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The Reluctant Gourmet Website Established 1997
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Mustard white wine sauce in a small white ceramic pitcher being poured over a pan-seared chicken breast

Mustard and White Wine Sauce — A Restaurant Technique You Can Actually Skip

A spoon filled with a demi-glace substitute

Demi-Glace Substitute — What Works and What It Can’t Fake

Grilled Pork Chops over Rosemary

What to Do With Leftover Pork Chops — Starting With the Uses That Don’t Dry Them Out

Gnocchi with bacon and peas in a creamy Parmesan sauce, plated elegantly in a shallow white ceramic bowl.

Gnocchi with Bacon and Peas in Cream Sauce — A Weeknight Dinner That Tastes Like You Planned It

Charcutiere Sauce

Charcutière Sauce — The Mustard and Cornichon Pan Sauce That Belongs with Pork

Chicken Goulash Recipe

Paprika Sauce Recipe

Classic French Chasseur sauce spooned over roasted rabbit

Chasseur Sauce Recipe for Chicken, Veal, and Wild Game

Horseradish Cream Sauce Recipe

This Is How to Make Horseradish Cream Sauce for Meats and Vegetables

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About

I’ve been cooking seriously since the mid-1980s — self-taught, a lot of trial and error, and genuinely interested in why things work in the kitchen. I started this site in 1997 because I couldn’t find cooking writing that explained the reasoning. Still at it.

G. Stephen Jones at a food hall Full story →

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