Savory Kitchin

Savory Kitchin Delicious, easy-to-follow recipes for food lovers. From comfort classics to unique dishes—let’s cook Hey, I’m David. I live in the Boston area with my family.

A food blogger, father of 2 boys – yep, I somehow found time for this! Love traveling, sharing new recipes, and spending time with my family.

Madeira is a fortified wine from a Portuguese island that French kitchens have been cooking with since the 1700s.It also...
05/27/2026

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 dis...
05/26/2026

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 ...
05/24/2026

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...
05/19/2026

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...
05/16/2026

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:...
05/08/2026

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 ow...
04/26/2026

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

Egg salad — but not the sad cafeteria kind. Not even close.Creamy yolks pressed through a sieve. Whites chopped so the t...
02/14/2026

Egg salad — but not the sad cafeteria kind. Not even close.
Creamy yolks pressed through a sieve.

Whites chopped so the texture holds up. Bacon fat and aged white cheddar in the base because yeah, that's a thing now.

Cornichons for bite. Lemon and pickle juice doing different jobs on the acid side. Dill and chives keeping it bright but not taking over.

This took 16 versions to get right. Sixteen!! Every ingredient is there for a reason and nothing is filler.

Let it rest 30 minutes minimum. Serve it cool, not fridge-cold. Pile it on toasted sourdough or brioche or honestly just eat it straight from the bowl with a spoon. No judgment.

📸 Swipe for the process shots
🍷 Dry Riesling or Albariño — bright, clean, totally and completely perfect with this

🔗 Recipe is live on Savory Kitchin
https://savorykitchin.com/the-egg-salad-i-spent-16-versions-perfecting/

Chef-Level Hungarian Mushroom Soup✨Earthy. Creamy. Bright. Deep. 🍄🔥Duxelles. Dry sherry. Two paprikas. Sour cream. Crème...
02/08/2026

Chef-Level Hungarian Mushroom Soup✨

Earthy. Creamy. Bright. Deep.
🍄🔥

Duxelles. Dry sherry. Two paprikas. Sour cream. Crème fraîche. Fresh dill. Sherry vinegar at the end to keep it sharp.

It’s rich, tangy, earthy, and creamy—but never heavy.
And yes: buttery rye croutons on top.
Buttery rye croutons. On top.

This isn’t a starter. This is dinner. 🔥

Full recipe at Savory Kitchin — https://savorykitchin.com/chef-level-hungarian-mushroom-soup-easier-than-you-think/
📌 Save it now. You’re going to want this one.

True Gazpacho — Andalusian, but make it bold.Cold soup, but don’t call it basic.A silky, emulsified base made with soake...
02/03/2026

True Gazpacho — Andalusian, but make it bold.

Cold soup, but don’t call it basic.

A silky, emulsified base made with soaked bread, ripe tomato, and sherry vinegar.
Then comes the crisp: cucumber, pepper, onion — folded in right before serving so they snap.

Fish sauce and Worcestershire? Yep. Because it’s about flavor, not tradition for tradition’s sake.

Chill it hard. Garnish like you mean it. Serve it like you’ve been making it for years.

This is True Gazpacho.

📸: Swipe for chilled perfection.
🍷: Albariño, Txakolina, or Fino Sherry — bright, sharp, and exactly what this soup deserves.
🔥: You already know where the recipe lives.

https://savorykitchin.com/true-gazpacho/

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