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  "path": "/26/05/whats-your-favorite-recipe",
  "publishedAt": "2026-05-18T15:33:00.000Z",
  "site": "https://kottke.org",
  "tags": [
    "Rigatoni With White Bolognese",
    "PDF",
    "Orecchiette with Sausage and Broccoli",
    "Pressure Cooker Mushroom Risotto",
    "Caldo Verde (Portuguese Potato and Kale Soup With Sausage)",
    "Smoked Haddock Chowder (April Bloomfield)",
    "The World’s Best Pancakes",
    "Smoky Corn Chowder",
    "1",
    "↩",
    "cooking",
    "food"
  ],
  "textContent": "I am not what you would call a dedicated home cook. But every once in a while, I get a bee in my bonnet and make something from my small cache of recipes or from something I saw online that looked good. Some of my go-tos include:\n\nRigatoni With White Bolognese (PDF)\nOrecchiette with Sausage and Broccoli\nPressure Cooker Mushroom Risotto\nCaldo Verde (Portuguese Potato and Kale Soup With Sausage)\nSmoked Haddock Chowder (April Bloomfield)\nThe World’s Best Pancakes\nSmoky Corn Chowder\n\nSome of these aren’t particularly easy to make, but the flavors created with the extra time are worth it.\n\nWhat are some of your favorite recipes?\n\n(I don’t have any good photos of any of the above recipes, so I included one of some avocado toast I made: mashed avocado with evoo, tomatoes + balsamic vinegar, fried egg (crispy w/ runny yolk), chili oil, toast, lots of salt on everything.)1\n\n  1. Not sure where I learned this, but when making food, I salt everything separately. That way, each flavor gets accentuated on its own — even in soups or casseroles — instead of the whole thing just being vaguely salty. The main purpose of salt is not to make food salty, it’s to heighten the flavors already present. ↩\n\n\n\n\n**Tags:** cooking · food",
  "title": "What’s Your Favorite Recipe?",
  "updatedAt": "2026-05-18T15:33:00.000Z"
}