Restaurant food. Home kitchen.
I'm Steve, a head chef with over fifteen years in professional kitchens including two-rosette level.
These are the methods I actually use, written out properly — not just what to do, but why it works and what to look for. Most of it is easier than you've been told.
The methods
Hanger Steak with Diane Pan Sauce
The butcher's cut — more flavour than ribeye at a fraction of the price.
Fresh Pasta Without a Machine
Two ingredients and a rolling pin. The dough tells you what it needs.
The Five-Minute Pan Sauce
Learn the sequence once and it works after anything you've seared.
Chicken Breast That Isn't Dry
Not a recipe problem. A shape problem — and it's easily fixed.
Courgette Risotto with Feta
Twenty minutes of attention, and no, you don't stir it constantly.
Salted Caramel
Caramel isn't a recipe with a right answer. It's a dial.
Chocolate Fondant
Edges cake, middle wobble — and the make-ahead trick restaurants use.