My kitchen lab and a few of my favorite cookbooks
Some tasty eats, from me to you! I’ll keep adding as long as my pots are rocking and my fingers are typing.
I don’t usually measure while I cook, so you’ll see lots of approximate amounts in recipes, or a range (for example, normal person garlic versus MY heavy-duty garlic); in fact, the only time I really measure is when I make baked goods. Unless specific quantities are listed in a recipe, or it’s a recipe for a baked good, approximations are just fine for these recipes.
Please play with your food! Adjust seasonings and quantities to your own taste–that’s what cooking is all about. If I had to stress about a teaspoon here or ounces there, cooking would be nowhere near as fun.
Soups:
Salads:
Pasta dishes and Big Bad Mains:
Sauces, Dips, and Whatnot:
Sweet Things for A Sweet Ting:
