There’s something about saag paneer that feels like home. That creamy swirl of spinach, combined with soft paneer cubes, just hits differently. You don’t need to make it complicated to
Posts From Chris Baker

Dry pork chops are a disgrace. Let’s start there. If you’ve had the kind that feel like a punishment, this isn’t that. These are the real deal — juicy, bold,

You know those salads that sit on the table like decoration? This isn’t one of them. This one’s got presence — crispy halloumi with its glorious golden edges, juicy tomatoes,

Have you ever eaten something that makes you stop mid-bite and mutter a quiet, slightly shocked “damn”? This is that kind of meal. Shrimp, garlic, butter, a splash of cream,

Some desserts scream for attention. This one doesn’t. It sidles in with the kind of quiet charm that gets better the longer it lingers. A soft whisper of coffee, a

This isn’t one of those fussy dishes that tries too hard. Lemon rice salad is refreshingly simple, and yet it pulls off the kind of flavor that makes people ask

There’s just something oddly perfect about the combination of roasted beets and feta. It’s not flashy. It doesn’t need to

Sometimes, all you need is a big pan of something rich and meaty simmering away while the rest of the

Pork souvlaki isn’t one of those fancy, plated meals with ten sauces and a name you can’t pronounce. It’s the
If you’ve ever stared into the fridge wondering how to make something that feels like a meal but doesn’t sit

You know that feeling when something looks way too healthy to be tasty, but then it completely knocks your socks

Let’s talk about comfort in a bowl — creamy Mexican corn chowder fits the bill every single time. If you’re

There’s a kind of soup you make when you don’t want to think too much — just stir, sip, and

This cherry caprese salad doesn’t even pretend to be complicated. Grab some ripe tomatoes, fresh mozzarella, and you’re halfway to

Some dishes just feel like a soft landing. Avocado and egg salad does that for me. Fast, green, and loaded

Hummus, for me, is the edible equivalent of jazz — unexpected, familiar, smooth, but wild if you want it to be. People scoop it, swipe it, dollop it onto everything.