On Recipes

Cooking is both an art and science, as you probably already know.

But although I’m a fairly quantitative person, I don’t always provide detailed recipes on my blog. (That said, I’m actually accumulating quite a list at this point, so keep on reading for all the links.) There are a few reasons for this so I thought I’d explain the rationale here and orient you as to how things fit together in a way that I hope is clearest and most useful. l certainly want to help you as much as possible in applying what you learn here to your own kitchen, after all. However, there’s only so much space in a given post and time for you to read, so for the most part I’d like to stay focused on the “what” and “why,” which are the core missions of this blog. The “how” will also be covered, of course, but in more general terms such as foods used in preparation and cooking methods rather than specific quantities. You see, my ultimate goal is to teach you how to cook and eat in a way that transcends a specific dish. As well, there are many places to find superb recipes online and elsewhere, and while I uniquely create plenty of my own dishes, I also modify extant recipes to be healthier and greener. That’s a big part of what I’d like to show you how to do in your own kitchen. My hope is that you expand your palate to try novel foods and cook new ways. You can then apply your skills and knowledge to make your favorite dishes better for you and the planet.

If you look at the categories menu on the home page, you will see that there is one labeled “recipes” to help you quickly find which posts have recipes, whether links to those online or my own.  Links to my cooking videos are also listed here. Although detailed text does not always accompany those posts they are worth checking out because some people find it preferable to view a video and get a feel for how something is made rather than read a list of ingredients or narrative. That’s why I have both on this blog. Direct links to posts with recipes and cooking videos appear below.

Happy Cooking!

2 thoughts on “On Recipes”

  1. So, dear PK, can you do a post sometime on cooking hearty soups or stews? I’m not someone who really enjoys a slab of meat, poultry or fish on a plate with sides, but much prefer incorporating meat into some larger “something” like casseroles, burritos, toppings on pizza, or in sauce for pasta or rice. My repertoire is just pathetic and I’d love to learn some of the basics so that I could whip together barley and lentils and sausage or beef and potatoes and carrots and broth, or turkey and kidney beans and rice and other super-healthy ingredients that don’t taste awesome by themselves but taste awesome when in a hearty pot cooking up together. Also – this is the type of food that I’m able to do on weekends when I live a life of leisure and then freeze portions – which is super important since I get home from work between 8-10pm every night. I have tried every possible variation on your tomato sauce lesson but there’s only so much I can do with yummy pasta sauce a few nights a week and for the rest, it’s back to my bad ways of either nachos or pizza every night. Save me from myself!

    Reply ↓

  2. Yes, definitely, though it probably won’t be until January since i have a slew of posts in the works at the moment. I actually cook much the same way (see my post on eggplant metamorphosis, for example). And I have lots of great recipes for burritos, tacos, risotto, and pizza. Here’s the rub, though – gulp – I don’t eat meat but rather use such things as beans, tofu, and soy/veggie protein as substitutes. (Please don’t roll your eyes.) I have an incredible recipe for tacos that starts with texturized veggie protein and when I served them at a board meeting one night my friend exclaimed “This meat is delicious!” I am not making this up. All it takes is the right seasoning, a little know how, and an open mind… ;) And I always make burritos in batches and keep them in the freezer for weeknight consumption (6 minutes in the microwave). I will make sure to do a “Mexican week” soon, for starters, but winter is definitely the time for heartier dishes. And you can always add meat to your own versions…

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