Adjust to Taste

Cooking isn’t copy and paste.

Recipes written down as they actually happen at the stove, then tightened into steps you can follow. Treat the numbers as guidelines and let sight, smell, taste, and texture tell you when to adjust.

Latest recipe

All recipes

Chicken, Beans & Carrots

Serves
4
Prep
20 min
Cook
1¼ hr
Total
~1½ hr

Crisp-skinned chicken thighs over white-wine-braised navy beans and carrots, finished in the oven.

At the stove

Three habits behind every recipe

  • Times are guidelines

    Every time listed is a starting point. Pots, burners, and appetites differ, so each step says what to look for as well as how long.

  • Taste before you add

    Salt, heat, and spice are written as ranges. Start low, taste, and adjust to the way you like it.

  • Write down what you did

    Notes made while cooking beat memory. Each recipe here begins as that kind of note.

The collection

Recipes

Two recipes so far. More are added as they get cooked, tested, and written down.

2 recipes

  1. Creamy Sausage & White Bean Soup

    SoupStovetopServes 8About 2 hr     Read

  2. Chicken, Beans & Carrots

    ChickenStovetop & ovenServes 4About 90 min     Read

  3. Next recipe

    In the notebook     Coming soon

About

Hi, I'm Luke.

I'm an amateur cook. I cook what comes to mind, and most of the time that means trying to recreate a dish I had somewhere. I work from memory, adjust as I go, and sometimes it turns into something completely different.

I got into cooking in the early 2000s watching Barefoot Contessa and other cooking shows with my mom. This site is where I write down the ones worth making again.

Recipes developed by Luke Sohl

Scales
Every recipe resizes to the number of servings you need, with ingredient amounts adjusted for you.
Timers
Steps that need timing have a full-screen timer, built to read from across the kitchen.
Prints
Each recipe downloads as a PDF on Letter paper.