A chef’s honest take on homemade stock, Better Than Bouillon, and why dinner on a busy night matters more than kitchen guilt.
All posts by Chef Alexis Hernandez
Why I Started The Other Side of the Stove
After years on the restaurant side of the stove, Chef Alexis Hernandez writes about why she started The Other Side of the Stove and what this space means in her life now.
When Crackers Count as Dinner
Some nights, dinner is a full plate. Other nights, it is buttered crackers and a martini in a quiet kitchen. This essay is about the meals that sound small but still do the job.
Why I Still Crosshatch My Hot Dogs
Hot dogs never left my table. This is the small grill trick I still use to get better char, better texture, and a hot dog that feels a little more intentional.
Why I’ll Never Keep a Family Recipe Secret
There are two kinds of home cooks: the ones who hand you a family recipe with a smile, and the ones who guard it like a secret. This essay is about my father’s black beans, what gets passed down, and why recipes survive by being cooked.
Tinned Fish Never Needed a Comeback
Tinned fish gets treated like a trend every few months, but some of us never stopped using it. This editorial looks at anchovies, Spanish conservas, pantry judgment, and why good fish in a tin still earns its place.
