Welcome to Kevin Is Cooking!
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A little about Kevin is Cooking
Whether in my kitchen or on the grill, you’ll find seasonal recipes inspired by my international pantry. I’m passionate about sharing delicious recipes that are sometimes health conscious and sometimes indulgent—because life’s too short to be bland!
About Kevin
I was bitten by the cooking bug as a kid cooking and baking along side my mom in San Francisco. As a teenager, I took an ROP course in Restaurants in Marin County, learning about the front and back of the house. I quickly learned tips and tricks in the kitchen from a red haired, French chef named Gerard. He taught me the basics of making a roux to soups, salad dressings, beurre blancs and other beginner classics and baking techniques. It piqued in me a secret talent and a way to express myself. It was a fantastic crash course that lit the fire for me.
I then went on to work in restaurants and catering in San Diego; from small gastronomic eateries like Piret’s to large restaurants like La Valencia in La Jolla and for the largest catering company in San Diego circa mid-’80s, The Carriage Trade, for several years. It was all hands on training and I learned a lot. I’ve even gone on to take a course at Le Cordon Bleu in Paris, France a few years ago.
Life intervened, but I never really stepped away from the stove. I worked the corporate life for a while in design so I could have a better schedule. While I excelled and worked at some pretty large companies (doing User Interface Design), like eBay and Walmart, my passion was just not in it.
Now I live the cooking life every day at home, inspired by my international pantry and by the ongoing effort to put a spin on a classic recipe and give inspiration to help you get that meal on the table.
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Work With Me
Recipe Development/Sponsored Posts
I’d be honored to work with your brand to create recipes using your products and to photograph the recipes and showcase them on my blog, and/or on your website. Reach out and email me via the Contact page, or review my Work With Me page with rates, stats and more information of brands I works with.
Brand Ambassadorships
I love working with brands long-term and am happy to negotiate year-long or longer-term contracts. Reach out and email me via the Contact page, or review my Work With Me page with rates, stats and more information of brands I works with.
Brand Sponsored Travel
I’d be happy to represent your brand and travel to various events, conferences, headquarters, and to share my experiences with my readers through blog posts, Instagram, Facebook and Twitter! Reach out and email me via the Contact page, or review my Work With Me page with rates, stats and more information of brands I works with.
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I hope you take a look around and enjoy the goods I cook, bake and grill up. All the best and don’t forget to lick the spoon!
Kevin
I made your Chili Colorado, it WAS SOOO GOOD. Just like what I remember from my Nana! This quarantine makes me miss her sooooooo much (although she passed in 1997). I added a little bit of avacado on top at end. Thank you for the wonderful memory!!! I have pics, but don’t know how to post em.
I am so glad that something of mine can make you bring back a great memory. I love that you added some avocado that is always a great choice! Keep trying my recipes and tell me what you like or don’t like! Feedback is always great! Stay safe!
Kevin, I love your recipes!!! BUT, copying your recipes is a pain!!!! I have to refresh the page every time there is a new paragraph. Can you fix this so that I (I don’t know if anybody else has this problem), but I can’t get all the recipes I’d like this way…takes forever to copy!!!!!!!!!!
thanx
You can print them out, right? I guess I don’t understand what you mean by copying them?
Hi Kevin,
Love you recipes. I have made quite a few – chocolate chip biscotti, crispy curry beef stir fry and creamy pasta. Hugely successful. Becoming my go to site whenever I am looking for inspiration. Your videos are awesome!
Antoinette
Thank you so much for stopping by to tell me this! I am glad you enjoy my recipes and hope you continue to do so!
I’m trying to leave a comment on your brisket page and it keeps ignoring me, so trying here. What would you think about doing the brisket in a slow cooker instead, maybe all day on low? I have a 4 lb brisket, so smaller than your recipe. https://keviniscooking.com/braised-beef-brisket/ Thanks 🙂
I don’t see why you couldn’t if you make it let me know how it turns out!
I gave your Rack of Lamb recipe try. I have always been to shy to try cooking one, with fear that I would ruin a great cut of protein. I was absolutely thrilled with the outcome. All my guests were saying how much they loved it.
I am so glad it came out well! Thank you for stopping by!
Can you use Maseca and hominy to prepare tamales?
In the The Feast of Santa Fe cookbook there is a recipe for hominy tamales. They use 2 cups canned whole hominy, well drained and 1/2 cup masa harina. Along with salt, baking powder, lard or shortening, water – until the right consistency. They say to food process it. Hope that helps!
Kevin – your recipes look great! I love how you have included all the nutritional information. I’m wondering if it is per serving or for the whole recipe? Thanks!
Hi Shelley! Thanks for stopping by! Yes each recipes nutrients facts are per serving! I hope you enjoy my recipes!
You may not know this. I ate in a restaurant last night that used a “grainy mustard” in the salad dressing. When I got home, I had to spend hours in the bathroom. I had problems like that for 2 years, but have been good for 6 months. Do you think the dressing caused it, the salad, Brussels sprouts, or rock fish? I just want to know what to avoid, although I enjoyes it thoroughly.
Not quite sure as I am no doctor, but I hope you are feeling better.
Stumbled upon your site and how grateful am I? The French rack pork was a massive hit at home. Thank you. Flavour combinations were great as was the way in which you described your methodology. Thanks Kevin!
I am so glad it was a hit! Thank you for trying!
Hi Kevin, I am going to make your Crab Coconut Thai soup recipe for a “Souper Bowl” contest on Friday for my office. Your recipe says it only serves (2) people. Is this correct?
Yes, two very hearty servings, easily serves four with a salad or another side.
I’m making the roast pork today. cant wait for it.
How did it turn out? I would love to hear!
Hi. Thanks for this beautiful information. Pls are you on Instagram? Thanks!
Thank you . Yes I am, click here.
Hi! Can you tell me how many enchiladas per serving ? Blessings Anna
Hi Anna! I would love to help you can you tell me what recipe you are referring to? Thank you!