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Quick thing — I get asked a lot about where to start if you’re trying to cook more at home but feel overwhelmed. Honestly? Start with whatever you’re already craving. That pasta dish you always order out, the cookies your grandmother used to make, the soup you wish you had in your freezer right now. When you’re cooking something you actually want to eat, you pay closer attention, and that’s when the real learning happens. There’s something about feeding yourself something delicious that makes all the chopping and stirring worth it.I’ve been working on a bread recipe for the past three weeks. Thought I had it figured out after the second try. Classic mistake. Turns out the hydration was off, and I didn’t account for how much humidity affects the dough in my kitchen. Each loaf taught me something new — one was too dense, another didn’t rise enough, and one actually turned out perfect but I forgot to write down exactly what I did. But that’s the thing about cooking — you learn more from the recipes that don’t work perfectly than the ones that do. The bread that took me five tries taught me more about gluten development than any cookbook ever did. I’ll probably share it once I can replicate that perfect loaf consistently. Or maybe I’ll just call the imperfect ones “rustic” and move on.I try to keep these emails focused on recipes that actually fit into your life, not just things that look pretty in photos. It’s how I’d cook if you were in my kitchen and we were figuring out dinner together. Just one solid recipe, explained clearly enough that you could make it this weekend without any confusion. Some weeks that’s an elaborate layer cake, other weeks it’s just a better way to roast vegetables or a marinade that actually makes chicken interesting. Both matter if they make your meals better. I’ve never believed in the “right way” to cook most things — there’s usually just the way that works for your kitchen, your schedule, and what you have in your pantry right now.Every recipe I share comes from my actual kitchen — things I’ve made, adjusted, burned, and occasionally made again even better the second time. I don’t share recipes for techniques I haven’t used or ingredients I haven’t tasted myself. That’s partly why these emails don’t come out on some rigid schedule. I’d rather send you something I’ve tested thoroughly than fill your inbox with untested ideas just to stay consistent. Sometimes that means I’m quiet for a bit while I’m actually in the kitchen working through a recipe three or four times. I think that’s fair.If you ever have questions about a recipe or need help troubleshooting something, just hit reply. I usually respond within a day or two, and I genuinely like hearing what people are cooking. Sometimes your questions turn into the next recipe because I realize I glossed over an important step or assumed everyone knew a technique that’s actually not that common. Last month someone asked about the best way to caramelize onions without them burning, and I realized I’d been saying “cook until golden” in recipes for years without explaining that it takes a solid 30-40 minutes of patient stirring. Now I’m much more specific. Another reader asked about substitutions for eggs in baking, and that turned into one of my most-saved guides. The best recipes usually come from real questions people are actually asking.Most of what I know came from making mistakes in my own kitchen. I’m not a professionally trained chef — I just started cooking because I wanted to eat well and couldn’t afford to eat out all the time. That perspective matters because I remember what it’s like to not know the “obvious” stuff that experienced cooks take for granted. I remember the first time I tried to make risotto and added all the liquid at once instead of gradually. I remember buying expensive vanilla beans and then not knowing how to properly scrape them. Those experiences stick with you, and they make you better at explaining things because you know exactly where people get confused.Anyway, thanks for reading this. Hope your weekend cooking goes smoother than mine usually does, though honestly the messy experiments make for better stories. And if something doesn’t turn out perfectly, remember — it’s not a failure, it’s just research for the next attempt.— Chloe

Please note, some content in this email may be sponsored. While I feature these offers, I do not verify their claims or specifically endorse the products. This email is provided for informational purposes only and is not intended as dietary, nutritional, or medical advice.  I encourage you to review any products or suggestions carefully and make choices that are right for you and your family.© chloesrecipes.com/welcome. All rights reserved. Visit here to unsubscribe 98 US Hwy 46 Ste 7 #1057 Budd Lake, NJ 07828