Notes on Cooking

A Kitchen
Notebook

A personal collection of recipes worth keeping.

The Cookbooks
RECIPES

My Recipes

Recipes I've made and enjoyed. Some are original creations, some are family favorites, and others are modifications from sources I've cited.

117 recipes → TO-TEST

To Try

A queue of recipes I want to cook. Aspirational, untested, interesting.

13 recipes → MICHAEL

The Michael Collection

A curated collection of Michael's recipes.

29 recipes →
Recently Added
My Recipes

Miso-Maple Brown Butter Brussels Sprouts

Roasted Brussels sprouts glazed in nutty brown butter, white miso, and maple syrup, finished with toasted sesame and scallion greens.

Brussels Sprouts Miso Maple Brown Butter Sesame +3
Serves 4 ·
My Recipes

Stir-Fried Asparagus with Mushrooms and Oyster Sauce

Pencil asparagus and shiitakes seared hard in a hot skillet, then glazed with oyster and fish sauce and finished with garlic and scallions.

Asparagus Mushrooms Oyster Sauce Fish Sauce Vietnamese +3
Serves 4 ·
My Recipes

Shallot-Dijon Vinaigrette for Kale

A punchy shallot-Dijon vinaigrette finished with toasted sesame oil — sharp enough to stand up to raw kale, with a nutty top note that ties the whole thing together.

Kale Dijon Shallot Vinaigrette Sesame Oil +3
Serves 4 ·
My Recipes

Oat Milk Green Curry with Chickpeas & Vegetables

Lighter dairy-free Thai green curry using oat milk and peanut butter. Aromatic curry leaves add depth to chickpeas, mushrooms, and vegetables.

Chickpeas Mushrooms Carrots Garlic Ginger +2
Serves 4 ·
My Recipes

Indonesian-Style Stir-Fried Red Chili Tofu with Peanuts

Crispy tofu stir-fried with Indonesian red chili paste, peanuts, and kecap manis. A vegan take on Jakarta's kering tempeh.

Tofu Peanuts Garlic Chilis Shallots +2
Serves 4 ·
My Recipes

Turkish Lentil Salad with Sweet Peppers and Herbs

Vibrant Turkish-inspired lentil salad with roasted red peppers, fresh herbs, and tangy pomegranate molasses. Served warm or chilled.

Lentils Peppers Onions Lemon Olive Oil +5
Serves 6 ·
My Recipes

Miso Mushroom and Leek Pasta

A rich umami pasta where miso and sherry vinegar amplify mushrooms' savory notes, creating a layered dish with sautéed leeks in just 40 minutes

Mushrooms Leeks Miso Pasta Parmesan +3
Serves 4 ·
My Recipes

Chickpeas and Pasta with Herbs and Anchovies

A hearty Italian pasta dish with chickpeas, herbs, and umami-rich anchovies that can be easily made vegetarian with miso or other substitutes

Pasta Chickpeas Garlic Sage Rosemary +3
Serves 6-8 ·
My Recipes

Whole Grain Flatbread

Versatile yeasted flatbread made with spelt and all-purpose flours, perfect as a side for soups, stews, or dips

Spelt Whole-Grain Oat Milk Yogurt Yeast +1
Serves 12 ·

Welcome

This site collects recipes I’ve made and enjoyed. Some are original creations, some are family favorites passed down through generations, and others are modifications from sources I’ve cited where applicable.

Measurements

I live in the United States and cook with imperial tools, but I’ve found metric grams far more effective than cups, ounces, and pounds. A kitchen scale makes measuring fast, accurate, and reproducible. Some imperial measurements remain (for example, “one 15-ounce can”) because they simplify shopping for prepackaged goods sold in the US.

About Me

You can find out more about me at my website, rmrfslashbin.io.