Category Archives: Cooking

Baked Alaska The Dessert, Not The State

Posted on by | No Comments

A large lakeside resort complex on Green Island in Lake George, New York, featuring white buildings with brown roofs, outdoor pools, landscaped grounds, and a long dock extending into the lake. The resort is surrounded by dense green forest and distant mountains under a clear sky.

Growing Up a Resort Town Kid

Here we go again, falling down the nostalgia rabbit hole.

A friend of mine posted some vacation photos on Instagram, and one of them was captioned Sagamore Hotel. I immediately dropped him a note: Is that the Sagamore on Lake George? The one on Green Island in Bolton Landing?

When he said yes, they were vacationing there, I of course responded, That’s my hometown! Not the Sagamore itself, of course, but Bolton Landing. To this day it still surprises me when anyone says they know where it is. Everyone has heard of Lake George, but not Bolton Landing.

But I’m getting off track.

The Sagamore was a big convention hotel when I was growing up. They catered to business conferences, and then came the “social season,” when the rich folks from New York City arrived to enjoy the lake. That’s how us locals thought of them. After all, we couldn’t afford to stay at The Sagamore — so obviously the people who did must be rich, right? It was just one of those unspoken small‑town truths.

A spacious hotel lobby with rustic décor, featuring a large round wooden table with decorative vases, comfortable seating areas with earth‑tone armchairs and sofas, stone tile flooring, framed photos on the wall, and a mounted deer head creating a cozy lodge‑style atmosphere.

 

I had a summer job working with the local photographer. Mostly it meant sitting in the lobby next to a display board of photos and taking orders, but occasionally he’d bring me along for banquet night as his assistant. My job was simple: keep the film cartridges loaded and ready to hand over fast. This was especially important when the banquet started.

 

 

All the diners would be seated, and then the kitchen doors swung open. White‑suited chefs and waiters paraded in with huge trays balanced on their shoulders. And coming up the rear was the pièce de résistance — the flaming Baked Alaska. It was always quite a spectacle.

A row of formally dressed servers carrying dome‑shaped Baked Alaska desserts with browned meringue and small blue flames on top, presenting them in a coordinated procession during a banquet. The warm lighting and flames create a dramatic, celebratory atmosphere.

I had no idea then what Baked Alaska actually was, except that it was a dessert that made a grand entrance in flames. Imagine my surprise when I eventually learned it was basically ice cream. What? Doesn’t it melt?

I’m older now and a bit more kitchen‑wise, but I still don’t know if I’m brave enough to try this retro dessert.

Are you?

A Little History Before We Get to the Recipe

Baked Alaska goes all the way back to the mid‑1800s, when chefs were experimenting with the science of heat insulation. The idea was almost comical: wrap ice cream in a thick layer of meringue, then blast it with high heat. The meringue acts like a fluffy winter coat, protecting the frozen center.

The dessert became famous at Delmonico’s Restaurant in New York City, where chef Charles Ranhofer originallyA close-up slice of Baked Alaska showing layers of sponge cake, chocolate, vanilla, and strawberry ice cream, all covered in a thick coating of toasted meringue with golden-brown peaks. called it Alaska, Florida — cold inside, hot outside. Over time the name evolved into Baked Alaska, and restaurants began presenting it with full theatrical flair: dimmed lights, flaming rum, and waiters parading it through the dining room like royalty.

That’s the version I saw at the Sagamore — the classic banquet‑hall Baked Alaska, flaming and dramatic and absolutely unforgettable.

But the classic version is… well… a production. So here’s a simplified, home‑friendly version that gives you the magic without the stress.

🍨 Simplified Baked Alaska (Home-Friendly Version)

Ingredients

  • 1 pound cake (store‑bought works perfectly)
  • 1 pint ice cream (any flavor you love)
  • 3 large egg whites
  • ½ cup sugar
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the base: Cut the pound cake into a circle or square slightly larger than your ice cream dome. Place it on a parchment‑lined baking sheet.
  2. Add the ice cream: Scoop the ice cream into a rounded mound on top of the cake. Freeze for at least 1 hour so it’s firm.
  3. Make the meringue: Beat egg whites and salt until foamy. Gradually add sugar and vanilla. Continue beating until stiff, glossy peaks form.
  4. Cover completely: Spread the meringue over the ice cream and cake, making sure it’s sealed with no gaps. This insulation is what keeps the ice cream from melting.
  5. Bake quickly: Bake at 500°F for 3–5 minutes, just until the meringue is golden. (Or use a kitchen torch for even easier browning.)
  6. Serve immediately: Slice and enjoy the magic — warm meringue outside, cold ice cream inside.

A dome-shaped Baked Alaska covered in toasted meringue with golden-brown peaks, sitting on a decorative plate with fresh strawberries blurred in the background.

Final Thoughts

So there you have it — a little Baked Alaska nostalgia. It’s one of those retro desserts that deserves a comeback. Meringue and ice cream? Yes, please.

 

Crispy, Crunchy Cornflake Chicken

Posted on by

I don’t know about you, but with today’s meat prices, chicken has taken a front seat in my kitchen. I love KFC — truly, deeply — but I can’t afford to order out every day. So I’ve been keeping my eyes open for a good homemade stand‑in. I wanted that crispy, crunchy coating without the fuss (or mess) of deep frying.

This is my compromise.

KFC claims to use 11 herbs and spices. My crispy, crunchy chicken uses just five… and cornflakes. Yup — Corn Flakes. And unlike KFC, who guards their recipe like Fort Knox, I’m more than happy to share mine.

So here it is. Let me know how you like it.

Crispy baked chicken pieces coated in a golden cornflake crust, arranged on a metal baking sheet with an evenly browned, crunchy texture.

Dusty’s Crispy, Crunchy Corn Flake Chicken

Ingredients

  • 2–3 boneless chicken breasts (or thighs), sliced or pounded evenly
  • Seasoning for the chicken:
    • 1 tsp salt
    • ½ tsp black pepper
    • 1 tsp garlic powder
    • 1 tsp paprika (smoked if you like)
  • Dredge:
    • 1 egg
    • ½ cup milk
    • 1 tbsp flour
    • ½–1 tsp garlic powder
    • ½ tsp paprika
    • ¼ tsp onion powder
    • Optional: a splash of hot sauce or Dijon mustard
  • Cornflake coating:
    • 2 cups cornflakes, pulsed in food processor to fine crumbs
    • 1 tsp garlic powder
    • 1 tsp paprika
    • ½ tsp salt
    • ¼ tsp pepper
    • Optional: 2–3 tbsp grated Parmesan
    • Optional: 1 tsp oil or melted butter mixed in for better browning

Instructions

1. Prep the chicken

Pat dry, then season both sides with:

  • Salt
  • Pepper
  • Garlic powder
  • Paprika

This ensures the chicken itself tastes good before the coating even goes on.

2. Make the dredge

In a bowl, whisk together:

  • Egg
  • Milk
  • Flour
  • Garlic powder
  • Paprika
  • Onion powder
  • Optional hot sauce or Dijon

The flour helps the coating cling, and the extra seasoning boosts flavor.

3. Prepare the cornflake coating

Pulse cornflakes in a food processor until they resemble fine, panko‑like crumbs. Mix in:

  • Garlic powder
  • Paprika
  • Salt
  • Pepper
  • Optional Parmesan
  • Optional drizzle of oil or melted butter

This creates a lighter, crispier, more flavorful crust.

4. Dredge and coat

Dip each seasoned chicken piece into the milk‑egg‑flour mixture. Press firmly into the seasoned cornflake crumbs, making sure every surface is coated.

5. Bake

Place on a lightly greased or parchment‑lined baking sheet. Bake at 400°F for 20–25 minutes, flipping halfway if you want extra crispiness. Cook until golden and the internal temp reaches 165°F.

6. Optional finishing touches

  • A sprinkle of paprika or Parmesan right out of the oven
  • A squeeze of lemon
  • Serve with honey mustard, ranch, or a simple garlic‑yogurt dip

Your Turn to Get Crunchy

Now it’s your turn. If you’ve been hunting for a budget‑friendly, crispy chicken that doesn’t require a vat of oil or a secret vault of spices, give this one a try. Grab a box of cornflakes, roll up your sleeves, and see if my five‑seasoning wonder can earn a spot in your own kitchen rotation. Make it, taste it, tweak it — then come back and tell me how yours turned out. I’m genuinely curious to hear if this crispy, crunchy chicken wins you over the way it did me.

Chicken Fried Rice No Takeout Required

Posted on by

Stir-fried chicken fried rice with peas, carrots, onions, and herbs in a dark serving bowl, resembling classic Chinese takeout fried rice.

I Finally Found It! 

I finally found a fried rice recipe I actually like! It comes close to the takeout fried rice from my favorite Chinese restaurants. All my past attempts have resulted in blah, flat-tasting rice. I’d about given up. Whenever I wanted fried rice to go with one of my homemade dishes — usually chicken and broccoli — I just ordered it and had it delivered. Expensive, and now very unnecessary.

Sorry Golden Dragon, Big Wong, and Lucky Corner. I’ll still call you… but not for fried rice.

I tried this recipe as chicken fried rice because I didn’t have any leftover pork for pork fried rice. You can be sure I’ll be experimenting with that next — maybe chopped pork chop, maybe bacon? I don’t make spare ribs. Love ’em, but I’m still on the takeout wagon for those.

So enough singing praises of this recipe. It’s time to share it with you. And of course, I want to hear all about your luck if you try it.

Chicken Fried Rice

Equipment

  • Large skillet or wok (I used a wok)

Ingredients

  • 1 tablespoon vegetable oil
  • 1 tablespoon soy sauce
  • 1 pound chicken, cut into bite-sized pieces (I used chicken breast)
  • 2 tablespoons sesame oil
  • 1 cup diced white onion (I only had yellow — they worked fine)
  • 1 cup thawed frozen peas and carrots
  • 2 large eggs, lightly beaten
  • 3 cups cooked rice (I cooked mine the day before)
  • 2–3 tablespoons soy sauce
  • 2 tablespoons sliced green onion for garnish (optional)

Instructions

  1. Add 1 tablespoon vegetable oil and 1 tablespoon soy sauce to your skillet or wok. Heat over medium. Add the chicken and cook until lightly browned and cooked through (about 5–7 minutes). Remove chicken and set aside.
  2. Add 2 tablespoons sesame oil, the diced onion, and the peas and carrots. Fry until tender, about 3–4 minutes.
  3. Push the vegetables to one side and add the beaten eggs to the other. Scramble with a spatula. Once cooked, mix the eggs into the vegetables.
  4. Add the cooked rice and chicken back into the pan. Stir to combine. Add 2–3 tablespoons soy sauce and stir until everything is heated through. Top with sliced green onions if you like, and serve warm.

And that’s it. That’s all there was to it. Boy, was it tasty.

Yes You can Reheat your Leftovers

To reheat individual portions, I warm them on the stovetop with a tiny bit of chicken broth — just enough to create a little steam. I cover the pan so the steam warms the top while the heat warms the bottom. Stir often as you reheat.

 

I found the basic recipe at The Recipe Critic. Check out all the other yummy recipes they offer.

 

Chocolate Cake: Because Summer Needs Dessert Too

Posted on by

Freshly baked chocolate sheet cake covered in thick white frosting and rainbow sprinkles, resting on a cooling rack in a home kitchen.

A Chocolate Cake Kind of Day

Lately I haven’t been testing too many recipes. We’re deep into the summer months, which to me means hamburgers, hot dogs, and steak. I grew up with steak — my Dad loved it — but beef has been outrageous this year. So when my local supermarket had sirloins on sale three weeks in a row, well… there was no contest. Steak it was.

Lunch was a salad so I could enjoy my dinner without guilt. During this all‑too‑brief period of indulgence, I ignored the recipes landing in my email with startling regularity. Eventually I decided it was time to clear them out — and found a hidden gem I had to try.

Deliciously Moist Chocolate Cake

I am not adverse to using a box cake mix. They’re perfectly fine: open a box, toss in an egg and some oil, beat, bake, done. No muss, no fuss. I also hate frosting layer cakes (unless it’s carrot cake… ummmm cream cheese frosting). But I’m getting off track.

Buried in my emails was a recipe for a chocolate cake that I couldn’t resist.

Cake Ingredients

  • 1 ¾ cups flour
  • ¾ cup unsweetened cocoa powder
  • 1 ¾ cups granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons espresso powder (optional)
  • ½ cup vegetable oil
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk (room temperature)
  • 1 cup freshly brewed strong hot coffee or hot water

Instructions

Step 1: Preheat oven to 350°. Grease two 9‑inch cake pans (I used a 9×13 sheet pan because, as I said, I hate frosting layer cakes). If using round pans, line with parchment rounds and grease the parchment.

Step 2: Whisk flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) in a large bowl. Set aside.

Step 3: Using a stand or hand mixer fitted with a whisk attachment, mix oil, eggs, and vanilla on medium‑high until combined. (If you’ve got a strong arm, a hand whisk works too.) Add the buttermilk and mix until combined.

Step 4: Pour the dry ingredients into the wet. Add the hot coffee or water and whisk/beat on low until the batter is completely combined. Batter will be thin.

Step 5: For 9‑inch pans: divide batter evenly and bake 23–26 minutes, or until a toothpick comes out clean. For a 9×13 sheet pan: bake 35–40 minutes.

Step 6: Let the cake cool at least 1 hour, then frost with your favorite frosting.

What Makes This Cake Different?

For me, the biggest difference is the buttermilk. I went 60 years without ever using it, and now it seems I’m reaching for it at least once a week. This cake calls for a full cup.

If you don’t have buttermilk, here’s a DIY substitute: Add 2 teaspoons white vinegar or lemon juice to a measuring cup, then fill with room temperature whole milk to reach 1 cup. Let sit 5 minutes. It will curdle — that’s exactly what you want.

Coffee or espresso powder is common in chocolate cakes because it deepens the chocolate flavor. It does not make the cake taste like coffee. Still, I don’t like coffee — not even coffee ice cream — so I skipped the espresso powder and used hot chocolate instead of coffee. Hot water felt too bland.

The recipe warned that the batter would be thin, and it was. Very thin. But I soldiered on. It also said the center might collapse even if the cake is fully baked because cocoa powder can’t support the weight of such a moist batter. Another good tip. So don’t beat yourself up if it looks like your cake fell. Just wait until you taste it.

Final Thoughts

I used traditional Crisco‑based birthday cake frosting instead of buttercream. It’s messy to clean up, but so rich and yummy that it’s worth every sticky bowl.

This cake is more involved than a box mix or even my usual from‑scratch cakes, but the difference is noticeable. They aren’t kidding when they say moist. The crumb is beautiful, and it holds together nicely.

This one is definitely going into my special‑occasion rotation.

 

 Gross‑out Foods for a Bizarre Buffet, Anyone?

Posted on by
Andrew Zimmern posing at a media event, wearing round orange glasses, a blue blazer, a striped shirt, and a colorful pocket square against a dark backdrop with partial text.

Andrew Zimmern Host of the Travel Channel’s Bizarre Foods

What Would You Bring to the Bizarre Buffet

Now that you’ve had a little time to think about it… have you come up with any bizarre foods? They’re out there — and Andrew Zimmern built an entire career around foods that sound questionable, look strange, or seem downright off‑putting, yet still fit into the so-called “Gross-out” category and somehow taste good. Maybe even amazing.

 

Let’s build a Bizarre buffet worthy of Andrew Zimmern himself. What dish would you bring? For some, the best additions to this buffet are the true Gross-out options from around the world.

Bonus if it tastes better than it sounds—especially if it belongs in the Gross-out hall of fame.