Tag
make ahead
10 posts
No-Knead Focaccia with Too Much Olive Oil
A wet dough, an overnight rise in the fridge, and more oil in the pan than you will be comfortable with. That discomfort is the recipe.
Olive Oil Cake with Blood Orange
One bowl, a whisk, and an oil you would happily eat on bread. It improves for two days, which makes it the most useful cake I know.
The Ragù That Improves Overnight
Three hours on Sunday for two dinners in the week. Made a day early it is measurably better, and that is not nostalgia — it is emulsion.
Roast Chicken Over Torn Potatoes
Dry-brined the night before, roasted hot, and sitting on potatoes torn rather than cut. One bird, one tin, no gravy to make.
Short Ribs Braised in Red Wine
The cheapest impressive thing you can cook. Four hours in the oven, one of which you spend browning properly, and none of which is difficult.
Everyday Sourdough Without the Ceremony
One loaf, one bowl, four folds, and a fridge. No autolyse chart, no scoring pattern, no discourse — just bread you make on a Tuesday.
Marinated Olives and Warm Almonds
Two bowls, one pan, and a fifteen-minute job you can do three days in advance. The almonds are the ones people remember.
Dark Chocolate Tahini Cookies
Tahini in place of half the butter, chopped chocolate in place of chips, and an hour in the fridge that is genuinely not skippable.
Lemon Posset in Small Glasses
Cream, sugar, lemon. Boil, stir, chill. Three ingredients, no eggs, no gelatine, and it sets by itself — which sounds like a trick and is chemistry.
Six Dinners, One Shopping List
How to shop once and cook six times without eating the same thing twice, and why planning by ingredient beats planning by recipe.
