Recipe Disclaimer
The recipes we offer here describe how to make the dishes we discuss on the show.  We also try to offer several suggestions for variations.  Although all of the recipes we give on this website have been painstakingly tested in the What's For Dinner? Experimental Kitchen (i.e., we've probably made them at least once), we cannot try every variation.  If you have any comments or suggestions on our recipes, please email us at  <>

Generally, the amounts we give are approximate.  We rarely measure carefully when we're cooking, except in the case of fancy cakes and pastries.  It's best to use the amounts we give as guidelines and develop your own instincts about what feels like the right amount.  It's rare that you can screw up a recipe by simply adding a bit too much or too little of something.

We sometimes notate dishes with little or no salt, but we keep kosher salt on hand and throw a little in nearly everything we make.  You can generally assume "salt to taste" is a line in every recipe.  Also, the intensity of herbs and spices varies with age, so be sure to test and adjust the levels to your taste.

Where we give an amount like "1-3 T sugar" it's usually because the amount you use depends on your own taste, or because the amount you need depends on how you're cooking (like the amount of oil needed to fry something).  Go with your instincts.

Common Abbreviations and Equivalences

1/2 c butter  =  1 stick butter