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

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

I am a huge fan of Chef John and his Food Wished channel on YouTube. I am also a fan of not messing up the simplest of recipes: making a hard-boiled egg.

Last night my girlfriend and I went out to dinner at Brabo, an Alexandria, Virginia, fine-dining establishment, to celebrate the two year anniversary since my girl dodged death from a brain aneurysm that never happened.

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.

This delicious vegan treat is featured in Scott Jurek Eat & Run book and looked so delicious that I ordered even the crazy ingredients like dried epazote and dried Kombu seaweed!

My girlfriend spent an hour hunting this down from the millions of delicious recipes that she tracks down and hunts down every day

Guess what my girlfriend and I are having really soon? Ramen Noodle Bowl with Escarole and Spicy Tofu Crumbles!

Here, with Susan Stamberg's footnotes, is the recipe she reads on the air every year: Mama Stamberg's Cranberry Relish Recipe

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.