Short essays and notes on food, history, and the kitchen.
Where ideas live before they cool into a book.
- Recipe NoteMay 19, 2026 · Recipes · 3 min
Banana Bread
This classic banana bread recipe transforms overripe bananas into a moist and flavorful treat.
- Recipe NoteMay 19, 2026 · Recipes · 4 min
Brandade de Morue
Brandade de Morue is a creamy emulsion of salt cod and potatoes, embodying the flavors of Provence.
- Recipe NoteMay 19, 2026 · Recipes · 4 min
Bread Pudding
Bread pudding made from stale bread soaked in a custard mixture of eggs, milk, and sugar, then baked until set and slightly firm.
- Recipe NoteMay 19, 2026 · Recipes · 4 min
Buri Daikon
Buri Daikon is a Japanese dish made by simmering yellowtail and daikon in a dashi-soy broth, focusing on flavor integration and broth clarity.
- Recipe NoteMay 19, 2026 · Recipes · 4 min
Buta no Kakuni
Buta no Kakuni is a tender braised pork belly dish, rich in umami flavor and melt-in-your-mouth texture.
- Recipe NoteMay 19, 2026 · Recipes · 4 min
Caponata
Caponata is a traditional Sicilian sweet-sour eggplant dish that beautifully marries flavors and textures.
- Recipe NoteMay 19, 2026 · Recipes · 4 min
Carrot Glaze
This Carrot Glaze recipe transforms simple carrots into a sweet and savory side dish with a glossy finish.
- Recipe NoteMay 19, 2026 · Recipes · 4 min
Chicken Piccata
Chicken Piccata consists of sautéed chicken breasts served in a lemon-caper sauce, demonstrating techniques of emulsification and flavor balancing.
- Recipe NoteMay 19, 2026 · Recipes · 3 min
Chicken Stock Classic
A classic chicken stock recipe that forms the foundation for countless dishes.
- Recipe NoteMay 19, 2026 · Recipes · 3 min
Chikuzenni
Chikuzenni is a Japanese simmered dish made with chicken and root vegetables, seasoned with dashi and soy sauce for enhanced flavor.
- Recipe NoteMay 19, 2026 · Recipes · 4 min
Chimichurri
Chimichurri is a sauce made by emulsifying herbs, garlic, vinegar, and oil, used to enhance the flavor of grilled meats and vegetables.
- Recipe NoteMay 19, 2026 · Recipes · 4 min
Crème Brûlée
A classic French dessert featuring creamy custard topped with a perfectly caramelized sugar crust.
- Recipe NoteMay 19, 2026 · Recipes · 4 min
Daikon to Buta no Nimono
Daikon to Buta no Nimono is a Japanese dish featuring simmered daikon and pork, emphasizing simmering techniques and flavor extraction.
- Recipe NoteMay 19, 2026 · Recipes · 3 min
Doenjang Jjigae
Doenjang Jjigae is a savory Korean stew made with fermented soybean paste, vegetables, and tofu, embodying rich umami flavors.
- Recipe NoteMay 19, 2026 · Recipes · 3 min
Duxelles
Duxelles is a finely chopped mushroom mixture sautéed with shallots and herbs, creating a rich, flavorful base for various dishes.
- Recipe NoteMay 19, 2026 · Recipes · 3 min
Eggs En Cocotte
Delight in the simplicity of Eggs En Cocotte, a classic dish combining eggs and vegetables baked to perfection.
- Recipe NoteMay 19, 2026 · Recipes · 4 min
Fennel and Orange Salad
Fennel and Orange Salad features thinly sliced fennel and orange segments, combined to contrast crispness and sweetness in a refreshing main dish.
- Recipe NoteMay 19, 2026 · Recipes · 4 min
Fettuccine Alfredo
Fettuccine Alfredo consists of fettuccine pasta coated in a creamy sauce made from butter, heavy cream, and Parmesan cheese, emphasizing emulsification.
- Recipe NoteMay 19, 2026 · Recipes · 3 min
Fish Fumet
Fish fumet is a stock made from fish bones and aromatics, used as a base for sauces and soups to enhance seafood flavors.
- Recipe NoteMay 19, 2026 · Recipes · 3 min
Garlic Greens
Sauté garlic and greens such as kale or spinach in oil until tender. Season with salt and pepper to enhance umami flavor.