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Recipe Allemande sauce Quick way to make a creamy version of a veloute. Recipe Anchovy Radicchio Pasta This is a polarizing recipe with very strong flavor. If you don't like anchovies, don't bother. Recipe Bacon Bean Curry If the seasoning proves too strong, mix it with rice. Can also be made without bacon for a tasty vegan variant. Recipe Bagels Better than average, but not as good as NY bagels. Recipe Bacon-wrapped Chicken The bacon is meant to substitute the missing protective skin on chicken, keeping it moist as it cooks. If you have chicken legs with the skin on already, don't make this. Recipe Artisan Bread This recipe is very easy and consistent. Experiment with different kinds of flour, such as wheat flour. Recipe Baked salmon Be careful to balance salt with soy sauce. Great addition to small dinner parties Recipe Bannocks Fun Pretzel-like snack when camping, or having an outdoor fire. Recipe Baked Ziti This is lasagna with fewer steps. It's lazy lasagna. Lazygna. Recipe Beef Tacos This recipe is really just a template. Tacos are a way of food preparation, not merely a food. Make your own the way you like! I enjoy corn tortillas and adding Pico de Gallo. Recipe Belgian Waffles Very easy to make from scratch, and very quick. Judge the milk content by the consistency of the batter. Batter should be pour-able, but viscous. Recipe Biscuits Lovely Sunday breakfast item. Don't overwork the dough! Recipe Borsht This is a surprisingly seasonal dish. All the ingredients are harvest mid-summer. Recipe Braised Beef Chuck This can be made with a lot of different cuts. It's very easy to make and filling in the winter. Recipe Bolognese Great comfort food. Goes really well with shells or papardelle to hold the heavy sauce, but use whatever pasta you want. Lean beef works well here, too, as does a beef/veal/pork mix. Recipe Braised Chicken Very rustic chicken dish. Recipe Braised Pork Shoulder Similar to any tough meat braise. Pork Shoulder can be substituted with Pork Butt. It's the same cut. Recipe Brown Butter Sauce Feel free to substitute the herb for any other for this staple sauce. Make sure the herbs are not wet when added! Recipe Braised Lamb Shank Decadent meal, but worth the effort. I prefer using shiraz or merlot for the wine. Recipe Cabbage and Turnip Kimchi There are many ways to do this, but this encompasses one way to process these vegetables. Be generous with the flavor additions, such as herbs. Recipe Caeser Salad American classic that is amazing when the dressing is homemade. Can be paired with protein of choice. Subbing with arugula can give it a strong kick, so I cut the garlic in half when using it. This recipe works really will with a seared chicken breast or fillet of salmon. Let the protein cool before mixing with the dressing, or it will cook the egg inside the dressing. Do not add all the croutons right away, or they will get soggy. Recommend reserving some croutons to add to leftovers. Recipe Caramelized Pear This dessert is incredibly easy to make for how posh it looks. It goes great with some vanilla ice cream. Optionally, try with brown sugar for a stronger finish. Recipe Cheesesteak Loaded Potatoes This has a lot of variations, but is otherwise kind of bar food. It is a good alternative for when you do not have rolls for cheese steaks, but still kind of want one. Recipe Charcoal-steamed Whole Fish Another camping treat. This works well with just about any medium-sized fish. Judge the heat of coals by feeling how close your hand can get before it becomes painful. If it's more than a couple of feet away, then the fish will cook very fast. Recipe Chicken Broth This works with fresh chicken, but really shines with leftover chicken. Use leftover chicken legs, or a carcass. Whatever you have. The longer you let this simmer with bones and skin, the stronger your chances of it gelatinizing into an aspic. Great way to second-order process your chicken, and vegetable ends. Reserve onion skins and add to this for an improved color. Recipe Chicken Confit You can confit anything, if you have enough duck fat. Recipe Cheong This can truly be made with any fruit. Disrupt fermentation a few days after fully liquefied for a shelf-stable syrup. Continue fermenting for a few weeks for a slightly alcoholic refrigerated cordial. Recipe Chicken Enchiladas Tasty and easy! Add to any Mexican night. Make the enchilada sauce ahead of time. Recipe Chili You can feed a dozen people with this recipe–or just one lucky special someone. Any braising meat can be substituted, such as lamb or veal shoulder. For the beer, use a simple lager. An IPA will add too much bitterness. Recipe Clam Chowder Really good with Oyster Crackers. If you live on the coast, use fresh clams. No excuses. Recipe Coal-baked Potatoes Easy when grilling or on an open fire. These are great with some salt and butter. Recipe Coconut Rice Fragrant and fluffy. Toss in aromatics while the rice cooks for bonus scents. Alternatively, make in a rice cooker using less water as directed. Recipe Corn Chowder This is one of those things that's better the next day. Recipe Creamy Cucumber Salad The freshness of this salad is fleeting. As a child, we would never save this for the next day. Recipe Duck Legs Confit Classic way to enjoy duck legs. Recipe Dry Rub Chicken Wings If you want the wings whole, instead bake at 450 for 40 minutes. Recipe Demi Glaze It sounds fancy but it's very straightforward. It can elevate a braised meat. Recipe Duck Broth If you have a duck carcass left, don't be so deft as to toss it. Great reheated with rice noodles. Recipe Duck Liver Pate We have foie gras at home. Recipe Cranberry Sauce Just make this every thanksgiving. It's very easy and much better than store-bought sauce. Recipe Eggplant Caponata Great summer dish. Sweet, salty, and fresh. This can be eaten hot, but it's better as a cold spread on a piece of toast. Recipe Fried Rice This is a dish for leftovers. Use leftover rice. Use extra vegetables. Use leftover meats. Always do this with leftover Chinese Takeout. Chop ingredients to same size. Recipe Gazpacho Great and refreshing in the summer heat. Recipe French Toast Fluffy Sunday breakfast item. Recipe Enchilada Sauce Roux with extra stuff Recipe Garlic Bread American classic. Recipe Goat Cheese Summer Salad Substitute the lettuce for any other green, such as kale. Similarly, trade out the blueberries for strawberries, or whatever you have on hand! Recipe Gravy Very easy, good sauce from drippings. Don't ever throw away the drippings! Recipe Grilled Cheeseburgers Lots of people make their hamburger meat into meatball meat, and this tends to come out dry. Don't fall for this trap. Lightly handle the ground beef so as not to overwork the fat. This is where the flavor is. This works great with gruyere, cheddar, or gorgonzola as well. Recipe Grilled Chicken Hearts Crispy on the outside, chewy on the inside. Don't tell your guests what it is until they try one. Recipe Grilled Chicken Legs Chicken legs can be amazing on the grill. They feed many people and are also cheap to obtain. Marination is key here. The grill will do its job in adding that smokiness, but for flavor, be ready to marinate over night. Recipe Grilled Italian Sausages The sear is everything here. This has to be the best way to have italian sausage. Can also be done in a pan indoors, but it gets oily. Recipe Grilled Salmon One of the most simple ways of infusing flavor into salmon. Experiment with the marinade proportions until you find something that you like! Recipe Guacamole Always worth making your own! Use ground coriander if you don't have cilantro. Goes great with just about everything. Recipe Herb Sauce This can be made with other leafy greens as a base, and any herbs you have on hand. Recipe Grilled Octopus One of my favorites. Recipe Gumbo Classic New Orleans Stew; great in the fall and winter with the okra harvest. Variations are welcome; consider doing only seafood, for instance. Try a version with assorted mushrooms. The two vital pieces are the roux and the okra. If your roux burns, start it again. Only use fresh okra, never frozen, for this. Serve this with fresh white rice on top and some minced scallions. Recipe Grilled Pork Belly Expect to fall asleep after. Recipe Honey Garlic Chicken Quick and easy, but don't burn it! Recipe Hot Dogs American classic. I always start a BBQ with these to test the heat of the grill. Recipe Mac n Cheese Easier than you think. Mozzarella is certainly one option, but feel free to mix it up with different cheeses, and different quantities. Measurements here are a heuristic. Recipe Meatballs Worth the effort when you have good quality ground meat. Recipe Molten Lava Cake The absolute bane of my fucking existence. Many pitfalls here. If the ramekins don't cool properly, they break apart. If they overcook, they're just bad chocolate cake. If the ramekins aren't properly prepped, they get stuck inside. But when it comes out, it's really worth it. Recipe Mashed Potatoes Go harder with the butter, up to 4 tbsp, for a silky texture. Puree in a processor. You won't regret it. Be careful not to over-work the potatoes, or they get gluey. Recipe Moussaka Often described as Greek Lasagna. Don't sleep on it. Recipe Mushroom Sauce This sauce can thicken fast when you add the mushrooms. Be prepared. Recipe Okroshka Cold soup in hot weather. The sorrel is a key component used for adding a sour taste to the soup. If lacking sorrel, consider using lemon juice. Recipe Mustard Veloute If mustard goes on hotdogs, then this goes on proper sausage. Recipe Pan Sauce Easy way to feel fancy at home. Use the fond. If you've made a steak or some other piece of meat, then make this as the meat cools. Recipe Olivier Salad Hearty Russian potato salad alternative. Choice of pickles makes a huge difference here. Typically would use an Israeli brand of canned pickles that worked very well for this recipe, but that is no longer an option. Can try using homemade pickles, or your favorite alternative. Do not use pickles with a heavy vinegar taste! Recipe Pan-Seared Steak Better and cheaper than going to a steakhouse. Bone-in cuts are the best Recipe Pancakes Recipe scales well to feed many at breakfast. This will feed 3-4. Recipe pasta dough Basic pasta dough. Lots of room for variation, but this is a good starting point for spaghetti, linguini, ravioli, etc. Helpful to have a pasta machine to roll it out afterwards. Measure the flour with a kitchen scale; you'll thank yourself. Recipe Pepperonata Good side dish with a pepper harvest. Recipe Pickled Vegetables Don't let your veg rot. Carrots are used as the example here, but use anything. Recipe Pico de Gallo There is a lot of room for variety for this mild side. Recipe Pork and Potato Stew Hearty stew, which can be delicious if seasoned well! Recipe Pork with Cabbage easy one-pot. Recipe Potato Leek Soup Easy and delicious winter soup. Can also be made in Spring with Spring Leeks such as Bulgarian Leeks. Expect a milder, sweeter flavor. Recipe Potato Pie Nobody asked for this, but everyone wants it. Goes great with some gravy. Recipe Prime Beef Rib Roast Expensive cut, but one should know how to cook it when necessary. Recipe Quinoa Tofu Salad The oil with the avocado makes this a creamy protein salad. It's usually a crowd favorite. Recipe Recipe Template Useful way to process cabbage. Homemade is always so much better than storebought. Recipe Quinoa Tofu Stirfry For the quinoa, adding seasoning directly to the soaking water will greatly help increase the flavor of this dish. A broth cube is also a good option. Do not serve the quinoa underneath the stir fry, or it will get soggy. This works with any vegetables, as do most stir fries. Recipe Roasted Butternut Squash Easy. Use a spoon to remove the squash seeds. Recipe Pulled Pork Let me see if you can pull it, pull it. Girl indeed I can pull it, pull it. Recipe Roasted Cauliflower Underrated vegetable. Recipe Roasted Chicken Breasts Healthy, and tasty. Very easy to overcook! Be careful. Poke with a knife to check for doneness. If juices run clear, it is ready. Recipe Risotto Very technical but rewarding dish. Make sure to have your mis en place en pointe. ingredient quantities are estimates here. Recipe Roasted Chicken Quarters Great and easy way to process boned chicken. This is all about the skin. Don't skip the work to make it nice and crispy. Works for quarters, thighs, and legs. Recipe Roasted Delicata Squash Generalizes to other squash, and is easy and tasty Recipe Roasted Lamb Leg This big cut of meat can feed a lot people for little effort. Recipe Roasted Leg of Lamb Not to be confused with boned lamb leg. Recipe Roasted Eggplant Easy and tasty way to make eggplant. Puree when cold for a spreadable version. Recipe Roasted Okra Of all the ways to prepare okra, this is one of them. Recipe Roasted Parsnip Easy addition to a fatty meat dish. Recipe Roasted Pork Chops Easy and tasty. Recipe Roasted Pork Loin Keep it whole, keep it juicy. Recipe Roasted Pork Neck Take a cheap cut and make it into comfort food with rice Recipe Roasted Pork Spare Ribs Delicious, cheap, easy. Can't do better than that. Recipe Roasted Potatoes Don't think too hard about it. Recipe Roasted Smoked Turkey Delicious alternative to traditional turkey; always juicy. I make this twice a year. Recipe Roasted Red Snapper Very vibrant colored fish. This recipe also works for similarly sized fish, such as [[sea bass, whole]]. Recipe Roasted Spaghetti Squash Easy alternative to pasta, though it doesn't soak up sauce as nicely. This feeds more people than it looks like it would! Recipe Sauce Supreme It is a supreme sauce. Recipe Sausage Gravy There's a lot of feel in the quantities here. This is what you want for biscuits and gravy. Recipe Sautéed Greens Wonderful method of bringing out the flavor in common overlooked greens. Also works well with greens of root vegetables. Overcooking greens makes them bitter, so figuring out the admissible band for wilting is key here in maximizing flavor. This is especially true for herbs. Substitute any other herb for tarragon as desired. Recipe Sauteed Potatoes The healthier you make this, the worse it tastes. Recipe Sauteed Zucchini and Okra Delicious vegan saute. Always remember to work in layers. Recipe Scampi Sauce Of shrimp scampi fame. Recipe Seared Duck Breast Delicious. Don't share it. Recipe Seared King Oyster Mushrooms This is one of my pet favorites. Recipe Seared Lamb Chops The most expensive cut of lamb, but the easiest to prepare. Recipe Seared Rainbow Trout There's really nothing to this. Recipe Seared Monkfish If this is a new fish for you, skin it ahead of time, since this can feel tricky. Monkfish can also be a wetter fish than most, so consider seasoning it ahead of time and allowing the water to drain from it. It really does taste like crab. Recipe Seared Tuna Steak Really good way to prepare tuna for a salad. Recipe Seared Scallops There's only 1 skill used here: Searing. Recipe Shepherd's Pie Substitute beef to make a cottage pie. Go for 90%+ lean. Recipe Sourdough Bread If you're going to go through the trouble of maintaining a mother, then you might as well make this right. Recipe Spaghetti Carbonara Basic roman pasta dish with very few ingredients. Don't overthink it; somethings can stay a classic. Be careful not to cook the eggs. You can add an additional full egg for body. Recipe Steamed Mussels Don't be intimidated by mussels. Recipe Stuffed Cabbage Love this with purple napa cabbage. Looks gorgeous. Recipe Tomato Sauce Mother sauce that is most well known. Freeze as needed. Can totally be done with canned tomato. In this case, add some sugar to counteract the canning taste. Recipe Whole Roasted Chicken This is just such an efficient and delicious way to have chicken. Save the bones for stock afterwards. Recipe Veloute Sauce The easiest and fastest mother sauce to make. Ingredient all spice Ingredient all-purpose flour Ingredient american cheese Ingredient anchovies Ingredient andouille sausage Ingredient Any Ingredient arugula Ingredient avocados Ingredient baby bellas Ingredient bacon Ingredient baking powder Ingredient baking soda Ingredient balsamic vinegar Ingredient basil Ingredient bay leaves Ingredient beef hot dogs Ingredient beef stock Ingredient beef, chuck Ingredient beef, delmonico steak Ingredient beef, eye-round Ingredient beef, ground Ingredient beef, prime rib Ingredient beef, top round Ingredient beer Ingredient beets Ingredient bell peppers Ingredient black beans Ingredient blueberries Ingredient bowtie pasta Ingredient bread Ingredient bread flour Ingredient brown mushrooms Ingredient brown sugar Ingredient buns Ingredient butter Ingredient butternut squash Ingredient capers Ingredient carrots Ingredient cauliflower Ingredient celery Ingredient cheese, goat Ingredient cheese, mozzarella Ingredient chicken legs Ingredient chicken quarters Ingredient chicken stock Ingredient chicken thighs Ingredient chicken, breast Ingredient chicken, heart Ingredient chicken, whole Ingredient chicken, wings Ingredient chili powder Ingredient chocolate Ingredient cilantro Ingredient cinnamon Ingredient clam juice Ingredient clams, canned Ingredient cloves Ingredient coconut milk Ingredient collard greens Ingredient coriandor Ingredient corn Ingredient cranberries Ingredient croutons Ingredient cucumbers Ingredient cumin Ingredient curry powder Ingredient delicata squash Ingredient dill Ingredient dry Ingredient duck fat Ingredient duck liver Ingredient duck, breasts Ingredient duck, carcass Ingredient duck, leg quarters Ingredient egg yolk Ingredient eggplant Ingredient eggs Ingredient Enchilada Ingredient espagnole sauce Ingredient fish sauce Ingredient garlic Ingredient garlic powder Ingredient garlic scapes Ingredient ginger Ingredient green cabbage Ingredient guanciale Ingredient half-and-half Ingredient heavy cream Ingredient honey Ingredient italian sausage, mild Ingredient jasmine rice Ingredient kale Ingredient kidney beans Ingredient king oyster mushroom Ingredient lamb, ground Ingredient Lamb, leg Ingredient lamb, rack Ingredient lamb, semi-boneless leg Ingredient lamb, shank Ingredient leeks Ingredient lemon Ingredient limes Ingredient Marinade Ingredient mayonnaise Ingredient milk Ingredient monkfish Ingredient mussels Ingredient mustard Ingredient napa cabbage Ingredient nutmeg Ingredient octopus Ingredient okra Ingredient olive oil Ingredient olives Ingredient onion Ingredient orange juice, fresh Ingredient orange zest Ingredient oregano Ingredient panko breadcrumbs Ingredient paprika Ingredient parmesan Ingredient parsley Ingredient parsnip Ingredient pasta, macaroni Ingredient pasta, papardelle Ingredient pasta, ziti Ingredient pear Ingredient peas Ingredient pecans Ingredient pepper, habanero Ingredient pepper, jalapeno Ingredient pickles Ingredient pork ribs Ingredient pork shoulder Ingredient pork, belly Ingredient pork, bone-in chop Ingredient pork, ground Ingredient pork, loin Ingredient pork, neck bones Ingredient pork, sausage meat Ingredient potatoes Ingredient Quinoa Ingredient raddish Ingredient radicchio Ingredient radish Ingredient rainbow trout Ingredient red snapper, whole Ingredient red wine vinegar Ingredient rice, arborio Ingredient rice, white Ingredient romaine lettuce Ingredient rosemary Ingredient sage Ingredient salmon fillet Ingredient salt Ingredient scallions Ingredient scallops Ingredient sea salt Ingredient sesame oil Ingredient shallots Ingredient shrimp Ingredient sorrel Ingredient sour cream Ingredient soy sauce Ingredient spaghetti Ingredient spaghetti squash Ingredient Starter Ingredient sugar Ingredient sweet potatoes Ingredient swiss chard Ingredient tarragon Ingredient thyme Ingredient tilapia fillet Ingredient tofu Ingredient tomato paste Ingredient tomato puree Ingredient tomato, crushed Ingredient tomatoes Ingredient tomatoes, dice canned Ingredient tomatoes, stewed Ingredient tortillas Ingredient tuna steaks Ingredient turkey, whole smoked Ingredient turmeric Ingredient turnips Ingredient vanilla extract Ingredient veal, ground Ingredient vegetable oil Ingredient veloute sauce Ingredient Water Ingredient white vinegar Ingredient wine Ingredient worcestorshire sauce Ingredient yeast Ingredient zucchini Ingredient All Ingredients Ingredient Used in these recipes … description, notes … Article Why I Started Cooking And why I still do

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Why I Started Cooking

And why I still do

July 12, 2026