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Seven recipes for sweater weather.
Seven cozy fall recipes: a homemade iced pumpkin spice latte, Portuguese beef stew, Austrian mac and cheese, shepherd's pie, mini apple pies, butternut squash pasta and deep dish pumpkin pie.
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COOKING IS A POSTURE, NOT A RECIPE.
Why cooking is a posture, not a recipe — and how the way you think turns dinner into getting good.
THE COOK'S WORKBOOK.
Five shifts, five pages to write on. Pick up a pen and put the manifesto to work in your own kitchen.
The original five shifts that started it all.
The guide that kicked off Cooking With Anadi — five simple mindset shifts to spark your creativity, cut food waste, and actually enjoy cooking again, whether you're brand new to the kitchen or just stuck in a rut.
A one-month challenge to cook braver.
Four weekly themes — your kitchen bucket list, the protein that intimidates you, a cuisine you've never tried, and the dish that made you who you are — with space to plan, cook, and reflect. Repeat it as many times as you like.
Easy weeknight dinners you'll make on repeat.
Seven real weeknight dinners — butter chicken, creamy salmon pasta, Korean fried chicken, spicy chorizo pasta and more. Most on the table in 30 minutes or less.
Temperatures and times for 44 foods, taken from 49 recipes I have cooked.
One printable page of air fryer temperatures and times. Forty-four foods, grouped by chicken, potatoes, pastry and everything else, with whether to flip, shake or leave it alone. Every number was read off a Cooking With Anadi recipe rather than a manufacturer's chart, plus five things that matter more than the numbers do.
What to buy first, when each one goes in, and how to bloom it.
Not a list of what an Indian kitchen is supposed to hold. A count of what Anadi actually reached for across 174 Indian recipes: twenty-two spices ranked by how often they appear, the point in the method each one goes in, and how to read a tadka. Five spices between them cover 149 of those 174 recipes.
The oven settings, chill times and doneness cues that decide it.
One printable page from 134 dessert and baking recipes: the oven chart with every temperature read off a published recipe, the chill clock for no-bake desserts, how to tell each thing is actually done, and the griddle rules the pancake recipes repeat 55 times. Includes the cookie number four recipes agree on: 375 F, 12 to 15 minutes.
Everything for the grill — mains, sides & sauces.
Seven cookout recipes — a stacked California chicken burger, sticky Korean wings, the best potato salad, loaded cheesy bacon fries, and two sauces worth firing up the grill for.
What each one really costs you, and the numbers the chains repeat.
A six page guide built from 72 copycat recipes, photographed throughout. What each restaurant and cafe favourite actually takes start to finish, with the waiting shown separately so you know before you begin. The eight minute latte three of the Starbucks recipes share, the 350 F in and 300 F hold that both fried chicken recipes state, the ten hour cold brew and the twenty four hour freeze, the five minute syrup that ten of these drinks start with, and a print page listing all 72 timed fastest first.
The fastest dinners on the site, timed start to finish and ranked.
A six page guide, photographed throughout. Every one of the 228 dinners and lunches on the site is timed, and the 60 that come in under thirty minutes are ranked fastest first, with the fastest of each kind so you can cook what is in the fridge. Includes the finding behind the whole guide: the under-thirty dinners use a median of 11 ingredients against 16 for the rest, plus a print page listing all 60 timed.
What you can actually cook before work, and the eight worth learning.
A six page guide from 125 breakfast recipes, photographed throughout. The 33 done in fifteen minutes or less, the 16 that never touch the stove, the nine overnight oats you assemble the night before, and the eight egg methods worth learning properly. Plus the oatmeal number: 8 of the 15 hot oatmeals take exactly eight minutes, and a print page listing all 72 under half an hour.
The pot, the ratio and the froth behind the drinks you buy weekly.
A six page guide from 49 drink recipes, photographed throughout. The chai pot that five of them share move for move, the one syrup formula behind three of the four syrups, when to froth and when to stop, and the cold shelf that takes five minutes. Plus the line that matters most: off the heat the second the milk simmers, and a print page listing all 49 timed.
The pantry staples I stopped buying, and what changed when I did.
A six page guide built from 94 homemade staples, sauces and condiments, photographed throughout. The eight dry blends that take two minutes and no heat, the 45 staples under ten minutes, the 38 at five ingredients or fewer, which ones Anadi actually stopped buying and why, the one he still buys, and a print page listing all 94 timed. No cost claims: the point of view is his, the numbers are the recipes'.