Recipes
Performance meals for builders. Filter by goal or meal type.
Senegalese Chicken Yassa — Onion, Lemon, Mustard, Rice
Pierre Thiam's chicken yassa, in the simple weeknight form. Marinated, browned, then simmered in its own onion-lemon mountain. Rice underneath.
Garum and Roman Fermented Fish — The Most Influential Condiment You've Never Heard Of
Garum was the Roman empire's universal seasoning — a fermented fish sauce produced at industrial scale across the Mediterranean. Its descendants are still on your table.
Slow-Cooker White Bean and Kale Stew
Eight servings, ten minutes of active work, eight hours of unattended cooking. The crunch-week dinner.
Tuesday-Night Lamb Kofta with Cucumber Yogurt
Ground lamb, parsley, cumin. 20 minutes for dinner that tastes like you put in an hour.
Korean-American Cooking — Kimchi, Galbi, and the Long Generation
Korean-American food is now mainstream in US cities. The generation that built it — and the home cooking behind the restaurant menus — is worth reading.
Mussels in White Wine — Investor Dinner at Home
Mussels have more iron per 100g than steak and more zinc than almost any other shellfish. 20 minutes, low cost, looks impressive.
Rice — Three Domestications, Three Civilizations
Rice was domesticated at least three times independently: in the Yangtze valley, in West Africa, and possibly in India. Each gave rise to a distinct food culture.
Lentil-and-Rice Khichdi — The Original Comfort Food
Khichdi is the South Asian one-pot of rice and lentils. Older than any modern cuisine. The dish people eat when they're sick, tired, broke, or home for the first time in months.
Black Women in Food Media — The Names Most Bibliographies Skip
The American food-media canon has been white for most of its history. The Black women who built parallel careers anyway are recoverable. Here are the names to start with.
Banana, Spinach, and Peanut Butter Smoothie
The post-training smoothie. 25g protein, potassium, magnesium, no protein-powder taste.
Raj Patel's Stuffed and Starved — The Hourglass Food Economy
Raj Patel's 2007 book documents the bizarre fact that the same global food system produces 800 million hungry people and 2 billion overweight ones — out of the same hourglass.
Chez Panisse and the California Moment
Alice Waters opened Chez Panisse in Berkeley in 1971. The restaurant didn't invent seasonal-local cooking, but it built the cultural framework that made American restaurants take it seriously.