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Browse every public recipe, technique-first, with the why behind every step.
28 recipes
A homey Mexican ground-beef guisado: beef seasoned with garlic salt and smoked paprika in tomato purée, simmered with zucchini, carrot, and chayote and a touch of smoky chipotle.
Chicken marinated in spiced yogurt, seared, then simmered in a silky tomato-cream sauce with garlic, jalapeño, and warm spices, and finished with fresh cilantro.
Chicken breast marinated in warm curry spice, seared with onion and garlic, then simmered in a sweet-and-tangy coconut sauce brightened with fresh ginger and lime. Served over rice.
The takeout classic made at home: crisp-fried chicken thigh tossed in a bright, sweet, and tangy orange sauce with ginger, garlic, and a touch of chili.
The Chinese takeout classic made at home: crisp-fried flank steak tossed with onion and red bell pepper in a glossy sweet, tangy, and slightly spicy sauce.
An easy Asian-style noodle stir-fry: spaghetti tossed with shrimp, mushrooms, and fresh vegetables in a garlicky soy, ginger, and chile sauce. Quick, no-fuss, and on the table in under 30 minutes.
Grain-free Mexican tamales: a tender almond-and-coconut-flour masa, lightly sweetened without sugar, wrapped in corn husks and steamed. Naturally gluten-free and sugar-free.
A true from-scratch Neapolitan-style pizza: a slow-fermented dough, a bright hand-crushed tomato sauce, fresh mozzarella, and basil, baked as hot as your oven will go.
A deeply caramelized French onion soup under a broiled cap of toasted baguette and melted cheese.
A wok-seared chicken chow mein with springy noodles caught golden and crisp, tossed with cabbage, carrot, onion, and bean sprouts in a savory oyster-soy sauce.
The French classic: beef braised low and slow in a whole bottle of red wine with bacon, shallots, mushrooms, and carrots, finished in a glossy reduced sauce.
A rich, long-simmered shoyu ramen: pork-and-chicken bone broth, fresh alkaline noodles, chashu pork belly, marinated egg, and classic toppings.
