Recipes for curious cooks · Made in North Dakota
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My Complete Cooking

New things to try. Recipes worth repeating.

Cook loud.
Eat well.

Genuinely delicious, carefully tested recipes from a self-taught home cook who has never been afraid to try everything.

Why these recipes

Try something new. Trust the result.

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

Start with something delicious.

Browse all recipes →
Tri-color rotini pasta salad with cucumber, carrots, tomatoes, celery, and bell pepper in a white bowl02
Side Dish1 hour 40 minutes, including 1 hour chilling

Garden Pasta Salad

Tri-color rotini with tomatoes, celery, carrots, bell pepper, cucumber, onion, Italian dressing, and Parmesan.

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A serving of layered meat lasagna with tomato sauce and melted cheese on a black plate03
Dinner2 hours 20 minutes (source listing; see timing note)

Traditional Lasagna

Beef and pork sausage lasagna with tomato sauce, cottage cheese, ricotta, Parmesan, provolone, and mozzarella.

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Nam Jim Jaew dipping sauce in a white bowl with sliced shallot, scallions, fresh chiles, and chopped herbs.05
Sauces

Nam Jim Jaew (Thai Dipping Sauce)

A tamarind, lime, and fish sauce dip with palm sugar, toasted rice powder, fresh Thai chiles, shallot, scallion, cilantro, and mint. This version preserves Justin's final adjustments from his pork dinner.

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Garlic-pepper grilled pork skewers stacked on a black plate beside an open grill.06
DinnerOvernight marinating, plus preparation and grilling

Garlic-Pepper Thai Grilled Pork

Thin slices of pork shoulder marinated with garlic, fish sauce, light soy sauce, cilantro stems, black pepper, white pepper, and coriander, then grilled and finished with lime. Serve with Nam Jim Jaew.

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Ways to explore

What kind of
hungry are you?

01Slow morningBreakfast →02Feed everybodyDinner →03Need a hugComfort food →04Right nowSeasonal →

Behind My Complete Cooking

Experience built by making everything.

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