Mytartare is a food blog that features over 350 recipes for people looking to improve their cooking chops. If you want to separate yourself from the pack and stop making the same recipes as everyone else, then you’re in the right place. So here is our full recipe collection and all the tips & tricks we’ve learned along the way in our daily adventure to try new ingredients & techniques, to simply explore food and become better little chefs for our family & friends.
I’m Derek and the brown, four-legged guy is Bruin. I’ve done the Michelin Star stint in Europe and come back home to Alabama to share what I’ve learned. But since someone (ahem…Bruin) kept eating all the recipes, we needed a safe place to stash them online, thus was born Mytartare. Nowadays, I handle the food and recipe development, while Bruin is head of quality assurance and taste-testing.
What Makes Us Different?
Well, first of all, one of us doesn’t speak. So that adds a unique communication factor into the mix. But we’ve learned to work together and have been knocking out some good eats ever since.
More to the point though, neither Bruin or I grew up with one of those Italian grandmas that taught us the ins-and-outs of cooking. In fact, no one in our family ever had an interest in food until we came along. So we like to think that’s where our passion came from – the unexplored desire to understand, cultivate and experiment in the kitchen – after all, someone in the family needs to be a foodie.
We fuse together different cuisines and put new spins on classics, to make some of the most creative dishes you will find. All our recipes have been tested time and again, and are the personal ones we share with our family.
Some recipes might seem a tad overwhelming at first – with a lot of ingredients & prep work – but we promise it’s all worth it in the end. Good food takes love and attention, and if you really want to enjoy your time in the kitchen and at the table, then we encourage you to dive in.
Before You Get Started
A few friendly things to keep in mind about our recipes,
- Each recipe is laid out in two main sections: Supplies and Get Started.
- Supplies section tells you both the ingredients and tools you’ll need for each recipe.
- Get Started are the step-by-step instructions to put together each recipe.
- From there, each recipe is broken down into Parts, which collectively form a dish. For example, sauce + noodles (the parts) = spaghetti (the recipe).
- Each part has its own Prep Time, Cook Time and Total Time. The Prep Time + Cook Time = Total Time.
- Then each of the part total times add up to make the recipe time.
- If there are links to other recipes in the ingredients list, the total time does not include the time to make the linked recipes.
Prep Time includes things generally done before cooking, like:
- Cutting, slicing, chopping, mincing, etc.
- Pouring yourself a beverage, things like that.
Cook Time includes both actual cooking and anything after, like:
Unless we say otherwise,
- All salt is kosher salt.
- All pepper is ground black pepper.
- All sugar is granulated white sugar (unless we say brown).
- All herbs are fresh (unless we say dried).
- All spices are ground (unless we say seed or whole).
- All butter is unsalted.
- All cream is heavy whipping cream.
- All milk is whole milk.
- We don’t include water in our ingredients (we assume you have that).
We use these terms when it comes to preparing ingredients,
- Chop – To roughly cut it up. You don’t need to be precise.
- Dice – To cut into small cubes – usually 1/4” size.
- Mince – To cut into very small pieces. As small as you can get.
- Brunoise – To cut into 1/8” (3 mm) cubes – usually for when we get fancy.
- Julienne – To cut into thin strips – usually 1/8” thick.
- Chiffonade – Usually just for basil, when we roll it up and thinly slice it.
- The salt level we include under the ingredients section does not include the amount you need to salt water e.g. when we say “put a pot of water on high heat and salt it heavily”.
- We assume you know to peel certain ingredients first before you cut them up, like onions, carrots, garlic, etc. And that you first remove the stem and deseed peppers we use often, like poblanos, jalapenos, habaneros, etc.
- If we “filet” a tomato, we mean cut out the seeds before you cut up the flesh. You don’t want the seeds.
- Many of our recipes call for “chicken bouillon”, which is just the powdered spice that you’ll often see labeled as “chicken soup mix” (it’s also the secret ingredient used by many Michelin Star restaurants).
- You’ll also need to get your hands on the spice Sumac. High-end specialty stores, like Central Market or Whole Foods, will have it. It’s red and tastes like lemon pepper.
- We also roast a lot of peppers (sweet peppers and poblanos), but if you want to shave off some cooking time, feel free to buy preroasted & peeled jarred peppers.