document updated 4 days ago, on Mar 17, 2025

good recommendations that I get from other people

Recipes

Mar 12, 2025 — [fancy] potato stacks (pommes anna) in a muffin tin [2] [3] — These might be good for a holiday/party.
Mar 6, 2025 — [practical] "Clean out the fridge" fried rice. [2]
Feb 2, 2025 — Caesar roasted broccoli [1] [2]
Jan 25, 2025 — Smashed brioche grilled cheese.
Dec 12, 2024 — [fancy] Omurice [2]

Techniques and ingredients

Mar 16, 2025 — TODO: Look into the terms "flavor layering" and "flavor depth and complexity". [1] [2] [3]
Feb 17, 2025 — The Best Way to Cook Rice is All About the Right Ratio | What's Eating Dan? | America's Test Kitchen — People in the comments were saying things like "mind blown".
Feb 17, 2025 — The Surprising Trick for Cooking Rice That Works for Any Grain | New York Times — Often it's possible to use the boil-like-pasta method to cook grains.
Dec 11, 2024 — soy reduction
Dec 10, 2024 — four chefs said their favorite soup is French onion soup

Nov 17, 2024 — learn to make home-made bolognese sauce

"When asked about meat sauce versus bolognese, Maria was adamant about bolognese sauce. Even though it’s a lot of work, she says it makes a more flavorful lasagna."

Nov 15, 2024 — in a reddit discussion of different types of compound butters, there was a lot of discussion about miso butter being a standout [recipe]

Books

(see also: which books receive the yearly James Beard awards)

Feb 2025 — Some books considered "canonical core books" by important cooks:
- New Complete Techniques | Jacques Pépin
- The Professional Chef | The Culinary Institute of America, the general textbook for that school (this is tailored much more for professional kitches than home kitchens)
- On Food and Cooking | Harold McGee (I own: Kindle)
Nov 2024 — The Flavor Bible | Andrew Dornenburg and Karen Page (I own: Kindle)

"It gives a ton of pairings, and indicates which are good pairings (regular type), which are great pairings (bold type) and which are classic, phenomenal pairings (bold all caps). Very easy and intuitive, and while it may not breakdown what it is about each pairing that makes it good, great or phenomenal, it's incredibly useful and eye-opening to pairings that you might not have thought about."

"It's good for learning the variety of ways that different spices can be used."
Oct 2024 — Baker Bettie’s Better Baking Book (I own: hardcover)
2023 — Salt Fat Acid Heat (I own: hardcover and Kindle)