Disclaimer
Last updated: October 2, 2026
The back of the card is guidance, not a guarantee
Keeping times, freezing notes and substitution suggestions come from our own testing in a home kitchen. They assume food was fresh when bought, cooled promptly and refrigerated at 40 degrees F or below. Refrigerate cooked food within two hours, or one hour in a hot kitchen, and discard anything with an off smell or appearance regardless of what a card says. When in doubt, throw it out.
Reheating and freezing
Reheat until steaming hot throughout, to an internal temperature of 165 degrees F measured with a thermometer, and do not reheat the same portion twice. Freeze in small flat portions, thaw in the refrigerator or microwave rather than on the counter, and label with the date.
Cooking temperatures
Cook poultry to 165 degrees F, measured with a thermometer rather than judged by colour. Where a card suggests chicken thighs at 175 degrees F, that is for texture and sits above the safety minimum.
Hot oil and tempering spices
One recipe pours hot spiced oil over a pot of dal. Hot oil spits when it meets moisture and causes serious burns — pour it away from yourself, keep children clear of the stove during this step, and never add water to a hot oil pan.
Dried pulses
Rinse and pick over dried lentils for small stones before cooking, and cook them until fully tender. If you substitute other dried beans, note that kidney beans in particular must be boiled vigorously for at least 10 minutes before simmering and should never be slow-cooked from raw on a low setting.
Nutrition information
Calorie counts on this Site are estimates only, calculated from standard ingredient databases and given per serving. Actual values vary by brand, substitution, and portion size. If you manage a medical condition, consult a registered dietitian or physician rather than relying on these estimates.
Allergens
Recipes may contain or contact common allergens including dairy, wheat, soy and mustard. Prepared gnocchi, stocks and mustards vary by brand. Because our cards list substitutions, check the labels of whatever you actually use rather than the original ingredient.
No sales, no affiliate links
This Site sells nothing and contains no affiliate links within its recipes. We name no brands and receive no payment, free product, or commission for anything we suggest.
Results may vary
Every card is tested before publishing, but ovens, pans and ingredients differ between kitchens. Use listed times as a guide and rely on the cues in each recipe.
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