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Dad Cooks Dinner

Mike Vrobel

I’m an enthusiastic home cook who writes about pressure cooking, rotisserie grilling, sous vide, and any other food topics that grab my attention. Subscribe to get recipes, technique deep-dives, and a look at what’s cooking in my kitchen.

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Featured Post

DadCooksDinner Newsletter - May 2026

DadCooksDinner Newsletter - May 2026 Road Trip to Knifewear in Toronto Now that's a knife (Note: This post is not sponsored, I just really enjoyed Knifewear Toronto. There are a few Amazon affiliate links sprinkled in here, but any other links are not affiliate links.) I’m a fan of Japanese style knives. Over the years, I have alternated between Japanese santoku knives and Western chef’s knives as my workhorse kitchen knife. I went to Japan a few years back and bought an expensive Nakiri, a...

15 days ago • 6 min read

Things I love: flat-edged wooden spoons My 3 favorite flat-edged spoons One of the most important tools in my kitchen is a flat-edged wooden spoon. That straight edge is perfect for scraping the bottom of a pot, loosening the browned bits before they burn, so they can melt into the liquid in the pot, adding their browned flavor to my sauce. (Those browned bits are what the French call “fond”, and are the key flavoring classic sauces and stews.) It is also my go-to for breaking up ground meat...

about 1 month ago • 4 min read
Cajun Deviled Eggs

Chili brings people together Instant Pot 5-Ingredient Chili I’m known amongst my friends and family for all-beef Texas Red chili. No beans allowed! (Nowadays, everyone who loves food knows about Texas chili. But it was a revelation here in Northeast Ohio when I started making it back in the ‘90s.) I make a pot of chili for Super Bowl parties and potluck lunches. As I’m writing this, a huge pot of chili is simmering on my stove, destined for a “feed the homeless” food drive at my wife’s high...

2 months ago • 6 min read