Proportions from King Arthur cookbook.

227g starter
340g water
600g flour
1Tbsp salt

1. Blend starter, water, salt.
2. Mix in flour.
3. Remove some for starter, cover the rest.
4. Leave out for a few hours, occasionally kneading/folding a bit more.
5. Fridge overnight.
6. Shape, place in proofing basket, cover with towel, leave for a couple of hours (or proof in oven).
7. Pre-heat dutch oven to 500.
8. Flop bread into dutch oven, slice top, cover.
9. After 20 minutes, remove lid, add thermometer, reduce to 450.
10. Bake until 194F.

Based on Serious Eats recipe for tri-tip and sauce.

This triples the one-batch recipe, so perhaps cook in batches.

mushrooms - 1.5lb (1 Costco package)
shallots - 1.5 cup minced
garlic - 3 cloves
thyme - 2 tsp minced
wine - 1.5 cup
chicken stock - 2 cups
cream - .75 cup

1. Fry mushrooms until soft (6m).
2. Add shallots, garlic, and thyme until golden (7m).
3. Salt/pepper.
4. Add and boil off, in order: wine, stock, cream.

For one person, about 2 thick crepes.

flour - half a cup
egg
milk, around 1/3 of a cup?
salt
oil and sugar optional
butter for skillet

1. Combine flour, egg, and enough milk to make the batter pourable, using a blendy stick.
2. Heat up skillet to hot. 3. Butter. Wipe off completely with paper towel (leave it around).
4. Pour and swish crepe. Wait until the top looks cooked/dry.
5. Using a spatula or table knife, separate the edge of the crepe from the skillet all around and under the crepe.
6. Flip, wait for it to golden, remove. 7. Wipe with butter-towel and repeat, adjusting heat and adding butter as needed.

Based on Serious Eats recipe.

Makes two servings.

2-3 onions, caramelized
chicken carcass (.5lb)
toast
a splash of fish sauce, cider vinegar, and white vermouth
gruyere, grated
salt, pepper

1. Caramelize 2-3 onions, patiently.
2. Make stock from chicken, yielding about 2 cups.
3. Mix everything except toast and cheese, simmer.
4. Serve into oven-proof dishes.
5. Insert toast, smother with cheese.
6. Broil.

From Reddit/ChefSteps

Shell:

250g flour
205g butter cubed/chilled
3g salt
55g ice-cold water

In food proccessor, mix flour/butter/salt, then add just enough water.
Shape into a crust, cover with foil, weigh down to help keep shape.
Bake at 400F for 20 minutes.

Quiche base (blend it):

600g (dozen) eggs
400g milk
120g cream
12g salt
dash pepper and nutmeg

Filling:

160g bacon
130g gruyere (semi-optional)
180g leek/onion (optional)
mushrooms (optional) thyme

Fry up filling, place in crust, cover with quiche base.
Bake at 330F to 172F, 30-60 minutes.

Julia Child recipe variant:

300g milk (1.25 cups)
100g sugar (1/2 cup)
3 eggs
120g flour (cup)
dash of salt
48 sour cherries (~2 cups)
buttered skillet or muffin pan (silicone ideally)

1. Combine everything except the cherries.
2a. Muffin pan: split batter into 12 claffufins, 4 cherries per claffufin.
2b. Skillet: Use 1/3 of the batter to make a pancake, then cover the pancake in cherries, then batter.
3. Bake at 350 for ~55 minutes.

Mix: 1 cup water
2 cups rye flour
.5 Tbsp salt
some starter

Let develop overnight. Shape, cover surface with flour, leave for another couple of hours. Bake at around 400.

From The Pizza Lab

In baker's notation:
Flour: 100%
Sugar: 2%
Salt: 1.5%
Instant yeast: 1.5 %
Olive oil: 5%
Water: 67%

200g flour per pizza.

Mix, knead, divide. Let rise in fridge 1-5 days, then bring to room temperature before cooking. Bake at maximum temperature (usually 550F) on a pizza stone. Use parchment paper for easy transfer.

From 1000 Indian Recipes.

1 1/2 tsp garam masala
1/4 tsp saffron threads
1/2 cup cream
1 1/2 cups deep-fried onions (3-4 onions)
1/4 cups deep-fried ginger
peanut oil
2 cups coarsely chopped nuts
1/4 cups raisins
1 1/4 cups basmati rice
2 1/4 cups water
salt
1 teaspoon coarsely ground green cardamom seeds

From Cooks Illustrated.

1 1/3 cups cornmeal
1 cup flour
2 Tbsp sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1 1/4 tsp salt
3 ears of corn
5+1 Tbsp unsalted butter
1 cup buttermilk
2 eggs + 1 yolk
cast iron pan (10-inch)

1. Set stove to 400.
2. Mix dry ingredients.
3. Blend corn kernels, cook in saucepan 5-8 minutes.
4. Remove corn from heat, mix in 5 Tbsp butter, then buttermilk, then eggs and yolk.
5. Mix corn mixture with dry ingredients.
6. Butter the pan, and bake for 23-28 minutes.
7. Cool for 5 minutes, remove from pan, cool for 20 minutes.

8 oz semisweet chocolate
4 Tbsp unsalted butter
1/8 tsp. salt
1 tsp. vanilla extract
4 large eggs
1/2 tsp. cream of tartar
2 Tbsp granulated sugar
3/4 cup whipping cream

1. Melt the chocolate with butter in a double boiler (I use a small pot inside a bigger pot with water).
2. Stir in the salt and vanilla.
3. Remove from heat. Whisk in the yolks, one at a time. (This is the hardest part - if the mixture is too hot, the yolks cook and clump up.)
4. Beat the egg whites with cream of tartar until soft peaks begin to form.
5. Add sugar and beat until the whites are firm but still glossy and smooth.
6. Whisk 1/4 of the egg whites into the chocolate mixture, then fold in the rest.
7. Whip the cream and fold it into the mixture.
8. Spoon into individual serving dishes, and refrigerate for 2 hours.

Serve as is, with whipped cream, or with candied bacon on top.

Chickpeas-based dip, from here.

One can chickpeas (15 oz)
1/4 cup lemon juice (1 large lemon)
1/4 cup tahini
Half of a large garlic clove, minced
2 Tbsp olive oil
1 tsp kosher salt
1/2 tsp ground cumin
2-3 Tbsp water
Dash of ground paprika

Blend in food processor in the following order (1 minute each):
1. Tahini and lemon juice.
2. Olive oil, garlic, cumin, salt.
3. Half the chickpeas.
4. The rest of the chickpeas.
Serve, sprinkling with olive oil and paprika.

East Carolina Barbecue Sauce

2 cups cider vinegar
2 Tablespoons molasses
1 Tablespoon ground dry mustard
1/2 cup butter
1/2 teaspoon cayenne pepper
1 Tablespoon Worcestershire
1 cup packed dark brown sugar
4 teaspoons cornstarch

Mix everything but the cornstarch in a saucepan and bring to a boil. Separately, mix the corn starch with 4 tsp water and carefully stir in.

Kansas City Barbecue Sauce

(enough for 4 racks of ribs):

2 cups tomato sauce or ketchup
1/2 cup apple juice
1/2 cup apple cider vinegar
1/2 cup brown sugar
5 Tbsp butter
3 Tbsp paprika
2 Tbsp chili powder
1 Tbsp chipotle powder (optional)
4 finely chopped garlic cloves
1/2 medium onion, finely chopped
Salt to taste
Cayenne to taste

In a small pot:
1) Heat up the butter, fry up the onion until brown, add garlic and fry for another 2 minutes.
2) Add everything else, simmer for at least half an hour, the longer the better.

Kansas City Rib Rub

(enough for 2 racks of ribs):

1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne

I'm assuming a standard Weber grill.

1) Start the coals. I usually start a fire and then place a chimney of coals over it. It's possible to start the coals without the fire.
2) While the coals heat up, pat the ribs dry, slash the back side thoroughly with a knife (you're supposed to take "film" off, but I never manage), and cover both sides with the rub. Ideally, marinade in the fridge overnight.
3) Spread the coals out in the grill, just on the right side of it, and add some wood.
4) Place a loaf pan full of water over the coals, on the right side of the grill. This will keep the the coals cool.

5) Place the ribs on the left side of the grill, in a rib rack if you have one.
6) Close the grill, leaving the vent on top and the vent on the bottom just barely open.
7) Grill for 2 hours, then wrap the ribs in foil and grill for two more hours.
8) Uncover the ribs and smother them in bbq sauce. Grill for another hour.

One chimney of coals is enough for the full 5 hours, as long as you keep the temperature low. Don't open the grill unless you need to, but make sure there's a stream of smoke&steam coming out the top. Add water to the pan as necessary.

The recipe is a bit complicated, but worth the trouble. Taken from the Fannie Farmer Cookbook.

Batter

Ingredients
6 Tbsp butter
1 c sugar
2 eggs, separated
1 1/2 tsp vanilla
1 3/4 cups cake flour
2 tsp baking powder
1/2 tsp salt
2/3 c milk

Cooking
1) Preheat oven to 350F, butter and lightly flour two 8-inch round pans.
2) Microwave butter on low until a little soft, then beat (cream).
3) Slowly add the sugar, beating until light.
4) Add yolks and vanilla, beat to blend well.
5) Sift flour, baking powder, and salt into a bowl, mix together.
6) Alternate blending dry ingredients and milk in, in 3 stages. Beat until smooth.
7) Separately, beat the egg whites until stiff. Stir 1/3 in, fold the rest in gently.
8) Bake 30-35 minutes, then cool.

Filling

Ingredients
1 c milk
1/2 c sugar
3 tbsp flour
1/8 tsp salt
2 egg yolks
1 1/2 tsp vanilla

Cooking
1) Assemble the ingredients.
2) Heat milk in a pan until very hot, stirring constantly.
3) Add sugar, flour, salt very quickly.
4) Cook until very thick (~5 minutes), stirring constantly.
5) Add the egg yolks, cook another ~5 minutes, stirring constantly.
6) Remove from heat, add vanilla, and cool, stirring occasionally.
7) Cover and refrigerate.

Combining
Ingredients
4 1/2 oz semisweet chocolate (Ghirardelli is good)
3 Tbsp butter

Assembly

1) Spread filling between the two pieces of cake.
2) Microwave chocolate and butter together in the microwave on low until butter melts.
3) Blend the chocolate/butter mixture and cover the cake with it.
4) Refrigerate.

Standard Russian/Ukranian soup, based on my dad's recipe. Takes about 2 hours to make (with practice, 1 hour!), but it's not difficult - just a lot of chopping. I'm usually not very precise with the amount of each ingredient, so I'll give ranges rather than precise numbers. Careful with the beet - it'll make everything red.

Ingredients:

Beef - 2-3 lb
Beet - 1 (standard-potato-sized)
Potatoes - 2-3
Carrots - 3 (medium carrots)
Onion
Red bell pepper
Cabbage - about 3 potatoes' worth
Tomato paste - half a can, now using a small can of tomato sauce
Dry dill weed - teaspoon? tablespoon?
Salt, pepper, oil

Instructions:

There are three things to do - make a broth, chop the ingredients, and make a зажарка (zazharka). Then you combine everything to make the soup.

1. Wash the meat off beforehand so you get a clear broth.
2. Put it in a big pot with about 2 liters of water a tablespoon of salt and some black pepper, and boil.
3. Meanwhile, peel the beet, potatoes and carrots.
4. On a small grate, grate a third of the carrots, beet, and bell pepper.
5. Cut up the remaining beet, potatoes, carrots and bell pepper into bite-size pieces (about 1/2 an inch).
6. Chop up the onion, and fry up in some oil until it starts to get golden.
7. Continuing to fry on high heat, add the grated ingredients, dill, and a good bit of black pepper, then the tomato paste. This should give you a thick paste. If it's too dry, add oil.
8. Set the зажарка aside.
9.Get the meat out (it should be cooked by now, at least half an hour boiling) and set aside.
10. Add the potatoes to the broth and boil for 10 minutes. Then add the beets and carrots. In another 15 minutes add the bell pepper. (Now, I just use pre-cut beef chunks and boil everything mostly simultaneously, without extracting the meat.)
11. Slice the cabbage into very long and thin strands and add that to the mix.
12. After 5-10 minutes, add the зажарка and mix it in.
13. Cut the meat into bite-size pieces and add to the soup.
14. Taste for salt and pepper. I usually add quite a lot at this point.
15. Enjoy with sour cream and bread. Note: my борщ is usually better the next day.

2 cups sugar
1/2 cup cocoa powder
1 cup whipping cream
4 Tbsp butter
Candy Thermometer

Instructions:

1. Combine sugar, cocoa and milk in a medium-size pan (don't use a small pan!)
2. Bring to a boil, stirring the whole time.
3. Simmer without stirring until it gets to 238 (soft ball). Watch it carefully the first time so it doesn't boil over.
4. Take off the heat and stir in the butter.
5. Stir with a wooden spoon for a long time. The longer the better. I usually stir for 5-10 minutes, until the fudge is more cohesive than adhesive.
6. Add extra ingredients (if you're using any): vanilla (1 tsp), chopped nuts, red pepper, etc.
7. Pour into a flat container. The original recipe recommends a greased 8x8 pan. I've started lining a smaller bread pan lined with wax paper. That way you get the usual fudge brick.

Ingredients:

1 cup sugar
1 3/4 cups flour
2 tsp baking powder
4 Tbsp butter
1 egg, slightly beaten
1/2 cup milk
1 Tbsp sugar mixed with 1 tsp cinnamon

Instructions:

Preheat oven to 375 F.
Mix sugar, flour, baking powder, then use fingers to mix in butter.
Add egg and milk and mix up.
Put into 8 inch square pan (buttered) and sprinkle with mixture.
Bake for 20 minutes.

Oriental cucumber sauce. Works well as a dip with pita or on Kofta Kebabs. Based on this.

Ingredients:

2 cups plain yogurt
1 medium cucumber
2 tsp kosher salt (1 tsp normal salt)
1/2 clove garlic
1 Tbsp olive oil
1 tsp lemon juice

Instructions:

Drain the yogurt of excessive water (e.g. by placing it in a coffee filter over a sieve).
Peal the cucumber, take out the seeds, and grate it on a large grate. Mix with the salt, and in half an hour squeeze out the juice.
Press the garlic and mix with some salt.
Mix everything together.

Spiced ground beef kebab, based on this.

Ingredients:

1 llb ground meat (beef, pork, or lamb)
4 cloves garlic
1 Tbsp kosher salt (Note: half a Tbsp normal salt, at most. I used 1 Tbsp normal salt and it was way too much.)
3 Tbsp grated onion
3 Tbsp fresh chopped parsley
1 Tbsp coriander
1 tsp cumin
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp ground red (cayenne) pepper
1/4 tsp ground ginger
some freshly ground black pepper
olive oil

Instructions:

Combine the oil and spices in a frying pan and fry up a little.
Press the garlic, mix with some salt.
Mix and let sit for 1-12 hours.
Put on skewers and grill (or just grill).

Note: Goes well with pita and tzatziki.

Ingredients:

1 Tbsp yeast
1 Tbsp sugar
2 1/2 cups warm water
1 1/2 tsp salt
1 Tbsp oil
6 cups flour (I use 2 whole wheat, 4 regular)

Instructions:

In a big mixing bowl, dissolve sugar and yeast in the water (which should be warm but not quite hot to the touch).

Once the yeast is bubbly, add salt, oil & flour. Mix with a spoon, then knead until the dough is of uniform consistency. It should be soft, but not sticky. Add flour/water as necessary.

Let rise at least twice. I let the dough rise overnight in the fridge.

Split into 16 pieces and flatten out, 4 to a baking sheet. A rolling pin works well.

Let rise again, then bake at 450F for 10 minutes, swapping the sheets half way through.