warm kitchen cooking
bacon & cheese smashed potatoes
quick & easy crusty bread rolls
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Slow Moments, Good Food
From pasta-filled weeknights to slow weekends around a warm kitchen, these are the recipes I return to again and again. Comfort food that hits right, spring picks for fresher days, and a little love for bread (always)💛
oven baked fish
Feeling Healthy
best air fryer pork belly
On Repeat
brown sugar glazed carrots
Simple Sides, Always
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Meet the author
Hey there-welcome to Anosmic Kitchen!
I’m all about good homemade food, mostly made with pantry staples (and love), but now and then something fancy sneaks in—like pomegranate molasses or a splash of Italian liqueur—just to keep things interesting. Around here, it’s usually pasta, chicken dinners, Sunday roasts, and the kind of food that feels like home. Come hang out in the kitchen—let’s keep in touch.
You can learn more about me right over here →
Sauces & Dips
Simple sauces and everyday dressings that make meals easier—and better. These are the go-tos I keep on hand, ready to pour, mix, or dip. From quick vinaigrettes to creamy classics, they bring flavor without the fuss.
Looking for something delicious?
Explore the full recipe collection — from quick dinners to comforting bakes, flavour-packed meals, and everything in between.
👉 Browse the Recipe Index »
Extra Virgin Olive Oil Poured Daily
Good olive oil makes everything better—simple as that. I use this one daily: to finish dishes, build flavour, or just dip with warm bread. It’s rich, honest, and always in my kitchen. Take a bottle home from the shop →
Cuisines Around The World
A collection of flavours from places I love—some I’ve visited, some I dream of, and some I cook just because they taste like home. These recipes bring a little bit of the world to the table.
Flour, Eggs, and a Little Time
Flour and eggs — that’s really all you need to get started. Whether you’re making fresh pasta or baking a simple loaf of bread, these two ingredients are the foundation. No special tools required, just a clean surface, your hands, and a little time. Mix, knead, rest — then something shifts. There’s a rhythm that comes with working the dough, a kind of calm focus that makes the process feel grounding. I started small, made a few messes, and slowly got the hang of it. It’s simpler than you think, and always worth the effort — whether you’re shaping silky pasta or pulling a warm loaf from the oven.
A Little Something to Begin
Light bites, bold flavours—these are the small plates that open the night. From salmon-topped crackers to negronis and dips worth gathering around, these recipes are made for sharing (and impressing, just a little).
Bruschetta 
Basil Pesto Grazing board Crackers & Dip 
Fruit Salad
