My Poor Green Beans

and what a chef who wouldn't raise his voice taught me

Jul 9 • Daniel Strongin

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June 2026

Engage

…with the food in the pan: the sizzle of heat and time, and the art of not doing too much.

Jun 25 • Daniel Strongin

That Green

How to cook asparagus the professional way — the snap test, peeling, blanching, the right salt, and the bite that tells you it's done. Method, not a…

Jun 11 • Daniel Strongin

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May 2026

S.O.S.

How to make a roux and cream sauce: which fat to use, the flour-to-fat ratio, the one temperature rule that prevents lumps, and why it isn't quite…

May 28 • Daniel Strongin

Clean as Your Go

I got in the weeds once during service at the Ritz

May 14 • Daniel Strongin

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April 2026

Learning to Taste

Your mouth already knows more than you think.

Apr 30 • Daniel Strongin

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That Sinking Feeling

A Ritzy Way to Wash Dishes

Apr 16 • Daniel Strongin

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Mr. Clean Greens

Washing Vegetables and Fruits at Home

Apr 2 • Daniel Strongin

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January 2026

What I Learned in Kitchens Peeling Onions

First day at the Ritz I thought would be glorious, instead it was 100 lbs of onions to peel. The lesson hiding inside the saddest job in the kitchen.

Jan 29 • Daniel Strongin

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November 2025

How I Learned to Cook — and to Live!

Lessons from the kitchens that shaped a life.

Nov 10, 2025 • Daniel Strongin

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