Welcome. Learn to cook better with The Straight Dish. We are devoted to showing you how to prepare delicious meals, fast and slow. We’re not just about recipes, but about giving you the tools and techniques to build your culinary repertoire.
We try to include a take-away, a technique you can use, in each of our posts. Some of our recipes might be rather elaborate, but we try to keep our instructions clear and straightforward so that everything turns out delicious. Others are short and simple. In every recipe, we focus on fundamental techniques you can use again and again.
In this hectic day and age, shortcuts are not frowned upon, and we try and use them whenever possible as long as they don’t sacrifice quality and taste or add artificial ingredients.
We’re not paleo, vegan, nor any other fad, we just to using wholesome, fresh and healthy ingredients where ever possible. Our cooking is simple and delicious, which adds up to simply delicious. Nothing says it better.
Many of these recipes are my take on classic dishes from all parts of the world. Others are inspired from the web, cookbooks, or other sources.
Since I like to cook most everything with the exception of beef, you’ll find recipes here for all palates and diets, and categorized so that they are easy to find.
Since plants are the healthiest thing we can eat, I try to include a healthy dose where ever I can.
I am a classicaly trained chef and graduate of L’Academie de Cuisine, in Gaithersburg, MD and have been cooking professionally for over 15 years. I have worked for some of DCs best restaurants and caterers, owned a catering and personal chef business in the Washington, DC area, and ran a chocolate shop in Quito, Ecuador for 7 years. I have also worked in bean-to-bar chocolate making at Chocxo in Irvine, CA and currently own and operate Oso Goloso Chocolate, a gourmet line of chocolate barks.
Top Cooking Tools
Food Processor or Cuisinart
KitchenAid Stand Mixer