Recipes & Cooking
A reference for home cooks who want to understand why things work in the kitchen. Three surfaces: the recipes, organized by the plate family that owns them — wok work, masa, lamination — with a page for every dish; long-form technique articles — knife skills, wok heat, dumplings, sauces, fermentation — that each recipe deep-links to; and meal planning, the whole menu on one screen with a pantry of everything you already have. Every step gives its reason; every technique shows itself in a dish you can make tonight.
Sections
Recipes
Every dish on the site, grouped under the section that owns it — the Chinese, the Japanese, the Baking, the Restaurant, and the rest. Each section opens on its story and how to read it, then every recipe it holds, each one deep-linked to the technique that makes it possible.
Techniques
The why and the how: heat methods, doughs, sauces, and the skills every recipe quietly assumes — read one, and every dish that leans on it makes sense.
Meal Planning
The whole site, one screen. Search by name or by any ingredient, say what is in your pantry, and the list sorts itself into what you can make now and what is a few ingredients away — with the gap named.
How recipes are presented here
Every recipe follows the same shape: a one-line description, then the meta strip (origin, difficulty, servings, prep, cook, total), then the technique notes linked to the Techniques section, equipment, a checkable ingredient list with exact amounts, numbered steps that say why at each turn, common failures with fixes, variations, and what to serve it with.