Skip to content

Two things should go into everything you ever cook.

Primary Navigation

Home
About Glenn Anderson

Social Navigation

Facebook
Twitter
Instagram

Search

Search for:

Welcome!

You’ll find my most recent post at the top, but if you scroll through the page and the site, you’ll find a number of different posts on a wide variety of topics related to both professional and home cooking.

Tags

Advice from a chef a man who cooks better dining experience breakfast food chef rant cooking at home cooking for a living cooking professionally cooking rant dining out egg tutorial home cook home cooking how not to burn pancakes how to cook a large piece of meat how to cook fish how to cook lamb how to cook professionally at home interviewing a chef Kitchen essentials knife skills lamb lamb chops living with a chef making tomato sauce meal prep meat perfect rice professional cooking at home professional kitchen rant restaurant life salt and love scratch kitchen searing seasoning special dinner stocks sunday night meal sweet potato breakfast hash swordfish the process of cooking tips for cooking eggs tips on how to cook pancakes tomato sauce recipe top sirloin steak try it before you decide you don't like it unique dinner idea up your pancake game working in a professional kitchen

Categories

Advice from a chef (30)
Fish (2)
Professional musings (39)
Recipes (27)
Reference (1)
Uncategorized (7)

Archives

Month: January 2019

How To Make Cheese Sauce From Scratch

Advice from a chef, Recipes

How To Make Cheese Sauce From Scratch

In this post, I’ll teach you how to make a mornay sauce, which is more commonly just called cheese sauce. … Continue reading How To Make Cheese Sauce From Scratch

How to Cook Dungeoness Crab

How to Cook Dungeoness Crab

Shellfish, like crab and lobster, aren’t as daunting to cook as you might think. We picked up live crab and … Continue reading How to Cook Dungeoness Crab

Website Powered by WordPress.com.

Follow Following
- Salt and Love
- Already have a WordPress.com account? Log in now.

Loading Comments...

Write a Comment...

Email (Required)

Name (Required)

Website