I don’t need every spice in the world — just the ten that boss me around daily. These are the seasonings that rule my kitchen (and why).
All posts by Chef Alexis Hernandez
The Return to Fat
Once upon a time, we feared butter. Now we post about it. Fat didn’t need a comeback—it needed forgiveness.
The Best Gravy I Ever Made—And Why It Still Matters
Good gravy isn’t fancy — it’s just done right. Here’s how I build it, why it matters, and my no-drippings backup recipe for stress-free holidays.
The Table Always Tells the Truth
The truth at the table always finds its way out. From how we salt our food to how we pour the wine, the table never really lies.
Wet Bread and Cuban Roots: The Stuffing I Had to Invent
On a small farm with red cabinets and the Three Sisters watching the valley, I built a stuffing that sounds like home—cornbread, tostones, chorizo, and bourbon-cherries. It’s the dish that stuck.
What Tariffs Take From the Plate
Farm tariffs and local farmers are colliding. USDA and Reuters show costs rising and exports shrinking. The squeeze is worst for small growers, which means fewer local tomatoes and less flavor on the table. This is not doom. It is erosion. And it changes how we cook and eat.
The Soup That Waits for You
Some soups taste better the next day—and there’s science behind it. I learned the secret first with meatloaf sandwiches, then with tomato soup that deepened in flavor after resting. The Soup That Waits for You isn’t just about food—it’s about patience, flavor, and why waiting makes things better.
The Soundtrack Behind Every Plate
Sinatra taught me the room matters. A silent dining room proved it. Now I set the playlist first, then cook—the sound shapes the pace, the plate, and the night.
Compound Butter & Calm in the Freezer
I learned compound butter on the line, finishing steaks, chops, and vegetables because we knew what it would do. Now I keep labeled logs at home. One coin turns “fine” into “oh, wow.”
When Fall Comes (Even in Florida)
Fall isn’t fall without pork shoulder. Slow-cooked and deeply comforting, it’s the dish that defines the season in my kitchen.Fall isn’t fall without pork shoulder. Slow-cooked and deeply comforting, it’s the dish that defines the season in my kitchen.
