Favorite Recipes
Flexible space for recipes that don’t neatly fit elsewhere — specialty creations, experimental dishes, and one-off kitchen projects worth sharing.
Steak Temperatures: When to Remove Steaks From the Grill
| Doneness Level | Remove From Heat At | Rested Target Temp |
|---|---|---|
| Rare | 118°F (48°C) | 120°F (50°C) |
| Medium Rare | 125°F (52°C) | 130°F (55°C) |
| Medium | 135°F (58°C) | 140°F (60°C) |
| Medium Well | 144°F (62°C) | 150°F (65°C) |
| Well Done | 154°F (68°C) | 160°F (70°C) |
Over the years, I’ve learned that good tools don’t make you a better cook—but the right tools make cooking more enjoyable, more consistent, and far less frustrating. I’m fairly picky about what earns a place in my kitchen. Everything listed here is something I use regularly, rely on, and would replace without hesitation if it wore out. This page is a reference for anyone curious about what I cook with day to day, and it evolves as my kitchen does.
My favorite stainless steel cookware is DEMEYERE. The build quality is exceptional, with excellent heat distribution that makes precise cooking much easier. I especially appreciate the welded handles—no rivets to trap food, which makes cleanup simple.
While these pans are dishwasher safe, I hand wash them. That’s just a personal preference—I like taking care of my tools. The saucier, in particular, is my go-to pan for custards, sauces, and anything that benefits from even, gentle heat.
I’m a big believer in cast iron for certain recipes. Some Southern dishes just don’t taste quite right when they’re cooked in anything else. My most-used cast iron pan is a 10-inch skillet that’s slightly deeper than average—about 3 inches—which makes it more versatile for both shallow frying and saucy dishes. I also keep several others on hand, including a wok and standard 10-inch, 12-inch, and 15-inch skillets. They’re inexpensive, durable, and incredibly functional. Mine are mostly from Lodge.
I use wood cutting boards exclusively. I like them for their natural antibacterial properties, and because they’re much gentler on knife edges than other materials. Cleanup is simple—just warm, soapy water—and they age beautifully with regular use.
My instant-read thermometer is the Thermoworks Thermapen ONE. I’ve tried several over the years, and this is by far the most accurate, fastest, and best-built thermometer I’ve used.
I also keep a Thermoworks IRK-2 infrared thermometer on hand for checking surface temperatures, especially when cooking on cast iron, steel, or the grill.
My ice cream freezer is the Breville Smart Scoop. Reliability and ease of use were important to me, and I specifically wanted a machine with a built-in condenser. I knew that if making ice cream felt like a hassle, I wouldn’t do it as often. This machine has been consistent, dependable, and easy to live with.
For portioning ice cream, I rely on the OXO Large Cookie Scoop. It’s the only scoop I’ve found that’s durable enough to handle firm ice cream without bending or breaking.
My blender is a Vitamix 750 series. It replaced my previous Vitamix, which I used for about 25 years before finally wearing it out. That kind of longevity earns loyalty.
I use a Breville hand mixer and have been impressed with its power and build quality. I’ve tried many other brands over the years, but none have come close for everyday use.
We have two KitchenAid stand mixers. I prefer the 5.5-quart bowl-lift model, while my wife prefers the 4.5-quart tilt-head version. Both are excellent, and you really can’t go wrong with either.
I also regularly use the pasta attachments—especially for rolling pasta sheets for from-scratch lasagna—and the fruit and vegetable strainer for processing tomatoes from the garden into homemade sauce.
My food processor is also a Breville. It was my first Breville purchase, and what really stood out was the quality and durability—you can feel it in the weight and construction. It’s handled everything I’ve thrown at it without complaint.
I use Joule sous-vide circulators, which are in regular rotation in my kitchen. They’ve been invaluable when cooking for large groups, especially for our annual Christmas Eve dinner, where we often serve 45 to 75 people. Sous-vide cooking makes that scale manageable with a bit of planning and creativity.
My microwave is a Breville Combi Wave 3-in-1. It’s quiet, efficient, and also functions as an air fryer and convection oven.
I replaced an over-the-range microwave with a simple stainless steel range hood, and I don’t miss the old setup at all. With a large family, working around a low-hanging microwave was always a hassle.
I use an electric kettle frequently. The brand doesn’t matter much to me—I prefer models with glass sides so I can see the water boil. For me, it’s simply the best way to boil water.
I use an Instant Pot Pro 10-in-1. I like the thickness of the inner pot, the built-in handles, and the overall build quality. It’s also black, which doesn’t hurt.
I own two pellet grills, but the only one I’d recommend is the Green Mountain Daniel Boone. It’s well-built, reliable, and backed by a company with excellent customer service.
My charcoal grill is a large Weber kettle. I’ve used gas grills in the past, but these days I stick to charcoal or pellet grilling exclusively.
I also use a 20-inch rimmed discada (sometimes called a disco or cowboy wok) made by Southwest Disk. It’s heavy, beautifully made, and my go-to tool for cooking carnitas.
I use NerdChef pizza steels that are 0.25 inches thick. I considered going thicker, but in practice this thickness has proven more than sufficient for producing excellent Neapolitan-style pizzas in a home oven, with great heat retention and recovery.
I prefer plain white plates, bowls, and serving dishes. The food should be the star—not the tableware.
For larger gatherings, I use a Chefman Large Warming Tray. It’s been a significant upgrade from traditional chafing dishes and works especially well when serving multiple dishes buffet-style.