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The Reluctant Gourmet Website Established 1997
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Madeira Sauce Recipe

The Secret to Great Sauces — Why Demi-Glace Changes Everything

Canadian Maple Syrup BBQ Sauce

Homemade Canadian Maple Syrup BBQ Sauce Recipe

Fresh Parpardelle Pasta with Spinach

Fresh Pappardelle with Spinach and Spicy Tomato Sauce — Why the Noodle Width Matters

Mexican Tomatillo Sauce Recipe

Tomatillo Sauce (Salsa Verde) Recipe — How to Make It and When to Use It

A beautifully plated Steak Diane on a white elegant plate, creamy cognac sauce drizzled over a perfectly seared steak, garnished with fresh parsley.

Steak Diane Cooked in One Skillet with a Classic Creamy Pan Sauce

Thanksgiving Cranberry Sauce Recipe

How to Make Cranberry Sauce from Scratch for Thanksgiving

Striped Bass with Fava Bean Puree

Striped Bass with Fava Bean Puree Recipe

A small bowl of finished, glossy pale-yellow mayonnaise with a whisk resting against the side

Homemade Mayonnaise Recipe — Why It’s Better, How to Make It, and How to Fix It When It Breaks

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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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