Recipes

Every dish on this site, grouped under the section that owns it. A section is a plate family with its own logic — wok work, masa, lamination — and each one opens on an index with the story of the family and every recipe it holds, each dish deep-linked to the technique that makes it possible. New sections appear here as they land.

• Chinese — Wok work, dumplings, and the long braise.
• Japanese — Rice, fish, and restraint.
• Thai — Curries, noodles, salads, and the soups.
• Vietnam — The rice noodle as plate, the nuoc cham as salt.
• Mexican — Masa, chile, and the long braise.
• French — Custard, short dough, and the thin batter.
• Italian — The starchy water, the long slow pan, the cold cream.
• Baking — The leaven, the note, and the stop.
• Restaurant — Line-cook logic for dishes worth owning at home.
• Indian — The bloomed spice and the yogurt.