Brayden Duggan pours pasta sauce into a pan while his brother, Connor, stirs and dad, Brian, assists. The family is making gnocchi for dinner

The Cooking Clock

Brian Duggan loves the French concept of mise en place, as it applies to preparing every ingredient and carefully planning a meal in the kitchen, but also at work. In both cases, he’s always looking to the future. He calls it a “preparation mindset.”

From left: The Silva Family includes Aidan, 10; Steve; Graham, 9; Katie; Charlotte, 4; and Avery, 9. Here, they pose in their kitchen on a Wednesday night. Steve has made ground turkey tacos for the family and put the ingredients together on the kitchen island so everyone can build their own tacos

Short-Order Dad

Steven (better known as Steve) Silva compares himself to a short-order cook when he’s making dinner for four children, ages 4 to 10, and his wife, Katie, director of digital marketing and communications at the Peppermill Resort Hotel in Reno.

Lean Meat Jerky, photo by Mike Higdon

Get Jerkin’

Jerky makes an excellent snack for outdoor activities or even during the 3 p.m. slump at work, when a candy bar won’t cut the post-lunch munchies. And, according to Austin Pollard, a social work professional in Reno, it is easy to make, which saves money compared to buying bags of jerky at the store, connects you to the origin of your food, and provides opportunities for customization.

Photo by Mike Higdon

Rib Grilling

While many home cooks may prefer the tenderness and ease of baby back pork ribs, Ed Ferencik Sr., co-owner of Butcher’s Kitchen Char-B-Que in South Reno, says St. Louis-style spareribs are worth the time and effort.