Christ, not another recipe site!

Yea. But this I'm doing mostly for my dear and loyal friends who just seem to love the food I make them. I think it is only part due to my cooking skills - mostly I keep them hungry and in the presence of cooking smells while we visit and drink. It's just amazing what you can get away with.

(Aside: You will I hope, please excuse the lapses into New York City English syntax.)

So, if you know me you know that for cooking, I don't know from quantities. Cooking is qualitative. Baking is often quite another story but I don't often bake. It is interesting to note that my sense of quantity is something akin to perfect pitch. Years in the laboratory have given me a keen sense of how much of anything is sitting in front of me. It's just that quantities can be misleading. (Does half a teaspoon of fresh Spanish paprika give the same taste and experience as half a teaspoon of 14 year old, market bought paprika?) You get it.

So, if there is something which I really think you need to pay close attention to in a recipe, I'll note it. Otherwise, consider these recipes to be starting points for your own exploration. Don't follow the recipes, walk with them.