Recipes

Things I cook often enough to have opinions about. Tomato brown-butter pasta. Cast-iron ribeye with a rosemary bath. Proper Negroni ratios. A roast chicken that owes more to Samin Nosrat than to me.

The list will fill in here. Kept offline for now — the cleanest form is still the leather notebook on the desk. Once a recipe has been cooked enough times to be honest about, it lands on this page.

Soon: the brown butter pasta.