Tips
Technique notes and sourcing guides for dishes most US kitchens have never cooked: where to find an ingredient you cannot pronounce, which substitutes the sources accept and what each one changes, and how to tell a faithful recipe from one that has been quietly Americanised. Every note names the cookbook, diaspora kitchen or community source it was checked against.
All Posts: Tips
Salad Topping Ideas: Four Regional Finishers and the Prep That Makes Each One Work
Chocolate Bread: Three Loaves Behind One Name
Orange Chicken and Rice: Which of the Three Formats Fits Your Weeknight, and the Fry Numbers That Decide It
Eggless Banana Bread: The Two Methods, the Ratios, and Why the Crumb Turns Gummy
Grilled Chicken and Rice: Which Doneness Number to Trust, How Long to Marinate, and How to Keep the Rice from Turning Gummy
Banana Bread Recipe With Oil: Two Documented Loaves, and the Choices Behind Each
Buffalo Chicken Salad: The Two Dishes One Name Hides, and the Numbers Behind Each
European Recipes
European recipes published so far: English scones, Dutch home cooking, Norwegian seafood dinners, and Mediterranean rice, with Italian,…
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Middle Eastern & North African Recipes
Middle Eastern and North African recipes published so far: Lebanese manakish and Turkish baklava, with Lebanese mezze, Turkish…
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East & Southeast Asian Recipes
East and Southeast Asian cooking so far: vegan Chinese recipes, Japanese soup base, curry noodles, red curry soup,…
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Indian & South Asian Recipes
Indian and South Asian recipes published so far: khichdi, poha, and pav bhaji from India, dal bhat and…
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African Recipes
African recipes published so far: Ethiopian injera, doro wat, and everyday wats, with Nigerian, Ghanaian, Senegalese, Kenyan, and…
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Latin American, Caribbean & US Recipes
Latin American, Caribbean, and US regional recipes so far: Mexican atole and white cheese, Costa Rican gallo pinto,…
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