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salting the pasta water…
THE LIBRARY · recipes we've actually cooked
143 recipes.
no seo slop.
every recipe here is one jason or a guest chef taught live, ate themselves, and answered real questions about. no "30 ways to use" posts. no ai.
✦ 01
taught live, first.
every recipe was a class before it was a page. you can watch the replay next to the ingredients.
✦ 02
written in jason's voice.
no "first, preheat your oven." more like "salt it the night before. high heat. done."
✦ 03
tested by the club.
real members cook these. their notes and fixes land on the recipe page. the recipe gets better.
a
small taste.
6 of 143 · members unlock everything
brown butter anchovy pasta
Italian
25 min · Easy
Brown Butter Anchovy Pasta
"I burned the first batch. Do not walk away from the butter."
J
Jason
Bangkok, TH
preview →
weeknight dal, lemon, burnt chili
South Indian-ish
35 min · Easy
Weeknight Dal, Lemon, Burnt Chili
"Not authentic anything. It's what i cook when i miss my grandmother-in-law's kitchen. Burn the chili."
J
Jason
Bangkok, TH
preview →
onigiri, the way harita-san makes it
Japanese
35 min · Easy
Onigiri, the way Harita-san makes it
"Rice, salt, wet hands, firm squeeze. She foraged the mitsuba. Use whatever greens are near you."
H
Harita
Yunotsu, JP
preview →
● LOCKED · try $1
Mexican-ish
45 min · Medium
A Quick Mole, Dark and Rough
"Real mole is a two-day prayer. This is a weeknight shortcut. It is not the same. It is still good."
J
Jason
Bangkok, TH
seared duck, persimmon, brown butter
● LOCKED · try $1
Modern American
55 min · Hard
Seared Duck, Persimmon, Brown Butter
"The duck goes in a cold pan. Skin side down. Do not touch it for 12 minutes."
J
Jason
Bangkok, TH
cold soba, lime, shiso
● LOCKED · try $1
Japanese
15 min · Easy
Cold Soba, Lime, Shiso
"The noodles go in ice. Not cold water. Ice."
H
Harita
Yunotsu, JP
LOCKED
142+ more recipes.
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every recipe. every replay. $1 for your first class.
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