This is a collection of recipes we make on a regular basis.

Why?

My favorite format for following a recipe in the kitchen is the good old-fashioned hard (paper) copy. Obviously there is a lot of useful stuff on the ‘net, but scrolling back and forth on a small screen that regularly turns off is a pain. But to make it worse, most websites format their recipes with these characteristics:

• A pop up asking you to sign up for their newsletter
• A wall of text describing the pattern of the tablecloth at the author’s friends’ grandmas house where they first ate this dish
• A full-HD video streaming one video after another, complete with ads, that condenses to a “handy” mini-player.
• Exhibit A (from a site I love!):

To top it off, if you’re an ancient being like myself, you’ve been hoarding recipes long enough that the original source website eventually disappears. Bookmarking other people’s URLs won’t cut it in this situation.

Some notes and caveats

• Lots of people might say “any serious cook needs a kitchen scale”, but I disagree - every cook needs a kitchen scale! I use it primarily to reduce the number of things I need to wash, but it also helps in making recipes more consistent.
• I’m not always sure how to categorize things: Are crepes a breakfast food? I have a “mexican” category – why not one for French food? (A: Probably because many of the dishes I like are not “authentic” (whatever that means) versions of some pre-colonial recipe)
• Along those lines, I am not a culinary historian, and don’t intend to weigh in on political boundaries via recipe blog tagging. In general, things fall into a category based on the type of restaurant you’d find it on the menu. Also, Vietnamese and Thai = SE Asia; stuff with lots of curry powder == S Asia; stir fries with lots of sesame oil flavor == E Asia.