Recipes

Taken from LLMs, but I think they're tasty.

Roman carbonara — guanciale, egg, Pecorino Romano, and black pepper. No cream.

Prep: 10 min · Cook: 20 min

Fried rice with butter & bouillon

Prep: 5 min · Cook: 10 min

Filipino chicken adobo - vinegar, soy sauce, garlic

Prep: 20 min · Cook: 45 min

Authentic ragù alla bolognese with a slow-cooked soffritto, beef and pork, white wine, and milk. 3 hours for deep, rich flavor.

Prep: 30 min · Cook: 3 hours

Stovetop lentil soup with carrots, tomatoes, and warm spices. My most-cooked recipe — cheap, filling, endlessly tweakable.

Prep: 15 min · Cook: 40 min

Ground beef shakshuka with bloomed spices, simmered tomato sauce, and runny eggs. Serve with crusty bread.

Prep: 10 min · Cook: 25 min

Homemade calzones with Italian sausage, ricotta, and mozzarella.

Prep: 1.5 hours · Cook: 20 min

Fried eggs on crispy tortillas with spiced black beans, salsa, and avocado.

Prep: 10 min · Cook: 15 min

Classic blueberry muffins with notes on substituting honey or maple syrup.

Prep: 10 min · Cook: 20 min

Classic Spanish potato omelette — just eggs, potatoes, onion, and olive oil.

Prep: 10 min · Cook: 30 min

Traditional Valencian paella with chicken, saffron rice, and the coveted socarrat.

Prep: 20 min · Cook: 1 hour

Layered potato and spiced beef bake with creamy béchamel sauce.

Prep: 30 min · Cook: 1 hour

Slow-simmered beef ragu with San Marzano tomatoes, red wine, and mirepoix. 3-4 hours for fall-apart tender meat.

Prep: 30 min · Cook: 3-4 hours