Welcome to Cleaver Cooking!

  • Perfect Pumpkin Pie cooked and ready to serve
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    Perfect Pumpkin Pie
    November 15, 2017
    I never cared much for pumpkin pie, it always seemed the most boring and uninspired of the pies and overall it was just a little bland. Not to mention on Thanksgiving there is limited stomach space and it is not to be wasted on a slice of mediocre pie. I...
  • Putting the Butter Vodka Pie Crust into the pan
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    Butter Vodka Pie Crust
    November 13, 2017
    Why use Vodka you may ask. Because Vodka prohibits gluten development in your pie dough which results in a flakier, more tender pie crust! And because I had some vodka on hand and remembered to put it in the freezer yesterday. Go figure, I remembered to freeze the vodka...
  • Serving Brown Gravy over turkey
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    Brown Gravy
    November 7, 2017
    I remember the first time I had to make a gallon of gravy as a prep cook at The Kitchen Bistro and I scalded the roux to the bottom of the pot and the gravy wouldn’t thicken. I was mortified but the Sous Chef matter a factly dipped a...
  • Thanksgiving Stuffing cooked and ready to dish
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    Thanksgiving Stuffing
    November 6, 2017
    Is it actually stuffing if it’s not stuffed inside a bird? Technically no, it would be dressing. But I am rarely one for technicalities and the holidays usually have enough political debate all on their own without bringing up this delicate subject. So let’s call it stuffing since that’s...
  • Dry Brined Turkey baked and ready to carve
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    Dry Brined Turkey
    November 1, 2017
    Thanksgiving is my favorite holiday. You don’t have to fight mobs of people in the cold to get someone a gift, there are no irritating carols being sung (self-proclaimed grinch here), and you get to make so much delicious, amazing food. Now let me be real straight here about turkey......
  • All of the vegetables for the Basic Stock
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    Basic Stock
    October 30, 2017
    Making stock is easy, think of it like making a very large cup of tea for a millennial; It’s “recycled vegetable tea!” There are many ways you can make stock and none of them are right or wrong, just like the millennials! Oh wait, that’s me... But back to stock...

Savannah head shot

 Hi I’m Savannah!

In a perfect world, we would all know what “al dente” actually means and a roast chicken would never be stringy and dry. Cleaver Cooking is here to lay bare the secrets of the culinary world, to take the chore out of cooking and to spice up your recipe book with some new favorites. So put on your chef’s hat and let’s get started!

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Restaurant Reviews

  • pumpkin puree
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    How to Make Pumpkin Puree
    October 16, 2017
    Are you one of those people that stock their pantry with cans of pumpkin puree the minute you feel a chill in the air? I think pumpkin in a can is a miracle, there are so many uses for it! But people get intimidated by cooking an actual pumpkin…...
  • Flipping chicken on the grill for the Marinades & Brining tutorial
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    What You Didn't Know About Marinades & Brining
    June 14, 2017
    Marinades are a great way to flavor your meat, however, they will NOT tenderize more than the outer layer. Brining will penetrate the meat on a cellular level effectively tenderizing your whole piece of meat. This can be done in less time than a marinade and is useful for so...
  • Chunks of pineapple to show you how to cut a pineapple
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    How to Cut a Pineapple
    May 29, 2017
    It might be tempting to snag that container of pre-cut pineapple from the store, but you’re spending double the money. Not to mention that cut pineapple goes bad a lot faster so you’re either looking at a short shelf life or preservatives. Really cutting a pineapple is a fast process,...
  • ricotta cheese crumbled up
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    How to Make Ricotta Cheese
    April 19, 2017
    There’s a lot of things I prefer to buy pre-made. Pasta for example - it takes a lot of failure, time and mess to create a product at home that's better than the dried stuff that comes in a box. Ricotta Cheese, however, takes one pot, 20 minutes, almost no...

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