Maggie and Tommy love showing you how they cook and eat so diversely with such a basic kitchen

Boulangère potatoes, slice up your potatoes on a mandolin, rinse & dry, cook them in that chicken stock you make 😉

“I feel like a broken record”, one of my mother’s favorite lines. Make your own stock! Cube it up, now you’re ready for some real HomeCookin’

Matt Polus called me up and said, he’s got an old corker. He estimates it’s from the late 80’s and gave it a full inspection and cleanup before giving it to us at cost ☺️Who needs new and fancy? Not me

Making a little arrozito again tonight. We make Spanish rice a LOT around here

Andris Lagsdin invented the baking steel in 2012, forever transforming our home ovens into nearly perfect pizza ovens for far less than $100. We never get takeout pizza anymore.

Chicken stock yields lots of schmaltz, along with leftover mashed potatoes, plus the use of our sourdough discard for the win. HomeCookin with efficiency and intention

Every time we break down a chicken, or divide a primal cut of meat and have trimmings we save them and freeze them. Every few months it’s time to replenish our base stocks. Not only does this help us save money, but it makes everything taste better.

Using shallots is a solid sigh that you are a really great home cook. If you can find Grey Griselle shallots, you will discover the game changer of shallots

If it was on the menu, we were ordering it in the 80s and 90s. Onion soup is good HomeCookin’

Feels like 1985 🫑 I say bring back the stuffed peppers. Great way to use leftover rice, and leftover sauce

Parm rinds in my pasta e fajioli, cooking the beans and pasta together creates this creamy hearty Italian classic

Chef Dan Rehbein of Roe Bellingham WA, playing conductor in his own restaurant, touching every single plate as it goes out. My favorite restaurant right now.

Parmigiano Reggiano rind flavor bombs great for soups, stews, and rice

Fennel has a pleasant licorice flavor and is crisp like celery. Tenkasu for tiny crispy bursts. Good salad is about flavor and textures

Half & half mix of bbq sauce and cider vinegar and then coat my ribs in pork lard before getting wrapped

First time we made sticky toffee pudding, a few tweaks on the cake before we post the full recipe video. This sauce is a hit, no need to buy golden syrup. We used a blend of honey, maple syrup and molasses🍯

1/2 cup of pastina in the soup completely changes the final viscosity making any thin soup more hearty. Now that's good HomeCookin'

How did you make that delicious looking bean soup? youtube.com/shorts/7jsJjbYc0… Thanks for subscribing, means a lot 😊

Pizza steel in a home oven. No fancy special oven required just a little know how HomeCookin’

Happy Saturday with gin and olives