Why I cook for Sara.

Sara and I have been married for ten years. In that time she has done more for me, and for us, than I could ever fit on one page.

Here’s the twist that makes this whole project a little funny: Sara is the real cook. She trained at Le Cordon Bleu — for her, cooking isn’t a hobby, it’s a craft and a career. For years, the person quietly feeding everyone was also the person who did exactly this, professionally, all day long.

So Cooking For Wifey started as the simplest idea I’ve ever had: give the chef a break. I wanted Sara to come to the table and just eat — no prep, no planning, no cleanup. To let the person who cooks for a living be the one who gets cooked for, for a change.

It means every single day. Breakfast, a mid-morning snack, lunch, and dinner — four meals, start to finish, made by me. I’m not the trained one; Sara is. But that’s the point. This is a husband cooking his way through every meal for a chef who earned a rest — and writing down what worked, what flopped, and what I learned trying to feed someone who knows exactly how it’s supposed to taste.