There are a lot of recipe websites out there that are copying and pasting from other websites to drive traffic. I only post things that I have made and would make again. There are plenty of things we eat around here that don’t make the cut. There are also things we eat a lot that don’t require a recipe. Looking at you poached eggs on toast. Again.
That being said, these recipes haven’t been tested multiple times before posting. As I said on the Hi There! page I am a home cook and baker, not a professional. What is written here reflects how I put things together and the palates in this household. You can take that to mean lots of garlic where there’s garlic and medium spice where there’s spice.
Philosophically, I very much adhere to Samin Nosrat’s teaching that a recipe for MAKING something (i.e. what you find in that section) is more a map you learn how to read over time and will not have to be an exact match in your kitchen. Taste as you’re going along. You know what you like better than I do.
Also…buy her book Salt, Fat, Acid, Heat. It will change your kitchen life. Maybe not your whole life but definitely how you handle yourself in the kitchen.
The recipes in the BAKING section are more prescriptive because baking is more science than art. There’s a lot of chemistry involved so amounts and technique do make a difference. If I’ve posted something here I do not in any way suggest I have mastered it. Even the things I make a lot. Baking is magic and I am a mere mortal.
The things you find in CELEBRATING are the sweet and savoury things we make for special occasions, including dinner parties. They are the kinds of things that either inherently take more time or things you might want to spend a little more time on to make them special for someone you love.
I love getting recipe suggestions for the website! If you would like to be in touch please email me at hello@kithandkitchen.com