Recipes worth keeping.
A small, kitchen-tested collection — measured, repeatable, and built to cook from. 4 recipes and counting.
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The latest times these recipes actually got made — open any one to see what changed since the cook before.
Garlic Confit
Lower and slower
Dropped to a gentler oven and pulled it at 45 minutes to be sure nothing browned. Even softer cloves, a cleaner garlic flavor.
Quick Pickled Red Onions
Holiday sandwiches
Poured boiling water over the slices first for a softer, milder onion. Much easier to pile onto a sandwich without the raw bite.
Pickled Radishes
Dill on day three
Held the dill until day three. The whole batch stayed bright instead of turning muddy — this is the version to keep.
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Garlic Confit
Whole garlic cloves slow-cooked in olive oil until soft, sweet, and spreadable. You get two staples at once: mellow, jammy cloves and a deeply fragrant garlic oil to keep on hand for everything.
Pickled Radishes
Crisp radishes in a lightly sweet, peppery brine — measured by weight so every batch tastes the same. They keep their snap and turn a soft blush, adding crunch and acidity to tacos, ramen, rice bowls, and cheese boards.
Pickled Radishes — from Conversation
A repeatable, weight-based pickled radish recipe developed in conversation: a metric-first vinegar brine, Oregon sea salt measured by weight, and fresh dill added on day three or four.
Quick Pickled Red Onions
Bright, tangy, and ready in half an hour. These electric-pink onions wake up tacos, grain bowls, avocado toast, and roast sandwiches. No canning, no special equipment — just a jar and a few pantry staples.