Short essays and notes on food, history, and the kitchen.
Where ideas live before they cool into a book.
- Recipe NoteMay 19, 2026 · Recipes · 1 min
Ribollita
Ribollita is an Italian soup made with a mix of vegetables, beans, and stale bread, emphasizing flavor layering and acidity balance.
- Recipe NoteMay 19, 2026 · Recipes · 1 min
Roasted Cabbage Wedge
Roasted cabbage wedges are cut, seasoned, and roasted until caramelized. Serve as a side dish to complement various meals.
- Recipe NoteMay 19, 2026 · Recipes · 1 min
Roasted Cauliflower
This high-heat roasted whole-head cauliflower is a simple yet elegant side dish, offering a deliciously caramelized exterior and tender interior.
- Recipe NoteMay 19, 2026 · Recipes · 1 min
Roasted Red Pepper Hummus
Roasted red pepper hummus combines blended chickpeas, tahini, garlic, and roasted red peppers for a smoky, sweet dip.
- Recipe NoteMay 19, 2026 · Recipes · 3 min
Saba Miso-ni
Saba Miso-ni is a Japanese dish of mackerel simmered in miso broth with sake and ginger, balancing flavors while masking fishy odors.
- Recipe NoteMay 19, 2026 · Recipes · 1 min
Sake Chazuke
Sake Chazuke is a Japanese dish featuring cooked rice topped with dashi and sake-infused ingredients, providing a light meal option.
- Recipe NoteMay 19, 2026 · Recipes · 1 min
Salsa Cruda
Salsa Cruda is a fresh sauce made from diced ripe tomatoes, onions, cilantro, and lime juice, commonly used to accompany various main dishes.
- Recipe NoteMay 19, 2026 · Recipes · 3 min
Salsa Verde
Salsa Verde is an Italian condiment made from herbs, acid, and salt. It enhances the flavor of roasted meats and vegetables.
- Recipe NoteMay 19, 2026 · Recipes · 1 min
Sanma Shioyaki
Sanma Shioyaki is a classic Japanese grilled mackerel pike, showcasing the essence of autumn with its simplicity and flavor.
- Recipe NoteMay 19, 2026 · Recipes · 1 min
Sauce Gribiche
Sauce Gribiche is a cold French sauce made with emulsified egg yolks, mustard, vinegar, and chopped herbs, often served with meats or vegetables.
- Recipe NoteMay 19, 2026 · Recipes · 1 min
Scallion Oil Noodles (Cong You Ban Mian)
Scallion Oil Noodles consist of cooked noodles tossed with scallion-infused oil, enhancing flavor through oil infusion and layering.
- Recipe NoteMay 19, 2026 · Recipes · 1 min
Buta no Shogayaki
Buta no Shogayaki is a stir-fried dish made with pork loin, ginger, soy sauce, and mirin, focusing on flavor balance and meat tenderness.
- Recipe NoteMay 19, 2026 · Recipes · 1 min
Soft Boiled Egg
Master the art of achieving the perfect soft-boiled egg with this straightforward recipe.
- Recipe NoteMay 19, 2026 · Recipes · 1 min
Soubise Sauce
Soubise sauce is a French sauce made by caramelizing onions and combining them with béchamel, enhancing the dish’s flavor profile.
- Recipe NoteMay 19, 2026 · Recipes · 1 min
Cantonese Steamed Fish
A delicate Cantonese steamed fish recipe featuring fresh ingredients and simple techniques for a flawless dish.
- Recipe NoteMay 19, 2026 · Recipes · 1 min
Tai-Meshi
Tai-Meshi is a Japanese rice dish cooked with seasonal sea bream, incorporating flavors from the fish and other ingredients for enhanced taste.
- Recipe NoteMay 19, 2026 · Recipes · 1 min
Takenoko Gohan
Takenoko Gohan is a Japanese rice dish made with tender bamboo shoots, highlighting seasonal ingredients and flavor infusion techniques.
- Recipe NoteMay 19, 2026 · Recipes · 2 min
Tamagoyaki
Tamagoyaki is a classic Japanese rolled omelette that showcases the delicate balance of sweet and savory flavors.
- Recipe NoteMay 19, 2026 · Recipes · 1 min
Tantanmen
Tantanmen is a ramen dish featuring a broth made from sesame and chili, served with noodles and garnished with green onions and ground meat.
- Recipe NoteMay 19, 2026 · Recipes · 1 min
Tarte aux Pommes (French Apple Tart)
A classic French apple tart featuring a buttery crust and sweet apple filling, elegantly baked to perfection.