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Resources

From deeper dives into specific ingredients or cooking techniques; to infographics and menu planners; or reviews of kitchen products and cookbooks — these resources from The All Purpose Kitchen will help to expand your culinary knowledge. Explore, enjoy, and use these resources to the fullest.

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Infographic for making crepes

Crêpe Recipe Infographic

Split image of Remi profile picture, and Good Day Orange County logo.

Interview with Good Day OC

Umami rich ingredients: mushroom, bacon, parmesan, garlic, anchovy, miso, tomato paste, dijon mustard

Umami: The Essentials

An inappropriate amount of butter cookbook cover

An (in)Appropriate Amount of Butter — Cookbook Review

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Welcome!

You're in the right place! Together, I guarantee that you're going to love what you eat, and what could be more exciting than that. Find a quick recipe for dinner tonight, a centerpiece for your next dinner party, or just browse for some inspiration. Everything at The All Purpose Kitchen is extensively tested and backed by my years of experience both as a restaurant chef and home cook. But where are my manners? Forgive me, I get so excited about the food! My name is Rémi. You can learn more about me here →

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Favorites

Crepe cake with maple buttercream on a cake stand, served with whipped cream and blueberries in syrup.

Crêpe Cake with Maple Buttercream

Crepes with brown sugar, and bourbon peaches.

Crêpes with Brown Sugar and Bourbon Peaches

Mulled Sazerac in tea cups, staged with whole spices and orange wheel.

Mulled Sazerac

Stack of crepes with berries and powdered sugar, against breakfast backdrop

Crêpes — Made-To-Order Recipe Series

Balsamic reduction in zig zag pattern on white platter with arugula and block of parmesan.

Balsamic Reduction

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Remi Gottheil

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Recipe developer and food blogger. Food makes me happy. I'm here to spread that joy through recipes, tutorials, inspiration, and fun facts. More about me →

My Favorites

No-knead bread cut in half. Top and middle visible.
Caramel braised plantains presented in a cast iron braiser.
Mulled Sazerac in tea cups, staged with whole spices and orange wheel.

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