Recipes & Cooking
A reference for home cooks who want to understand why things work in the kitchen. Two parts: long-form technique articles — knife skills, wok heat, dumplings, sauces, fermentation — and recipes organized by cuisine, each one deep-linking into the techniques it relies on. Every step gives its reason; every technique shows itself in a dish you can actually make tonight.
Sections
Techniques
The why and the how: heat methods, doughs, sauces, and the skills every recipe quietly assumes.
Thai
Curries, noodles, salads, soups, the grills and the sweets, and the dips on the side: pad thai, green curry, som tum — eighteen recipes live.
Chinese
Wok work, dumplings, braises, and the home versions of dishes most cooks meet at a restaurant: lo mein, xiao long bao, congee — eighteen recipes live.
Japanese
Rice, fish, and restraint: tempura, ramen, and dishes built around dashi — fifteen recipes live.
Mexican
Masa, chile, and the long braise: the tortilla is the vehicle, the mole is the destination: huevos rancheros, mole negro, al pastor — a first batch of the section.
French
Custard and short dough, the thin batter, the inverted bake, and the gratin: quiche Lorraine, crêpes, tarte Tatin, vichyssoise, ratatouille, gratin dauphinois — a first batch of the section.
Italian
The starchy water, the long slow pan, and the cold cream: carbonara, ragù alla bolognese, the saffron risotto, and the tiramisu on top — a first batch of the section.
Baking
The leaven, the note, and the stop: focaccia, the sourdough country loaf, the croissant's lamination, muffins, brownies, shortbread, and the Victoria sponge — the new section.
Indian
The bloomed spice and the yogurt: the dal makhani's long slow braise, the chana masala's tadka at the start, the biryani's sealed lid, the samosa, the naan, and the phirni.
Vietnam
The rice noodle is the plate, and the nuoc cham is the salt: pho's long stock, bun bo Hue's annatto and lemongrass, cao lau's dry bowl, the Hanoi grill of bun cha, the golden banh xeo, and the cold goi cuon.
Restaurant
Line-cook logic for dishes worth owning at home, written the way a kitchen thinks about them.
How recipes are presented here
Every recipe follows the same shape: a one-line description, then the meta strip (origin, difficulty, servings, prep, cook, total), then the technique notes linked to the Techniques section, equipment, a checkable ingredient list with exact amounts, numbered steps that say why at each turn, common failures with fixes, variations, and what to serve it with.