Salting meat early isn’t just a chef’s trick — it’s food science that works in your kitchen. From weeknight pork chops to Thanksgiving turkey, giving salt time to work means deeper flavor, juicier bites, and better leftovers.
All posts by Chef Alexis Hernandez
Burnt Toast & Other Accidents Worth Keeping
I don’t usually make toast, but I do toast bagels—under the broiler, not in the toaster. Sometimes they come out almost burnt, and I love them that way. Burnt toast isn’t a mistake. It’s proof that accidents can taste better than you’d expect.
It Was Just a Box Cake-Until It Wasn’t
I thought using a box cake mix was cheating—until I learned the bakery secret: butter instead of oil, milk instead of water, and an extra egg. It was just a box cake—until it wasn’t.
We Just Called It Dinner
Nobody called them cheap cuts when I was a kid. We just called it dinner. Oxtail, chuck roast, chicken thighs — the cuts everyone overlooked taught me that flavor isn’t about price.
What I Save and What I Toss
It started with a mystery jar of jam and turned into a reflection on expired expectations. A fridge clean-out, a forgotten frittata, and the surprising peace that comes with tossing what no longer serves you.
A Broken Vinaigrette and Other Humbling Lessons
know better, but I don’t always do better. These are the humbling kitchen lessons I keep relearning—from onions to vinaigrettes to cakes.
Stuffing, Chorizo, and a Little Self-Preservation
poured more wine instead of giving away my Cuban chorizo stuffing recipe. Not because it was complicated—but because it was personal. Here’s why.
Saltines and Chardonnay Are Enough
Food is a long relationship — not a crush. Some days I love it, other days I want nothing more than saltines and Chardonnay. Here’s the truth about being a chef when the passion wears thin.
Small Acts of Resistance, Like Adding Salt
Some people resist the world with poetry or silence. Me? I add salt.
The Imperfect Dinner Party
The best dinner parties aren’t perfect. Mine started with thrifted plates, a collapsing chair, and a gloopy dessert — and turned into a memory I’ll never forget.
