Relaxed cooking is where the best meals begin—no pressure, no perfection. Just instinct, flavor, and food that works without trying too hard.
All posts by Chef Alexis Hernandez
One Grocery Shortcut I’ll Never Apologize For
There’s no shame in a smart shortcut. Here’s why I’ll always keep Better Than Bouillon in my pantry — and why scratch stock isn’t realistic for everyone.
Why I Started This Blog
Chef Alexis Hernandez shares why he left the restaurant world to start a blog focused on real food, personal stories, and recipes that spark conversation.
Crackers, Confidence & the Bare Minimum
Sometimes dinner is a roast. Other times, it’s buttery crackers and a martini—and honestly, both count. Here’s why the bare minimum can still be your best meal.
The Hot Dog Trick (That Changes Everything)
Hot dogs don’t have to be boring — crosshatching gives them crisp edges, deeper flavor, and a more elegant bite. Here’s how I do it at home.
Why I’ll Never Keep a Family Recipe Secret
My father’s black beans taught me that family recipes aren’t about secrets — they’re stories that keep evolving. Here’s how I keep his alive, one pot at a time.
The Tinned Fish Revival — Why It Still Matters
Tinned fish isn’t just a trend — it’s timeless. Here’s why I still stand behind a good tin of anchovies or sardines, plus an easy crostini idea to try tonight.
I’ve Tried the Trends. I Still Make This.
My kitchen philosophy is simple: good recipes are worth repeating. The simple desert of Roasted Pears with Blue Cheese and Honey- is honest food that outlasts trends, from my cookbook and my own table.
How a Crispy Little Potato Hijacked My Feed
A humble halved potato went viral — 116,000 views and a whole lot of opinions. Here’s why this method works, why it got people talking, and why you’ll want to make it tonight.
How the Table Turned Into a Microphone
Chef Alexis Hernandez sits down with Diva Foodies to share the stories behind his cookbook Conversation Starters from the Other Side of the Stove. From Cuban family meals to Food Network fame, this interview explores how food builds community—and why fried chicken always starts a conversation.
