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
Onsen Tamago
Onsen Tamago is a delicately slow-cooked egg, achieving a creamy texture that perfectly complements various dishes.
- Recipe NoteMay 19, 2026 · Recipes · 4 min
Orecchiette con Cime di Rapa
Orecchiette con Cime di Rapa is a traditional Apulian dish made with orecchiette pasta and sautéed broccoli rabe, balancing its bitterness.
- Recipe NoteMay 19, 2026 · Recipes · 5 min
Pad Krapow Gai
Pad Krapow Gai is a Thai dish of stir-fried chicken with chili, garlic, and Thai basil, typically served with rice.
- Recipe NoteMay 19, 2026 · Recipes · 3 min
Pad See Ew
Pad See Ew, a delicious Thai stir-fried noodle dish, combines flavors of soy sauce and vegetables for a satisfying meal.
- Recipe NoteMay 19, 2026 · Recipes · 3 min
Panzanella
Panzanella is a refreshing Italian bread salad that combines ripe tomatoes, stale bread, and a tangy vinaigrette.
- Recipe NoteMay 19, 2026 · Recipes · 4 min
Passata
Passata is a smooth tomato puree made by cooking and blending ripe tomatoes, often used as a base in various Italian dishes.
- Recipe NoteMay 19, 2026 · Recipes · 3 min
Pesto Alla Genovese
Pesto Alla Genovese is an Italian sauce made by blending fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil.
- Recipe NoteMay 19, 2026 · Recipes · 4 min
Pomme Puree
Pomme Purée is a classic French potato dish, known for its creamy texture and rich flavor, perfect as a side for various mains.
- Recipe NoteMay 19, 2026 · Recipes · 4 min
Pommes Anna
Pommes Anna consists of thinly sliced potatoes layered in a dish, seasoned, and baked until golden and crispy.
- Recipe NoteMay 19, 2026 · Recipes · 5 min
Pot-au-Feu
Pot-au-Feu is a classic French winter dish featuring tender beef and seasonal vegetables simmered in a rich broth.
- Recipe NoteMay 19, 2026 · Recipes · 5 min
Remoulade
Remoulade is a mayonnaise-based sauce, typically flavored with mustard, capers, and herbs, used as a condiment for seafood or as a dip.
- Recipe NoteMay 19, 2026 · Recipes · 5 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 · 6 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 · 5 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 · 5 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 · 3 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 · 3 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 · 3 min
Sanma Shioyaki
Sanma Shioyaki is a classic Japanese grilled mackerel pike, showcasing the essence of autumn with its simplicity and flavor.