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Recipes for the Home Kitchen

Recipes for everyday cooking and baking, sorted by what you want to make. Each one links to the ingredient guides and storage notes that go with it.

Bowl of thick Tuscan tomato and bread soup with olive oil and basil beside a crusty loaf

Soups 5 min read

Pappa al Pomodoro: Tomato and Bread Soup

A Tuscan tomato and bread soup made from stale country bread, olive oil, garlic and ripe or canned tomatoes, with notes on choosing bread and tomatoes.

Bowl of golden granola with large clusters, yogurt and berries on a wooden table

Bread & Breakfast 5 min read

Homemade Granola with Crisp Clusters

A crunchy oat granola with nuts and seeds, weighed in grams and cups, plus the techniques that build large clusters, including pressing, an optional egg white, and not stirring.

Two whole steamed artichokes on a plate with a ramekin of dipping butter, a lemon half and a few pulled leaves

Mains & Sides 5 min read

How to Steam and Eat a Whole Artichoke

How to trim, steam and eat a whole globe artichoke, with signs it is done, a simple dip, and a clear guide to which parts you eat and which you leave.

  • Ingredients

    What an ingredient is, how it differs from the one next to it on the shelf, and when a substitution works.

  • Food Storage

    How to keep what you cook and buy in good condition: containers, wrapping, freezing, labeling and pantry habits. Our texture and flavor notes are not safety limits. For times and temperatures, we point to official sources.