This breakfast sandwich starts with kimchi soft scrambled eggs and is paired with smoky crispy bacon, American cheese, spicy gochujang mayo, and tons of thin ribbons of scallions, on a homemade tuxedo sesame seed milk bread bun.

Inspired by Sydney's potato chip French omelette and fresh squeezed orange & beet juice in season 2 of FX's The Bear the "The Sydney" is a classic three egg French omelette filled with garlic and herb Boursin cheese served on a crusty baguette topped with chive aioli, roasted beet and orange marmalade, and of course sour cream and onion ruffled potato chips.

A variation on the Chicago Italian beef, the Carushow is a smoked Italian beef barbacoa torta with hot giardiniera salsa, charred sweet peppers, cotija cheese, onions, and cilantro. Of course, you have au jus on the side for dipping.

My homemade Serbian-style Ćevapčići is a mix of beef, pork, lamb that's grilled and topped with kajmak, homemade ajvar, and pickled white onion, on fresh baked lepinja.

A hot dog is a hot dog but a chicken tender dog is a sandwich!

A crispy spin on the classic Chicago hot dog, that’s of course, dragged through the garden.

An east coast spin on the classic BLT swaps out bacon for salty and crispy pork roll or Taylor Ham (argue about it in the comments) with some heirloom tomatoes, and tarragon mayo, on toasted milk bread!

Sometimes a cold sandwich rocks. This one rocks. Ramp pesto mayo, chicken cutlet, mortadella, fresh mozz, lemon dressed arugula, and a spicy cherry pepper relish on a sesame seed hoagie roll. Make this your new go to sando!

A special Mother's Day sandwich inspired by Marge Simpson's famous pork chops and her short-lived pretzel franchise, "The Marge" is a panko fried pork chop sandwich topped with creamy applesauce mustard, and pickled cabbage slaw on a toasted pretzel bun. An ode to my favorite blue-haired TV Mom.

f the Chicago Italian beef and the Philadelphia roast pork had a baby, this would be its tasty child. Slow cooked beef, sharp provolone, Philly long hot pepper giardiniera I've dubbed, "JAWNdiniera" and garlicky broccoli rabe all tucked inside a seeded a hoagie roll with a side of au jus for dipping.

In this vegetarian recipe, lion's mane mushrooms are the star of the show. They are breaded and fried in the style of a classic chicken parm but taken to another level with a bright and flavorful ramp salsa verde on homemade giardiniera spiced focaccia.

Unlike New York styler or Neopolitan pizza sauce, which is uncooked. A traditional sauce for Chicago tavern-style pizza is cooked sauce, that is packed with tons of herbs and a hint of sweetness. Check out my take.

Give a motor city classic, a Tex-Mex spin with the help of RO*TEL canned tomatoes.

Austin, TX has such an amazing food culture. Of all the standout offerings, breakfast tacos are by far my favorite. Here’s my take on a classic migas breakfast taco and a spicy salsa verde.

It’s scientifically proven that sprinkles make anything better. Pair that with chocolate chips and nutty brown butter and you have your new favorite cookie recipe.

Tavern style pizza is the REAL Chicago pizza…learn how to make a great version at home.

My remix on a Nashville hot chicken sandwich with Italian influences as originally shown in “R&D w/ Billy Z” Episode 1.

Known for this light fluffy texture and crispy cheese edges, Detroit style pizza is some of the best pizza on the planet. Here is my take on Detroit’s finest.

My take on arguably the best hoagie or sub of them all. The Italian. This beauty is layered with thin ribbons of mortadella, hot coppa, and prosciutto topped with sharp provolone. The kicker is a flavor bomb salad that plusses up the typical lettuce, vinegar, and oil.