Recipes
Performance meals for builders. Filter by goal or meal type.
Caribbean Cuisines — Plural, Distinct, Worth the Time
Jamaican is not Cuban is not Trinidadian is not Haitian is not Puerto Rican. The Caribbean is several food cultures stacked on top of each other.
Pre-Pitch Pistachio and Greek Yogurt Bowl
Eat this 45 minutes before the pitch. Protein + slow carbs + B6 from pistachios for steady serotonin.
Bryant Terry's Black Food and the Politics of the Plate
Bryant Terry's Black Food (2021) is an anthology, a manifesto, and a cookbook. It maps the contemporary Black food world without flattening it.
The Columbian Exchange — How Tomatoes Became Italian
The tomato is from the Andes. Pasta marinara is from a 16th-century cargo. Most foods you think of as ancestral are actually 500-year-old immigrants.
Edna Lewis at the Table — How One Cook Set the American Seasonal Calendar
Edna Lewis wasn't just a recipe-writer. She articulated a working theory of seasonality — what to eat when, and why — that quietly shaped the next 40 years of American cooking.
Sean Sherman and Indigenous Food Sovereignty
Sean Sherman, Oglala Lakota, has done more than any single chef in the last decade to rebuild Indigenous foodways in North America. The work is real and the project is bigger than a restaurant.
Red Rice — Jollof's Lowcountry Cousin
Red rice is Charleston's rendering of jollof. Tomato, onion, smoked meat, rice. The technique is West African; the result is unmistakable.
Vietnamese-American Cooking — Pho, Banh Mi, and the Refugee Cookbook Boom
Most Vietnamese-American cuisine is built by the post-1975 refugee generation. The food traveled with them; the books are now arriving.
Samin Nosrat and the Salt-Fat-Acid-Heat Framework
Samin Nosrat reduced the principles of good cooking to four words. The simplicity is the achievement, not the limitation.
James Hemings — Thomas Jefferson's Chef and the Origin of American Mac and Cheese
James Hemings was enslaved by Thomas Jefferson, trained in French haute cuisine in Paris, and brought several dishes into the American culinary canon. He is rarely named.
Sean Brock and the Heritage Southern Project
Sean Brock has spent his career trying to recover the pre-industrial agricultural foundation of Southern cooking — heirloom seeds, heritage breeds, lost technique.
12-Minute Founder Breakfast — Eggs, Avocado, Sourdough
Three eggs, half an avocado, one slice of sourdough. Twelve minutes from a cold kitchen to a clear head.