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
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 · 3 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 · 3 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 · 3 min
Soft Boiled Egg
Master the art of achieving the perfect soft-boiled egg with this straightforward recipe.
- Recipe NoteMay 19, 2026 · Recipes · 3 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 · 4 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 · 4 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 · 4 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 · 3 min
Tamagoyaki
Tamagoyaki is a classic Japanese rolled omelette that showcases the delicate balance of sweet and savory flavors.
- Recipe NoteMay 19, 2026 · Recipes · 4 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 · 4 min
Tarte aux Pommes (French Apple Tart)
A classic French apple tart featuring a buttery crust and sweet apple filling, elegantly baked to perfection.
- Recipe NoteMay 19, 2026 · Recipes · 5 min
Chinese Tea Eggs (Chayedan)
Enjoy flavorful Taiwanese tea-marinated eggs with this simple recipe that captures the essence of street food.
- Recipe NoteMay 19, 2026 · Recipes · 3 min
Tomato Passata Base
Tomato passata base made by cooking tomatoes, controlling acidity, and emulsifying for a smooth consistency. Use in various dishes.
- Recipe NoteMay 19, 2026 · Recipes · 3 min
Tomato Sauce Base
This versatile tomato sauce base is essential for a variety of Italian dishes, delivering rich flavor and umami.
- Recipe NoteMay 19, 2026 · Recipes · 2 min
Tonjiru
Tonjiru is a Japanese soup made with pork, root vegetables, and miso-dashi, simmered to develop a rich broth and enhance flavors.
- Recipe NoteMay 19, 2026 · Recipes · 4 min
Veal Stock
Veal stock is made by simmering veal bones with vegetables and aromatics to extract flavor, then clarifying the fat for a concentrated base.
- Recipe NoteMay 19, 2026 · Recipes · 4 min
Veloute De Volaille
Veloute De Volaille is a creamy and elegant chicken velouté sauce, perfect as a base for various dishes.
- Recipe NoteMay 19, 2026 · Recipes · 3 min
Vietnamese Nuoc Cham
Vietnamese Nuoc Cham is a tangy dipping sauce made from lime juice, fish sauce, sugar, and chili, used to enhance the flavor of various dishes.
- Recipe NoteMay 19, 2026 · Recipes · 3 min
Zaru Soba
Zaru Soba is a refreshing Japanese dish featuring chilled buckwheat noodles served with a savory dipping sauce.
- Recipe NoteMay 17, 2026 · Recreate the Logic · 9 min
Old-School Hayashi Rice
Brown the beef hard, build a brown roux from butter and flour, deglaze with red wine, marry the elements late. The dish lives or dies on three pivots: roux color, beef tenderness, and keeping the rice and sauce as distinct layers.