[food] What Are You Cooking This Week - June Edition

[SlowSocket]

Simple one. What are you making in the kitchen this week, whether it is something ambitious, something you do on rotation, or something you are trying for the first time.

World Cup month in summer is a specific cooking context. You might be feeding a crowd for games. You might be eating alone at strange hours. You might be doing something elaborate because you have the time or something minimal because you do not.

Share what you are cooking and any tips worth passing on.

[HitmanMatt53]

A big batch of chilli that will last the week and feed me through evening World Cup games without requiring any thought. This is World Cup cooking strategy and I commit to it fully

[TommyB_20]

Made a proper bouillabaisse on Saturday for the first time, the real version with rouille and gruyere and the whole theatre of it. Took all day and was completely worth the effort. The technique for the rouille alone was a revelation

[2026]

Trying to learn to make properly thin and crisp pizza at home. This is a months-long project and I am currently at the stage of understanding that everything I was doing before was wrong

[Craig90]

Japanese curry this week, the boxed roux version that takes twenty minutes, because I watched the Japan Netherlands game and felt obligated. Sometimes cooking is emotional support

[TrainingRun Anvil]

Sourdough loaves every weekend and then living on them through the week with whatever I can find to put on them. The bread is the meal and everything else is garnish

[Depot16]

An enormous pot of soup that started on Thursday and has been evolving ever since. Every day it becomes slightly different as I add things to it. At some point it will need to become something else

[Reacher Mitchell]

Quesadillas every night this week because I have a jar of good salsa and good cheese and the matches start at times that make anything more elaborate an act of optimism

[Pilot]

Trying to finally understand how to season a wok properly. Three failed attempts and a kitchen that still smells of overheated oil. Progress is being made but slowly