Welcome to Savarin Culinary Lab Hello there @Cheri Carpenter Glad to have you here! This community is all about: ✔ Cooking smarter, not just harder ✔ Understanding why things work in the kitchen ✔ Sharing techniques, recipes, and real-world food knowledge ✔ And keeping things practical, not pretentious Whether you’re here to cook better at home, level up professionally, or just geek out on food a little — you’re in the right place. Feel free to introduce yourself: Where are you from, and what kind of cooking are you most into right now? Looking forward to cooking alongside you. — Nick

Hello there @Elena Maren Glad to have you here! This community is all about: ✔ Cooking smarter, not just harder ✔ Understanding why things work in the kitchen ✔ Sharing techniques, recipes, and real-world food knowledge ✔ And keeping things practical, not pretentious Whether you’re here to cook better at home, level up professionally, or just geek out on food a little — you’re in the right place. Feel free to introduce yourself: Where are you from, and what kind of cooking are you most into right now? Looking forward to cooking alongside you. — Nick

This is one of the most unexpected and surprising dishes I have ever made. The dressing is composed of chili crisp, aged sauce, brown sugar, Chinese black vinegar and sesame oil. I toss some thinly sliced snap peas and green onions with a bit of the dressing, then fan watermelon slices, top with the snap peas mixture. The salad is garnished with more of the dressing, roasted chopped pistachios, and some more of the chili crisp. The pops of sweet spicy savory salty are going off all over the place, it’s one of those dishes where everyone who eats it gets an excited look on their face! I serve this at a wedding I catered and the guests couldn’t stop talking about it. Give it a shot and let me know if you like it as much as I do.

Winter squash soup doesn’t need cream, sugar, or 14 ingredients to be good. Here’s my 5-ingredient winter squash soup — pure, simple, and built around real flavor: 🟧 Winter squash (butternut, acorn, kabocha all work) 🧅 Onion 🧄 Garlic 🍗 Stock 🧈 Butter Simmer. Blend. Eat. This is the kind of seasonal, no-fluff cooking I build menus around — approachable, profitable, and actually tastes like squash. Would you keep it simple like this, or dress it up? 👇

If you were flavoring your chocolate mousse, which would you pick? Vote below 👇