Showing 1–10 of 19 notes tagged #recipes. When recipes are my own, I try to include United States customary cup measurements (236mL) and metric measurements. Weight to volume conversion can be a little tricky. Traditional Oven and The Calculator Site have useful converters for a variety of ingredients.

  • Raindrops on roses and whiskers on kittens
  • Felting needles for invisibly repairing holes in wool
  • Jim Lahey’s No Knead Pizza Dough recipe
  • A sturdy, diner-style black mug I long-term borrowed from Bob’s at Colby College; the handle fits all four fingers
Black mug from Bob’s dining hall at Colby College

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web thoughts from jon-kyle

repeat these instructions until the project is complete

finish the project, scrap all of it.
finish the project, scrap half of it.
finish the project, scrap a third of it.

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Musarc’s going to be at Palais de Tokyo in April. Info/tickets

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Shop Talk ep. 250, Web security with April King and Alex Sexton

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Beetroot Achaar recipe

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Sweet Potato Pie recipe from Joy the Baker 

It’s hard to find the right ingredients for pumpkin pie in the UK. This has much the same effect looks- and taste-wise; I actually prefer it.

Grandma Piper’s Sugar Cookies

The best & easy
Bake @ 375°F (190°C) 8 min


  • 1 c (226 g) butter
  • 1 c (200 g) granulated sugar

Beat in:

  • 1 egg
  • ½ t vanilla


  • ½ t baking powder
  • 1 c (120 g) wheat flour
  • 1 ½ c (188 g) white flour

Use 3 trays. Make a fat rope. Pinch off pieces on to trays. Flatten each 3x by dipping ⅓c measure into sugar in ½c measure. Cool cookies on newspaper.

The recipe above was written by hand in to a community cookbook she gave me in 2001. It retains her original wording and formatting, though I have added gram and Celsius conversions.

We miss you so much.

Dökkt rúgbrauð is a mildly sweet dark rye bread from Iceland. Traditionally, it is baked in the ground using geothermal heat. To mimic this cooking method at home, the bread is cooked at a low temperature for an unusually long time, around 8 hours.

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Recipe for Swede Lemon Drizzle Cake on Eating History

I’m dubious but very, very intrigued. Lemon drizzle is my fave.

Though it’s become a lot easier to find good Mexican food in London since I moved here in 2010, it’s still pretty hard to find tamales. I was in the mood for them over the weekend so tried making them for the first time.

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Chipotle beans are a staple that we have at least once a week. This is how I prefer to make them.

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This is the recipe I follow for dal/dhal/dahl/daal tadka/tarka. “Tadka” is a tempered spice-and-oil topping that you add before serving to enhance the flavours of the dal. The ingredients and method are based on one of the dal tadka recipes on the excellent site Vegetable Recipes of India (see recipe). It would be best to use arhar or tuvar dal, but I use red lentils generally since they’re the easiest to find and still taste great. This serves 4 people and is excellent with jeera rice.

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This recipe for jeera rice is based on a very similar recipe from one of my favourite Indian recipe sources, Vegetable Recipes of India. It includes just a few method and quantity adjustments.

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