Every food blog has a philosophy section. Ours is short, numbered, and legally binding (it is not legally binding).
The recipe begins at the top of the page. Your scroll wheel can finally rest.
We will not interrupt your cooking to ask for your email. We don't even want it.
One photo of the finished dish. You know what a diced onion looks like.
Everything here is actually cooked, in an actual kitchen, by an actual person who measured things.
Weights included where it matters, because 'one cup of flour' is a range, not a measurement.
You will never read the phrase 'this easy weeknight recipe that the whole family will love' here. Except just then. Sorry.
If you made it and changed something, tell us. That's the only backstory we accept.