Grilling & BBQChicken Marinade for Grilling
Four flavor profiles, one ratio, and chicken that comes off the grill still juicy on the inside.
2 hr 30 minEasy451 kcal
No ratings yetOrigin: International
Basic Recipes
Broths, sauces, and doughs: the foundation upon which everything else is built.
43 recipes
- Grilling & BBQ
CocktailsHomemade Spritz
Bitter, sparkling wine, soda, three building blocks, and one recipe turns into all the Spritz variations on the Italian aperitivo menu.
5 minEasy175 kcalNo ratings yetOrigin: Italian
Bread & RollsOktoberfest Pretzels
Bavarian lye pretzels with a thick belly and thin arms, soft on the inside, mahogany brown and salty on the outside.
13 hr 58 minAdvanced249 kcalNo ratings yetOrigin: German
Low CarbCauliflower Rice
A rice substitute made from cauliflower with a tenth of the carbohydrates, dry roasted instead of steamed, otherwise it turns to mush.
18 minEasy82 kcalNo ratings yetOrigin: International
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Basic RecipesHow to Make Greek Yogurt at Home
One liter of milk yields 400 grams of creamy yogurt with double the protein, strained, not thickened.
15 hr 35 minMedium49 kcalNo ratings yetOrigin: Greek
Basic RecipesTomato Sauce
The one sauce that turns into pizza, pasta, lasagna, and casseroles. Four ingredients and no shortcuts when simmering.
55 minEasy96 kcalNo ratings yetOrigin: Italian
Basic RecipesHollandaise Sauce
A whipped butter and egg yolk emulsion ready in eight minutes, along with the rule on exactly what temperature makes it curdle.
20 minMedium434 kcalNo ratings yetOrigin: French
Basic RecipesYeast Dough
A sweet basic dough for braided bread, rolls, and doughnuts, and the answer to the question of why it sometimes fails to rise.
1 hr 50 minEasy243 kcalNo ratings yetOrigin: German
Basic RecipesShortcrust Pastry
1-2-3 dough for tarts, cookies, and covered cakes, along with the rule of why it must not be kneaded.
1 hr 15 minEasy250 kcalNo ratings yetOrigin: German
Basic RecipesRisotto
The basic technique for any risotto, along with the explanation of why cold butter is added at the end.
35 minMedium573 kcalNo ratings yetOrigin: Italian
Basic RecipesHomemade Thai Curry Paste
Red and green curry paste made from fresh ingredients, and the difference compared to the jar is greater than with any other ingredient.
35 minMedium67 kcalNo ratings yetOrigin: Thai
Basic RecipesRoasted Vegetables: Time & Temperature for Everything
Sixteen types of vegetables, each with a time and a temperature, so everything is ready at the same time.
55 minEasy459 kcalNo ratings yetOrigin: International
Basic RecipesBoiling Eggs: The Time Table
From soft-boiled to hard-boiled, here are six times, one method, and the explanation why egg size matters more than the clock.
14 minEasy75 kcalNo ratings yetOrigin: International
SaladsPotato Salad
With mayonnaise or with broth? Four regional versions of the same salad. The debate gets all its answers right here.
1 hr 50 minEasy201 kcalNo ratings yetOrigin: German
LunchMake Your Own Bowl: The Bowl Formula
Five building blocks, one bowl: base, protein, vegetables, sauce, crunch. Pick whatever you have on hand.
40 minEasy890 kcalNo ratings yetOrigin: International
DinnerHow to Make a Casserole: The Modular Guide
Starch, vegetables, binder, cheese: the four layers that make up every casserole, individually selectable.
1 hr 5 minEasy794 kcalNo ratings yetOrigin: International
DinnerMake Your Own Curry: The Curry Matrix
Base, liquid, add-ins, heat: Four decisions separate a Thai curry from an Indian one.
50 minEasy671 kcalNo ratings yetOrigin: International
SaladsBasic Vinaigrette Recipe – the 3:1 Formula
Three parts oil, one part acid, one spoonful of emulsifier, and then you choose which.
5 minEasy188 kcalNo ratings yetOrigin: French
Basic RecipesMake your own pesto, from whatever you have
Greens, fat, nuts, salt: pesto does not need basil, it just needs four roles filled.
15 minEasy320 kcalNo ratings yetOrigin: Italian
Soups & StewsAny-Vegetable Soup
One kilo of vegetables, one onion, one liter of broth: the rest is just deciding how creamy and how spicy you want it.
45 minEasy359 kcalNo ratings yetOrigin: International
Basic RecipesHomemade Chicken Broth
A whole chicken, cold water, three hours at 90 degrees, and never a rolling boil.
3 hr 20 minEasy42 kcalNo ratings yetOrigin: International
Basic RecipesHomemade Vegetable Broth
Ready in 45 minutes. Cooked longer, it does not get stronger, but bitter.
1 hrEasy18 kcalNo ratings yetOrigin: International
Basic RecipesBéchamel Sauce Basic Recipe
Butter, flour, milk, equal parts fat and flour, and the milk in three batches.
20 minEasy157 kcalNo ratings yetOrigin: French
Basic RecipesHow to Make Mayonnaise
One egg yolk binds a quarter liter of oil, provided it is added drop by drop and everything is at the same temperature.
10 minMedium263 kcalNo ratings yetOrigin: French
Basic RecipesHomemade Pasta Dough
100 g flour to one egg is more of a formula than a recipe, and thirty minutes of resting time is mandatory.
58 minMedium434 kcalNo ratings yetOrigin: Italian
Basic RecipesHomemade Pizza Dough (24-Hour Cold Fermentation)
Mix it tonight, bake it tomorrow: time does the work, not you.
24 hr 28 minMedium461 kcalNo ratings yetOrigin: Italian
Basic RecipesSourdough Starter
Flour and water, seven days, feeding once a day, that is all it takes.
168 hr 10 minMedium33 kcalNo ratings yetOrigin: German
Bread & RollsNo-Knead Dutch Oven Bread
Twelve hours of time replace ten minutes of kneading, and the Dutch oven replaces the steam oven.
14 hr 25 minEasy145 kcalNo ratings yetOrigin: International
Air FryerAir Fryer Vegetables: Time & Temperature
Fourteen types of vegetables, each with a time and a temperature, the chart that should have come with the machine.
25 minEasy546 kcalNo ratings yetOrigin: International
Basic RecipesHomemade Croutons
Fat, seasoning, temperature, three variables, and any stale bread becomes the perfect crouton.
20 minEasy135 kcalNo ratings yetOrigin: International
Leftover CookingLeftover Egg Whites 3 Ways
Meringue, financiers or an omelet, depending on how many egg whites are in the jar.
1 hr 45 minMedium735 kcalNo ratings yetOrigin: French
Leftover CookingLeftover Egg Yolks 3 Ways
Aioli, pasta, or custard, egg yolks are the more valuable leftover, and they only last two days.
30 minMedium1149 kcalNo ratings yetOrigin: French
Basic RecipesCarrot Top Pesto
The greens that get cut off at the store are edible, and they make a more robust pesto than basil.
18 minEasy267 kcalNo ratings yetOrigin: Italian
Basic RecipesVegetable Scrap Broth
The freezer bag next to the ice compartment collects scraps until it is full, and then the broth costs nothing.
55 minEasy16 kcalNo ratings yetOrigin: International
Bread & RollsGluten-Free Bread
Without gluten the structure is missing. Psyllium husks rebuild it, and the dough is intentionally liquid.
2 hr 45 minMedium145 kcalNo ratings yetOrigin: International
PastaHomemade Gluten-Free Pasta
Without gluten, the dough lacks elasticity. Hot water instead of egg solves this because it gelatinizes the starch.
1 hr 4 minAdvanced387 kcalNo ratings yetOrigin: Italian
Basic RecipesLactose-Free Cheese Sauce
Potato and carrot combine with nutritional yeast to create a sauce that stretches and melts, completely without cheese.
30 minEasy169 kcalNo ratings yetOrigin: American
Basic RecipesVegan Cashew Cheese
Soaked cashews, lemon, and time create a spreadable cream cheese without any dairy products.
4 hr 20 minEasy144 kcalNo ratings yetOrigin: International
Basic RecipesVegan Aquafaba Mayonnaise
The water from the chickpea can replaces the egg yolk, and it emulsifies just as reliably.
8 minEasy205 kcalNo ratings yetOrigin: French
Basic RecipesNut-Free Pesto
Sunflower seeds instead of pine nuts are cheaper, schoolyard-friendly, and almost indistinguishable in taste.
15 minEasy288 kcalNo ratings yetOrigin: Italian
Basic RecipesSoy-Free Asian Sauce
Coconut aminos and mushroom broth replace soy sauce. It is salty, dark, and packed with the same umami.
25 minEasy19 kcalNo ratings yetOrigin: International
Basic RecipesVegan Fish Sauce
Fermented soybeans, seaweed, and pineapple provide that deep, salty note without a single fish in sight.
12 hr 35 minEasy18 kcalNo ratings yetOrigin: Vietnamese- Basic Recipes
Creamy Mashed Potatoes
Buttery smooth mash made from floury potatoes, passed through a ricer and never a blender.
40 minEasy413 kcalNo ratings yetOrigin: American