I’ve started posting my recipes here so that I can get to them when I’m not at home. Maybe other people will find them useful, too!
I use metric units where reasonable, and fall back to American volume measures like teaspoons for things where exact proportion matters less. Temperatures are in Fahrenheit. Weights will use American measures where things are conventionally sold by weight (e.g. a 4oz stick of butter). Bear with me.
I group and label ingredients to make sous-cheffing easier. This means that a single ingredient may appear twice. I’ll mark them when this happens.
I am always optimizing my recipes, so these may change.