The Small Town Chef

A Little Taste of French Countryside Flavor Herbs de Provence is one of those blends I reach for when I want instant flavor without overthinking it. It’s the kind of seasoning that feels like it belongs on a sunny table somewhere in southern France—but it works just as well in a regular home kitchen. Chicken, vegetables, seafood, even roasted potatoes—this mix just works. You can use dried herbs straight from the pantry, or go fresh and dry them yourself. If you’re using fresh herbs, here’s my quick trick: Strip the leaves from the stems, spread them on a paper towel–lined plate, and microwave uncovered in 20–30 second bursts until dry and crumbly. Let them cool completely before mixing. My Go-To Blend 2 tablespoons rosemary 2 tablespoons thyme 1 tablespoon marjoram 1 tablespoon oregano 1 teaspoon lavender   Once the herbs are fully dry, crush them gently between your fingers or pulse a few times in a spice grinder. You want texture—not dust. Store the blend in a small jar with a t...

Juicy. Tangy. Cheesy. The ultimate game day bite. Every couple of months my local grocery store does this thing that makes me ridiculously happy: they put Australian grass-fed, whole beef tenderloin on sale for an unreal $9.99/lb . You better believe I grab one (…or two), take them home, butcher them into beautiful filet mignon steaks and tenderloin roasts , and stash them in the freezer like culinary treasure. So I’m always thinking of new, easy ways to cook tenderloin that bring a ton of flavor to the table with minimal fuss. And that’s exactly how these Grilled Filet Mignon Sliders on Hawaiian Rolls were born. There’s just something special about warm autumn afternoons — football on in the background, friends gathering, and that unmistakable smell of beef hitting the grill. These sliders fit right into that scene: juicy, mid-rare grilled filet, smoky Gouda , sweet caramelized onions, a jammy roasted tomato sauce, and a roasted garlic sour cream with just enough horseradish to ...

Big flavor, easy prep—homemade Shawarma done right! Who doesn’t love delicious street food? Every culture has one—the kind of food you grab with your hands, packed with bold flavors, and meant to be enjoyed fresh and hot. One of my favorites? Chicken shawarma. Perfectly spiced, juicy, crispy-edged chicken, wrapped in warm pita, or not. Drizzled with garlicky sauce, and served over a delicious rice pilaf. Or stuffed into a soft, warm pita with crunchy veggies. Pure comfort food that’s also ridiculously easy to make at home. Let’s be real: restaurant and food truck shawarma is amazing, but when you make it yourself, you control everything—how spicy, how crispy, how saucy. Plus, it's perfect for feeding a crowd and incredibly budget-friendly. The secret? Chicken thighs. Why chicken thighs? Because they’re packed with flavor, stay juicy no matter what, and have just the right amount of fat to crisp up beautifully. Unlike chicken breasts, which can dry out if you so much as look at them...

Because you can’t eat all of them in salads. Every summer it happens—I get overly excited planting tomatoes, and by August my kitchen counters are buried in bowls of grape and cherry tomatoes. You can only make so many salads, right? That’s when I lean into recipes that transform tomatoes into something totally new, like this Roasted Grape Tomato Ketchup.   This isn’t your standard squeeze-bottle ketchup. It’s smoky, savory, and a little tangy, with a whisper of anchovy for depth (don’t worry, no one will know—it just adds magic). Roasted garlic, caramelized sweet onion, and a splash of white balsamic make it sweet-savory in the best way. This ketchup is just as happy dressing up fries as it is spooned onto a burger, and it even plays nice with cheese boards.   So, if you’ve got too many grape tomatoes and not enough ideas, this is your answer. Recipe: Roasted Grape Tomato Ketchup Ingredients: 2 lbs grape tomatoes 1 large sweet onion, peeled and quartered 1 small head garlic ...

Summer’s best, saved for later By August, my grape tomato plant doesn’t just grow — it takes over. Five feet high, five feet wide, climbing the trellis like it’s auditioning for a jungle. Which means I’m swimming in tomatoes, the sweetest little jewels of the season. When they start piling up, this recipe is my go-to. Roast the tomatoes with garlic, olive oil, and thyme until they’re jammy and caramelized. Blend or mash them into a rustic puree, then spoon over fresh mozzarella slices and finish  with a drizzle of balsamic glaze  and fresh basil. Serve it with crackers or grilled bread, and you’ve got a breezy, delicious, unfussy appetizer that’s pure summer entertaining.   But here’s the magic: roast extra. Tuck the puree away in the freezer, and when the days are short and gray, pull it out. Warm it up. Spread it over mozzarella or burrata, garnish with fresh basil, and suddenly you’ve got a back-pocket winter recipe that tastes like a warm evening on the patio.   ...

Smoky, tangy, and just the right amount of heat, salsa that goes on everything If you’ve been following me for a while, you already know how I feel about chile season. When Hatch chiles hit the markets, I’m the first in line, loading up on as many pounds as I can carry, because nothing else tastes quite like them. They’ve got this smoky, earthy depth, a subtle fruitiness, and just enough heat to keep things interesting. And while I love New Mexico’s pride and joy in all forms — roasted, stuffed, simmered in stews — one of my favorite ways to celebrate the season is with a batch of roasted Hatch salsa verde. It’s bright, bold, smoky, and the kind of condiment you’ll want to spoon on just about everything. Now, here’s the chef’s spin: I like to slip a plum tomato into the mix. Traditional salsa verde is all tomatillo-based, but a roasted plum tomato adds a soft sweetness and a little body, helping to balance the tomatillo’s sharp tang. It rounds out the salsa and makes it more versatile....

Fall-Off-The-Bone Ribs Made Easy I’ll admit it. I used to be intimidated by ribs. Everyone made it sound like you needed a fancy smoker, hours of fire babysitting, and a sixth sense for temperature control just to get them right. Meanwhile, I just wanted ribs that were tender, flavorful, and — let’s be honest — the kind you can pull the bone straight out of and feel like a champion. So I set out to simplify the process without sacrificing flavor or texture. And this recipe? It’s my go-to. You don’t need special equipment, just your oven, your grill, and a little patience. The result is ribs that taste like you worked way harder than you actually did.   Step 1: The Day Before (aka Rib Spa Treatment)   First things first, we’ve got to give the ribs some TLC. Flip them over and remove that pesky membrane on the back. Think of it as taking the plastic wrap off your food before microwaving it, necessary for things to work properly. Next up: the rub. This isn’t just any rub, it’s m...