Salting meat early isn’t just a chef’s trick — it’s food science that works in your kitchen. From weeknight pork chops to Thanksgiving turkey, giving salt time to work means deeper flavor, juicier bites, and better leftovers.
Currently browsing: From The Other Side Of The Stove
We Just Called It Dinner
Nobody called them cheap cuts when I was a kid. We just called it dinner. Oxtail, chuck roast, chicken thighs — the cuts everyone overlooked taught me that flavor isn’t about price.
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.
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.
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.
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.
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.
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.
Why I Don’t Chase Food Trends (And Neither Should You)
I don’t chase food trends. I chase flavor. You won’t find edible glitter in my pantry. I’m not spiralizing anything [...]
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