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Keith DykstraNEW MAKER!
Washington, DC


Cooking always seemed too complicated to me until I saw the cover of a Real Simple magazine that boasted of delicious three-ingredient recipes. Little did I know at the time that these straightforward recipes would be the beginning of a new obsession.

Over the past few years, I've grown to enjoy nothing more than cooking a good meal featuring seasonal ingredients for a small gathering of friends. Inspired by Top Chef and a friend who runs a culinary training program for disadvantaged DC youth, I've become a little more ambitious with my cooking, but my philosophy about food remains the same: Make it fresh and flavorful but not too fussy.