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.
All posts by Chef Alexis Hernandez
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.
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.
