Savory Kitchin

Ten minutes. Seven ingredients. Gone before they cool down.

Sharp cheddar folded straight into the dough, baked at 450 until golden, then hit immediately with garlic herb butter while they're still hot enough to absorb every drop.

You know exactly what these taste like. The difference is you just made them yourself.

📸 That basket doesn't last long around here.

🧈 Serve them next to soup, next to steak, or just next to nothing at all.

🔥 Recipe link https://savorykitchin.com/classic-cheese-biscuits/

Madeira is a fortified wine from a Portuguese island that French kitchens have been cooking with since the 1700s.

It also makes one of the best pan sauces you will ever put on a steak.

Filet seared hard in one pan. Mushrooms caramelized in the same pan. Madeira deglazes everything — picks up all that fond — and cooks down into something nutty and warm and completely different from ordinary wine. Tomato paste, Dijon, fresh thyme, a touch of cream. Thirty-five minutes.

The sauce alone is worth making this.

📸 That spoon shot does not lie.
🍷 Pinot Noir, Barolo, or a Napa Cab — this one earns the good bottle.

🔥 Recipe link in bio.
https://savorykitchin.com/filet-mignon-with-mushroom-madeira-wine-sauce/

Blue cheese in a tomato sauce sounds like a mistake.
It is not a mistake.

Gorgonzola dolce melts into the tomatoes and disappears into something silky and tangy and completely addictive. Red wine deglazes the pan. Balsamic wakes the whole thing up at the end.

Ziti catches every drop inside those tubes.
Twenty-five minutes. One pan for the sauce.
This is the pasta people ask you about.

📸 Swipe and try not to want it immediately.

🍷 Pinot Noir, Barbera d'Alba, or Sancerre — all three love what's happening in this sauce.

🔥 Recipe link in bio.
https://savorykitchin.com/easy-tomato-blue-cheese-sauce/

This Bacon Brandy Mac and Cheese is not here to play it safe.

Silky cheese sauce. Crispy bacon folded in. A deglaze with actual brandy. It's comfort food with a move — and yeah, it tastes like you knew exactly what you were doing (because the technique says so).

Indulgent? Absolutely. Sloppy? Not a chance.
This one stays glossy, balanced, and completely dangerous over cavatappi that's been cooked just shy of done so it finishes in the sauce.

Why it works:
🥓 Bacon rendered slow = crispy, smoky, fat left behind for the base
🥃 Brandy deglazed off heat = sweet complexity, no raw alcohol bite
🧅 Shallots cooked in bacon fat = sweetness without heaviness
🧀 Fontina + sharp white cheddar = creamy pull and actual tang
🌡️ Cheese added off heat = smooth sauce, never grainy
🍋 Sherry vinegar + lemon at the end = brightness that makes the whole thing pop
🍝 Pasta water to finish = sauce that coats, not drowns
⏱️ Twenty minutes. Weeknight-easy, guest-worthy, leftovers somehow still great.

📸 Save this for the night mac and cheese needs to mean something.

📝 Full recipe: https://savorykitchin.com/bacon-brandy-mac-and-cheese/

💬 Tag if you make it — we're judging your sauce pull.

This chicken parmesan is not here to be subtle.

Golden-fried crust. Homemade marinara. Fresh mozzarella bubbling over the top. It's Italian-American comfort without the shortcuts—and yeah, it tastes like a restaurant made it (because the technique kind of is).

Rich? Obviously. Heavy? Not how we do it.

This one stays crispy underneath, saucy on top, and absolutely dangerous over al dente spaghetti.

Why it works:
🍗 Buttermilk marinade = tender chicken, flavor all the way through
🍞 Panko + Parmesan breadcrumb blend = shatter-crisp crust that holds
🍅 Homemade marinara, properly simmered = depth, not jarred sweetness
🧄 Worcestershire in the sauce = umami you won't see coming
🧀 Fresh mozzarella, not pre-shredded = melts clean, pulls right
🍋 Lemon zest in the breadcrumbs = brightness that cuts the richness
🔥 Fry first, bake second = crispy outside, cooked-through inside

⏱️ Weeknight-possible, company-worthy, leftovers somehow still great.

📸 Save this for the night someone says "what are we having" and you want the answer to land.

📝 Full recipe: https://savorykitchin.com/amazing-chicken-parmesan/

💬 Tag if you make it—we're judging your cheese pull.

Next-Level Deviled Eggs — classic, but make it bold.

Deviled eggs, but don't call them basic.

A creamy, tangy filling made with three kinds of mustard, white miso, and a splash of sweet pickle juice.

Then comes the depth: Worcestershire, apple cider vinegar, lemon — layered in so every bite hits differently.

White miso and pickle juice? Yep. Because flavor wins over convention every time.

Pipe them tight. Garnish with smoked paprika, crispy bacon, and chive. Serve them like you made them a hundred times.

These are Next-Level Deviled Eggs.

📸: Swipe for that filling.
🍷: Brut Champagne, Sauvignon Blanc, or Albariño — crisp, bright, and exactly what these eggs deserve.

🔥: You already know where the recipe lives.
https://savorykitchin.com/next-level-deviled-eggs/

My mom never wrote it down.
She didn't need to — she'd been making it since before I could reach the stove.

A Tomato Trio: whole tomatoes, paste, and Hunt's. Always Hunt's.

Tarragon. Lemon juice. A long, slow simmer.
The kind of sauce that fills the whole house before anyone sits down.

She's gone now. But this sauce isn't.
So many people have made it now. Every single one called it the best they've ever had!!!

Mom would have loved that.

🍷: Chianti Classico, Barbera d'Asti, or a California Sangiovese — high acid, savory, exactly right.

🔥: Recipe is waiting for you.
https://savorykitchin.com/the-best-spaghetti-sauce-you-will-ever-have/

My first cookbook is officially here. And I mean it when I say this one took a while. 🎉

Years of testing recipes in my own kitchen. Not a test kitchen. Not a team. Just me, my stove, and an obsessive need to get it right.

Every recipe has flavor science notes. Wine pairings throughout. Technique breakdowns written for real home cooks who actually want to understand why things work.

This is everything I wished existed when I was figuring it all out on my own. Now it does.

If you've been following Savory Kitchin for a while — this one's for you. Thank you for being here. 🙏

🔗 Grab your copy at the link below. (Free digital, No subscription!)
savorykitchin.com/cookbook