Classic Roman pasta dish with eggs, cheese, and guanciale. Creamy without cream, it's all about the technique.
The key is to work quickly off heat when mixing the eggs - you want them silky, not scrambled. I use a bit more black pepper than traditional recipes because I love the bite it adds.
A crusty, tangy sourdough loaf made with active starter. This is a weekend project that rewards patience.
I keep my starter in the fridge and feed it the night before baking. The long cold fermentation in the fridge overnight develops the best flavor - don't skip this step even if you're in a hurry.
Fragrant and spicy Thai curry with coconut milk, vegetables, and your choice of protein.
I make my own curry paste when I have time, but store-bought works great too. Mae Ploy brand is my go-to. For vegetables, I use whatever's in season - the recipe is very forgiving. Don't skip the Thai basil at the end; it really makes the dish.
This is my personal recipe repository where I store my favorite recipes for easy access. Each recipe is tested and perfected to my taste.
Think of this as a digital moleskine—a curated collection of culinary notes, techniques, and discoveries from my kitchen adventures.