About
Hello there, Welcome.
I’m David
A home chef, father of two boys and founder of Savory Kitchin. It’s nice to meet you.
I’m the author and recipe-maker behind Savory Kitchin. I started this as a way to share my recipes. It has become a bit more involved and I spend A LOT of time working on it!!
I live in Boston area, and am an avid outdoors person. I love reading books and traveling the world!
Welcome and don’t be afraid to comment!!
How did I get here?
To date myself and quote a favorite song… “Well, how did I get here?
I’m not just another Talking Head. (Hint, hint.)
I’ve wanted to start a food blog for years. Thought about a food truck at one point, maybe a restaurant. Life shifted. Dipped my toes in the food business briefly—wasn’t for me. Here I am instead, and it’s better, so much better! I’ll share what I’ve learned; techniques, shortcuts, tricks that work without the chaos of running a kitchen.
Recipes are great. Cooking gets interesting when you go off-script, though. Extra garlic because you feel like it? Out of something so you wing it? That’s when it clicks. Had wins, had flops. The flops are worth sharing.
Cooking’s more than food on the table. Fire up the stove and something amazing can happen. A dish from across the world, a twist on Mom’s classic, whatever. Always something new. Always.
Messy moments full of laughter and weird lessons—those make it worth it. Maybe these stories nudge you to try something wild or just mess around more at home.
We’re having fun here. Starting with easy dishes that pack bold flavor—simplest things catch you off guard. Not fancy, not boring. We’ll tackle hard stuff too. You might surprise yourself. Cooking for yourself, your family, or a crowd (huge crowd? Yes!) There’s always something that’ll make you want to get in there and kick kitchen butt!
Simple doesn’t mean boring. Experiment. Room to explore flavors and techniques. You might find your next favorite combo.
My background is in business and marketing. And I came from the software product management world – believe it or not. But I love to cook! I have studied so many books and watched tons of videos and immersed myself in cooking, truly experimenting and honing my skills. I have traveled extensively and attended multiple cooking “schools” in places like Barcelona!
I went to Boston University my dad was a Professor of Chemistry at Boston University for 47 years!!
Alfred Prock retired in 2009 after 47 years at Boston University as a scientist and educator. In 1978, Boston University honored him with the Metcalf Award for Excellence in Teaching, its highest teaching award. During the last 20 years of his research, he had a highly successful collaboration with his now fellow emeritus, Prof. Warren Giering, in the areas of organometallic electrochemistry and applications and development of ligand effect studies. Together they developed a linear regression model for a phosphine ligand, Quantitative Analysis of Ligand Effects (QALE: www.bu.edu/qale), in which they combine four parameters: the σ electron donor capacity; steric repulsion; Ear, and the ∏ electron acceptor capacity. The benefit of QALE is that it greatly enhances the power of correlation analysis via Linear Free Energy Relationships in organic chemistry.
My Mom! My Mom is my inspiration for this blog. She taught me so, so many things. She taught me the importance of being together for a meal. She taught me the celebration every meal could be. I have so many wonderful memories of growing up at the table with my family. It is truly a beautiful memory. My Mom was truly special and quite accomplished herself!
Peggy Bonner Prock Born in Sandersville, Mississippi on July 21, 1929, she graduated from Central High in Jackson in 1947 as Miss D.A.R. Good Citizenship Girl. She attended Millsaps College, majoring in chemistry, then pursued graduate work in biochemistry at Johns Hopkins‘ McCollum-Pratt Institute (1951-1954).
She married Alfred Prock, a Hopkins chemistry graduate student, on July 22, 1953. At Harvard’s biochemistry lab (1954-1955), she witnessed groundbreaking research and recalled an “odd fellow in the basement named James Watson,” who later co-discovered DNA’s structure. At Cornell’s Federal Nutrition Lab, she worked for future Nobel laureate Robert Holley, researching luciferase in fireflies.
Peggy left biochemistry in 1958 to raise a family. She earned a master’s in early childhood education from Tufts, ran training schools for pioneering software firms, studied Jungian psychology extensively, and worked as a law secretary before retiring in 1996.
A devoted member of Church, she loved teaching Sunday School, tending her gardens, and making cookies with her grandsons. She is survived by daughter Susan, son David, his wife Lisa, grandsons Logan and Luke.
What Drives Savory Kitchin
I develop recipes for home cooks who want seriously savory results without needing culinary school. Maybe French techniques feel intimidating. Or maybe your sauces keep breaking for reasons you can’t figure out.
Here’s what matters to me:
- Your success isn’t negotiable. I test recipes multiple times because you’re spending real money on real ingredients and betting dinner on my instructions. That’s important to me.
- Real technique, not trends. I’m not chasing whatever’s viral this week. The foundational skills that actually improve your cooking – building proper fond, layering umami, balancing acid and fat. That’s what sticks (to your ribs?) with you. Its the stuff that matters long after the recipe’s done.
- Understanding beats memorizing. When you know why you’re doing something, not just what to do, everything truly changes. You stop being stuck following recipes word-for-word and start cooking with confidence. And THAT is when cooking gets fun!
- Honest feedback always. If there’s a better way to do something, tell me. I’d rather improve a recipe than protect my ego. My recipes get better based on real results from actual kitchens, not my assumptions.
Good food takes effort. It should absolutely be worth it.
A few resources for you aspiring food bloggers!
I am going to start with the thing that put me over the edge and really gave me the courage to begin. Like most of you, I read a number of food blogs and one I kept going back to was Pinch of Yum. Obviously there are many, many great recipes to try over there but they also have an amazing amount of resources. The biggest one for me was their offering: Food Blogger Pro. It is packed full of information on how to start a food blog, what to do, how to grow it, tools, resources and a ton more. I am really thankful that I found the food blogger course as it has really got me on my way.
Ok, that really sounds like I am sponsored by them or something. Full disclosure: I am not! I am just a member of Food Blogger Pro and I feel like more people should know about it!
In terms of a few of the tools I am using so far:
I will be adding some of my own techniques and tips for you to peruse like how to Julienne or how to roast grapes! In the end, this is supposed to be fun and a great way to share.
Happy Cooking!!!
Let’s Connect
Have questions about a recipe? Drop them in the comments—I read every one and make it a point to respond. It’s also helpful for other home cooks who might be wondering the same thing.
Reach me directly: dave@savorykitchin.com or click this button! Email me
A quick note: Savory Kitchin features only original content and recipes I’ve personally developed and tested. I don’t publish guest content or participate in link exchanges.