For those of you looking for these recipes, they're from Cooking for Engineers. Which should shock nobody. But it's a great site. Sadly seems to be defunct, but I can personally vouch for the recipes being presented in a foolproof* manner. Not only is the card layout great (honestly, just having the oven temperature right there instead of having to keep trying to find it in the recipe is a game changer), but every step has a photo. None of this "until done" rubbish, it'll have a photo of "yeah, here's how it should look, and no, this photo isn't overly produced".

And unlike most cooking blogs, the commentariat substitutions are generally competent!

If you're still not sold on the site, may I add that he once took a pair of calipers to Chili's to test their claim that "their new Smokehouse Bacon Burgers [...] have 'the thickest bacon you've ever seen'."

Unsurprisingly, his verdict was:

(on Friday, April 13, 2008 at the Chili's in Santa Clara, California) they served bacon that was (to an accuracy of 1/128th of an inch) 3/16 in. thick (4.75 mm ± 0.2mm) after cooking. [...] Does it truly hold up to its claim that it's the "thickest bacon you've ever seen"? My guess is that for most people that's true, but for me it was most definitely not the case.

So yeah, definitely check out his website, whether you're a novice or experienced cook, whether you're an engineer or someone who didn't even know what a caliper was before you started reading this. I highly recommend starting with the shepherd's pie (yes, it's the same one from Joy of Cooking), and either the creme brulee or the biscotti for dessert. The recipe image OP used was for espresso brownies. Presumably roasting your own beans is optional, though.

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*It's me. I'm the fool. I'm proof that even a fool can follow the recipes.

give it up for another 70 years of goo

I CAN'T BELIEVE THIS When Maggie last visited me in Dublin I asked him to bring me my two favorite snacks I was missing from the U.S.: Goldfish crackers and Swedish fish (obviously Swedish fish are Swedish, but I couldn't find the specific type I'm used to in Ireland).

Maggie brought them both and a few days later I was in a (very casual, snacks allowed) Zoom meeting with some Phd students and our academic advisor and I was talking about my upcoming fieldwork in Irish salmon fishing communities and eating my snacks and someone else in the meeting said, "hang on. I'm SO sorry to interrupt. but are you eating exclusively fish-themed snacks on purpose?"

And you said “yes,” right?

“But doctor, I don’t even LIKE modern American literature! Is there anything you can do?”

“Have you considered genre-affirming surgery?”