Seat at My Table
Foundations, Comfort, and Everyday Cooking from Jersey to Texas.
A practical but elevated cookbook for people who want to cook with more confidence, feed the people they love, and bring a little more intention to the everyday meal.
20% of book proceeds support World Central Kitchen
Not fussy. Not precious. Just food worth gathering around.
Seat at My Table is for the home cook who wants to get better without getting precious about it. Inside are recipes and foundations for pizza, pasta, tacos, salmon, soups, chicken, sauces, and the kind of everyday food that can still feel generous, abundant, and intentional.
These recipes were built the way many good home recipes are built: through repetition, instinct, mistakes, adjustments, and the stubborn belief that dinner can be better.
“Cooking has always been more than food for me. It's where chaos quiets down — a cutting board, a hot pan, a few ingredients that become more than what you started with.”
Churrasco with Chimichurri & Patatas Bravas
The gaucho's table — flat meat, live fire, a sauce that's been riding alongside it for centuries — set next to a plate of patatas bravas we made our own. Simple. Honest. Unimprovable.
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Sixteen chapters. Two parts. One kitchen.
The Kitchen I Keep
How to set the kitchen up.
Ch. 01Arsenal
Tools that don't fight you. The few that earn their place.
Ch. 02Pantry
Quiet confidence. The shelf that means you're never starting from zero.
Ch. 03Cool
The pantry is your safety net. The fridge is your reality.
Ch. 04Fresh
Fresh herbs — the easiest way to make food taste like you cared.
Ch. 05Marinades & Sauces
Same protein, different experience. Build flavor before you build the meal.
A Seat at My Table
Sit. Eat.
Ch. 06Comfort & Starters
What the kitchen sends out first — the warmer bites that set the tone.
Ch. 07Salad / Garden
Greens, grains, and what the garden gives back.
Ch. 08Soup
Chilled gazpacho, hand-rolled wontons, Lovey's chicken noodle.
Ch. 09Pasta
Ditalini with peas and shiitake, penne ragù, weeknight bowls.
Ch. 10Poultry
The weeknight reset button. Roast thighs, chicken parm, crispy wings.
Ch. 11Beef & Game
Beef kebabs over dill rice, slow braises, rabbit in white wine.
Ch. 12Pork
Pork chops with apples and sage — the kind your dad used to make.
Ch. 13Seafood
Whole branzino under herbs, weeknight salmon, things from the coast.
Ch. 14Sandwich
Cheesesteaks Bryan learned to make at Stewart's. Bread, fillings, lunch.
Ch. 15Pizza & Flatbread
Skinny tortilla pizza on a Tuesday, artisan flatbreads on a Friday.
Ch. 16Just Desserts
The last word. Sweet, simple, worth the wait.
From a grandmother's kitchen to a café on the Delaware — and eventually, a Texas table.
Bryan Kaus is not a trained chef. He is a home cook, writer, executive, and builder who learned early that food is one of the most direct ways to create connection.
He grew up around the rhythms of family cooking, learned from his grandmother, worked in his uncle's café along the Delaware in Frenchtown, New Jersey, and later built a business career while cooking remained in the background. During the pandemic, the kitchen became a creative escape again. The dishes became an Instagram feed. The Instagram feed became recipe requests. The recipe requests became this book.
A few of the recipes you'll find inside.
Six teasers from sixteen chapters. The methods, the why, and the rest of the table are in the book.
Ch. 9 — PastaPenne Rigate with Turkey Meat Sauce
Ch. 6 — Comfort & StartersWeeknight Tacos
Ch. 10 — PoultryPan-Roasted Chicken Thighs
Ch. 15 — Pizza & FlatbreadChicken Caprese & Rosemary Focaccia
Ch. 8 — SoupLovey's Coconut Curry Soup
Ch. 11 — Beef & GamePepper Steak with Blistered Tomatoes
Food should restore dignity.
Twenty percent of every book sold goes directly to World Central Kitchen — chef José Andrés's organization that puts fresh meals in front of people in the wake of humanitarian, climate, and community crises.
An independent donation from this kitchen. WCK has not endorsed, reviewed, or affiliated with this book — the gesture is ours.
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Notes from the Table — sent occasionally.