Most recipes are organized by both ingredient and destination dish.
In other words, you'll find artichokes under both "artichokes," and "salads," where artichokes are an important ingredient in a salad. "Baked Artichokes," a dish in its own right, it will appear only under "artichokes."
"Greens" includes
Collards, Kale, Spinach, Mustard and Turnip Greens, Swiss Chard.
"Serve-overs" include dishes that can be served happily over, rice, polenta, pasta, cooked grains. Many of the pasta sauces can also perform this function.
Dried beans include those you soak and those already soaked, and canned.
Fish are categorized in two ways. Many varieties of fillets and steak can be treated in much the same way. And many seafood salads and soups or stews can be made from many varieties of fish, almost interchangeably.
Other dishes can be more specific to a given fish, so they have their own categories.
Finally, for those cooks who find our sketches too brief or lacking in the detail they prefer, we suggest using a search engine to ferret out the information and are adding a Google search link onto our pages. (Not all have it yet.)
