Once upon a time, we feared butter. Now we post about it. Fat didn’t need a comeback—it needed forgiveness.
All posts tagged: From The Other Side Of The Stove
Wet Bread and Cuban Roots: The Stuffing I Had to Invent
On a small farm with red cabinets and the Three Sisters watching the valley, I built a stuffing that sounds like home—cornbread, tostones, chorizo, and bourbon-cherries. It’s the dish that stuck.
What Tariffs Take From the Plate
Farm tariffs and local farmers are colliding. USDA and Reuters show costs rising and exports shrinking. The squeeze is worst for small growers, which means fewer local tomatoes and less flavor on the table. This is not doom. It is erosion. And it changes how we cook and eat.
When Fall Comes (Even in Florida)
Fall isn’t fall without pork shoulder. Slow-cooked and deeply comforting, it’s the dish that defines the season in my kitchen.Fall isn’t fall without pork shoulder. Slow-cooked and deeply comforting, it’s the dish that defines the season in my kitchen.
Why I Salt Meat Early (And You Should Too)
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.
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.
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.
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.
