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Crispy Roasted Brussels Sprouts with Balsamic and Pancetta

About Me

I’m David, the chef and writer behind Savory Kitchin, a Boston based (Go Pats..sorry!!) food blog built around bold flavor, solid technique, and a genuine love for really good food. I take restaurant-level dishes and break them down—stories, lessons, recipes that’ll actually work in your home kitchen.

Every post mixes real-life experience with chef insight. You get flavor science, comfort, and the curiosity behind why things work the way they do. I do slow-cooked classics, modern spins on old favorites, and everything in between. The goal’s simple though: make food that earns its place at the table.

When I’m not testing recipes, I’m probably outside tending the grill, fixing up the lawn, or chasing my kids around trying to get them to finish leftovers.

My first cookbook is here. Years in the making, and I could not be more excited to finally share it. Every recipe, every flavor note, every wine pairing — pulled from years of obsessive testing in my own kitchen. This one means a lot. Grab your copy!!

Reader Favorites

Deviled eggs topped with paprika, chives, bacon, and pickles, served on microgreens with a rustic bowl of gherkins in the foreground

Creamy Deviled Eggs Recipe

Pumpkin pie topped with maple whipped cream and spices, with one slice cut and lifted from the dish on a pie server.

The Great(est) Pumpkin Pie Recipe

Plated spaghetti topped with tomato sauce, meatballs, fresh basil, and grated Parmesan, served in a green bowl with a fork.

The Best (Ever) Meatball Recipe

Golden French toast on a plate, topped with whipped cream, raspberries, and maple syrup, ready to serve.

French Toast Recipe