to do with all these chicken pieces until I remembered that I own an awesome-ass slow cooker Crock-Pot.

Shakshouka is a dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, and commonly spiced with cumin, paprika, cayenne pepper, and nutmeg. The dish has existed in Mediterranean cultures for centuries.

Maybe only a handful of you have ever shared Thanksgiving with me. It's no big whoops. For a few years there, I rocked the meal, making the perfect brined and butter-basted turkey.