New things to try. Recipes worth repeating.
Genuinely delicious, carefully tested recipes from a self-taught home cook who has never been afraid to try everything.
Why these recipes
I have spent years cooking across cuisines, chasing interesting ideas, and learning what actually makes a dish worth repeating. This is the library I wish more recipe sites were: broad, honest, creative, and dependable.
How I approach cooking →New recipes
01This apple cider mule is crisp, lightly spiced, and refreshing rather than overly sweet. Vodka, apple cider, ginger beer, and fresh lime come together in minutes, with cinnamon and herbs adding an optional fall finish.
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02This flexible pizza dough can be made the same day or cold fermented for deeper flavor. Bread flour gives it enough structure for stretching, while honey or sugar helps the crust brown beautifully.
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03This red chile sauce blends guajillo, pasilla, and chile de árbol with tomatoes, garlic, cumin, and chicken stock. The result is smooth, earthy, and deeply savory, with enough body for tamales, enchiladas, braised meat, or spooning over eggs.
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04Taco pizza combines a crisp crust and melted cheese with seasoned beef, fresh tomatoes, shredded lettuce, and your favorite taco toppings. Make the linked Pizza Dough and Taco Sauce recipes first, or prepare them ahead so assembly is quick when you are ready to bake.
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05This homemade taco sauce is tangy, savory, gently sweet, and warmly spiced. It comes together from pantry staples and works as both the base and finishing sauce for Taco Pizza.
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06Bright, savory, and endlessly useful, this cilantro pepita pesto brings together fresh cilantro, toasted pumpkin seeds, salty cotija, jalapeño, and plenty of lime. Avocado oil gives it a smooth richness without competing with the herbs, while the toasted pepitas add a warm, nutty depth. Spoon it over grilled meat or vegetables, spread it onto tacos and sandwiches, or loosen it into a lively sauce for pasta and grain bowls.
Make this →Ways to explore
Behind My Complete Cooking
I am a completely self-taught home cook. I learned by trying dishes from everywhere, making them again, understanding what changed, and never being afraid of the unfamiliar. That range is what lets me explain traditional recipes honestly, build creative new ones, and turn whatever is around into food people actually want to eat.
Meet Justin