David Cooks

I am a cook. I like to think I’m a chef. I used to think that making absolutely everything from scratch was de rigueur. Stocks, sauces, condiments, breads, cakes, pies … if it was possible, I would do it from scratch. No exceptions, no matter how much time. I thumbed my nose at people who cut corners. I was a snob. I would have six lovingly crafted pasta sauces in the freezer, all portioned for two or four people. Chicken, Duck, Veal, and Beef Stocks of various types. I always made my pasta. I regularly toyed around with time consuming recipes from über-chefs like Keller, Trotter and Vongerichten, created new dishes and put together huge multi-course tasting menus for dinner parties.

Charlie and Me

Then, out of the blue, something happened; I met my beautiful wife, Jenna. Then, something else happened. We had our daughter, Charlie. She is so wonderful. She makes me happy in ways I never thought possible. Happier even than being in the kitchen. As a result I find myself spending as much time as I can with her, and consequently, less time in the kitchen. I don’t want to miss a word, a smile, a glance, a movement… I cherish our time together. Reality has set in. I’ve had to make some allowances in the kitchen. I hate to say it, but “30-minute meals” started to make sense to me. Now, I’m more concerned about putting, great tasting, healthy food on the table for my family that doesn’t take four hours to prepare. Don’t get me wrong, my standards haven’t been dropped, but rather, refined.

I have a great many reasons for creating this blog, not the least of which is to organize myself and ultimately, make myself a better cook. I have found that it makes me research and understand things I might normally sidestep in the interest of time. I hope to present great recipes for great food, to dive into techniques and make recipes accessible, both in terms of cost and preparation time. I improvise often and use recipes for ideas rather than roadmaps. 

Typically, the quantities listed on this site (other than for baking) are approximations; I cook with my senses – taste, feel and appearance. So, I encourage you to add more of an ingredient you like, and less of one you don’t. I certainly view cooking as more of an art than a science and try to continually treat my endeavors in the kitchen that way. I also want it to be fun and rewarding, and so far, it has been. Finally, you’ll find great recipes from books and other blogs here - these are listed with my thoughts simply because they taste good.

Ciao.