3.4 KiB
| title | sort | section-id | keywords | description | language |
|---|---|---|---|---|---|
| Recipe Index | 120 | site | recipe index, pasta, risotto, soups, roasts, baking, salads, sauces | An organised index of recipes on The Kitchen Table, organised by category with descriptions of each. | en |
Recipe Index
All recipes published on The Kitchen Table, organised by category. Every recipe has been tested multiple times. Measurements are given in metric first, with approximate imperial equivalents. Difficulty notes are honest.
Pasta and Risotto
The backbone of my Italian side. I grew up eating pasta several times a week, and I still do. The recipes here range from the very simple (cacio e pepe, which is three ingredients and takes twenty minutes but can go wrong in a dozen ways) to the more involved (fresh pasta in all its shapes). Risotto has its own section because risotto is its own world.
Key recipes: carbonara (the real way, with guanciale and egg yolk emulsion), wild mushroom pappardelle, spring pea and mint risotto, cacio e pepe with proper technique.
Soups and Stews
Soup is the most forgiving thing in cooking and also the category that rewards the most attention. A good stock makes a great soup. A mediocre stock makes a mediocre soup. These recipes include the stock foundation and build from there. The slow-braised lamb shoulder belongs in this section as much as the stews section — the line between a braise and a stew is the liquid ratio.
Key recipes: ribollita (slow Tuscan bean soup), roasted butternut squash soup with brown butter, French onion soup with proper technique.
Roasts and Braises
Low-and-slow cooking produces the most deeply flavoured food. These are the recipes I return to when I want to impress without stress — the magic of a proper braise is that it gets better the longer you leave it. Roasting is faster but equally rewarding when done right.
Key recipes: the perfect roast chicken (with dry brining and pan sauce), slow-braised lamb shoulder with preserved lemon and olives, cassoulet (the two-day version, worth every minute).
Baking
I bake bread twice a week: usually a sourdough loaf and a focaccia. Pastry appears occasionally. The bread recipes here require time and patience but no special equipment beyond a Dutch oven. The focaccia is the most forgiving thing I bake; the sourdough requires the most sustained attention.
Key recipes: sourdough starter from scratch (7-day guide), Ligurian focaccia with rosemary, Grandmother Lucia's Christmas cookies (cuccidati and brutti ma buoni).
Salads and Vegetables
I eat a lot of vegetables, but I rarely make salads the centrepiece. The recipes in this section are more about preparations that showcase vegetables — roasted, confit, dressed with interesting things — than about assembled salads. The tomato preparations are in this section and are some of the things I am most proud of on this blog.
Key recipes: six preparations for peak-season tomatoes, seasonal eating guide by month.
Sauces and Condiments
Hollandaise, pan sauces, stocks, and the preserved and fermented things I keep in my fridge. These are the foundations that other recipes build on. The hollandaise post includes a detailed discussion of emulsion science; the stocks post is the one I recommend to new cooks first.
Key recipes: hollandaise (with the science and the fixes), chicken and veal stocks, lacto-fermented kimchi and sauerkraut.
Latest Recipes
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