Chef-tested home cooking
Restaurant know-how for your home kitchen
I spent fifteen years cooking in professional kitchens. Here’s everything I learned, scaled down for a weeknight, a small kitchen and a normal grocery budget.
Written and cooked by Evan Kristine, chef since 2010
15years in professional kitchens
1,100+recipes, drinks & guides
2kitchens: fine dining & banquets
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What are we making today?
Fresh from the kitchen
Latest recipes
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Buckwheat Cookies Recipe (Chewy, Nutty, Naturally Gluten-Free)
Buckwheat flour gives these cookies a toasty, nutty depth that regular flour cannot touch, and they come out chewy every single time.
How I write recipes
The food blog script, rewritten
Most recipe blogs make you scroll for the good part. I cooked on a line for fifteen years, where nobody has time for that.
Evan KristineChef & creator
“Scroll past my life story first”The quick answer comes first.“A pinch of this, a splash of that”Exact measurements, every time.“Cook until done”Real cues: golden, fragrant, bubbling.“You’ll need a stand mixer and a sous vide”Tools you already own.“Tips buried inside the steps”Swaps and storage notes before the recipe.
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Start with the good stuff
A quick tour of the recipes, guides and kitchen basics readers come back to most, picked by me.
