HeyJaredCook Like a Chef by Amelia Levin
Cook Like a Chef is a place to learn fundamental cooking techniques and pro tips to plan and prepare everyday meals for yourself and/or your family with confidence and ease. Recipes included. Created for my mom, a former cookbook author, with FTD.
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- Sep 28, 2026
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- Aug 24, 2026
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Join the mission. (opens the original)
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This is my why.Today is Day 1 of World FTD Awareness Week and the Association of Frontotemporal Degeneration (The AFTD)’s Food for Thought campaign (Sept. 28 - Oct. 4) to raise awareness about FTD, the devasting brain disease that took my mom back in May, just two days after Mother’s Day. You might have read we just celebrated mom’s life last week just
A Final Goodbye, and a New Year (opens the original)
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Yesterday, we had a wonderful celebration of life for my mom, Karen A. Levin. She would have been 79 this Wednesday, September 23. Thank you so much to Prairie Grass Café and Chef Sarah Stegner for the incredible food, amazing service and a fabulous event. It was a truly special day that our family and friends will forever cherish! Cook Like a Chef by Amelia Levin is a reader-supported publication. To receive new posts and support my work, consider becoming a f
Chef Alex Carballo: Mexican Cooking at Home (opens the original)
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In this episode of Cook Like a Chef Conversations, I sit down with Chef Alex Carballo, chef-partner of Nómada in Carlsbad, California. Born in Mazatlán, Sinaloa, Chef Alex draws on his Mexican roots, family recipes and travels throughout Mexico to create dishes inspired by different regions of the country. We talk about the food memories that led him to become a chef, how he develops craveable dishes like birria chimichanga bites and cochinita pibil, and why the simplest foods are often the hard
Super Simple Spinach-Artichoke Dip (opens the original)
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I make this six-ingredient dip anytime we’re hosting or going to someone’s house for a party, especially tailgates or during cooler months. Loaded with cheese, bubbly and yummy, it’s a comfort food fave of ours and goes great with pita chips, tortilla chips, toast points, little crostini rounds and even bell pepper slices! Use it Twice: You can use the leftovers, too! Stuff chicken breasts with the leftover dip, throw them on a sheet tray and bake them off for like 20 minutes or so at 425°F (or
Chef Scott Wittkopf, CEC: Mise en Place, Knife Care and More (opens the original)
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In this Cook Like a Chef Conversations episode, I sit down with Chef Scott Wittkopf, CEC, a certified executive chef who has worked across the industry, from fine dining and high-end hotels to neighborhood cafés. Today, he serves as head chef instructor at Inspiration Kitchens in Chicago.Located in East Garfield Park, Inspiration Kitchens is a nonprofit restaurant and culinary training facility operated by Inspiration Corporation. The social enterprise provides free foodservice training and paid
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