I've been tracking most everything that I've made since February or March 2020 (more details, or an example of September 2021).

This page includes a different view of the same data - every recipe I've made since I started tracking, sorted alphabetically. The month-by-month view as well as some older posts is available in the cooking tag.


Everything I've Made

Acorn Squash

Air Dried Cured Beef

  • May 8, 2022

    Good with the garlic rice. Really easy. I'd make it again. Also from Filipinx.

Amelia’s “Restaurant” Potatoes with Frizzled Onions

  • March 21, 2021

    I made it in a cast iron skillet. It took a bit longer than the recipe indicated, maybe a bit over an hour, but it was great.

Apricot Jam

  • July 4, 2021

    We bought a flat of kitchen grade apricots. My wife made the jam, and I canned them. The recipe says you can leave them in the fridge for a year, but who has the space?

    Note for next year - you really have to cook it until it's chunky, and the apricots have started to break down. See the little video below if that's helpful, and just keep measuring until you hit 220º (it takes a while).

  • July 6, 2021

    Second batch, same as the first. One of the lids didn't set properly, and the lid popped off when we tested it a few days later.

  • July 5, 2022

    I had a ton of apricots, so I tripled the recipe.


Avocado Toast

  • October 3, 2020

  • March 21, 2022

  • May 29, 2022

    Grilled bread (brushed with olive oil, with a heavy pan on top to hold it down) and then avocado on top.

    This was a great technique for getting the bread nice and grilled, without a ton of time. I've gone on to use this a bunch more times recently. It helps (maybe?) to heat up the pan you're going to use as a press, so everything gets warm.

  • June 3, 2022

    On griddled bread, using the same technique as last time.

  • June 11, 2022

    On griddled bread


Bagels with Cream Cheese


  • April 15, 2020

    These didn't turn out at all well - I had stuff to do, the dough overproofed (I think? it rose too long, and got soft), and I didn't get enough steam so the outside was pale and uninteresting.

Baked Chicken Legs

Baked Panko Rockfish

Baked Polenta

Baked Tofu With Peanut Sauce and Coconut-Lime Rice

  • January 20, 2022

    A total flop! Not sure if I didn't do it right, but I think the flavors just weren't to my liking. Or anyone else's. Maybe it was the fish sauce in the peanut sauce, or it might have been something else - regardless, it wasn't good. The oven-baked tofu looked great but was just OK; maybe with a better sauce?

Baked Ziti With Sausage Meatballs and Spinach


  • March 6, 2021

    I followed Serious Eats How to Cook Beans to cook Rancho Gordo Chickpeas and they turned out great! I used about half of them in the Pasta e Ceci, and ate most of the rest just by the handful.

  • July 27, 2021

    Cooked in the Rancho Gordo Style, beans from the Rancho Gordo Bean Club.

    Specifically Mantequilla beans.

  • August 22, 2021

    I followed Serious Eats How to Cook Beans to cook Rancho Gordo Black Garbanzo (Italian Ceci Neri) beans.

  • October 3, 2021

    Serious Eats How to Cook Beans

    Rancho Gordo Domingo Rojo

  • October 7, 2021

    Serious Eats Beans recipe.

    I made two kinds of beans for a polenta dish: a special borlotti from Rancho Gordo that I only had a bit of, and pinto beans (I couldn't find the recommended cranberry ceans) from the store.

  • October 24, 2021

    I followed Serious Eats How to Cook Beans to cook Rancho Gordo Pinto beans.

  • November 7, 2021

    I followed Serious Eats How to Cook Beans to cook Rancho Gordo Garbanzo beans.

  • November 28, 2021

    Scarlet Runner from Rancho Gordo

  • December 12, 2021

    Rancho Gordo Frijol Negro de Vara (Chiapas Black Beans).

    Man these were great. I put maybe more salt (I'd guess 1-2 tbsp), carrots, onion and garlic. 15 minute boil them 1.5 hrs simmer.

    They turned out just right - salty little flavor bombs. I ate a bowl immediately.

  • December 28, 2021

    Rancho Gordo Royal Corona Beans, in roughly the same manner as I've been doing.

  • January 23, 2022

    Rancho Gordo Ayocote Negro. I cooked these with carrots, celery, garlic, and an onion.

    It was mentioned that this would cook a bit longer than normal, and oh boy did it. My beans have mostly been taking 2 hours, and these took a solid 3.5, maybe a bit more. Kept me up a bit later on a Sunday night!

    They turned out great, though. Had a bowl immediately.

  • January 25, 2022

    Garbanzo beans prepared in the usual style for tomorrow night's pasta dish.

  • February 6, 2022

    Rancho Gordo Cranberry Beans

    I tried 1/2 tsp of baking soda with the soaking liquid (based on this Serious Eats discussion), but only had time to brine for about 90 minutes. Otherwise a normal recipe.

    I felt like it cooked a bit faster than normal, especially also with a short soak - it took maybe 90 minutes (well, after a boil of 15 minutes, so maybe 105 minutes total).

  • February 21, 2022

    King City Pink Beans from Rancho Gordo

  • March 15, 2022

    A bit overdone 1'15" in. They cooked really quickly!

    Rancho Gordo Super Lucky 2022 Black Eyed Peas.

  • April 24, 2022

    Rancho Gordo Frijol Negro Santanero (from Oaxaca). These were super-cool tiny little beans, with amazing deep colors (purple and brown and black). I checked them after an hour and they were close; an hour fifteen had them a bit underdone but better than risking the mush I made last time.

  • June 27, 2022

    Rancho Gordo garbanzo

  • August 28, 2022

    Marcella Beans (like cannellini) from Rancho Gordo.

    These cooked fast - they were done in an hour (to be fair, I soaked the beans, and that hour doesn't count a 15 minute boil to start).

  • October 11, 2022

    Rancho Gordo Midnight Black Beans

  • October 30, 2022

    Rancho Gordo Royal Corona

    Oh boy did these turn out well. Salt onion garlic, the garlic really came through even though only 3 cloves. Had a bowl after they finished.

  • November 29, 2022

    Rancho Gordo Borlotti Magnifico

    Overcooked by just a few minutes ☹️

Beef and Bean Chili

Beef Fajitas

  • May 18, 2020

    I've made this several times before - see here or here.

  • June 16, 2020

  • October 17, 2020

  • July 16, 2021

    I cooked this for the first time having folks come over for dinner in a while. Everything turned out OK, but was staggered a bit. I cooked the beef on grill (my second thing on there!), which turned out well but meant a lot more trips into the kitchen, out to the grill, and back again. Next time, make something with less walking.

  • February 15, 2022

    Turned out really great, made me excited to be eating these again. I marinated overnight (almost 24 hours), and cooked them on the BBQ over the highest heat possible with the lid closed. Maybe a touch too long but everyone else here likes their meat a bit more cooked than I'd prefer.

  • September 28, 2022

Beef Pot Roast

  • February 4, 2021

    From Alice Waters The Art of Simple Food, pg 355.

    Not the hit it was last time, although I think it turned out well, reheated in the oven it was nice and crisp. The second night everyone enjoyed making their own bowls from the ingredients - pasta, veggies, beef, broth.

Berry Smoothie

Bo Ssam Quesadillas

Braised Pork Butt

  • December 29, 2020

    Really easy, everyone liked it. Win!

    The recipe is from Alice Water's Simple Food.


  • April 19, 2020

    A bit more detail here.

    time activity
    2200 mix leaven
    645 mix dough
    715 rest
    750 bulk rest in the oven with a pot of boiling water
    1215 bench rest
    1245 final rise
    1620 1st loaf in oven
    1820 2nd loaf in oven
  • May 2, 2020

    Water temp calculated via Common Bread Calculators.

    Kept the oven at 500° until after the first heating cycle, then down to 450°.

    time activity
    2330 mix leaven
    800 mix dough (room: 74°, DDT: 78° => water 90°, 750g)
    820 rest
    855 salt and start bulk
    1205 bench rest
    1235 extra shaping
    1645 1st loaf in oven
    1930 2nd loaf in oven
  • May 14, 2020

    Water temp calculated via Common Bread Calculators.

    Kept the oven at 500° until after the first heating cycle, then down to 450°.

    time activity
    2230 mix leaven
    900 mix dough (levain: 68°, DDT: 78° => water 106°!, 750g)
    920 rest
    10 salt and 100° water
    1345 bench rest
    1405 extra shaping
    1445 final rest
    1935 1st loaf in oven
    2050 2nd loaf in oven
  • May 30, 2020

    Water temp calculated via Common Bread Calculators.

    Kept the oven at 500° until after the first heating cycle, then down to 450°.

    time activity
    2145 mix leaven
    745 mix dough (levain: 70°, room: 68°, flour: 72° => water 102°, 750g)
    820 bulk (dough covered with a cutting board), ktichen at 72°
    1215 bench rest
    1245 final rise (kitchen now 75°)
    1430 2nd loaf in fridge
    1545 1st loaf in
    1900 2nd loaf out of fridge
    1930 2nd loaf in oven
  • June 7, 2020

    Water temp calculated via Common Bread Calculators.

    time activity
    2145 mix leaven
    830 mix dough (levain: 72°, DDT: 78° => water 98°, 750g)
    855 rest
    930 bulk rise
    1330 shape
    1400 final rise
    1630 2nd loaf in fridge
    1830 1st loaf in oven
    1930 2nd loaf in oven
  • June 28, 2020

    Water temp calculated via Common Bread Calculators.

    time activity
    2300 mix leaven
    830 mix dough (room 69°, levain: 69, DDT: 78° => water 105°, 750g)
    855 rest
    935 bulk rise
    1315 shape
    1430 final rise
    1725 1st loaf in
  • July 19, 2020

    Water temp calculated via Common Bread Calculators.

    time activity
    2100 mix leaven
    800 mix dough (room 71°, flour: 70°, levain: room, DDT: 78° => water 80°, 750g)
    815 rest
    845 bulk rise
    1215 shape
    1245 final rise
    1745 1st loaf in
    1845 2nd loaf in
  • August 9, 2020

  • September 20, 2020

    time activity
    2200 mix leaven
    755 mix dough (water 80°, 750g)
    740 rest
    1215 bench rest
    1250 final rise
    1620 1st loaf in
  • October 11, 2020

    Kind of a mess of timing - I went hiking during the rise, so I couldn't do as many turns. Then I was off to my parents for a bit, and the loafs went it too late.

    time activity
    2200 mix leaven
    710-730 mix dough (water 80°, 750g)
    855 rest
    1230 bench rest
    1930 1st loaf in
    2020 2nd loaf in
  • November 19, 2020

    One of the loaves (not sure if it was the first or second) turned out amazing! Just what I was looking for.

    time activity
    2230 mix leaven
    710-730 mix dough (air 70°, water 98°, 750g)
    730-805 rest
    810-1220 bulk rise
    1230-1310 bench rest
    1320- final rise
    1745 1st loaf in
    1856 2nd loaf in
  • December 12, 2020

    The dough was really wet - not sure why. I added 56g (so 6g extra) after the rest, but that shouldn't have made that much of a difference?

    time activity
    2230 mix leaven
    710-722 mix dough (750g)
    722-810 rest
    810-1240 bulk rise
    1240-1300 bench rest
    1300- final rise
    1805 1st loaf in (spiral)
    1900 2nd loaf in (square)
  • December 23, 2020

    The bulk rise seemed to go real slow - it didn't help (probably) that I went hiking for 2 hours in the middle, or that it was cold.

    time activity
    2300 mix leaven
    750-805 mix dough (water 102°, 750g)
    805-840 rest
    845-1345 bulk rise
    1355-1420 bench rest
    1420- final rise
    1720 1st loaf in (spiral)
    1825 2nd loaf in (square)
  • January 6, 2021

    I had time to do the turns on schedule (for once).

    Both loaves were dense, not my favorite. I wonder if the final rise was too long, or if the starter wasn't up to snuff.

    time activity
    2200 mix leaven
    715-730 mix dough (water 102°, 750g)
    730-755 rest
    755-1215 bulk rise
    1220-1240 bench rest
    1245- final rise
    1754 1st loaf in (square)
    1845 2nd loaf in (spiral)
  • January 21, 2021

    time activity
    2100 mix leaven
    900 mix dough (water 110°, 750g)
    905-930 rest
    930-1330 bulk rise
    1335-1350 bench rest
    1740 1st loaf in (lazy spiral)
    1845 2nd loaf in (square)
  • February 19, 2021

    The dough felt good after the long bulk; maybe that was good with my fairly cold house. I also did turns maybe every hour.

    My oven was taking a long time to heat up and I wasn't sure it was staying hot, so I gave everything a bit more time.

    time activity
    2300 mix leaven
    830-845 mix dough (water 110°, 750g)
    845-915 rest
    920-1500 bulk rise
    1505-1540 bench rest
    1545- final rise
    2000 1st loaf in (spiral)
    2115 2nd loaf in (square)
  • May 27, 2021

    time activity
    2100 mix leaven
    7-715 mix dough (water 106°, 750g)
    715-750 rest
    755-1325 bulk rise
    1330-1400 bench rest
    1405- final rise
    1930 1st loaf in (spiral)
    2030 2nd loaf in (square)
  • July 29, 2021

    The first loaf didn't get great oven spring - and then neither did the second. Disappointing.

    It may have been a lack of turns during the bulk rise, so while the dough ended up soft and springy it didn't have the structure. More like pizza dough than dough to rise.

    time activity
    2100 mix leaven
    7-725 mix dough (water 100°, 750g)
    725-810 rest
    815-1435 bulk rise
    1440-1500 bench rest
    1505- final rise
    1950 1st loaf in (spiral)
    2050 2nd loaf in (square)
  • October 20, 2021

    First time in months. It took about a week to get the starter back to a good spot after so long in the fridge, but the bread turned out great (especially after the disappointment of last time).

    time activity
    1940 mix leaven
    1030-1040 mix dough (water 102°, 750g)
    1045-1140 rest
    1140-1335 bulk rise
    1340-1415 bench rest
    1420- final rise
    1920 1st loaf in (spiral)
    2040 2nd loaf in (square)
  • December 14, 2021

  • November 22, 2022

  • December 6, 2022

    time activity
    2315 mix leaven
    1230 mix dough (water 120°, 750g)
    1240 rest
    1315 bulk rise
    1815-1900 bench rest
    1900- final rise
    2230 1st loaf in
    2320 2nd loaf in
  • December 14, 2022

Breakfast Burrito

  • March 28, 2022

    Made from the kids leftover cold scrambled eggs, after I got home from dropping them off at school. Was pretty good!

Breakfast Quesadilla

  • August 7, 2021

    The omelette-to-flip failed on me - I didn't have enough eggs in my pan (I tried 2), added a third to try to fix that but ended up just scrambling them, so I took the eggs out and assembled the quesadillas like a few days ago. Still they were great!

Broiled Chicken and Artichokes

Broiled Salmon

  • April 9, 2021

    I used the broiling technique from Sheet-Pan Jerk Salmon with some Coho Salmon Fillet. It wasn't a hit - maybe folks didn't like the Coho (it was described as fishy, although I thought it was fine), or the broiling might have cooked it too fast (after ~7 minutes it was cooked through and the skin was burning).

    I'd try it again, maybe, but keep a closer eye on it. At least in my broiler things went fast.

  • June 14, 2021

    Not so much a recipe, but I thought this turned out well. I mostly left the skin on the foil, though.


Brussels Sprouts


  • November 17, 2020

    Bulgogi (Korean Grilled Beef) from NYT

    Throwing the marinade in the pan was weird but it cooked off well. I liked it, especially with the rice and lettuce wrap and some store-bought gochujang. Family didn't go for it but maybe tomorrow?

  • July 30, 2021

    Skirt Steak Bulgogi from NYT.

    This wasn't as flavorful as the last bulgogi I made, it feels in search of a sauce. My BBQ started running out of gas halfway through, so I stumbled across the finish line, and that may have dried everything out.

    Everyone's really into grilled onions, so keep doing that!

  • August 1, 2021

    Leftover Bulgogi, reheated (in a pan with canola oil, the leftover yellow & green onions dropped in part way through), served on rice and sprinkled with soy sauce - this was all better than when it was fresh. A little extra sear in the pan, or more sauce from the extra soy sauce?

Bun Bowl

  • June 6, 2022

    With grilled pork chops (Vietnamese Home Cooking, pg 154)

    These are great! Really easy everyone loved them.

    I served them with white rice and chopped cilantro. Also thinly sliced carrots that I tossed with a little rice vinegar and salt. The meat juice was great on top; when that ran out soy sauce was fine.

  • October 5, 2022

Butternut Squash


  • March 20, 2022

    Sauteed over medium-high in butter & olive oil. Don't stir too often or it won't get browned and crispy and that's where the flavor is.

Cabbage with Pancetta and Yellow Onion

Cal Peternell’s Braised Chicken Legs

  • November 29, 2020

    These were a hit! I really liked how crispy the floured chicken skin got, and the braise was really easy. This is a recipe that has a fancy result but is actually quite easy.

    The reduction could have used either a bit more time or a bit more salt, but that's easy. I got 2.5lbs of chicken legs, but that was only 3! Next time order 5lbs to match the recipe (and, we ate most of what I'd made, so I need to make something else tomorrow).

  • December 14, 2020

  • January 25, 2021

    Less of a hit this time - didn't turn out quite as well (although I think it was pretty close) and just didn't click with anyone. This was after another chicken dish - maybe just too much chicken?

Caramelized Onions

Carne Asada

  • August 11, 2022

    From the Nopalito cookbook.

    BBQd, but not on my grill so I didn't have the grill grates. I really missed those, the meat cooked well but didn't get any crispy edges.

Cashew Chicken

Cast Iron Chicken with Roasted Lemon and Rosemary

  • January 23, 2021

    From the Lost Kitchen cookbook.

    The chicken was a hit! We ate more than half of it. Pretty easy, too, although the brine means some planning is required.

  • May 12, 2021

  • May 15, 2022

    I used 3 lb of chicken thighs, which worked out to 6 thighs. That's fine, but maybe 4lb next time (or get 8 thighs).

Charcuterie Board

Chard & Potatoes

Cheese Enchiladas

  • May 22, 2021

    From Simply Zov, pg 268.

    I thought these were good - even better the day after, heated back in the oven so they got extra crispy.

    Surprised my kids didn't love them, because the enchiladas were 90% cheese (even after I cut the filling in half).

Cheese Toast

Cheesy Baked Pasta With Sausage and Ricotta

Cheesy White Bean-Tomato Bake

Chicken & Mushrooms

Chicken Adobo

Chicken and Rice

  • April 20, 2021

    I haven't made this in a while, last time looks to be back in 2018!

    The recipe is in Canal House volume 6, page 81.

  • October 15, 2021

    4 legs, 2.75 lbs. Next time maybe try 1.5 cups of rice and water, the rice is great!

    It turned out really well this time. I'm not sure what was different - more heat on the chicken, more time with the rice (40-50 minutes), or a hotter fire under the rice (actually went for medium-low, instead of trying to use my heat spreader to regulate it). I'm leaning towards not using the heat spreader.

  • April 26, 2022

    Made it late (after going out) so it should be easy dinners for the rest of the week

  • June 20, 2022

    It's going to be even hotter tomorrow, so I made this tonight so I wouldn't have to cook tomorrow.

    ~3.25lbs of legs, which worked out to 5, and it fit the pan well. I moved the chicken to the outside of the pan to leave room for the onions and celery and later the rice in the middle. We'll see how it worked tomorrow!

  • July 5, 2022

  • December 17, 2022

Chicken and Rice Soup with Lemon

  • January 30, 2022

    From Simply Zov, page 137.

    Made this for the next few days, I'm hoping at least 2 if not 3.

    Update day 2 (1/31): we ate 1.5 Weck jars of soup, with the butternut squash and some French bread. Still plenty left.

    Update day 3 (2/1): we ate another 2 Weck jars of soup.

    After that, there were 2 Weck jars left, and I used those for lunch on 2/2 and 2/3.

  • April 14, 2022

    Took a long time but it was a nice situation, hanging out while it cooked

  • December 3, 2022

Chicken and Shallots

Chicken Braised With Potatoes and Pine Nuts

  • February 22, 2021

    Turned out pretty great. The kids liked the broth! That in itself is amazing. They don't care for most broths. It's pretty savory.

    It's an easy recipe; it takes awhile but there's lots of downtime.

  • January 23, 2022

    This finished too late for dinner, so I scrambled for leftovers (some takeout from lunch and burgers from night-before-last).

    But, I tasted this as it finished, and it was really great! Really nice broth. I'm hoping this lasts Monday & Tuesday nights. I didn't use fingerling potatoes, so my chunks of potatoes took a while longer to cook - once I realized that I took out the chicken, and let the potatoes go, but I didn't even wait long enough! Pay more attention next time, I guess.

    Update: yes, this did last, and it was well-received! I reheated the chicken in the oven and the liquid on the stovetop. An excellent make-ahead meal.

Chicken Broth

  • April 2, 2020

    I really like the Caldo de Pollo from Doña Tomás, and it means you also get an entire chicken ready to make Sopa de Tortilla.

Chicken Marbella

Chicken Soup with Ditalini

  • November 9, 2021

    The soup was easy and pretty great (from Canal House Every Day page 186).

    The amounts were weird (6 cups of broth? Only 1 cup of dried pasta?) but I followed the recipe and it worked out. I didn't cook the spinach before putting it in the broth, and used a cooked chicken from Whole Foods.

  • January 4, 2022

    Made poached chicken: How to Poach Chicken from The Kitchn

    Used the whole bag (1lb) of pasta, and crisped a bunch of kale before adding it to the soup.

  • March 5, 2022

    1/2 lb of pasta, and we ate about half the soup

    Made with 2 cups of the poaching water with 4 cups of store bought chicken broth. For greens, I added sauteed kale.

Chicken thighs, half conveyer belt and half breaded and fried

  • August 13, 2020

    The thighs were skin-on (and with bones), so I boned them. On the skin side, I rendered the fat on a relatively low pan (like Salt Acid Fat Heat's conveyer belt chicken thighs). On the other side I dredged in egg and bread crumbs, then fried that in the chicken fat that had just rendered out. Pretty good!

Chicken with Scallion Dumplings

Chicken, Green Bean, Corn, and Farro Salad with Goat Cheese (Paprika)

Chickpea vegetable soup

Chili sin Carne

Christmas sugar cookies, roll-out dough with simple glaze icing

  • December 21, 2020

  • February 13, 2021

    I made them too thin in the first 2 batches, so they were burning around 10 minutes. The third batch I made much thicker (I'd guess 5mm but maybe the problem is that I'm not good at estimating this), and it was ready at 13 - and better, because it's thicker, and get a layer effect that was nice. We did real decorating the next day and it was super fun.

  • January 17, 2022

    I used this (again) as an activity for the kids with a friend over. Kept everyone occupied for a good while.

  • November 12, 2022

    No icing who has time?

  • December 10, 2022

    With decorating

Coconut Brown Rice and Beans

  • October 4, 2021

    Surprising hit. Doubled the rice, and we still ate maybe 2/3 of it, along with half the beans. Maybe triple the rice next time so there's enough for the second day?

Collard Greens

  • October 28, 2021

    Made this like I've been making kale - put it in the pan, covered for maybe 2 minutes, then opening and cooking until it gets nice and crisp. What do you know it worked! First time I remember liked collared greens.

Cook's Illustrated's Best Drop Biscuits


  • January 21, 2022

    I tried grilling the corn (without its husk); it didn't cook long enough, and also the corn (from a flat pack, out of season) was pretty disappointing. I'd try it again with better corn.

  • May 27, 2022

    Just made these on the grill pan on my camping stove. The corn was already shucked (it was from a flat pack). No butter or anything, just got some grill marks and warmed them up, but these were great.

  • June 30, 2022

    Soaked in water, roasted in the oven. I've made this a ton of times, but I guess it hasn't been recorded here. The recipe:

    • Soak corn (in the husk) for about 20 minutes
    • Cook that in the oven (turning once) at 400º for about 20-25 minutes
    • Remove, shuck, cover in butter & salt & pepper

    They were from a veggie box and had some worms in the tips. I'm in the habit of cutting off the ends before I even look so no one gets grossed out.

  • July 16, 2022

    Oof, this was no good. Last time I made corn camping I cooked it on my grill pan and it was great. I tried this again, but instead of packaged corn I shucked fresh, and maybe it was a different variety. It didn't have a lot of flavor, even butter couldn't rescue it. Maybe I needed to grill it longer? Or done my usual?

  • August 28, 2022

  • September 14, 2022

Corn and Potatoes

  • June 20, 2020

    Yukon gold potatoes, roasted in foil with herb butter Corn, oven roasted in the husk, shucked and tossed in esplette butter, grilled

Corn Salad

Corned Beef

  • March 2, 2021

    The potatoes were a hit! Also the corned beef. Basically everything.

  • March 15, 2021

    Followed the package instructions on the corned beef (I've made my own, but not today).

  • March 18, 2022

    Followed the instructions on the package - basically just simmer for a good long while.


  • February 6, 2022

    With the mashed potatoes, it really felt like it was all butter tonight.

Crab Hands

Creamy One-Pot Mushroom and Leek Pasta

  • December 23, 2020

  • April 2, 2021

    It was alright - better with more salt. If I were to make it again, I might salt the leeks at the start, and maybe again when adding the chicken broth.

    The directions don't call for waiting for the broth to simmer (just 10 minutes after adding the pasta unless I'm mistaken), but I might wait for that before adding the pasta. Maybe a bit less broth, too, the outcome was a bit runny.

    There was another recipe I made in March, Pasta alla Norcina (Creamy Pasta With Sausage). That was similar, but better. Make that instead.

Crispy Cheesy Pan Pizza

Crispy Chicken Thighs With Peppers, Capers and Olives

  • September 15, 2021

    The chicken was great. I'm not sure if the peppers on the side were worth the effort, but I'd make the chicken again.

  • November 6, 2021

    Something went wrong - maybe the chicken was still frozen? I cooked it for 40 minutes under a brick and the skin still didn't get crisp. I finished it in the oven (10 minutes at 400º) and it was cooked, but not that great.

    I reheated these for 15-20 minutes at 400º the next night, and the were way better - the skin got crispy, the meat was still good.

Crispy Pan-Seared Salmon Fillets

  • July 26, 2020

    The skin turns out great and crisp (just what I've been looking for); everyone liked it.

  • October 3, 2020

    Mixed success - skin could have been crisper. Maybe the pan wasn't hot enough?

Crispy Skin Salmon

  • December 13, 2020

    Everything turned out great.

    I was patient with the salmon and waited until the temperature was as recommended. The skin was better on the thicker pieces but overall basically what I was hoping for.

Crispy Tofu with Cashews and Blistered Snap Peas

  • July 9, 2020

    Everyone liked it, it vanished in one sitting.

  • July 14, 2020

    I thought it turned out a little better this time (having just made it), but no one really ate it except for me. Unfortunately, I had doubled it.

  • November 10, 2020

    Just a single this time, but it turned out well. Not sure what I did differently. Used string beans instead of snap peas, and that was fine as well, even though I skipped the bean dressing.

  • November 25, 2020

    I was all set to make the crispy tofu with the recipe, but my pick-up order at the grocery came with a teeny tiny block of baked seasoned tofu (gross!).

    But, I had a bit of frozen black cod, so subbed in some steamed fish with ginger on top. The recipe was pretty simple:

    • salt the fish
    • put it on a plate (seemed crazy, but I did it on a ceramic plate)
    • bit of chopped ginger on top
    • in the steam for 10 minutes (I did mine a bit longer; somewhere I found a recommended cod temperature of 145º so I went until I hit that)

    It was good! Fish went over well with everyone, and I thought it was pretty congruent with the sauce.

  • December 10, 2020

    Made this wih steamed fish instead of the tofu.

  • January 31, 2021

    Good as always. Instead of snap peas i used green beans, dry sauteed.

  • February 15, 2021

  • April 14, 2021

    Subbed in green beans (blistered on high for a few minutes in a separate pan) for the snap peas.

  • May 24, 2021

  • July 5, 2021

  • September 19, 2021

  • December 27, 2021

  • January 12, 2022

  • April 17, 2022

  • May 5, 2022

  • July 10, 2022

  • August 16, 2022

  • November 3, 2022

    Probably the best I made, even though (or because?) I was rushing like crazy.



  • March 30, 2022

    I sliced persian cucumbers all up randomly and akimbo, and tossed it with rice vinegar in salt. I've made this before, it's pretty simple and nice.

  • April 6, 2022

  • August 21, 2022

    Tossed with rice vinegar and salt. Was great!

  • August 22, 2022

    With rice vinegar and salt, also pretty good.

Cucumber and Tomato Salad

  • October 1, 2022

    This was a hit - kind of like greek salad without the feta. Sliced cucumber (seeded), thinly sliced tomatoes (also seeded), olive oil and finishing salt.

Dad's Pancakes

Date Shake

Detroit-Style Pan Pizza Recipe

  • April 14, 2021

    I had active dry yeast, so I mixed that with the warm water and let it sit for 15 minutes before continuing. I used a mix of Jack & Mozzarella cheese, and Sonoma pizza sauce (which is amazing). I made the pizzas in a quarter sheet pan (crust wasn't very crisp) and a pair of mini bread pans (something like this, crust got crisp), showing that the pan really matters.

    Everyone liked these.

  • April 18, 2021

  • May 17, 2021

  • July 25, 2021

    Great as always - my first time making their sauce, which is maybe even better than the jar I've been using. Took ~4 hours (mostly resting the dough).

  • August 30, 2021

  • January 11, 2022

  • February 21, 2022

    This was taking too long so I got takeout (btw this was a mistake- takeout took way longer than just focusing on finishing this would have been).

    Maybe too much cheese, it was kind of a cheese brick. I have dinner plans tomorrow so hopefully it's still good the day after.

  • June 26, 2022

    I put it on the bottom of the oven and the bottom started to burn, so I moved it up to the lowest rack (well, the lowest rack I had in, which was maybe in the middle). This stopped the burning but the bottom still tasted a bit burned. But the pizza is so good I guess it didn't really matter and everyone ate some.

    We ate just over half of the pizza. In a few years I guess I'll be making two.

Drunken Beans

  • October 25, 2021

    I doubled it, and tripled the bacon, and cooked the beans for a good long while (maybe 40 minutes? I was interrupted, but it tasted of Corona so it might have worked out). Turned out well, maybe needed salt. I served it with those tortilla sliders, toasted on one side in the extra bacon grease (which I reserved earlier). We ate about half and I'm excited to leftovers.

  • December 16, 2021

    With the Frijol Negro de Vara beans.

  • January 25, 2022

    Made with the Rancho Gordo Ayocote Negro (the full pound of beans with their cooking liquid), a full pound of bacon, and the recipe otherwise doubled. Turned out great.

  • April 25, 2022

    Got home late and made this for my lunch the rest of the week. Since it's for me, I upped the spice.

  • October 12, 2022

Dry Sauteed String Beans

  • July 5, 2021

    I tossed a bit of oil and salt on the string beans after I threw them in the pan - I think this was an improvement, it helped the salt stick to the beans, but still had the dry sautee crunch and char.

  • September 10, 2021

  • October 1, 2021

  • December 27, 2021

  • January 12, 2022

  • April 17, 2022

  • May 5, 2022

    In the wok - I think the green beans weren't as good, and I'm not sure about the wok technique. I'll try them again with some better beans.

  • July 4, 2022

  • July 10, 2022

  • August 16, 2022

    These turned out great - enough salt, just a bit of oil at the end and it crisped everything up nicely.

  • November 3, 2022

  • November 21, 2022

    Dry sauteed as usual. I've been adding oil and salt at the end, and it really worked this time - the oil helps the beans crisp a little bit faster and helps the salt stick, but also the pan is super super hot by the time I add them so it burns on. Not sure what to do about that.


Dumplings (takeout)

Dungeness Crab

  • January 16, 2021

    I liked the sausages with the crab.

  • January 30, 2021

    Crab was also good, but it's hard to mess crab up. I used salted butter and that was better (at least with what I have).

Easy Italian Pasta Salad

Egg Muffins

  • March 7, 2022

    Just ham and cheddar. We used to make these often, and they were great for breakfast. Everyone wanted them again. But! No one ate them. I ended up eating them for lunch for a few days.

Fish Tacos

  • August 13, 2022

    These were easy and pretty great (at least the fish). The sauce is full of things that I don't like, and reviews seemed to be that it was a lot of work to make sour cream (out of mostly sour cream).

  • September 2, 2022

    Really great. The salsa is great with this. I toasted the tortillas (corn & flour) on a griddle with a little oil.

  • October 19, 2022

Fried Eggs

Fried Tagliatelle With Chickpeas and Smoky Tomatoes

  • January 28, 2022

    Kids liked it, my wife didn't. Not too hard; I made beans the regular way and prepared the smoky tomatoes a couple of nights before, then assembled it.

    I was surprised by how good this was the next day, microwaved - it was better than expected, but my expectations were low. It's better the night of.

Fruit & Cheese Plate


  • August 29, 2020

    Kalbi (Korean Barbequed Beef Short Ribs)

    Pretty delicious, pretty easy, worth making again.

    I tried a different recipe the next time; that one is probably better.

  • October 17, 2021

    From Serious Eats.

    I liked this better than the other recipe I tried - it turned out great. Reduced the marinade over medium heat and used that as a sauce, that was good but sweet.

  • April 20, 2022

    Still from Serious Eats.

    I didn't have the Asian pear (or a kiwi substitute as mentioned in a comment). That same comment mentioned that those tenderize the meat, and it was a little tough. Still delicious though!

  • November 22, 2022

    The good recipe from Serious Eats. I didn't put all the honey in (just got tired of squeezing the bottle) and it was still good.

    Reduced the marinade for ~15 minutes (at a simmer) as a sauce.

Garlic Butter Fried Rice

Garlicky Chicken Thighs With Scallion and Lime

Greek Lentil Soup

  • January 4, 2021

    My daughter and I watched the video, and she got excited to make it. Great recipe for a kid (she's 5) - easy to assemble, some chances to practice using a knife on easy things (carrots, celery), and pretty delicious. The addition of vinegar and olive oil at the end was good.

Greek-Style Chicken Kebabs with Lemon and Oregano

  • October 14, 2020

    These were a hit! Super easy, super great, well received by everyone. From Simply Zov, page 233.

    I made Zov's hummus as a side, with some pita. It goes great with the kebabs.

  • November 12, 2020

    Not a hit the night of (?) but everyone liked it the next 2 nights. I really like it with hummus and pita.

  • December 7, 2020

  • January 7, 2021

  • March 7, 2021

  • April 23, 2021

  • May 17, 2021

  • June 30, 2021

    First time on the grill, as opposed to the cast-iron griddle I've been using. The heat didn't seem as high (!!), maybe because I left the lid open? Still turned out fine, though, and it didn't smoke out the entire house so that was an improvement.

  • July 26, 2021

    Second time on the grill, these turned out way better (maybe because I'd replaced my grate with a GrillGrate which seemed to make the grill much hotter).

    The grilled veggies were also good, especially the red onion.

  • August 15, 2021

    Doubled the recipe to serve a bunch of people. Worked out well- it served up fine cold ish. Found an online copy of the the recipe, although I really recommend the book as it's great!

  • September 21, 2021

  • October 26, 2021

  • December 28, 2021

    12 minutes on medium-high direct heat (2 burners) and 1 burner indirect on high.

    I think next time just keep the direct heat on high. I like the chicken with a little more char and a little more cooked.

  • February 2, 2022

    Started marinating 2/1, cooked the night of 2/2, so we can eat it on 2/3. 3lbs of meat, and I expect to get about 3 nights of it (with the accompanying hummus, pita/naan and carrots).

  • February 28, 2022

    I was going to make this for dinner, but I got home late and in a panic ordered takout.

    Note for next time: I don't think this was faster at all. 30 minutes to wait around until the food was ready, like 45 minutes to drive there and back to pick it up. I could have had the hummus and chicken way before I was done with all the waiting and driving!

    Not a waste, because now tomorrow's dinner is super easy, but definitely not my strongest plan.

  • April 9, 2022

    Feedback was that the grill marks were too deep. Too deep! There is truly no winning. I thought they looked amazing and tasted great.

  • June 3, 2022

  • July 16, 2022

    Tried this while camping and it turned out great!

    I started the chicken marinating before we left on Friday (I double-bagged it in ziploc before putting it in the cooler). Then on Saturday I put it on skewers and cooked it on my grill pan (same as I did when I started making it). With hummus (I made this before hand as well) and pita chips it was a hit.

    Served with corn (see below, not great) and a giant watermelon. I mean, look at the picture. Holy smokes. I've included a picnic table for scale.

  • September 19, 2022

  • October 16, 2022

    My family came over, so I made 3 lbs. As usual it was a hit!

  • November 13, 2022

Green Beans

  • December 31, 2022

    Boiled for ~5 minutes, then drained. Sauteed shallots in a pretty gross amount of butter, then tossed the drained beans in there.

Green Beans with Beef and Tomatoes

  • January 8, 2021

    From Simply Zov, page 207.

    Three potatoes didn't cook through, but they were easy to pick out. It got surprisingly good reviews from everyone so I guess make it again? I thought it was pretty good. I'd maybe just leave out the potatoes next time.

Green Salad

Grilled Bread

Grilled Cheese

Grilled Cheese with Ham

Grilled Chicken With Tomatoes and Corn

Grilled Ginger-Lime Chicken Thighs with Harissa

  • January 17, 2022

    From Simply Zov, pg 228.

    These were great, Harissa is probably the dominant flavor but I like Harissa so that was fine with me. I like the technique of grilling to get flavor and then finishing in the oven, it was pretty easy with good results.

    This was probably the spiciest thing my kids have ever eaten, they're usually wusses. I took the skins off for them to reduce the heat a bit, and served this with rice and bread and olive oil. I told my kids to use the rice, bread & olive oil to manage the heat (if it's spicy, take a bit of something else) and they were pretty excited about that and ate a ton of food.

    Overall a success. I was hoping for something as good as the Greek-Style Chicken (also from Zov's) which has become a staple of ours; I don't think this will get into the rotation as much as that has but I'll make it again.

Grilled Onions

Grilled Pork Chops with Sweet Lemongrass Marinade

Grilled Squash

Grilled Vegetables

Grilled-Potato Salad With Grilled-Lemon Vinaigrette

  • May 22, 2022

    I thought this would be all on the BBQ, but I guess I didn't read it closely enough. Still this was great, even before BBQing the potatoes they were a hit. My only complaint was that little fingerling potatoes are a pain on the grill, it's too much to turn a whole lot of little ones.

Hainan Chicken Rice

Ham Bagel


  • September 6, 2020

  • January 21, 2022

    It's been a long time since I've made these! Just really simple, salt and pepper in the meat. Pretty good. I ran out of buns and bought some sweet Hawaiian rolls instead of way too many hamburger buns, and I'd do that again - better than buying too many hamburger buns and letting them go to waste. We just had dinner rolls the rest of the week.

  • July 3, 2022

    Thin but Juicy Chargrilled Burgers

    These were good. I made them in two batches; the first kind of crumbled on the grill, but the second held together better. I think it had a little more heat.

    I tried to flip my grates over (there's a flattop deal on the bottom of the grill grates I have) but the bottom was gross and greasy and I didn't want to deal with it.

Hard Shell Tacos

  • January 29, 2021

    Just regular - taco seasoning from the store, crispy shells, chopped tomato and greens, black olives, grated cheddar. Side of mixed rice & beans from earlier in the week.

  • May 8, 2021

  • May 24, 2021

  • June 28, 2021

    Somewhere (maybe here) I read about keeping the taco shells stacked so they wouldn't close. It's true, but it also makes then disappointingly not crunchy. It was closer to the Taco Bell experience, though.

  • January 10, 2022

  • May 9, 2022

    I let the beef cook a bit longer and it actually get crisp, this was way better.

  • May 31, 2022

    I added onions garlic and the rest to start. The meat didn't crisp up like last time - maybe I drained too much fat? And I didn't add enough of the spice either.

    Another thought- I was watching How to make the Perfect Burger at home, according to science, and I wonder if the beef I used had less fat than the last time. Maybe next time try 70/30 beef.

Harissa and White Bean Chili

  • February 7, 2022

    My daughter wanted chili, and this popped up on NYTimes Cooking.

    It came together pretty quick with last night's beans (and I used the bean broth in place of vegetable broth called for in the recipe). I thought this was pretty good, but no one else loved it and it didn't make a ton of food. There's a day or two of lunches left.

Hasselback Potatoes

  • March 10, 2022

    I didn't have the little fingerling potatoes from the recipe, so I cut up larger potatoes and then did the hasselback slices to them. This still worked! More flipping around (as the flat sides will burn if left on the baking sheet) but this also means if you stick with that the sides will get crisp.

  • March 18, 2022

    Big potatoes, cut small again. From looking at the pictures, even smaller this time.

    On further research, I haven't found the recipe I was following originally that called for little fingerling potatoes, but the recipes I'm finding now (like this one from the Modern Proper) call for regular potatoes. If I remember I'll try for that next time.

  • April 15, 2022

    Mini ones again. Lots of flat surface to get crisp, and small enough that they were done in 40-50 minutes at 400°. Like steak fries workout the oil. Great!

  • April 29, 2022

  • May 11, 2022

  • June 1, 2022

  • June 7, 2022

  • July 23, 2022

    I used convection at 350, I think that worked well. Don't try to flip until they flip easily, just wait, it'll be OK. I think all told these cooked for 50 minutes (if not a bit more).

  • July 25, 2022

    I tried 350º with convection (instead of the usual 400º without). I also waited until they were easy to move (maybe 20 minutes this time). These turned out great! They got crisp from more than just the bottom.

Herbed Chicken and Spinach Meatballs

  • January 3, 2021

    Everyone (except one exhausted kid) liked the meatballs fine. I thought they were good, nice and crisp with a nice flavor. I'd make them again.

  • June 7, 2021

    Served with pasta. Squeezing lemon over the top of the meatballs really brings out the flavor.

  • August 23, 2021

    Actually made this for tomorrow's dinner, these (if I remember correctly) warm up pretty well in the oven.

Herby Three-Bean Salad

  • June 16, 2022

    Easy, healthy - good combo! A nice change from some meat-heavy dishes, although it would have been better on a warm day (the weather cooled down considerably today).

    This reminded me of some Zov's salads, but was a ton easier - just fewer ingredients, but the same fresh taste.

Hot Buttered Soft Pretzels

Hot Dogs

Individual Honeycrisp Apple Tarts

  • October 15, 2021

    The kids and I saw a video of this, and it looked easy so we wanted to give it a try. It wasn't as easy as the video made it look.

    But, it did turn out great.

  • December 31, 2021

Indoor-Grilled Salmon

Julia Child’s Provençal Potato Gratin


  • April 26, 2020

  • July 26, 2020

    With onions

  • October 4, 2020

    Did the kale in a slightly different style - added it to the pan, poured in some water and covered for maybe 5 minutes to get it soft. Then uncovered and crisped. I liked it. The recipe I took this from (not sure where) recommended white wine instead of water, that sounds good too.

  • December 13, 2020

    Kale modification- I sauteed it for a bit, added a few splashes of white wine and covered for maybe 5, then uncovered and another few minutes of sautee. Turned out well would repeat.

  • December 31, 2020

    With onions, sauteed in the steak drippings

  • January 16, 2021

    Sauteed in the sausage pan; it was maybe a bit much.

  • January 23, 2021

    Sauteed dino & purple kale.

  • January 30, 2021

    The kale turned out great. I let it take maybe 15 minutes total - a minute to toss, pour in 1/3 cup of water and cover for 5 minutes, then leave it alone to cook (uncovered) the remaining time and get nice and crispy.

  • February 7, 2021

  • March 11, 2021

  • March 30, 2021

  • April 21, 2022


  • August 5, 2022

    With the asparagus and zucchini

    Roasted it up until a little crisp

Leek Fritters

  • March 6, 2022

    These were good, make them again. Especially if all you have is some leeks.

  • April 7, 2022

    Took a long time. This needed all of the same stuff as the panko pork chops I was making at the same time - the oven (but at 250), ideally the same cast-iron pan, etc. Just a lot of contention.

Leftover Squash with Panko Mozzarella Crust

Lemongrass Chicken

  • October 3, 2021

    From Vietnamese Home Cooking, page 138.

    Turned out well, good success with the family. This was a bunch of fun to make, actually. I hadn't really done too much from this cookbook, but it was great to pull my wok out again and reseason that a bit.

  • March 12, 2022

  • May 7, 2022

    Turned out really well. Is this the same recipe I made before, from Vietnamese Home Cooking? There were parts I just didn't remember. Maybe I interpreted it differently the last time?

    I think it was better this time. I halved the fish sauce (replacing it with an extra tbsp of water). Also: when the recipe says turn the heat down to medium-high, at least on my stove that's not halfway between high and medium. Maybe 1/3 down from high, but you still want your stove going pretty hard.

  • August 23, 2022

    I let it simmer in the sauce for a few minutes at the end. Well received.

    Used 1.5 lbs of chicken thighs, that was fine as well. Halved the fish sauce, and added soy sauce to replace it.

Lentil Soup with Italian Sausage and Escarole

Lentils with Cabbage and Morel Mushrooms

  • November 10, 2021

    Everyone liked this! I made a full lb of bacon and that might have helped.

Lost Kitchen Beef Stew

  • November 14, 2021

    Turned out good, this is a great recipe.

    The squash turned out well too - sliced ~1/4", tossed with olive oil salt and pepper, roasted it in an oven at 400º, flipping once. It had some of the traits of the butternut squash I've been making (a bit crispy, pretty sweet), but with a bit more bite from the skin.

Marcella Hazan’s Bolognese Sauce

Mashed Potatoes

  • January 10, 2022

    I originally wrote "standard" to describe this, but it doesn't seem I've made this in literally years. I'm not sure where I got this recipe, but it's quite simple:

    • boil potatoes and garlic (separately) for 15 minutes, until the garlic has lost it's "fang" (?) and the potatoes are tender.
    • mash those together with a lot of garlic and butter. Add more butter, you haven't added enough.

    Some herbs would make this nicer but I didn't have any at hand.

  • February 6, 2022

    While the potatoes and garlic were boiling, I sauteed leeks in olive oil and butter and mashed those in with everything else. These were great.

  • February 20, 2022

    With leeks. These were OK, and needed more butter and salt.


Mix and Match Wok-Fried Noodles

Mock Caesar

Mock Frites

  • November 3, 2021

    I made just the potatoes part of this recipe, skipping over the steak & butter. I thought these were good, and they're easy, but they didn't get a great reception. I'd probably make them again though since they were pretty good and so easy.

    Served with carrots and Olympia Provisions frankfurters, this is probably the most meat-and-potatoes meal I've ever made.

Momofuku's Bo Ssam

  • October 28, 2020

    Turned out well - really delicious, pretty easy.

    The outside burned a little, next time cover it with foil.

  • June 16, 2021

    I really made this to freeze and use later.

  • September 6, 2021

    I made this with my sister-in-law (who'd recommended this recipe in the first place). We made the Ginger-Scallion sauce, which I hadn't done before, and was great. I should have made that long ago.

Moo Shu Pork

Moroccan Harira Soup

  • August 3, 2020

    This was great - I liked it, my wife liked it, even my son (maybe) liked it even though it had a bit of heat. Substitutions:

    • I didn't have tomato paste, so I used a jar (12oz?) of strained tomatoes and reduced the liquid by 1/2 cup.
    • I only had 1qt of beef stock, so I used water for the other 3qts. Even with those, it still came out savory and thick.
  • August 25, 2020

    Not as good as last time

    • Used stewed tomatoes like last time
    • Only water, no broth Maybe just needed more time to simmer and thicken?
  • May 18, 2021

    From Simply Zov, pg 134.

Mustard Cheese Sauce


No-Knead Crusty White Bread

No-Waste Tacos de Carnitas

  • March 7, 2022

    Pretty good, nice and crispy but could have used more salt.


One-Pan Crispy Spaghetti and Chicken

  • August 29, 2021

    This was a success. Good day of, and pretty good as leftovers heated up in the oven (so the spaghetti got crispy again).

    Next time, make more of it. Maybe double the spaghetti, water, onions etc, and go from 2.5lbs to 3.5lbs of chicken? More leftovers the next day would be great.

One-Pot Chicken and Rice With Ginger

  • October 24, 2022

    I'm going to be out for a few nights, so I made this for everyone to eat while I'm gone. It was great and really easy. Maybe I'd cut the chicken up next time, and use green beans instead of kale.

  • November 9, 2022

    Sunday night since I was going to be out on Monday

One-Pot Chicken Thighs With Black Beans, Rice and Chiles

  • August 20, 2020

    Recipe was great - halved the jalapeno and used water instead of broth and still turned out savory. Ordered 2lbs of chicken thighs and got 4, so I guess 4 lbs next time?

Oven-Baked Ribs

  • July 4, 2020

  • February 7, 2021

    I got 2.3lbs of ribs, probably could have used at last 4.

  • June 13, 2021

  • January 14, 2022

  • February 20, 2022

    One slab wasn't as tender so I put it back in the oven for another 30 minutes after putting on the sauce (tented with foil so the sauce wouldn't burn).

    Reheated that slab in the oven the day after, they were almost better.

  • June 20, 2022

    They're great, even though it was hot outside and I made them in the oven. Should've BBQd I guess.

Padron Peppers


  • April 4, 2022

    On a whim I bought paella ingredients from The Spanish Table- Bilboa chorizo, Bomba rice, chicken stock, etc. We got chicken and clams and mussels (1lb each, less clams and mussels next time).

    The recipe doesn't mention it but I sliced the chorizo.

    You don't have to add salt. I was worried bit the recipe didn't mention it, and there's plenty from the broth and the sausage I think.

    I wasn't sure how to clean mussels or clams so I found some recipes that mentioned it (the links are below).

    I didn't have a paella pan (although I spent a lot of time looking at them in the store, so maybe I don't yet have a paella pan) so I used a 14" skillet.

    All in all a good experience!

Pan Pizza

  • September 13, 2020

    Fine, but maybe time to take a break from the thick-crust pizzas.

    The dough wasn't too much different from the other one, maybe a bit drier. I liked dotting the pizza with fresh mozzarella, that was good.


  • May 28, 2022

    Camping, so from a mix. I added chocolate and marshmallows, but I forgot oil so everything melted and got weird. Kids loved them though. S'mores pancakes!

  • June 18, 2022

    From a mix (leftover from camping), with chocolate chips.

Pancetta Corn and Bean Soup

Panic Carrots

Panko Fried Chicken with Lemon

Panko Pork Chops


  • September 6, 2020

    Made with cherry tomatoes, homemade croutons (torn bread, tossed with olive oil and salt, in a pan for a few minutes), and fresh mozzarella.

    One of the best things I've ever made. Super simple, just those ingredients with dark balsamic and olive oil drizzled on top, sprinkled with salt flakes. Turned out great!


  • June 18, 2022

    With a store-bought red sauce. I cooked up 1lb meat & onions (in my biggest pan, a 14" pan, and it seemed to work well - maybe try taco meat in that next time), and saved 2/3 of that for the future. I added the store-bought red sauce to the remaining 1/3, and it was good.

  • June 19, 2022

    My pomarola (1/2 of a jar) mixed with 1/3 of the meat & onions from yesterday. I froze a mix of the remaining 1/2 jar of pomarola and 1/3 of the meat & onions.

  • November 16, 2022

    Simple, just with buttter.

Pasta & Pomarola

  • June 11, 2020

  • September 16, 2020

    With pork & onion.

    I put 1.5 jars of sauce in, cooked the pasta 2 minutes short (not yet al dente), and then cooked it a bit longer in the sauce. Turned out great! Except this was the sauce batch without enough salt.

    I liked the sauteed broccoli. Next time maybe put the garlic in after the broccoli has been going for a few minutes? It got pretty dark.

  • September 24, 2020

  • October 22, 2020

  • June 21, 2021

    Real simple, just a jar of pomarola I canned last summer with pasta.

  • July 3, 2021

  • September 2, 2021

    With ground beef and onion.

  • February 26, 2022

    With Impossible Meat. Turned out good, no complaints from anyone. Would do it again.

  • March 13, 2022

  • October 1, 2022

    Some of my pomarola sauce that I'd cooked up with meat, and frozen - then thawed for tonight.

  • November 4, 2022

    I cooked the meat separately. Made things go faster and the meat got crisp (even over medium heat, with some patience). I'd do it this way again.

  • November 20, 2022

    With my pomarola. I crisped the meat separately.

    It was great tomorrow as leftovers. Maybe the best pasta I've done. I'm not sure what the secret was - crisping the meat separately (and putting it on top of the sauce so it didn't soak over night) helped, and I remembered to save some pasta water to thin it as the pasta cooked, but it just turned out great.

Pasta alla Norcina (Creamy Pasta With Sausage)

  • March 17, 2021

    The reviews: I didn't think this was going to be good, but it's great! Not sure why the initial hate, but I'll take the second. Nice and easy too. I skipped a bunch of steps in the sausage (including resting it, I only had 20 minutes for it to be in the fridge), and used chicken stock instead of white wine.

    The cauliflower also turned out well. My usual today at 400°, but it was a small head so there was more space to roast. I only turned it twice so they were nice and crispy.

  • May 11, 2021

    I think this was a hit last time, but not so much this time. I liked it though! Notes: use a big pan, everything took about twice as long as noted.

    I added onions with the zucchini (at the same time), and cooked it on high heat for a while, then reduced to medium high. Turned out well.

Pasta Alla Norma Sorta

  • September 12, 2021

    I dug this - pretty easy, and good. The fresh tomatoes in the sauce tasted like summer. Everyone (everyone!) complained, but they mostly ate it so whatever. I'll be making this again.

    The crispy prosciutto with this was pretty amazing. I'd definitely make that again.

Pasta and Pesto

Pasta Carbonara

Pasta e Ceci (Pasta With Chickpeas)

  • March 6, 2021

    Well received, everyone liked and ate the bean pasta. It was rich, even though it's pretty simple. I'd totally make this again, even with the time it took to make my own chickpeas.

    There was a bunch of crab left - for the first time, it was maybe a sign that people liked the pasta?

  • August 23, 2021

    Made with the black garbanzo beans from yesterday. It was great! Everyone loved it.

    I spent a bunch of time picking rosemary leaves out of the beans. I shouldn't have bothered with the rosemary in the beans, as more is added here.

  • November 8, 2021

    Great once again. I made a bit over 1/2lb of pasta, and that worked well - the feedback was to add more beans next time.

  • June 28, 2022

    I discarded some of the bean broth, which meant that I didn't have enough for this recipe. I added 2 cups of chicken broth but it wasn't quite enough, so the pasta ended up a little dry. Also more salt next time.

  • August 29, 2022

    Made with yesterday's beans and orechiette. The pasta nested and cooked unevenly. But the alternate beans are solid. Best flavor I've had from this recipe.

Pasta e Fagioli

Pasta with Ragu (purchased)

Pasta with Shrimp

Perfect Buttermilk Pancakes

Perfect Quick-and-Easy French Toast

  • December 18, 2021

    I did a bit of the Tartine technique- spooning three custard over the top of the bread once the bottom sets. Just a bit though, and I'm not sure how much it added.

    So much of the custard was left. Maybe half it next time?


Polenta with Borlotti and Tomato Sauce

  • October 8, 2021

    Good cold weather food. It was fun, with the pot of polenta and the other of beans and tomato sauce going.

    I tried the leftovers two ways: just microwaving a bowl of polenta & beans (mixed reactions on this one), or panfrying the polenta and microwaving the beans (I thought this was great). Next time, though, look up a fried polenta recipe, I feel that could be a lot better with a better technique (maybe more oil, or a hotter pan).

Pomarola Sauce

  • October 3, 2020

    Turned out better - I let it emulsify for quite a while (15 minutes, maybe?) until the oil was really in. It seemed to work better.

    Canned for 40 minutes, not 20 as in the recipe.

  • October 20, 2020

    Canning went weird - the two taller cans looked totally full when I pulled them out, but they quickly settled down to normal (maybe a bit chunky looking).

    I thought of refrigerating them, and was going to when they looked full (I assumed water had gotten in), but now that they've settled out I'm going to leave them out and double-check when opening.

    There wasn't quite enough sauce to fill the small jar, so I added a bit (maybe 1/4 cup) of water to make it fit.

    Adding notes on all of this directly to the jars.

    Update 10/21- One of the jars unsealed while I was removing the clip. I think if I'd been more careful it would have been fine, but the clip grapped some of the gasket that was sticking out and pop! Oh well.

  • August 22, 2021

    Turned 9lbs of tomatoes (a few lbs from our garden, and more from a farm box) into 6 .75L jars of Pomorola for next year. Same as last year, I used a recipe from Salt Fat Acid Heat. Canned everything in a boiling water bath.

  • September 18, 2022

    Frozen not canned with the rest of the years tomatoes.

Pony Pie


  • November 10, 2021

    I make this fairly often (or at least I used to). Put a pan with a lid on medium high heat, coat the bottom in canola oil and wait for it to get hot. Add a layer of popcorn kernels, put the lid on almost all of the way and let it cook, shaking occasionally, until the popping stops.

Pork Collar


  • April 11, 2020

    I'd made these and froze them about a month ago.

    Some more details a bit later.

  • October 13, 2021

    From Chinese Takeout, page 39.

    I made and froze 100 of them. Took a while, and they turned out sloppy this time, but it's nice having them in the freezer. I've done this a few times before (I feel more times than seem to be recorded here), these are great to have ready to go.

  • October 18, 2021

  • October 25, 2021

Pulled Pork

Pulled Pork Sliders

  • July 5, 2020

    The hamburger meat I was going to use went bad, so in a panic I made these pulled pork sliders from frozen pulled pork and the parker rolls I made yesterday.

Pulled pork with Pasta


Ramen Egg


  • July 19, 2021

    Alice Water's Simple Food pg 322

    My first time making eggplant! This turned out pretty well.

Red Beans and Rice

  • April 27, 2020

    This barely fit in my skillet. Recipe was fun, the but result was underwhelming.

Reverse Seared Steak

Rice Bean Cheese Burrito


Roast Beets

Roast Vegetables

Roasted Broccoli

Roasted Broccoli and Cauliflower

Roasted Cabbage with Beans and Mushrooms

  • October 11, 2022

    This was great! Next time, double the mushrooms - everyone loved those. The recipe claims you'll have extra but I don't understand why, they're delicious. Both the cabbage and mushrooms would stand on their own as sides to other dishes.

Roasted Cauliflower

Roasted Cauliflower With Pancetta, Olives and Crisp Parmesan

  • January 4, 2021

    I got 2 heads of cauliflower, and I think 4 would have been better. Otherwise easy and pretty hearty.

Roasted Chicken

  • June 7, 2020

    Alice Waters' roast whole chicken

  • March 19, 2021

    Perfect Roasted Chicken (from Ruhlman's Twenty

    About 30 minutes in I stashed potatoes around the chicken in the 12" cast iron skillet I was using. I let them keep roasting while the chicken was resting- probably 55 minutes total. They were pretty great.

    The chicken recipe was pretty good, too. No turning or anything.

Roasted Garlic Bulbs

  • October 2, 2022

    The 4th thing for a very fancy lunch. I cut off the tops and fit them in ramekins, doused in olive oil and covered with foil. I did these at 400-350 (I turned it down a few minutes in, I think 350 is probably right) for about 30-40 minutes. I strained and saved the oil in the fridge. Update from days/weeks later: I never used that delicious garlic oil and dumped it out.

Roasted Spring Onions

Roasted Squash

  • November 24, 2020

    Butternut Squash

  • December 17, 2020

    Roasted Butternut Squash, previously made.

  • March 30, 2021


  • November 9, 2021

    Butternut Squash

  • December 13, 2021


  • January 31, 2022

    Butternut Squash

  • February 16, 2022

    Spaghetti Squash, with a recipe from this overview of techniques from The Kitchn. I used the "Roasted Halves at High Temperature" option, and I thought it was pretty good.

  • September 18, 2022

    Acorn squash, sliced into moons and roasted. Great!

  • September 29, 2022

    Roasted Butternut squash

  • October 6, 2022

    Roasted butternut squash, some started burning, so I threw that out, but then more burned. I was cooking at 400 with convection, which was maybe too high for the little bits. Maybe 350 with convection next time?

  • October 7, 2022

    Roasted Butternut squash at 350 with convection, with larger chunks. It took a lot longer than last night, but didn't burn. I got impatient and started eating before they crisped all over, still good but not as good as if I'd let it go a bit longer.

    With leftover pasta and sausage ragu from last night.

  • November 4, 2022

    Butternut squash, 350 with convection

    My cubes were a little bigger, and it took a long time.

  • November 11, 2022

    Delicata squash, 350 with convection, took a while, kind of ok. maybe 400 next time?

    Not the first time I've made these, but looks like the first time in quite a while.

  • December 3, 2022

    This was mystery squash - maybe kabocha? - but I roasted it sliced into moons at 350 with convection until it started to brown. It was pretty good!

Roasted Tomato and White Bean Stew

Roasted Turkey Ramen

  • November 25, 2022

    Great! Good use of leftover turkey. I used about 1.5 quarts of broth and it was more than enough for 4 of us.

  • November 26, 2022

    Again with eggs. Fancy lunch.

Roasted Vegetables

  • January 14, 2022

    Broccoli, zucchini, and carrots. The carrots took longer, I might put them in early (or leave them out entirely). Otherwise mixing these up was good! Nice contrast between the zucchini (softer) and broccoli (got crunchy).

  • January 28, 2022

    Brocolli and zucchini roasted together. Turned out great!

  • February 9, 2022

    Cauliflower and brocolli (my classics) but also some zucchini.

  • February 26, 2022

    Broccolini, roasted in a prewarmed cast iron skillet

  • March 24, 2022

    Just zucchini.

  • May 2, 2022

    Just zucchini. I made kind of like the chicken and basil recipe, by mincing together garlic and oregano and salt, tossed that with the zucchini and olive oil. I roasted that for 20-30 minutes.

  • June 4, 2022


  • June 22, 2022

    Zucchini. Cut into chunks, tossed with olive oil, salt and dried oregano.

  • June 26, 2022


  • June 29, 2022

    Crookneck squash. These were great, I hit the salt perfectly and they cooked up just a little crisp.

  • July 1, 2022


    These were great as always.

    My sister in law made roasted broccolini, and a few minutes before it came out she put thinly sliced cheddar on it. I would have roasted it for a few more minutes but I really liked the cheddar.

  • July 5, 2022


  • July 20, 2022

    Zucchini. Just got soggy. Maybe because I put it in the oven before it was preheated? Or maybe some other reason?

  • July 26, 2022

    Just like the Hasselback potatoes, I tried 350º with convection. And just like those, these turned out better than normal. One interesting thing - the zucchini on the sides of the pan cooked faster, so I pushed more to the edges. Maybe the heat from the oven walls?

  • July 29, 2022


  • August 5, 2022


  • August 5, 2022


  • August 23, 2022

    Zucchini, convection.

  • August 27, 2022


  • September 26, 2022

    Zucchini. I tried these on a rack on a baking sheet, but it didn't get crisp the way I liked. I also cut them into spears (1/8 lengthwise), that was good - less to flip that way.

  • September 27, 2022

    Zucchini again, second day in a row - cut into spears again (but 1/4 not 1/8 like yesterday), but directly on the pan. This was a good compromise - less to flip, so I could get everything browned, but having the zucchini directly on the pan helped them to brown.

  • October 12, 2022

    Zucchini, again in spears, with convection

  • October 18, 2022


  • November 2, 2022

    Brocolli, but too much salt.

  • December 20, 2022

    Brocollini 2 ways- roasted (some with cheese, 10 minutes then added cheese to some for 5 more) and steamed (for 5 minutes). Both turned out well.

  • December 30, 2022

    Broccoli and cauliflower.

    I also meant to include rice, but the cabin didn't have measuring cups so I skipped it. Plenty of food with 3lbs of chicken, a big head of cauliflower and 4-5 broccoli crowns for 5 adults and 4 kids.

Rosemary-Brined Pork Chops with Apples and Potatoes

  • October 7, 2020

    From the Lost Kitchen cookbook page 169 (recipe).

    Wow did these come out great. Second time I tried it; the first was lackluster, this was great.

    About 24hr in the brine, I dried the chops then put them on a rack to come to room temp. Pans at full wack, although interestingly I got a great sear only on the side that was down when they went in the oven - but, a nice crust on that side, great flavor throughout.

    I didn't bother with the apples or potatoes.

  • November 23, 2020

    The chops I got were really thin, so I didn't bother with the oven - just seared both sides for about 5 minutes.

  • December 21, 2020

  • February 12, 2021

  • March 12, 2021

    Maybe a bit less salt in the brine next time? I liked it, though. Have to think about that one.

    The Brussels are great with this recipe. Super easy. They looked like they were burning at 13 minutes, but I stuck with it until 20 and they were great.

  • April 11, 2021

    Feedback last time was that the pork was too salty, so I left them chops in the brine for ~20 hours (instead of 24-36).

  • November 17, 2021

  • April 1, 2022

    Got thin ones so I brined as normal, but BBQd them instead of doing them on the stovetop and in the oven. SInce the BBQ was on I made grilled bread and onions too.

Rosemary-Paprika Chicken and Fries

  • February 9, 2022

    I used 1/4 cup of olive oil instead of mayonaisse (I don't care for it so I don't have it in the kitchen). Both the chicken and the oven-baked fries were great. Really easy, too.

    The chicken didn't have the color I wanted at the end, nor was it cooked - I gave it an extra 10 minutes and a few more under the broiler.

Rotisserie Chicken (purchased)

  • January 2, 2021

    Rotisserie chicken from the farmers market, but the reheat instructions were great so it's worth recording: put the chicken in a cold oven, set to 350, time for 20 minutes. The skin came out nice and crisp.

    I managed to get the chard nice and crisp as well, just medium heat for a good long while.

Rotisserie Chicken Ramen

Rustic Potato Leek Soup

  • November 24, 2021

    One kid and I both liked it; other reviews were harsh. It was super easy though so I'd probably make it again. Better with parmesan on top.

Sage, Sausage, and Apple Dressing (Stuffing)

Salami + Provolone Sandwich

Salami Sandwich


  • October 11, 2020

    Couldn't find the recipe I was looking for, but it went something like this:

    • Brought the salmon out 30 minutes early, olive oil, salt, pepper
    • Seared (skin-side-up) for ~2 minutes in a preheated pan on medium high
    • Flipped, then into an oven at 425 for ~7 minutes (one piece was particularly thick); 5 might have done, though

    It was nice. The skin turned out crisp, the fish was beautifully cooked. Simple. Easier than the other recipes I've tried recently with a better outcome.

Salmon and Leeks

Salmon With Salsa Fresca

  • June 11, 2022

    Easy and great. I don't think I've grilled salmon before but it was super easy. I used a thermometer to decide when to take them off- I had a thicker piece that took longer than the recommended time. The salsa was nice too.

  • June 25, 2022

    I had some great salmon from the farmers market, but not the ingredients for the salsa. Oh well.

    The salmon still turned out great. It took a few minutes longer than the recipe indicated- I tried to hit 120° for medium-rare as mentioned in https://www.seriouseats.com/grilled-salmon-fillets

  • July 31, 2022

    Skipped the salsa because I made bruschetta



Sausage and Peppers Pasta With Broccoli

  • May 14, 2022

    A one-dish dinner- there was enough veggies in here so I didn't do anything in the side. I had precooked Italian sausage and one raw; the raw was far better. The broccoli didn't seem like it would cook but it turned out fine. Maybe smaller florets and thicker garlic slices. Also more salt - I left out the parmesan (someone doesn't like it) and didn't replace it with enough salt.

    Overall the recipe was pretty easy and it turned out well. The reviews from everyone were that it was fine. And it was! Not exceptional, not bad, pretty easy. I'll make this again or maybe try the technique again.

  • July 11, 2022

  • September 7, 2022

    Nice and easy. The brocolli takes longer to cook - maybe add that before the peppers and garlic next time? Or try something closer to Ethan Chlebowski's Risotto technique?

Sausage Ragù

  • October 6, 2022

    It was pretty good. A few things I'd change - the cook times are wildly short. The recipe listed 2 hours, but I think the sausage could've cooked a while longer, and the tomatoes reduced for a while longer. That might have helped deepen the flavor. Also, could've used some salt while it was cooking instead of depending on parmesan at the end.


  • December 22, 2022

    Three kinds from Eataly - sweet italian, a parsley & cheese pinwheel, and a mystery pinwheel.

Sauteed Baby Bok Choy

  • November 14, 2020

    Surprisingly good! Everyone who tried it liked it. Made a mess in the pan (burned gummy soy sauce garlic)

  • November 29, 2020

    I didn't bother with the garlic or ginger for the bok choy; last time, those just burned. It didn't have all the flavor but was still a nice preparation.

  • December 10, 2020

  • December 21, 2020

  • January 5, 2021

  • February 14, 2021

  • October 22, 2021

  • December 6, 2021

    Added the soy sauce later- after taking the lid off. I think that worked well.

  • January 16, 2022

    This continues to deviate further from the recipe - this time, cut more like ribbons, turned out OK but I would have liked a bit more texture. Maybe with more heat?

  • May 7, 2022

    A riff on the recipe I usually make, I think. The bok choy I had was pretty dirty, so I split the leaves apart to really scrub it (instead of trying to split it and keep it together like normal).

    The rest was pretty similar - preheat a pan with some oil, dump the boy choy in (still pretty wet), add maybe 1 tbsp of soy sauce, and cover for 5-10 minutes to get a bit sauce. Then uncover, let the water cook off and cook for a few more minutes to deepen the flavor.

    This was simpler than normal and turned out well.

Sauteed Cabbage

Sauteed Chard

Sauteed Green Beans with Garlic and Herbs

  • October 12, 2020

    I liked the sauteed green beans. I left off some steps, but just sauteeing, steaming in the pan, then adding butter & garlic turned out really nice.

Sauteed Green Garlic and Green Onions

  • April 21, 2022

    Kind of as a side or a topper to mix in with the rice and leftover galbi. Sauteed these in my wok for a minute or two. Pretty nice!

Sauteed Mushrooms

Sauteed Petrale Sole

Sauteed Snap Peas

  • May 21, 2022

    We had a big crop of snap peas from the back garden, so I made them two ways - in a salad and sauteed.

    The sautee turned out kind of OK. I got the heat high, but put a little too much oil in I think so I couldn't get the flavor I was looking for. I'm actually not even sure if that's the answer- I wanted them a little crunchy, but they all wilted. I think something closer to the dry sauteed green beans would have been better. Maybe no oil at all next time, or just a bit at the end to help the salt stick.

    This was all with some leftover meat (italian sausage from last night, and a takeout chicken from the night before).

Sauteed Zucchini

Sautéed Clamshell (Brown Beech) Mushrooms

Scarlet Runner Bean Salad

  • November 30, 2021

    Surprisingly a hit! Everyone liked it. I used my regular salad dressing (olive oil, dark balsamic, salt and pepper).

Scrambled Eggs

Sheet-Pan Chicken With Artichokes and Herbs

  • May 7, 2021

    I'd make this again. I pushed the veggies under the chicken (based on some experience with the salmon and leek recipe), but I think this was a mistake- the fennel didn't cook enough, and the veggies that weren't underneath were blackened and delicious. A small adjustment for next time!

  • June 25, 2021

  • October 19, 2021

Sheet-Pan Chicken With Potatoes, Scallions and Capers

  • July 27, 2022

    A great sheet pan recipe. I broiled the chicken for a few minutes to get a crisp skin. My daughter loved the potatoes.

  • August 19, 2022

    Pretty great again.

  • September 4, 2022

    Maybe 1.5-2lbs of potatoes, but still turned out well.

    The leftovers were great too, although by the end (maybe 2 days later) we were all pretty tired of this.

Sheet-Pan Chicken With Zucchini and Basil

  • January 2, 2022

    This was great. Really easy, everyone liked it. I served it with rice on the side.

    I doubled the recipe, but I might double the zucchini again. It seems like it'd also be good with a lot of different veggies, plenty of room to play around.

  • April 18, 2022

    The store didn't have zucchini or basil, kind of a challenge for a recipe with those in the name.

    I tossed the chicken with chopped oregano, garlic, salt and pepper (all chopped together so the salt helps mash everything up), cooked it per the instructions. I had brocolli so I used that instead of zuchinni; I added it with about 20 minutes remaining. It was good cooked in the chicken grease, but a bit more time would have helped.

Sheet-Pan Gnocchi With Mushrooms and Spinach

  • November 6, 2021

    I skipped the dressing, and it was still really great and easy.

Sheet-Pan Kielbasa With Cabbage and Beans

  • November 21, 2020

    Great, easy, has a built-in veggie (the cabbage). Used a great great kielbasa from Olympic Provisions.

    I almost didn't make the bean vinaigrette, but it turned out to be essential and great. Definitely don't leave that out. Sounds weird - cold beans, in a ton of olive oil & vinegar - on top of warm food, but it was pretty great.

  • December 24, 2020

  • January 22, 2021

  • March 5, 2021

  • March 30, 2021

    The kids and I winged the bean dressing - we used italian parsley, garlic and lemon. I wanted to use less olive oil (I think the recipe has you use too much olive oil). Was still nice, maybe could have used a bit more salt - in general, I think you can salt a dressing pretty far and have it taste nice on the salad because it gets all mixed up.

  • May 3, 2021

  • July 20, 2021

    The beans dressing on the side didn't turn out well today. I halved the oil and vinegar (the full recipe is too oily), and three vinegar I had was too strong. Next time start with the oil and add vinegar to taste I think.

  • August 7, 2021

    For the beans, I tossed them just with olive oil and salt and they were totally fine. Maybe a bit of lemon juice next time?

Sheet-Pan Sausage With Peppers and Tomatoes

Short Rib with Horseradish

  • December 25, 2021

    Helped my sister in law with this, took a picture of the recipe. Turned out pretty great, and wasn't too hard (although it took a long time).

    The recipe was from Il Buco.

Shrimp Tacos

  • April 25, 2020

    Last made in 2018.

  • August 14, 2020

  • December 3, 2020

  • April 4, 2021

  • August 4, 2021

  • April 22, 2022

    I got the pan super hot, and let the oil heat up until it just just started smoking. The onions got a little browned and fried on the edges, and the shrimp cooked up nicer. The extra heat was better!

  • July 1, 2022

    Not my best - I think I didn't wait until the oil was hot before adding the onions. The last time I got the oil hot enough that the onions started to fry a little bit, they were way better.

  • August 11, 2022

  • October 27, 2022

    Made them late - I'd be gone the next night for a work thing.

    I later discovered that there was plenty of the Chicken and Rice with Ginger left, but maybe they were tired of it when they asked for something new? No clue, but it was old by the time I found it and away it went.

  • December 1, 2022

    I got the pan hot hot hot before I started, so hot the oil started smoking as soon as I added it. This seemed key - the onions got a little fried, the shrimp started to brown, everything turned out better. Do this again. It makes a huge mess though.

Simmered Frozen Tofu Soup With Pork and Cabbage

Simple Grilled-Potato Salad With Grilled-Lemon Vinaigrette

Skillet Charred Broccolini

  • September 13, 2021

    Unexpected hit. I didn't think it turned out that great, but it was all gobbled up.

    I didn't have confit garlic, so I:

    • sizzled whole (halved if large) garlic cloves in oil for a few
    • took those out, added broccolini & salt
    • after a minute, added 1/4 cup of water and covered for maybe 10 (this was too long, take the lid off before the broccolini wilts)
    • increase heat to high, add chopped garlic cloves and a bit more oil
  • June 23, 2022

    I didn't bother with the garlic.

Skillet Chicken and Rice With Anchovies and Olives

  • March 22, 2021

    I liked the chicken- even with a few substitutions (a hazy IPA instead of a dry white wine, water instead of chicken broth) it was really nice. Everyone seemed to eat it.

    But, it was a good amount of effort without a clear sponsor. If anyone had really loved it I'd be more inclined to make it again.

    Still, I liked it! A bit more salt next time (or extra anchovies).

Skillet Chicken Thighs With Broccoli and Orzo

  • July 20, 2022

    Made this late for the next few days. Early feedback was that it was fine, not great. But it was easy so maybe that's a win.

    I substituted some other pasta for orzo, that worked OK. I don't remember what kind.

Skillet Chicken With Black Beans, Rice and Chiles

  • March 11, 2021

    The main was a hit - the skin got nice and crispy, everyone (including kids) ate it and there was enough for lunch the next day.

    From my local grocery, 3.5lbs of chicken thighs was 7 thighs (recipe wanted 8). We ate 4.5 thighs. My kids are young (3 & 5), I'm a bit nervous about what happens when they get older. Will I need to double the recipe just for dinner?

  • May 25, 2021

    I was thinking of Skillet Chicken and Farro With Caramelized Leeks, but decided to stick with the original

  • July 22, 2021

    I feel like the cinnamon is too strong. Maybe half it next time?

  • September 13, 2022

Skillet Shrimp and Corn With Lime Dressing

  • August 9, 2021

    This wasn't the hit I was expecting. Corn and shrimp, so simple (especially since I skipped the dressing) and so delicious! The kids complained, who knows, why fight it.

Slow-Cooked Chicken with Crisp Corn Crust

  • January 13, 2021

    Ottolenghi SIMPLE page 236.

    It needed something with it - the second two nights, I made pasta with the leftovers.

    I thought it was good, but it got mixed (even night by night) reviews from everyone else.

Smoky Confit'd Beans with Olives

  • November 1, 2022

    These were good, super easy with the beans. Maybe a bit less oil next time.

Sopa de Tortilla

Spatchcocked Turkey

  • November 25, 2021

    Turned out great! The picture looks a little deflated, but the skin was crisp and the meat moist and tender.

    For the whole Thanksgiving meal, we got the sides from a nice restaurant which saved a bunch of time. From the restaurant: brussel sprouts, bacon & leek stuffing, mashed potatoes, gravy, cranberry sauce, parker rolls.

    Not from the restaurant, but a can of cranberry sauce (this was the big hit, especially with the kids).

    We made: bread and cheese and prosciutto-wrapped dates to start, green beans, pony pie, pumpkin chiffon pie (from Canal House Cooks Everyday), and of course this turkey.

  • November 24, 2022

    Just like last year - sides from a restaurant (the same restaurant): brussel sprouts, bacon & leek stuffing, mashed potatoes, gravy, cranberry sauce, parker rolls. I messed up the mashed potatoes and they broke, but it was still plenty of food.

    The turkey was wonderful. Not sure what they did (also from the same restaurant) but it was delicious. I don't even usually like turkey.

Spicy Ground Meat Kebabs

  • January 5, 2021

    From Simply Zov, page 213.

    The kebabs kind of fell apart, and I ended up cooking them like a lot of little patties on a grill pan. The flavor was good (I dropped the cayenne because of kids, and it was popular), but made a mess. I might make them as burgers next time?

Squid steak


Steak Over Rice

Steamed artichokes

Steamed Fish with Ginger

Stewed Romano Beans With Tomatoes

Stir-Fried Green Beans With Pork and Chiles

Stove Top Mac 'n Cheese

  • November 24, 2020

    Didn't turn out very creamy this time; something wrong with the cooking, or maybe a different cheese? I thought it was fine, kids said it was good but didn't eat a lot.

  • June 13, 2021

String Beans with Shallots

  • November 25, 2021

    Fancy version - blanched, then added to sauteed shallots. Turned out well!

    This was a panic addition to Thanksgiving. At the last minute we were worried we didn't have enough food, so I ran out to the store and grabbed haricots vert and a few other ingredients.

Stuffed Portobello Mushrooms

  • June 6, 2020

  • August 6, 2020

  • March 1, 2021

    These were interesting - the marinade (with fancy new balsamic) emulsified really well, and I put the full amount on half the mushrooms (oops!). The mushrooms were kind of soggy, but still just fine.

  • January 15, 2022

    Instead of stuffing all the stuffing into the mushrooms, I put the extra into oiled ramekins. These were great, maybe better than the mushrooms.

    Maybe next time invert the recipe, and put cut (maybe cooked?) mushrooms into the topping mix in ramekins like this time?

Succotash With Sausage and Shrimp

  • August 26, 2020

    Not a huge hit (including from me). Sausage and shrimp were savory, everything else a bit greasy

Summer Heirloom Bean Casserole

Super-Simple Friday Night Meatballs

  • January 18, 2021

    I used my canned pomarola; subbed in 3/4 lb gr pork (I had 1.25 lbs ground beef already), used ready-made breadcrumbs (maybe 1 cup) moistened with buttermilk and left out the adobo. These were pretty great - easier than the fancy meatballs (another serious eats recipe from a few weeks before?), and better received.

  • February 16, 2021

    Same adjustments as last time. Used 2 quarts of my sauce, that amount was good. Only adjustment would be a bit more (maybe quite a bit more) salt in the meatballs. I really like how the meatballs get into the sauce a little bit, there's some nice texture magic all around.

  • April 14, 2021

    As usual with the canned pomarola from last summer (2 quarts).

  • August 18, 2021

  • May 1, 2022

    As usual, I satueed some onion first, then added 2 quarts of my pomarola sauce.

    1.5lbs of beef, .5 of pork. Panko bread crumbs (1 cup) moistened with the eggs and some milk.

  • December 11, 2022

    Actually made the sauce from the recipe.

    Found tomatoes without citric acid like Ethan Chlebowski recommended.

    Pretty good food for days!

Sushi Rolls


  • July 11, 2020

    Soft tortilla chorizo tacos for me - I sauteed the chorizo with potato, poblano, and onions.

Thai Coconut Curry Soup

  • September 17, 2022

    Warmed up some of this, store bought, and cooked some long grain white rice to go with it.

Thai-Style Grilled Chicken (Gai Yang)

  • May 22, 2022

    I was looking for recipes I could make outside on the BBQ- it's hot out and I didn't want to make it hotter inside by cooking.

    The recipe was easy and I thought it turned out great. I only had a few hours to marinate, maybe plan better next time?

    I only used half of the fish sauce and didn't have dried coriander. I added a bit more soy sauce to help the marinade puree.

  • June 12, 2022

    Made this for tomorrow night's dinner.

    My timer didn't go off twice in a row so it went a little longer but still looks good. I guess we'll find out tomorrow night!

The Best Basic Guacamole

The Best Crispy Roast Potatoes Ever

The Best Italian-American Meatballs

  • October 4, 2020

    Used my pomarola.

  • December 2, 2020

    I went sauceless (on request) this time; instead of simmering, I baked at 400 after the broil. Worked great, they were a hit! I might lessen (maybe halve?) the parmesan next time; without the sauce to temper it, these were a bit over-salted.

The Perfect Guacamole

  • September 30, 2020

    I don't think I made this recipe again, so (at least for me) the name didn't live up to my expectations.

Tofu Makhani (Indian Butter Tofu)

  • June 22, 2021

    Pretty good, not too hard. Unhealthy vegetarian food.

Tomato Salad

  • July 4, 2022

    Just some slices tomatos dressed with oil & vinegar and Maldon salt. We had company over the weekend, so it felt nice to get back to normal with a few extra veggies.

Vegetarian Skillet Chili

  • May 12, 2022

    I only had one can of beans, so added another half onion. This was super easy and everyone liked it. Maybe the easiest thing I've ever cooked. Cut an onion and 3 garlic cloves and measure 2 teaspoons, that's really it.


  • February 19, 2022

    I'm still making these in the Rome cooker, but with a recipe from NYT Cooking.

    Heating the top over high heat (or letting the bottom cook without the top for 30-60 seconds) seemed to get more evenly cooked waffles.

  • March 19, 2022

    Same NYT batter recipe as last time. The process I follow, based on Rome's Instructions:

    Before the first waffle

    1. Preheat both halves of the iron over medium
    2. Pour a bit of canola oil in each quadrant, and tilt the pans around to get the wells and use a paper towel to get the tops coated. Pour off the excess if you remember.
    3. Increase heat on the top half on high

    Then, for each waffle

    1. Put in 2 big spoonfulls
    2. Start a timer for 3 minutes
    3. Put the top on
    4. About halfway through, flip the iron
    5. Once the timer is done, take the top off, and put it on a separate burner on high
    6. Take the waffle off (it's ready to eat), and go back to step 1 if you're making more

    Or maybe make this its own page with recipe metadata?

  • December 25, 2022

Warm Dates with Blue Cheese and Prosciutto

Wonton Soup

Zov's Asian Chicken Salad

Zov's Hummus

Zov's Lemon Chicken Soup