• Cucumber Dill Chicken Salad served on bread to make a sandwich
    Cucumber Dill Chicken Salad
    February 21, 2018
    There are few things better than a good ole chicken salad sandwich. I especially love that it somehow feels healthy even when it’s covered in mayonnaise and eaten on a croissant. This time of year I always start craving the freshness of the late spring vegetables. Loads of herbs, tomatoes,...
  • French Bread baked and ready to eat
    French Bread
    February 21, 2018
    So one time when Tony and I were a little drunk in New Orleans, we were in our kitchen, it was 10:00 pm and we were both really hungry. I had a mad craving for toast and Tony suggested the $1.99 loaf of sandwich bread. Which I shunned with...
  • Spicy Collard Greens dished up and ready to eat
    Spicy Collard Greens
    February 14, 2018
    Nobody knows how to cook greens like someone from the South. In other parts of the US collard greens just aren’t as appreciated! And let me tell you no matter how good the chef is if they don’t like something it will never be cooked as well as someone...
  • Balsamic Apple Pie served with vanilla ice cream
    Balsamic Apple Pie
    February 11, 2018
    Inevitably, whenever I bake a pie Tony and I always end up eating it with forks straight out of the pan. We’ll eat one piece each when it comes out of the oven and then catch each other later in the dark kitchen, quietly pulling back the plastic wrap...
  • Mardi Gras King Cake finished and ready to eat
    Mardi Gras King Cake
    February 6, 2018
    Making a king cake is so much fun! There is a certain giddy feeling you get from brashly tossing brightly colored sanding sugar onto a cake, it sort of takes you back to being five again. And while there is a lot of history and tradition surrounding a king...
  • Quinoa Chocolate Bark cut up and ready to eat
    Quinoa Chocolate Bark
    February 1, 2018
    I’ve got a real treat for you today… One of the owners of Ritual Chocolate just sat down with me, tried the quinoa bark and gave me pointers for all of you on how to properly temper your chocolate at home! Now you can make a perfectly good chocolate bark...

 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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    How to Make a Roux for Everything
    January 9, 2018
    What is a roux anyways? It is a thickening technique for sauces, soups, and stews and it is made of equal parts fat and flour. You can use any fat such as oil, butter or lard, and typically all-purpose flour is used. The different types of roux’s are: Blond -...
  • pumpkin puree
    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
    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
    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,...

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