When I was in high school, I was involved in a culinary arts program called C-CAP, which helps kids learn about the restaurant industry and teaches them valuable information and techniques in order to work in the industry successfully. I learned so much about cooking (and knife skills especially) and I’d easily say that it really laid out the groundwork of everything I know today. At the end of the program, all the senior students participate in a cooking competition and then you’re awarded scholarships from different culinary schools across the country. And although I didn’t finish culinary school, because I realized working in a kitchen just wasn’t for me, I’m still thankful for being a part of this program because I learned so much and still use that knowledge today. I say all of this because crêpes was one of the recipes we had to learn to make in the preliminary competition and so to this day all of my experience with the dish comes from when I was in high school, making hundreds of them as I practiced at home. Now I’m teaching Jules how to make them, albeit without the pastry cream as in the competition, in this week’s episode of Married and Hungry, and trying to get him to stop hating crêpes for no apparent reason.
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If you’ve never tried a classic 
I’ve decided to fully give into Autumn this week because there’s no use in fighting it any more. I’d say today was the first chilly day here in Los Angeles (in a long time), which means it was really the first day where I actually felt like Fall has arrived. So it’s time to officially break out the 
I’m creeping out from my spot under the air conditioning, where I’ve been camping out for the good part of the past couple of weeks. It’s been extremely hot in Los Angeles, and I’m sure it’s hot everywhere else, but for us Angelenos we are melting away into nothing. The only way I think we can all survive this incessant heat is by making and eating a few ice cream sandwiches. Not just any ice cream sandwich though. Every year I make an ice cream sandwich of the summer (like last year’s 
Homemade chewy oatmeal cookies—sans raisins and with chocolate chips instead because I’m no monster—are one hundred times better when they’re sandwiched together with a heaping amount of Nutella and toasted marshmallows. I couldn’t let another 4th of July go by without making sure I got you covered in the dessert department. These Chocolate Oatmeal Cookie S’mores are the way to go this year. They’re the perfect chance to shine at your BBQ or gathering, and to jazz up that tired old dessert we all know and love. Don’t get me wrong though, a classic s’mores with store-bought graham crackers are still my jam. All I’m saying is that chewy oatmeal cookies make for a much better vessel. I love these because you can make the cookies the day before and then keep them in an airtight container until you’re ready to assemble. You can swap out the Nutella for either chocolate pieces or even peanut butter cups. You really can’t go wrong any way you go. The only thing that matters is that you make these for your summer celebrations. Nothing would make me happier!
So I’m still on this Italian kick, and I can’t seem to shake it off. Last week I shared a recipe for a classic and simple 
