Chef Eric Greenspan knows his way around a restaurant-worthy brunch dish: here, he layers succulent crab cakes with quick-marinated fennel, perfectly poached eggs and a spicy-tangy horseradish sauce.
It's a mystery whether these sweet treats are cakes, pies or cookies, but if Chuck knows one thing for sure, it's that the whoopie pies from Two Fat Cats Bakery are super delicious.