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.
All posts by Chef Alexis Hernandez
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.
The kitchen Aroma That Says – Glad You Are Here
Before anyone walks in, before the playlist even starts, I confit garlic—not for the recipe, but for the smell. That slow, warm scent that says: you’re welcome here.
We Survived COVID. This Summer Broke Us.
Restaurants in Miami are closing—again. But this time, it’s not COVID. It’s something slower, quieter, and just as brutal. From the other side of the stove, here’s what it really feels like.
Goat Cheese, Baguette & a Martini Lemon
What started as a guilty salad became something real: goat cheese, stale bread, a lemon stripped for martinis—and dinner that asked nothing more of me. Here’s why it mattered.
I’m Not Making Stock On Weekends
Everyone assumes chefs spend Saturdays stirring stock or hand-rolling pasta. But here’s what my weekend actually looks like and why that matters.
My Best Meals Happen When I Stop Trying
Relaxed cooking is where the best meals begin—no pressure, no perfection. Just instinct, flavor, and food that works without trying too hard.
