About

I'm Filip. I cook at home, mostly over charcoal or in one pan, and this is where I keep the recipes that turned out well enough to make again.

What's here

Everything on this site is something I actually cook: grilled chicken thighs and burgers over hardwood charcoal, ribs that go in the oven for an afternoon, one-pan chicken and rice, a mac and cheese built on smoked gruyère, and a nana pudding that gets requested more than anything else I make.

I write the recipes down the way I'd tell a friend over the phone: what to buy, what order to do it in, and the parts that are easy to get wrong. No life story before the ingredient list.

How the recipes are written

• Quantities are what I actually use, not scaled-up guesses. If a recipe says half a cup of mustard, that's half a cup.
• Times and temperatures are from my oven and my grill. Yours will differ — cook to temperature and to how the food looks, not to the clock.
• Every recipe has a serving-size control. Change it and the ingredient amounts change with it, including into spoons when the numbers get small.
• If I'd change something next time, I say so in the steps rather than pretending it was perfect.

Reviews

Anyone can read the recipes without signing in. If you want to leave a review, you sign in with Google so that each person gets one honest review per recipe. I don't rate my own recipes, and reviews aren't edited to be nicer than they are — if something didn't work in your kitchen, that's worth knowing.

How the site is built

It's a small hand-built site: the recipes live in a database, the pages are plain HTML, and there's one ad below the method on each recipe. No pop-ups, no newsletter gate, no video that starts playing on its own. What data is collected and how to remove it is in the privacy policy.

Get in touch

Corrections, questions, or a recipe that didn't work for you: merditaj.filip@gmail.com. If a recipe on here is wrong, I'd rather hear it and fix it.