Wings are fun. Pies are fussy. Bread is patient. Somewhere in the middle of all that is the kind of cooking we do here — the kind you make on a Tuesday because the kids are starving and you've got half a fridge to work with. It's not always pretty, but it's always real, and most of the time it's even pretty good.
This is a home cook's notebook of recipes, kitchen experiments, and the occasional ramble. Most of what's on this site started as something we cooked because we wanted to eat it, then got written down because somebody asked. There's a lot of comfort food here, a fair bit of pork, more chocolate than is strictly sensible, and the kind of casual confidence that only comes from having burned a lot of dinners.
Pull up a chair. Have a look around. If you find something good, make it your own — that's the whole point. Cooking by the seat of your pants is the only way to learn anything.
Browse the Recipes
Every recipe in one place — comfort food, weeknight dinners, baking, BBQ, soups, salads, and more.
15 Bean Soup with Smoked Ham Hocks
15 Bean Soup with Smoked Ham Hocks Recipe ( bean soup with smoked ham hocks recipe/
Ale Bread the Resurrection
Ale Bread – The Resurrection – the Ultimate Ale Bread Recipe ( bread the resurrection/
Black Bean and Bacon Hummus
How to make black bean and bacon hummus at home — a from-scratch recipe from a home cook's kitchen. Tested, written down, and worth making. Real food,…
Chicken Confit with Mushrooms & Broccoli
A weekend recipe: tender chicken confit served over thin spaghetti with mushrooms and broccoli. Restaurant-quality results from a real home kitchen
Irish Stew
How to make irish stew at home — a from-scratch recipe from a home cook's kitchen. Tested, written down, and worth making. Real food, real instructions
Port Wine Braised Beef Shank
Port Wine Braised Beef Shank Recipe ( wine braised beef shank recipe/
Spaghetti Squash with Crispy Bacon and Turnip Greens
Frankness pronounce daughters remainder extensive Author : cookingbytheseatofmypants (
A Quick Note from Jerry
Most of the recipes here came out of our own kitchen — my wife's the genius, I'm the one writing it down. We've been at this since 2007, cooking for our family and writing about it for anyone who wanted to read along. The site's been refreshed and rebuilt for the modern web, but the recipes are the same ones we've always cooked. If something's broken or a measurement looks off, drop us a note on the contact page — we'd rather hear about it than have you ruin a perfectly good piece of pork.