Photo by Todd McCarty on Unsplash

A lot of vegetables need a lot more work to prepare and cook than Bok Choy, especially Baby Bok Choy which is harvested earlier producing smaller, more tender leaves. That’s why it has become a staple in my kitchen.

I regularly cook it as a side to sea bass, halibut, or similar white fish and shrimp. Oureverydaylife writes, “The briny flavors of seafood match well with the crisp vegetal nature of bok choy.”


How to easily turn steak into an amazing culinary delight

Photo: Reddit

For me, there are five simple stages of enjoying an amazing Ribeye steak.

  1. Buying the right Ribeye
  2. Brining the steak
  3. Bringing the steak to room temperature before cooking
  4. Cooking the steak
  5. Letting the cooked steak rest

Now, let’s look a little closer into those four stages.

  1. Buying the right Ribeye

My focus for buying any steak is the ‘marbling’ I can see through the packaging. I’m not the kind of guy who’d spend a hundred dollars or more on a steak. So, Wagyu Kobe beef is pretty much not on…


How I energized my world with a European gadget

Photo by Jon Tyson on Unsplash

I had never heard about SSS (Short Sleeper Syndrome) until about 6 months ago. A doctor friend explained it to me after he concluded that my being so fatigued throughout the day may be attributed to the fact that I never slept more than 5 or 6 hours each night, sometimes even less.

That went on for decades of my adult life and I cannot recall how and when it started.

Healthline.com explains SSS in their article Short Sleeper Syndrome: Causes, Symptoms, and Diagnosis

Short sleeper syndrome (SSS) is a sleep…


Airline Upgrades — How to increase your chances of flying in style

Example: American Airlines Flagship® Business Class

Photo by American Airlines on ValuePenguin

So, I walk up to the gate on my United Airlines flight from Philadelphia to London. The roundtrip ticket I purchased was $1,100 for economy. The gate agent had just announced that the flight was completely full and the boarding would begin shortly. He was also asking for volunteers to give up their seats.

Very calmly and friendly I approached the agent, handed him my ticket, and said to him, “My name is Richard Neher. Here is my ticket. …


A simple guide for the frugal shopper

Photo by Ja Ma on Unsplash

Cooking with organic food is a way of life for me. There are obvious health reasons but I also often like the taste better than regular food. Example: meat. Yes, I’m a carnivore, I admit it. Was on my way to going vegetarian about 6 or 7 years ago when I met my carnivore life partner who is a Latina-American. She saved me from ‘going over the edge’ and I never looked back.

For me, shopping organic comes in three categories: Produce, Meat/Poultry/Fish, and Other. My general rule has always been to never…


I can not imagine cooking without fresh herbs. Here are my favorites.

Photo by Marian Kroell on Unsplash

Esther Sung writes on Epicurious, “Fresh herbs like mint, basil, and tarragon have long been prized throughout the world for their curative properties (mint for indigestion, basil for kidney problems, and tarragon for snake bites).” Right now my interest is on the culinary rather than the curative.

In my kitchen, I rely on 5 herbs to get me through a week of cooking delicious meals, Rosemary, Thyme, Cilantro, Mint, and Parsley. I always buy those on Monday mornings — organic if I can. Occasionally I buy Basil for…


How to expertly do it in no time

Photo by Richard Sagredo on Unsplash

Shrimp dishes are a staple of my kitchen. Since I’m watching my cholesterol, I use shrimp as my protein about every 8–10 days, not more. For a variety of reasons, I prefer red Argentinian shrimp. They come frozen in 2lb packages for anywhere between $15 and $18.


Kitchen tips and rules so you don’t have to learn it the hard way

Photo by Jason Briscoe on Unsplash

It took me a while, after lots of experimenting, to establish those rules for my work in the kitchen. I’m going to share them with you so you, the novice cook, ease into loving to work with and around food.

  1. Add ingredients in the right order
    Sigh. I didn’t believe it when starting out cooking meals at home. And I paid the price. Especially when it came to adding herbs at the wrong time. Herbs are great for spicing up most dishes but if you let them…


Get organized and use some basic rules to start you off right

Photo by ibecome-communication un Unsplash

Much has been written about cooking, organizing your kitchen, and using some shortcuts. My aim is always to simplify things and save time. Like working with a blunt knife is a waste of time and a source of headaches.

Here is my list of 17 Kitchen Hacks which I divided into 2 groups: Prep+Organizing and Quick Tips.

Prep+Organizing

1. Mis en place, a BIG time saver
Yep, we use a fair amount of French (and Italian) in the kitchen. Don’t let that scare you, though. ‘Mis en place’ means have…


And why you can love it, too!

Photo by Becca Tapert on Unsplash

I was a teenager living at our family’s home in Mainz, Germany, when I started watching both my mom and dad cook. They would not cook together, mind you. Mom did the everyday cooking of most family meals. Dad cooked Sundays and on special holidays. I loved watching him because he explained things and he was famous for lovely whole chicken dishes.

So, quite early on in my life, I made the kitchen one of my favorite places in our home. We were six children and divided the chores between us. I often…

Rich Neher

Born and raised in Germany, I dislike politicians and like performing arts. I enjoy writing, acting, opera, cooking, fine wine, traveling, and playing tennis.

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