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Chocolate Custard Croissants

Today we are making one of my favorite desserts - Chocolate Custard Croissants. They are wonderful served warm, or cold, and make a great addition to any brunch. You will need: 1 ounce of chocolate per croissant, 1/3 cup half and half per croissant, 1 whole egg per croissant, pinch of salt, sugar and vanilla to taste. Enjoy!

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Potato Knishes

I'll tell you why I love these knishes. First of all they can be made ahead of time and I'm all about doing everything I can to simplify cooking the day of an event.

"As the family grew, my interest in food and cooking grew as well……perhaps to the point of obsession."

Chef Doughty

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