PRO AT COOKING

(a nod to this example of true artistry)

One of the best gifts my parents gave me was the foundations of how to cook. When my daughter was born, I started collecting recipes in a leather-bound book that I had kicking around so that I can give the book to her when she is ready to move out and start adulting. Then my son was born and I realized that if I want to give him a family cookbook too then I've got a lot of writing to do, and if I want to keep a third for myself then I'm going to get carpal tunnel, so I thought I'd slowly digitize all my recipes (makes em easier to share too!).

I don't claim to be a Michelin-quality chef but I fancy myself a pretty good cook. I collect recipes that I like; some of my own creation and others I've scavenged from around the internet and subsequently refined and modified. My philosophy in the kitchen goes something like this:

If that sounds like your cup of tea, here is a non-exhaustive list of jumping-off points:

Also here's an alphabetical listing of all the articles within PRO AT COOKING.