Cook responsibly. Mostly.
Good food you can actually make, with a drink in your hand.
This started as a place to keep the recipes worth making twice: the soups, the grill stuff, the game-day food, the cocktails. Instead of bookmarks scattered across a dozen websites with life stories and pop-up ads, everything lives here, written the same way, short and straight to the point.
Why it exists
Most recipe sites make you scroll through a novel to find the ingredients. This one doesn't. Every recipe is trimmed down to what you need and what you do, plus a note or two about the part that might trip you up.
It's a personal collection first. But good food is better shared, so the link's open to anyone. If someone sent you here, help yourself.
The beer scale
Every recipe is rated by how many beers in you can be and still get it right. It's a difficulty rating with a better sense of humor.
What's here
Recipes
Mains, sides, appetizers, sauces, soups and big meat, from the kitchen, the grill, the smoker and the griddle.
Drinks
Cocktails worth the effort, plus notes on wines and beers worth buying again and what to eat with them.
How-tos
The little techniques that show up again and again, like searing meat, making a roux or smoking a cocktail. Learn them once, use them everywhere.
How to use it
- Search or filter. On the Recipes page, type an ingredient or a dish, or tap filters to narrow it down by course, time of day, what you're cooking on, the kind of food, cuisine or occasion. Pick one from each row to combine them. Tap again to turn one off.
- Check the beers. Every card shows its beer rating, so you know before you start whether it's a Tuesday-night throw-together or a Saturday project.
- Cook from your phone. Tap an ingredient to cross it off as you go. The steps are numbered and short enough to read with one eye.
- Get unstuck. If a recipe uses a technique, there's a How To link at the bottom that walks you through it.
- Share it. Every recipe has its own link. Send it to whoever's coming over.
Plenty of these are adapted from other cooks. When one is, there's an "Adapted from" link at the bottom of the page back to the original, so go give them credit too.