diff --git a/.claude/CLAUDE.md b/.claude/CLAUDE.md
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+# Cooking Site — Project Context
+
+## What This Is
+
+A personal recipe website. Content-first, no-nonsense. The name of the third homepage illustration (`recipe_sites_suck.svg`) sums up the philosophy: no popups, no life stories, just recipes.
+
+## Tech Stack
+
+- **Next.js 15** with App Router, TypeScript, Tailwind CSS
+- **MDX** for recipe content with YAML frontmatter
+- **ReactMarkdown + remark-gfm** for rendering recipe sections client-side
+- **Static site generation (SSG)** — all pages are prerendered at build time
+- **No database** — recipes are MDX files on disk
+
+## Project Structure
+
+```
+app/ # Next.js App Router pages
+ page.tsx # Homepage (server component)
+ layout.tsx # Root layout with Header/Footer
+ recipes/
+ page.tsx # Recipe listing (server, passes data to RecipesClient)
+ [category]/[slug]/
+ page.tsx # Recipe detail (server, passes data to RecipePageClient)
+
+components/
+ Header.tsx / Footer.tsx # Site chrome
+ RecipesClient.tsx # Recipe listing with filter state
+ RecipeLayout.tsx # Sidebar layout (mobile drawer, desktop persistent)
+ RecipesSidebar.tsx # Search + category + tag filters
+ SelectedTags.tsx # Active tag chips
+ TagSelector.tsx # Tag dropdown picker
+ RecipeCard.tsx # Recipe grid card
+ RecipePageClient.tsx # Recipe detail page wrapper
+ RecipeTabs.tsx # Section tabs (Photos/Ingredients/Instructions/Notes/References)
+
+lib/
+ recipes.ts # Recipe file loader with in-memory cache; reads from public/recipes/
+ parseRecipe.ts # Splits MDX content into ## sections for tabs
+
+public/
+ assets/ # Site-level images (homepage SVGs)
+ authors.json # Author metadata
+ recipes/ # ALL recipe content lives here (MDX + images together)
+ [category]/
+ recipe-slug/
+ recipe-slug.mdx
+ assets/
+ hero.jpg
+ ...
+```
+
+## Design Principles
+
+- **Content first**: recipe pages are minimal — no sidebar, just the recipe
+- **Server components by default**: only add `'use client'` when interactivity is needed
+- **No taxonomy file**: categories and tags are derived directly from frontmatter across all recipes — no external registry to keep in sync
+- **Single content location**: MDX and images are colocated in `public/recipes/` so they can be served directly without a copy step
diff --git a/.claude/rules/architecture.md b/.claude/rules/architecture.md
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+# Component Architecture
+
+## State and Data Flow
+
+- **RecipeLayout** owns sidebar open/close state; passes `handleFilterChange` (memoised with `useCallback`) down to RecipesSidebar
+- **RecipesSidebar** owns filter state (search, category, selectedTags) and reports changes via `useEffect` → `onFilterChange`
+- **RecipesClient** owns filtered recipe list (memoised with `useMemo`) and passes `setFilters` as `onFilterChange`
+- **RecipeTabs** renders content with ReactMarkdown; custom `img` component rewrites `./` paths to `/recipes/[folderPath]/`
+
+## Known Constraints
+
+- `folderPath` in recipe metadata uses backslashes on Windows (from `path.join`) — always `.replace(/\\/g, '/')` before using in URLs
+- Images in recipe MDX are wrapped in `
` by ReactMarkdown — use `` not `` to avoid invalid HTML nesting (`
` is invalid)
+- `lib/recipes.ts` uses Node.js `fs` — server-side only; never import in client components
+- Build warning about `` vs `` in RecipeTabs is intentional — markdown images can't use Next.js Image component
+- Never add redundant ARIA roles on semantic elements (``, `
+
+ Also, finding a decently fatty chuck roast is key for a quality consumé.
+
+### For the best Consumé
+- Straining after blending is important for a smooth texture in the consumé. However, leaving it lightly chunky is not a bad thing.
+
+## References
+
+- [Authentic Birria Recipe](https://www.isabeleats.com/authentic-birria/)
diff --git a/public/recipes/meat/garlic-herb-butter-roast-turkey/assets/garlic-herb-butter-roast-turkey.png b/public/recipes/meat/garlic-herb-butter-roast-turkey/assets/garlic-herb-butter-roast-turkey.png
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diff --git a/public/recipes/meat/garlic-herb-butter-roast-turkey/garlic-herb-butter-roast-turkey.mdx b/public/recipes/meat/garlic-herb-butter-roast-turkey/garlic-herb-butter-roast-turkey.mdx
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+---
+title: "Garlic Herb Butter Roast Turkey"
+slug: "garlic-herb-butter-roast-turkey"
+date: "2026-02-10"
+lastUpdated: "2026-02-10"
+category: "meat"
+tags: ["meat"]
+dietary: []
+cookTime: 0
+prepTime: 0
+totalTime: 0
+difficulty: "medium"
+servings: 4
+author: "pws"
+description: "Happy Thanksgiving!"
+featured: false
+display: true
+displayPhoto: "./assets/garlic-herb-butter-roast-turkey.png"
+---
+
+# Garlic Herb Butter Roast Turkey
+
+Happy Thanksgiving!
+
+## Photos
+
+
+*Happy Thanksgiving!*
+
+## Ingredients
+
+### Herb Butter
+- 4 ounces unsalted butter
+- 1 teaspoon chopped fresh thyme leaves
+- 4 teaspoons minced garlic
+- Kosher salt and freshly ground pepper
+### Turkey
+- 12 pound whole turkey, skin on
+- 3 heads garlic cut in half horizontally divided
+- 3 slices lemon
+- 6 sprigs thyme
+- 6 sprigs rosemary
+- 1/2 cup olive oil
+
+## Instructions
+
+1. Preheat oven to 425°F. Lower oven shelf to the lowest part of your oven.
+2. Combine the **Herb Butter ingredients** in a bowl and mix well. Reserve half of the herb butter in the refrigerator for later.
+3. Line a large roasting pan with foil or parchment paper. Arrange the 4 halves of **garlic** cut-side down on the bottom of the pan with 4 sprigs each of **thyme** and **rosemary**, half of the **olive oil** and 1 slice of **lemon**.
+4. Thoroughly pat turkey dry with paper towels. Stuff with the remaining heads **garlic halves**, **lemon slice**, a squeeze of lemon from remaining slice, **herbs** and a drizzle of **olive oil**.
+5. Melt the **butter** and rub all over the turkey, including under the skin. Season generously all over with **salt** and **pepper**. Place turkey on top of the garlic and herbs in the pan BREAST-SIDE DOWN. Drizzle with the remaining **oil**.
+6. Roast uncovered for 30 minutes for a small turkey under 13 pounds (6 1/2 kg), or 45 minutes for a larger turkey over 14 pounds (7 kg plus).
+7. Turn turkey over (breast-side up) with a pair of tongs, a clean tea towel or oven mitts and baste with pan juices.
+8. Spread half of the reserved **herb butter** over the top of your turkey with a spoon or brush. Pour any remaining juices over your turkey.
+9. Reduce heat to 325°F. Roast, uncovered, for an hour.
+10. Slather turkey generously with remaining **butter** and roast for 30 minutes. Baste again, then continue roasting for a further 30 minutes or so, depending on the size of your bird. Tent loosely with foil if starting to brown too fast. For an extra large turkey, you may need an additional half hour to an hour.
+11. For extra crispy skin, broil or grill in the last 5-10 minutes, keeping your eye on it so it doesn't burn, until the skin is crispy and golden browned all over.
+12. Tent turkey with foil and allow it to rest for 20-30 minutes before carving and serving.
+13. Remove 2 1/2 cups of the liquid from the **pan juices** (top up with stock if you need too), strain and reserve for your gravy (see below).
+
+## Notes
+
+### Scaling!
+- The recipe suggests using a 12 lb turkey, I have tried it with a 16 lb turkey with slightly scaled up measurements.
+
+### Keep it Together
+- It's hard to get perfect cuts on the garlic. I found success by lightly sawing with a sharpened knife. When squeezing the garlic out try not to burn yourself.
+
+## References
+
+- https://cafedelites.com/roast-turkey/
diff --git a/public/recipes/meat/grilled-lemon-pepper-salmon/assets/grilled-lemon-pepper-salmon.png b/public/recipes/meat/grilled-lemon-pepper-salmon/assets/grilled-lemon-pepper-salmon.png
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diff --git a/public/recipes/meat/grilled-lemon-pepper-salmon/grilled-lemon-pepper-salmon.mdx b/public/recipes/meat/grilled-lemon-pepper-salmon/grilled-lemon-pepper-salmon.mdx
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+---
+title: "Grilled Lemon Pepper Salmon"
+slug: "grilled-lemon-pepper-salmon"
+date: "2026-02-10"
+lastUpdated: "2026-02-10"
+category: "meat"
+tags: ["meat"]
+dietary: []
+cookTime: 0
+prepTime: 0
+totalTime: 0
+difficulty: "medium"
+servings: 4
+author: "pws"
+description: "Super simple! This recipe entry is more or less just a formality."
+featured: false
+display: true
+displayPhoto: "./assets/grilled-lemon-pepper-salmon.png"
+---
+
+# Grilled Lemon Pepper Salmon
+
+Super simple! This recipe entry is more or less just a formality.
+
+## Photos
+
+
+*Super simple! This recipe entry is more or less just a formality.*
+
+## Ingredients
+
+- 1 Salmon fillet
+- 2 tbsp mayonnaise
+- 1 tbsp lemon pepper seasoning (to taste)
+- Freshly ground pepper (to taste)
+- 1 lemon (to taste)
+
+## Instructions
+
+1. Find a metal grill tray, or grill basket.
+2. Place salmon skin-side down in the grill tray/basket.
+3. Mix **mayonnaise** and **lemon pepper seasoning** in a bowl to taste.
+4. Spread the **mayo mixture** over the salmon fillets in the grill tray/basket.
+5. On a grill preheated to 400/500F, grill salmon checking frequently until internal temperature reads 145F on an instant read thermometer. Alternatively, check the thickest portion of the fillet with a fork. If flaky, salmon is done.
+6. Serve with rice, and top with pepper and the juice of a lemon for best results.
+
+## Notes
+
+### More Lemon Pepper
+- Use a good amount of lemon pepper, but be careful of making it too lemony. Extra pepper is usually fine.
+
+## References
+
+- Idk talk to my mom...
diff --git a/public/recipes/meat/jamaican-jerk-chicken/assets/jerk-chicken.png b/public/recipes/meat/jamaican-jerk-chicken/assets/jerk-chicken.png
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diff --git a/public/recipes/meat/jamaican-jerk-chicken/jamaican-jerk-chicken.mdx b/public/recipes/meat/jamaican-jerk-chicken/jamaican-jerk-chicken.mdx
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+---
+title: "Jamaican Jerk Chicken"
+slug: "jamaican-jerk-chicken"
+date: "2026-02-10"
+lastUpdated: "2026-02-10"
+category: "meat"
+tags: ["meat"]
+dietary: []
+cookTime: 0
+prepTime: 0
+totalTime: 0
+difficulty: "medium"
+servings: 4
+author: "pws"
+description: "Great chicken on a recommendation from a friend!"
+featured: false
+display: true
+displayPhoto: "./assets/jerk-chicken.png"
+---
+
+# Jamaican Jerk Chicken
+
+Great chicken on a recommendation from a friend!
+
+## Photos
+
+
+*Great chicken on a recommendation from a friend!*
+
+## Ingredients
+
+- 1 medium onion, coarsely chopped
+- 3 medium scallions, chopped
+- 2 Scotch bonnet chiles, chopped
+- 2 garlic cloves, chopped
+- 1 tablespoon five-spice powder
+- 1 tablespoon allspice berries, coarsely ground
+- 1 tablespoon coarsely ground black pepper
+- 1 teaspoon dried thyme, crumbled
+- 1 teaspoon freshly grated nutmeg
+- 1 teaspoon kosher salt
+- 1/2 cup soy sauce
+- 1 tablespoon vegetable oil
+- 2 (3 1/2 to 4-pound) chickens, quartered
+
+## Instructions
+
+1. In a food processor, combine the **onion**, **scallions**, **chiles**, **garlic**, **five-spice powder**, **allspice**, **pepper**, **thyme**, **nutmeg**, and **salt**; process to a coarse paste.
+2. With the machine on, add the **soy sauce** and **oil** in a steady stream.
+3. Pour the marinade into a large, shallow dish, add the **chicken**, and turn to coat.
+4. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding.
+5. Light a grill and bring to medium.
+6. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes or 165 internal temp. Cover the grill for a smokier flavor.
+7. Transfer the chicken to a platter and serve.
+
+## Notes
+
+## References
+
+- https://www.foodandwine.com/recipes/jamaican-jerk-chicken
diff --git a/public/recipes/meat/ribs-instant-pot/assets/ribs.png b/public/recipes/meat/ribs-instant-pot/assets/ribs.png
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diff --git a/public/recipes/meat/ribs-instant-pot/ribs-instant-pot.mdx b/public/recipes/meat/ribs-instant-pot/ribs-instant-pot.mdx
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+---
+title: "Instant Pot Ribs"
+slug: "ribs-instant-pot"
+date: "2026-02-10"
+lastUpdated: "2026-02-10"
+category: "meat"
+tags: ["meat"]
+dietary: []
+cookTime: 0
+prepTime: 0
+totalTime: 0
+difficulty: "medium"
+servings: 4
+author: "pws"
+description: "Juicy and smoky slow-cooked ribs for your grill to bless you with."
+featured: false
+display: true
+displayPhoto: "./assets/ribs.png"
+---
+
+# Instant Pot Ribs
+
+Juicy and smoky slow-cooked ribs for your grill to bless you with.
+
+## Photos
+
+
+*Juicy and smoky slow-cooked ribs for your grill to bless you with.*
+
+## Ingredients
+
+### Ribs
+- 1 rack baby back ribs or spare ribs (about 1 1/2 to 2 pounds)
+- 1 cup water
+- 3 tablespoons apple cider vinegar
+- 1/2 teaspoon liquid smoke
+- 1/4 cup barbecue sauce, plus extra for serving
+### Rub
+- 2 tablespoons brown sugar
+- 1 tablespoon paprika
+- 1 teaspoon ground black pepper
+- 1 teaspoon kosher salt
+- 1 teaspoon chili powder
+- 1 teaspoon garlic powder
+- 1 teaspoon onion powder
+- 1/4 teaspoon cayenne pepper
+
+## Instructions
+
+1. Rinse the ribs and pat them dry. If your ribs still have the thin, shiny membrane on the back, remove it.
+2. In a small bowl, stir together the **brown sugar**, **paprika**, **black pepper**, **salt**, **chili powder**, **garlic powder**, **onion powder**, and **cayenne**.
+3. Rub it all over the ribs, generously coating all of the sides.
+4. Place the trivet in the Instant Pot. Pour in the **water**, **apple cider vinegar**, and **liquid smoke**.
+5. Place the ribs inside the pot, standing them on the trivet on their side and wrapping the rack around the inside of the pot like a circle.
+6. Cover and seal the Instant Pot. Cook on high pressure for 23 minutes (baby back ribs) or 35 minutes (spare ribs).
+7. While starting step 8, place a rack in the upper third of the oven and set it to broil.
+8. After the ribs finish, allow the pressure to release naturally for 5 minutes, then vent to release all of the remaining pressure.
+9. Line a large baking sheet with aluminum foil. Transfer the cooked ribs to the foil, then brush liberally with **barbecue sauce**.
+10. Place under the broiler just until the sauce begins to caramelize, about 2 minutes.
+
+## Notes
+
+### Homemade is Best
+- Always worth it to make your own barbecue sauce & rub!
+
+## References
+
+- https://www.wellplated.com/instant-pot-ribs/
diff --git a/public/recipes/meat/turkey-gravy/assets/turkey-gravy.png b/public/recipes/meat/turkey-gravy/assets/turkey-gravy.png
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diff --git a/public/recipes/meat/turkey-gravy/turkey-gravy.mdx b/public/recipes/meat/turkey-gravy/turkey-gravy.mdx
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+---
+title: "Turkey Gravy"
+slug: "turkey-gravy"
+date: "2026-02-10"
+lastUpdated: "2026-02-10"
+category: "meat"
+tags: ["meat"]
+dietary: []
+cookTime: 0
+prepTime: 0
+totalTime: 0
+difficulty: "medium"
+servings: 4
+author: "pws"
+description: "A great gravy recipe for Thanksgiving dinner!"
+featured: false
+display: true
+displayPhoto: "./assets/turkey-gravy.png"
+---
+
+# Turkey Gravy
+
+A great gravy recipe for Thanksgiving dinner!
+
+## Photos
+
+
+*A great gravy recipe for Thanksgiving dinner!*
+
+## Ingredients
+
+- 2 1/4 - 2 1/2 cups pan juices (top up with chicken stock if needed)
+- 1/4 cup butter
+- 1/4 cup flour
+- 1 teaspoon worcestershire sauce
+- Kosher salt and freshly ground pepper (if needed)
+
+## Instructions
+
+1. Melt the **butter** in a small pot over low-medium heat. Whisk in the **flour** and allow to cook for about a minute or two, while whisking.
+2. Pour in 1/2 cup of the **pan juices** and whisk until it forms a paste. Add remaining liquid in 1/2 cup increments, whisking in between, until the gravy is smooth.
+3. Allow to simmer over medium heat until thickened. Take off heat, stir in **worcestershire sauce** and season with **salt** and **pepper** (if needed). The gravy will continue to thicken as it cools.
+
+## Notes
+
+### Use it All
+- Make sure to scoop up both drippings and fat when gathering the pan juices. All are important!
+
+## References
+
+- https://cafedelites.com/turkey-gravy/
diff --git a/public/recipes/mexican/elote/elote.mdx b/public/recipes/mexican/elote/elote.mdx
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+---
+title: "Elote (Mexican Street Corn)"
+slug: "elote"
+date: "2026-02-10"
+lastUpdated: "2026-02-10"
+category: "mexican"
+tags: ["mexican"]
+dietary: []
+cookTime: 0
+prepTime: 0
+totalTime: 0
+difficulty: "medium"
+servings: 4
+author: "pws"
+description: "Classic Mexican street corn featuring grilled corn on the cob slathered in a tangy, creamy sauce and topped with cotija cheese, chili powder, and cilantro."
+featured: false
+display: true
+displayPhoto: ""
+---
+
+# Elote (Mexican Street Corn)
+
+Classic Mexican street corn featuring grilled corn on the cob slathered in a tangy, creamy sauce and topped with cotija cheese, chili powder, and cilantro.
+
+## Photos
+
+Classic Mexican street corn featuring grilled corn on the cob slathered in a tangy, creamy sauce and topped with cotija cheese, chili powder, and cilantro.
+
+
+## Ingredients
+
+- 6-8 medium ears of corn, husks removed
+- 1/2 cup mayonnaise
+- 1/2 cup Mexican crema or sour cream
+- 1/2 cup finely crumbled cotija cheese, plus more for serving
+- 1/4 cup minced fresh cilantro
+- 1 medium clove garlic, minced
+- 1/2 teaspoon chili powder (ancho or guajillo recommended), plus more for serving
+- 1 lime, cut into wedges
+
+## Instructions
+
+1. Preheat a grill to medium-high heat.
+2. While the grill heats, prepare the sauce. In a medium bowl, combine the **mayonnaise**, **crema** (or sour cream), 1/2 cup of **cotija cheese**, minced **cilantro**, **garlic**, and 1/2 teaspoon of **chili powder**. Mix well until combined.
+3. Grill the **corn**, turning occasionally, until it's cooked through and charred in spots, which should take about 10 minutes.
+4. Once the corn is grilled, immediately brush a generous layer of the creamy sauce mixture onto all sides of each cob.
+5. Sprinkle the coated corn with additional **cotija cheese** and a dusting of **chili powder**.
+6. Serve immediately with **lime** wedges for squeezing over the corn just before eating.
+You can achieve a similar result by broiling the corn in your oven or carefully charring it over a gas stove flame. Be sure to turn it frequently for even cooking and char.
+
+## Notes
+
+### Cheese Selection
+- Cotija is a salty, crumbly Mexican cheese. If you can't find it, a dry feta or even grated Parmesan can be used as a substitute, though the flavor will be slightly different.
+
+### No Grill? No Problem!
+- You can achieve a similar result by broiling the corn in your oven or carefully charring it over a gas stove flame. Be sure to turn it frequently for even cooking and char.
+
+## References
+
+- [Mexican Street Corn (Elotes) Recipe](https://www.seriouseats.com/mexican-street-corn-elotes-recipe)
diff --git a/public/recipes/mexican/horchata/horchata.mdx b/public/recipes/mexican/horchata/horchata.mdx
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index 0000000..092bff2
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+---
+title: "Horchata"
+slug: "horchata"
+date: "2026-02-10"
+lastUpdated: "2026-02-10"
+category: "mexican"
+tags: ["mexican"]
+dietary: []
+cookTime: 0
+prepTime: 0
+totalTime: 0
+difficulty: "medium"
+servings: 4
+author: "pws"
+description: "A cool, creamy, and spicy Agua Fresca that’s perfect over ice."
+featured: false
+display: true
+displayPhoto: ""
+---
+
+# Horchata
+
+A cool, creamy, and spicy Agua Fresca that’s perfect over ice.
+
+## Photos
+
+A cool, creamy, and spicy Agua Fresca that’s perfect over ice.
+
+
+## Ingredients
+
+- 1 cup uncooked white rice
+- 2 cinnamon sticks
+- 12 oz can evaporated milk
+- 12 oz can sweetened condensed milk
+- 8 cups warm water, divided
+- Sugar to taste
+- Ground cinnamon, for garnish (optional)
+- 1/2 teaspoon vanilla extract (optional)
+
+## Instructions
+
+1. Rinse the **rice** under cold water. In a bowl, combine **rice**, **cinnamon sticks**, and 4 cups of **warm water**. Cover and refrigerate at least 4 hours or overnight.
+2. Remove most of the **cinnamon sticks**, leaving a few small pieces.
+3. Blend the soaked mixture in two batches until very smooth, about 3–4 minutes per batch.
+4. Pour through a fine‑mesh strainer or cheesecloth into a pitcher, pressing on the solids to extract as much liquid as possible. Repeat with the remaining batch.
+5. Stir in the **evaporated milk**, **sweetened condensed milk**, **vanilla** (if using), and the remaining 4 cups **water**. Adjust sweetness with **sugar** to taste.
+6. Chill thoroughly, then stir and serve over ice. Garnish with **ground cinnamon**, if desired.
+Heed the instructions and blend in batches. Water easily escapes from the blender or food processor and this stuff gets everywhere.
+
+## Notes
+
+### Soaking
+- It is worth the time to soak the cinnamon and rice, helping you pull out more flavor and end with a product that is less lightly flavored water and more of a thicker drink.
+
+### Blending
+- Heed the instructions and blend in batches. Water easily escapes from the blender or food processor and this stuff gets everywhere.
+
+## References
+
+- [Traditional Mexican Horchata](https://www.muydelish.com/traditional-mexican-horchata/)
diff --git a/public/recipes/mexican/spanish-rice/spanish-rice.mdx b/public/recipes/mexican/spanish-rice/spanish-rice.mdx
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+++ b/public/recipes/mexican/spanish-rice/spanish-rice.mdx
@@ -0,0 +1,61 @@
+---
+title: "Mexican Rice"
+slug: "spanish-rice"
+date: "2026-02-10"
+lastUpdated: "2026-02-10"
+category: "mexican"
+tags: ["mexican"]
+dietary: []
+cookTime: 0
+prepTime: 0
+totalTime: 0
+difficulty: "medium"
+servings: 4
+author: "pws"
+description: "A classic, fluffy, and flavorful restaurant-style Mexican rice, simmered with tomato sauce and spices. The perfect side dish for any Mexican meal."
+featured: false
+display: true
+displayPhoto: ""
+---
+
+# Mexican Rice
+
+A classic, fluffy, and flavorful restaurant-style Mexican rice, simmered with tomato sauce and spices. The perfect side dish for any Mexican meal.
+
+## Photos
+
+A classic, fluffy, and flavorful restaurant-style Mexican rice, simmered with tomato sauce and spices. The perfect side dish for any Mexican meal.
+
+
+## Ingredients
+
+- 2 tablespoons vegetable oil
+- 1 cup uncooked long-grain white rice
+- 1 (8 ounce) can tomato sauce
+- 2 cups chicken broth
+- 1 teaspoon salt
+- 1/2 teaspoon ground cumin
+- 1/4 teaspoon garlic powder
+- 1/4 teaspoon chili powder
+
+## Instructions
+
+1. Heat the **vegetable oil** in a large saucepan or skillet with a lid over medium heat.
+2. Add the **rice** and cook, stirring constantly, until the grains are lightly golden brown. This toasting step is key for flavor and texture.
+3. Carefully stir in the **tomato sauce**, **chicken broth**, **salt**, **cumin**, **garlic powder**, and **chili powder**.
+4. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan tightly, and let it simmer.
+5. Cook for 20 to 25 minutes, or until the rice is tender and all the liquid has been absorbed. Avoid lifting the lid while it simmers.
+6. Fluff the rice with a fork before serving.
+This rice is the perfect accompaniment to tacos, burritos, enchiladas, or any grilled meat. Garnish with fresh cilantro for extra flavor and color.
+
+## Notes
+
+### Vegetarian Option
+- For a vegetarian version, simply substitute the chicken broth with vegetable broth. The result will be just as delicious.
+
+### Serving Suggestion
+- This rice is the perfect accompaniment to tacos, burritos, enchiladas, or any grilled meat. Garnish with fresh cilantro for extra flavor and color.
+
+## References
+
+- [Mexican Rice II](https://www.allrecipes.com/recipe/27072/mexican-rice-ii/)
diff --git a/public/recipes/pizza/pizza-dough/assets/pizza-dough.png b/public/recipes/pizza/pizza-dough/assets/pizza-dough.png
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diff --git a/public/recipes/pizza/pizza-dough/pizza-dough.mdx b/public/recipes/pizza/pizza-dough/pizza-dough.mdx
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+---
+title: "Pizza Dough"
+slug: "pizza-dough"
+date: "2026-02-10"
+lastUpdated: "2026-02-10"
+category: "pizza"
+tags: ["pizza"]
+dietary: []
+cookTime: 0
+prepTime: 0
+totalTime: 0
+difficulty: "medium"
+servings: 4
+author: "pws"
+description: "A standard pizza dough for pizza night."
+featured: false
+display: true
+displayPhoto: "./assets/pizza-dough.png"
+---
+
+# Pizza Dough
+
+A standard pizza dough for pizza night.
+
+## Photos
+
+
+*A standard pizza dough for pizza night.*
+
+## Ingredients
+
+- 1 cup warm water (temperature depends on type of yeast, usually 100-110 degrees Fahrenheit)
+- 2 ¼ teaspoons dry active yeast (1 normal sized packet)
+- ½ teaspoon granulated sugar
+- 1 teaspoon salt
+- 3 tablespoons olive oil
+- 3 cups all-purpose flour (approximate)
+
+## Instructions
+
+1. Measure **warm water** (between 100°-110°F) in a measuring cup, then add the **yeast** and **sugar**. Stir gently, then let sit around 5 minutes until it’s active and foamy. This will happen within 5 minutes. Use a thermometer to measure water temp.
+2. Stir **salt**, **oil**, and 2 cups **flour** in a large mixing bowl, stirring in the yeast mixture as you go, using a wooden spoon.
+3. Add the third cup of **flour** and then stir until you can’t anymore. Remove the spoon and then use your hands to work the dough into a ball that is slightly sticky.
+4. Spray a second large bowl with nonstick cooking spray, add your pizza dough ball, then spray the top lightly with cooking spray and cover tightly with plastic wrap. Place in a warm area of the kitchen and let rise until doubled in size, about 1-2 hours.
+
+## Notes
+
+### Family Sized
+- Recipe makes about 4 medium sized pizza doughs. Each would cover most of a pizza spatula as a thinner crust.
+
+### Yeast Quality
+- Good yeast is the secret here. From a packet is better than keeping bulk usually. Either way, the more bubbles the better.
+
+## References
+
+- https://www.crazyforcrust.com/the-ultimate-pizza-crust-recipe/
diff --git a/public/recipes/pizza/pizza-sauce/assets/pizza-sauce.png b/public/recipes/pizza/pizza-sauce/assets/pizza-sauce.png
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diff --git a/public/recipes/pizza/pizza-sauce/pizza-sauce.mdx b/public/recipes/pizza/pizza-sauce/pizza-sauce.mdx
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+---
+title: "Pizza Sauce"
+slug: "pizza-sauce"
+date: "2026-02-10"
+lastUpdated: "2026-02-10"
+category: "pizza"
+tags: ["pizza"]
+dietary: []
+cookTime: 0
+prepTime: 0
+totalTime: 0
+difficulty: "medium"
+servings: 4
+author: "pws"
+description: "A standard pizza sauce for pizza night."
+featured: false
+display: true
+displayPhoto: "./assets/pizza-sauce.png"
+---
+
+# Pizza Sauce
+
+A standard pizza sauce for pizza night.
+
+## Photos
+
+
+*A standard pizza sauce for pizza night.*
+
+## Ingredients
+
+- 15 oz tomato sauce
+- OR cut 6 oz tomato paste with water
+- 1-2 tablespoons dried oregano to taste
+- 2 tablespoons Italian seasoning
+- ½ teaspoon garlic powder
+- ½ teaspoon onion powder
+- ½ tablespoon garlic salt
+- ¼ teaspoon freshly ground black pepper
+- 1 teaspoon sugar
+
+## Instructions
+
+1. Mix **tomato paste** and **sauce** together in a medium size bowl until smooth.
+2. Add the rest of the ingredients – **oregano**, **Italian seasoning**, **garlic powder**, **onion powder**, **garlic salt**, **pepper** and **sugar** – and stir until evenly distributed throughout the sauce.
+3. Taste and adjust seasonings to your liking.
+
+## Notes
+
+### Low Sodium
+- Avoid excess salt as this doesn't really need it.
+
+### Keep it Sweet
+- If you're adding meat a sweet sauce usually breaks up all the salt you'll be adding.
+
+## References
+
+- https://joyfoodsunshine.com/easy-homemade-pizza-sauce-recipe/
diff --git a/public/recipes/salad/caesar-salad-dressing/assets/caesar-salad-dressing.png b/public/recipes/salad/caesar-salad-dressing/assets/caesar-salad-dressing.png
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diff --git a/public/recipes/salad/caesar-salad-dressing/caesar-salad-dressing.mdx b/public/recipes/salad/caesar-salad-dressing/caesar-salad-dressing.mdx
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+++ b/public/recipes/salad/caesar-salad-dressing/caesar-salad-dressing.mdx
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+---
+title: "Caesar Salad Dressing"
+slug: "caesar-salad-dressing"
+date: "2026-02-10"
+lastUpdated: "2026-02-10"
+category: "salad"
+tags: ["salad"]
+dietary: []
+cookTime: 0
+prepTime: 0
+totalTime: 0
+difficulty: "medium"
+servings: 4
+author: "pws"
+description: "A good Caesar salad dressing goes a long way, and making it yourself saves some money."
+featured: false
+display: true
+displayPhoto: "./assets/caesar-salad-dressing.png"
+---
+
+# Caesar Salad Dressing
+
+A good Caesar salad dressing goes a long way, and making it yourself saves some money.
+
+## Photos
+
+
+*A good Caesar salad dressing goes a long way, and making it yourself saves some money.*
+
+## Ingredients
+
+- 2 small garlic cloves, minced
+- 1 tsp anchovy paste or 2 fillets
+- 1 tsp dijon mustard
+- 1 tsp worcestershire sauce
+- 1 cup mayonnaise (use less for a thinner dressing)
+- 1/2 cup parmigiano-reggiano
+- 1/4 tsp salt
+- 1/4 tsp freshly ground black pepper
+
+## Instructions
+
+1. In a medium bowl, whisk together the **garlic**, **anchovies**, **lemon juice**, **dijon mustard**, and **worcestershire sauce**.
+2. Add the **mayonnaise**, **parmigiano-reggiano**, **salt**, and **pepper**, and whisk until well combined.
+3. Taste and adjust to your liking.
+
+## Notes
+
+### Anchovy Prep
+- If using anchovy fillets, it's a good idea to smear them into a paste using the side of a knife to break down any bones.
+
+### Healthier Tastes Better
+- Using less mayonnaise makes for a thinner dressing, and in my opinion less mayo flavor is better.
+
+## References
+
+- https://www.onceuponachef.com/recipes/caesar-salad-dressing.html
diff --git a/public/recipes/sides/cauliflower-mash/cauliflower-mash.mdx b/public/recipes/sides/cauliflower-mash/cauliflower-mash.mdx
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+++ b/public/recipes/sides/cauliflower-mash/cauliflower-mash.mdx
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+---
+title: "Cauliflower Mash"
+slug: "cauliflower-mash"
+date: "2026-02-10"
+lastUpdated: "2026-02-10"
+category: "sides"
+tags: ["sides"]
+dietary: []
+cookTime: 0
+prepTime: 0
+totalTime: 0
+difficulty: "medium"
+servings: 4
+author: "pws"
+description: "Silky mashed cauliflower that eats like mashed potatoes but healthier (?)."
+featured: false
+display: true
+displayPhoto: ""
+---
+
+# Cauliflower Mash
+
+Silky mashed cauliflower that eats like mashed potatoes but healthier (?).
+
+## Photos
+
+Silky mashed cauliflower that eats like mashed potatoes but healthier (?).
+
+
+## Ingredients
+
+- 1 large head cauliflower, cut into florets (about 2 to 2.5 lb)
+- 2 tablespoons unsalted butter (or olive oil)
+- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
+- 2 ounces cream cheese (about 1/4 cup) or 1/4 cup sour cream/Greek yogurt
+- 1/4 to 1/2 cup milk or heavy cream, warmed
+- 1/4 cup finely grated Parmesan (optional)
+- Kosher salt and freshly ground black pepper, to taste
+- Chives or parsley, finely chopped (optional, for garnish)
+
+## Instructions
+
+1. Trim and cut the **cauliflower** into medium florets.
+2. Cook until very tender: steam 10–12 minutes (preferred) or boil 8–10 minutes. The florets should crush easily with tongs.
+3. Drain thoroughly in a colander and let steam‑dry 3–5 minutes. For extra dryness, return to the empty pot over low heat for 1–2 minutes, stirring.
+4. In a small pan, melt **butter** and gently cook the **garlic** 1–2 minutes until fragrant (do not brown). Skip if using garlic powder.
+5. In a food processor or with an immersion blender, combine the hot **cauliflower**, melted **butter/garlic**, **cream cheese** (or sour cream/yogurt), and half of the **milk/cream**. Blend until smooth and silky, scraping as needed.
+6. Add **Parmesan** (if using), **salt**, and **pepper**. Pulse to combine. Adjust thickness with more warm **milk/cream**. Taste and season.
+7. Transfer to a bowl, garnish with **chives/parsley**, and serve hot.
+
+## Notes
+
+### Drain Well
+- Waterlogged cauliflower makes a loose mash. After cooking, let the florets steam‑dry and drive off moisture for a fluffier, creamier texture.
+
+### Make It Yours
+- For ultra‑smooth mash, strain through a fine sieve. For dairy‑free, use olive oil and unsweetened almond milk. Add‑ins: roasted garlic, horseradish, or a spoon of sour cream for tang.
+
+## References
+
+- https://www.seriouseats.com/cauliflower-puree-recipe
diff --git a/public/recipes/sides/pickled-red-onions/assets/pickled-red-onions.png b/public/recipes/sides/pickled-red-onions/assets/pickled-red-onions.png
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diff --git a/public/recipes/sides/pickled-red-onions/pickled-red-onions.mdx b/public/recipes/sides/pickled-red-onions/pickled-red-onions.mdx
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--- /dev/null
+++ b/public/recipes/sides/pickled-red-onions/pickled-red-onions.mdx
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+---
+title: "Pickled Red Onions"
+slug: "pickled-red-onions"
+date: "2026-02-10"
+lastUpdated: "2026-02-10"
+category: "sides"
+tags: ["sides"]
+dietary: []
+cookTime: 0
+prepTime: 0
+totalTime: 0
+difficulty: "medium"
+servings: 4
+author: "pws"
+description: "These are a great topping for ramen, sandwiches, charcuterie, salads, or anything that could use a fermented kick!"
+featured: false
+display: true
+displayPhoto: "./assets/pickled-red-onions.png"
+---
+
+# Pickled Red Onions
+
+These are a great topping for ramen, sandwiches, charcuterie, salads, or anything that could use a fermented kick!
+
+## Photos
+
+
+*These are a great topping for ramen, sandwiches, charcuterie, salads, or anything that could use a fermented kick!*
+
+## Ingredients
+
+- 1 large red onion, peeled and very thinly sliced
+- 3/4 cup apple cider vinegar
+- 1/4 cup water
+- 1 teaspoon fine sea salt
+- 1–2 tablespoons sweetener (maple syrup, honey, or sugar)
+
+## Instructions
+
+1. Mix the **vinegar**, **water**, **salt**, and **sweetener** in a heated saucepan. Cook over medium-high heat until simmering. Microwave works as well.
+2. Stuff thinly-sliced **onions** into a jar or container with a lid. You can get way more in there than you think if you really stuff them.
+3. Pour the hot vinegar mixture over the onions and seal. Shake briefly to ensure full coverage. You can additionally shake periodically if you want.
+4. Marinate for as little as 30 minutes and up to 2 weeks before consuming. You can press onions down with a spoon to submerge after a while if they stick out of the liquid.
+
+## Notes
+
+### As Thin as Possible
+- The onions will pack a lot better, and ferment more if they are sliced super thin. Use a mandoline if one is available.
+
+### Additives
+- Add some spices for extra taste - People recommend celery salt.
+
+### Mix Well!
+- Mix additionally after bottling to ensure proper coverage.
+
+## References
+
+- https://www.gimmesomeoven.com/quick-pickled-red-onions/
diff --git a/public/recipes/sides/sous-vide-mashed-potatoes/assets/sous-vide-mashed-potatoes.png b/public/recipes/sides/sous-vide-mashed-potatoes/assets/sous-vide-mashed-potatoes.png
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diff --git a/public/recipes/sides/sous-vide-mashed-potatoes/sous-vide-mashed-potatoes.mdx b/public/recipes/sides/sous-vide-mashed-potatoes/sous-vide-mashed-potatoes.mdx
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--- /dev/null
+++ b/public/recipes/sides/sous-vide-mashed-potatoes/sous-vide-mashed-potatoes.mdx
@@ -0,0 +1,62 @@
+---
+title: "Sous Vide Garlic Mashed Potatoes"
+slug: "sous-vide-mashed-potatoes"
+date: "2026-02-10"
+lastUpdated: "2026-02-10"
+category: "sides"
+tags: ["sides"]
+dietary: []
+cookTime: 0
+prepTime: 0
+totalTime: 0
+difficulty: "medium"
+servings: 4
+author: "pws"
+description: "Perfect mashed potatoes, with no cleanup!"
+featured: false
+display: true
+displayPhoto: "./assets/sous-vide-mashed-potatoes.png"
+---
+
+# Sous Vide Garlic Mashed Potatoes
+
+Perfect mashed potatoes, with no cleanup!
+
+## Photos
+
+
+*Perfect mashed potatoes, with no cleanup!*
+
+## Ingredients
+
+- 1 lbs Yukon Gold potatoes (enough cubed to fill 2/3 of a gallon ziploc bag)
+- 2 tbsp / 1/2 oz unsalted butter
+- 1/4 cup cream cheese (alternate: sour cream)
+- 1/2 tsp garlic powder
+- 1/2 cup milk
+- 1 tbsp rosemary, chopped fine
+- salt and pepper to taste
+
+## Instructions
+
+1. Cube the **potatoes**, optionally leaving the skin on. Optionally soak in water to get the starch out.
+2. Load the potatoes into a sous vide bag. Fill it up no more than 3/4 of the way full, ideally closer to 1/2.
+3. Add the **butter**, **cream cheese**/**sour cream**, **garlic powder**, **salt**, **pepper**, **rosemary**, and **milk** to the bag.
+4. Seal the sous vide bag by holding underwater and letting air escape.
+5. Using the sous vide cooker, heat water to no more than 195 degrees. Ziploc bags break down past that point. Actual sous vide bags can handle the temperature.
+6. Cook for 2 hours or until the potatoes can be squished by hand.
+7. Take bags out of the water and let cool for 10 minutes.
+8. Hand mash in the bag, or pour into a bowl and use forks.
+9. Pour/plate into bowl. Sprinkle with garnish if available.
+
+## Notes
+
+### No Pressure!
+- Adjust to what you know you like! Measurements can be adjusted after cooking if needed.
+
+### Don't Poke the Bag!
+- The only way to mess up is to create a hole in the bag. This happens when the rosemary branches poke the bag. Make sure to chop up the rosemary before putting in the bag.
+
+## References
+
+- https://www.youtube.com/watch?app=desktop&v=WRrtw9NwcIU&t=72s
diff --git a/public/recipes/soup/chicken-noodle-soup/assets/chicken-noodle-soup.png b/public/recipes/soup/chicken-noodle-soup/assets/chicken-noodle-soup.png
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diff --git a/public/recipes/soup/chicken-noodle-soup/chicken-noodle-soup.mdx b/public/recipes/soup/chicken-noodle-soup/chicken-noodle-soup.mdx
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index 0000000..9e7e829
--- /dev/null
+++ b/public/recipes/soup/chicken-noodle-soup/chicken-noodle-soup.mdx
@@ -0,0 +1,73 @@
+---
+title: "Instant Pot Chicken Noodle Soup"
+slug: "chicken-noodle-soup"
+date: "2026-02-08"
+lastUpdated: "2026-02-08"
+category: "soup"
+tags: ["soup", "chicken", "comfort-food", "instant-pot", "one-pot", "sick-day", "meal-prep"]
+dietary: []
+cookTime: 20
+prepTime: 10
+totalTime: 30
+difficulty: "easy"
+servings: 8
+author: "pws"
+description: "A comforting chicken noodle soup perfect for rainy or sick days. Made easy in the Instant Pot but can be adapted for stovetop cooking."
+featured: false
+display: true
+displayPhoto: "./assets/chicken-noodle-soup.png"
+---
+
+# Instant Pot Chicken Noodle Soup
+
+A great soup for rainy or sick days. This comforting classic is made simple with the Instant Pot, though it can easily be adapted for stovetop cooking. The recipe makes enough to fuel a whole sick week!
+
+## Photos
+
+
+*Comforting homemade chicken noodle soup*
+
+## Ingredients
+
+### Main Ingredients
+- 2 tablespoons unsalted butter
+- 1 large onion, chopped
+- 2 medium carrots, chopped
+- 2 stalks celery, chopped
+- Kosher salt and fresh ground pepper to taste
+- 1 teaspoon thyme
+- 1 tablespoon parsley
+- 1 tablespoon oregano
+- 1 chicken bouillon cube or powder
+- 4 cups chicken broth
+- 2 pounds chicken (usually one Safeway or Costco chicken)
+- 4 cups water
+- 2 cups uncooked egg noodles
+
+## Instructions
+
+1. Turn your Instant Pot to the saute setting.
+2. Add the **butter** and cook until melted. Add the **onion**, **carrots**, and **celery** and saute for 3 minutes until the **onion** softens and becomes translucent.
+3. Season with **salt** and **pepper**, then add the **thyme**, **parsley**, **oregano**, and **chicken bouillon**. Stir to combine.
+4. Pour in the **chicken broth**. Add the **chicken** pieces and another 4 cups of **water**.
+5. Close the lid. Set the Instant Pot to the Soup setting and set the timer to 7 minutes on high pressure.
+6. Once the Instant Pot cycle is complete, wait until the natural release cycle is complete before opening the instant pot.
+7. Remove the **chicken** pieces from the soup and shred with two forks.
+8. Add the **noodles** to the soup and set the Instant Pot to the saute setting again. Cook for another 6 minutes uncovered, or until the **noodles** are cooked.
+9. Turn off the Instant Pot. Add the shredded **chicken** back to the pot, taste for seasoning and adjust as necessary. Garnish with additional **parsley** if preferred.
+
+## Notes
+
+### Meal Prep Tips
+- **Make it last**: This recipe can make nearly a whole week of soup. Double it if you're feeling dangerous.
+- **Noodle absorption**: If doing meal prep with lots of noodles or macaroni, they tend to soak up the broth. Double the water and broth amounts if you want it to keep in the fridge and retain liquid, versus becoming more of a soup-casserole.
+
+### Seasoning Tips
+- **Don't oversalt**: Watch the amount of salt in this recipe - it's pretty easy to over-salt if you're not careful, especially with the bouillon cube.
+
+### Stovetop Adaptation
+This recipe can be made on the stovetop by simmering the ingredients in a large pot for about 30-40 minutes until the chicken is cooked through, then following the same steps for shredding and adding noodles.
+
+## References
+
+- [Jo Cooks - Instant Pot Chicken Noodle Soup](https://www.jocooks.com/recipes/instant-pot-chicken-noodle-soup/)
diff --git a/public/recipes/vietnamese/pho/pho.mdx b/public/recipes/vietnamese/pho/pho.mdx
new file mode 100644
index 0000000..42b6b7f
--- /dev/null
+++ b/public/recipes/vietnamese/pho/pho.mdx
@@ -0,0 +1,79 @@
+---
+title: "Pho (Vietnamese Noodle Soup)"
+slug: "pho"
+date: "2026-02-10"
+lastUpdated: "2026-02-10"
+category: "vietnamese"
+tags: ["vietnamese"]
+dietary: []
+cookTime: 0
+prepTime: 0
+totalTime: 0
+difficulty: "medium"
+servings: 4
+author: "pws"
+description: "A traditional Vietnamese noodle soup with aromatic broth, rice noodles, and tender beef."
+featured: false
+display: true
+displayPhoto: ""
+---
+
+# Pho (Vietnamese Noodle Soup)
+
+A traditional Vietnamese noodle soup with aromatic broth, rice noodles, and tender beef.
+
+## Photos
+
+A traditional Vietnamese noodle soup with aromatic broth, rice noodles, and tender beef.
+
+
+## Ingredients
+
+### Broth
+- 2 lbs beef bones (knuckle, marrow, or oxtail)
+- 1 lb beef brisket (chuck as substitute)
+- 1 onion, halved and charred
+- 1 3-inch piece ginger, charred
+- 7 star anise
+- 1 cinnamon stick
+- 6 cloves
+- 2 cardamom pod
+- 2 tsp coriander seeds
+- 1 tsp fennel seeds
+- 8 cups water
+- 2 tbsp fish sauce
+- 1 tbsp sugar
+- Salt to taste
+### Serving
+- 1 lb rice noodles (banh pho)
+- 1/2 lb beef sirloin, thinly sliced
+- 1/2 cup bean sprouts
+- 1/2 cup Thai basil
+- 1/2 cup cilantro
+- 1/2 cup mint
+- 2 limes, cut into wedges
+- 2 jalapeños, thinly sliced
+- Hoisin sauce and Sriracha for serving
+
+## Instructions
+
+1. In a large pot, add **beef bones** and **brisket**. Make sure to cut the brisket in half prior to this. Cover with water and bring to a boil and boil for **5 minutes**. Skim any scum off the top.
+2. Simultaneously, char the **onion** and **ginger** over medium flame. Rinse away the blackened skin.
+3. Also, toast **star anise**, **cinnamon stick**, **cloves**, **cardimom pods**, **coriander seeds**, and **fennel seeds** over medium heat in a saucepan for **3 minutes**.
+4. Add charred and toasted items to the pot. Add **scallions**, **fish sauce**, and **sugar**. Boil for **40 minutes** over **low heat**. Continue to skim the scum.
+5. Remove one piece of the **brisket** and transfer to a bowl of ice water to stop the cooking and refridgerate it.
+6. Cover the pot and continue simmering on low heat for **4 hours**. Add salt, skimming as necessary until ready to serve. Finish the sauce by adding fish sauce, sugar, or salt as necessary.
+7. Boil the **noodles** according to package and add to a bowl. Place slices of brisket, and thinly sliced uncooked **sirloin** or other toppings. Squeeze fresh **lime** on top, and add **bean sprouts** and **basil** as desired. Serve with hoisin sauce and Sriracha on the side.
+Pho is traditionally served piping hot with plenty of fresh herbs and condiments. The key is the balance of rich broth, tender meat, and fresh garnishes.
+
+## Notes
+
+### Cooking Instructions
+- Getting beef bones with cartilage is very important as well as getting a stew meat. Also do not forget to skim after boiling.
+
+### Serving Suggestions
+- Pho is traditionally served piping hot with plenty of fresh herbs and condiments. The key is the balance of rich broth, tender meat, and fresh garnishes.
+
+## References
+
+- [Pho Vietnamese Noodle Soup Recipe](https://thewoksoflife.com/pho-vietnamese-noodle-soup/)