Kitchen Riffs is both the name of this blog and the nom de plume of its author, John Griffin. That’s me, and I live in St. Louis, Missouri, with my wife — who makes frequent appearances on the blog as “Mrs. Kitchen Riffs.” To learn a bit more about Kitchen Riffs the person, you might want to take a look at my introductory post, Who is Kitchen Riffs?
Kitchen Riffs (the blog) is an outgrowth of my fascination with food. A long time ago, I started messing about in the kitchen because I wanted to learn how to cook the wide variety of foods that I had read about or sampled in restaurants. Over the years (many years!) I developed decent cooking skills. And I learned how to change or adapt — riff — recipes so they’d suit my taste. Often this riffing would lead to entirely new recipes. The blog is a way to record and extend my food explorations.
My “food philosophy” is straightforward: Food should be easy to prepare. But most of all, it should taste good. Flavor is the theme of Kitchen Riffs: What is it? Where is it? How to achieve it? How to enjoy it?
No food-related subject — from aperitifs to zabaglione — is off topic for Kitchen Riffs. My underlying principle is to discover and discuss what makes a recipe tick, what makes it flavorful. Sometimes that means recognizing what I don’t yet know, but need to learn in order to cook (and eat) better. The idea for me (and I hope for you) is to find out what is important in cooking, and why.
And above all, to discover which foods and recipes make our tongues happy.