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.
All posts by Chef Alexis Hernandez
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 saltines and Chardonnay are all I want. 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.
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).
