Chris Styler

Freelance Food LLC

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Why Don’t I do this more often?

Why Don’t I do this more often?

Posted by on Oct 31, 2015 in Kitchen Basics, Quickies | 0 comments

A very long time ago I learned a little trick that I don’t use nearly enough: Crack an egg and drop it into barely simmering soup. If you’re in a nurturing mood, spoon hot soup over it so it cooks evenly. If not, don’t. Either way the egg won’t mind. If you’re a vegetarian, a soup-poached egg adds a little protein to a...

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The Easiest “Fancy” Dinner

The Easiest “Fancy” Dinner

Posted by on Oct 23, 2015 in Kitchen Basics, Quickies | 2 comments

This meal feels fancy, looks fancy and tastes fancy. However, no actual fancies were injured during the making of this meal. The beans take about 15 minutes to put together and look great; the mackerel takes about the same time (cooking included). It’s the perfect mid-week mini-celebration. (We even used the forks that we can’t put in the dishwasher.) And...

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Simplest Tomato Sauce

Posted by on Jun 12, 2015 in Everybody Loves…, Kitchen Basics | 0 comments

I am the least fussy cook you are likely to meet. I do have a few quirks, though. For example, I don’t like the cores in canned tomatoes. I pick them out one by one. Here’s how: Empty the can of tomatoes into a bowl. Pick one up and hold it gently but firmly. Pinch the core with two or three fingers and slowly pull it out. Once you get the hang of it,...

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Secret Weapon: Gomashio

Secret Weapon: Gomashio

Posted by on Jun 9, 2015 in Kitchen Basics, Secret Weapons | 0 comments

Not secret in the sense of nobody knows about it—at least 125 million Japanese people are in on it—but secret in the sense of unexpected, always on hand and incredibly taste-altering. Gomashio is good on all the things you would expect it to be good on—like rice, grilled salmon or udon soup. It’s also good on quite a few things you may not expect, like ice...

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Jigsaw Pita Chips

Jigsaw Pita Chips

Posted by on May 25, 2015 in Everybody Loves…, Kitchen Basics, Quickies | 0 comments

Raggedy edges and funky shape give these pita chips a little oomph. Heat the oven to 350° F. Split 2 rounds of whole wheat pita bread (the pocket kind, not the flat kind) into top and bottom rounds. Tear the  rounds into rough, chip-size pieces and spread them out on a baking sheet. Pour a little olive oil into one palm then rub your palms together. Toss...

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To Roast Peppers

To Roast Peppers

Posted by on May 14, 2015 in Kitchen Basics, Secret Weapons, Small Plates, Vegetable World | 0 comments

With just a drizzle of olive oil and a scattering of anchovies, red and yellow bell peppers make a beautiful and simple little dish. Same goes for serving them with sliced mozzarella and torn fresh basil leaves–a nice change from Insalata Caprese. Hotter peppers, like poblanos, can be tossed with strips of bell peppers and a lime-olive oil dressing...

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