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.
All posts by Chef Alexis Hernandez
The Ingredient I Add to Almost Everything (Lately)
I’ve been putting balsamic vinegar on everything lately—even ice cream. I should probably stop, but I won’t. Some obsessions are seasonal. Some are personal.
PSL Is Back—My Pumpkin Spice Blend
I remember when the pumpkin spice latte showed up—I thought it would fade. It didn’t. Here’s my homemade pumpkin spice blend that works in brewed coffee and on dinner.
The Salad That Made Me Pucker
Some recipes don’t sound fancy, but they’re unforgettable. Chef Alexis shares the story behind his mother’s puckery iceberg salad — and how he makes it now.
What I Make When No One’s Watching
If I’m alone, I don’t sauté—I open a can. This is the no-shame, no-frills recipe I turn to when nobody’s watching (and I’m not using a real spoon).
When Flavor, Trade, & Trust Start to Burn
Spices are the building blocks of global flavor—but recent recalls and rising tariffs are forcing American cooks to rethink what’s really in the jar.
