The Simple Kitchen


The Simple Kitchen: Learning to love tri-tip, one slice at a time

I used to live in fear of the tri-tip, the iconic cut of meat that realized long ago it does not need to sit in the high-brow category of expensive cuts like rib-eye, tenderloin or the top-dollar standing rib roast. My past experiences with tri-tip…read more


Oven Roasted Chicken | So There's That Blog | Charla Blue Photography

Oven Roasted Chicken | Amazing Crispy Chicken Skin

Even the leftovers looked good! This recipe is a keeper. At various stages throughout my overly long college career, there were few things that obsessed me as much as roasted chicken. It may have started from the time that I “borrowed” my mom’s yellowed 1967…read more


The Simple Kitchen: Valentines Day at Home

What do you do on Valentine’s Day? Go out to dinner and wait for an hour behind a dozen Valentines couples? Go on a first date and bask in the awkwardness? Lament (or revel) in your singlehood? Have a party with a big group of…read more


Salad + Homemade Dressing | The Simple Kitchen

An easy, fast and tasty idea in The Simple Kitchen is basic salad dressing. Forget everything you know about those afterthought salads with something bottled. Put aside your awkward worries about of dinner guests who devour your barbeque but barely touch your salad. Instead, think…read more


Introducing: The Simple Kitchen

Many years ago in college, I got my hands on my mom’s yellowed copy of Mastering the Art of French Cooking, published in 1961 by Julia Child, and I would avoid studying to instead spend hours reading through it. This got me into the habit…read more