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 tagged: From The Other Side Of The Stove
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 The Other Side of the Stove
After years on the restaurant side of the stove, Chef Alexis Hernandez writes about why she started The Other Side of the Stove and what this space means in her life now.
Why I’ll Never Keep a Family Recipe Secret
There are two kinds of home cooks: the ones who hand you a family recipe with a smile, and the ones who guard it like a secret. This essay is about my father’s black beans, what gets passed down, and why recipes survive by being cooked.
Tinned Fish Never Needed a Comeback
Tinned fish gets treated like a trend every few months, but some of us never stopped using it. This editorial looks at anchovies, Spanish conservas, pantry judgment, and why good fish in a tin still earns its place.
