know better, but I don’t always do better. These are the humbling kitchen lessons I keep relearning—from onions to vinaigrettes to cakes.
Currently browsing: Kitchen Philosophy
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 I want nothing more than saltines and Chardonnay. Here’s the truth about being a chef when the passion wears thin.
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.
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.
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.
