Recipe Book

Make light and fluffy sourdough pancakes and sourdough waffles with one simple recipe. It’s the perfect recipe for using your sourdough starter discard! (This recipe makes up to 12 pancakes OR 4 large waffles.)

Sourdough Bagels

The cozy flavors of apples and cinnamon are too good to use only in sweet, squishy breads and desserts. They can bring warmth and richness to crusty, tangy hearth bread, too. In this enriched sourdough loaf, dried apples deliver lots of apple flavor without excess moisture. They’re rolled into the d

Classic Country Loaf

A tangy delicious way to use shrimp

Fat and fire don’t mix. We wanted pleasantly smoky wings—not sooty ones.

These wings offer crispy, golden goodness without the hassle of deep-frying.

This creamy, tangy herb dip is a great match for anything from crudités to wings.

How do you infuse a lively green salsa with deeper flavor? Turn on the broiler.

Toasty, buttery, sweet, salty, perfect.

Uncover the secrets to the perfect chocolate chip cookie: crisp edges, gooey center, and a deep, rich flavor that will leave everyone asking for more.

With minimal prep and just a handful of ingredients, these juicy, deeply charred skewers will become a summertime staple.

Thin Mints—the best-selling Girl Scout cookies with a crisp chocolate coating and just the right amount of cool mint flavor—are a favorite of children and adults alike.

Rajas Poblanas con Crema combines charred poblano peppers with a rich cream sauce for a lush, smoky flavor that's unforgettable.

Italy's elegant alternative to gelato (and ice cream) is rich and decadently creamy—and requires no special equipment to make.

A bold marinade, intense heat, and an extraordinary sauce made this grilled chicken something we couldn't stop thinking about for years.

Zucchini browned in butter is the star of this upgraded aglio e olio.

A classic pulled pork that can be used as a base for other recipes

Cilantro Jalapeño Hummus is a smooth and creamy blend of chickpeas, jalapeños, cilantro, tahini, lemon juice and garlic. Homemade hummus is so much better than anything you’d get at the store, and it also happens to be quick and easy to make!

Artisan Sourdough Focaccia Sandwich Collection

Fresh mozzarella, dressed arugula, and delicate salami accents

Sourdough pizza dough by Feng Chen. This is the ultimate dough to add to your repertoire. Nail your sourdough starter and create a masterpiece.

Fresh mozzarella, dressed arugula, and delicate salami accents

Fresh mozzarella, dressed arugula, and delicate salami accents

Cooked artichoke hearts are blended with ricotta, garlic, Parmesan and fresh basil.

Williams incredibly delicious homemade salsa

Soft, sourdough sandwich rolls (also called Hoagies or Subs). Perfect for filling with your favorite sandwich toppings. Make an extra batch because they freeze really well too!

This version uses higher hydration, less yeast, and a slower fermentation to create a soft, airy interior with a thin, lightly crisp crust, closer to Vietnamese bakery–style banh mi baguettes.

An easy, homemade sub roll recipe, which produces soft and light buns that are also sturdy enough to hold any fillings. Quick and easy and freeze well, too! Makes four 12-inch long sub rolls.

The city’s legendary doughnuts are light, airy, and delicate. If only we could make them at home . . .

This is as close as you get to carne asada in Oaxaca. You’ll find cecina on menus on top of enfrijoladas, on your tlayudas (this page), and just served on a plate. The dried chiles not only add an addictive flavor, but a beautiful color as well that lends itself to perfect grill marks.

There are few things more special than homemade pasta. It’s so worth the effort, and our step-by-step guide makes it really quite simple.

Grilled shrimp with tangy cocktail sauce

Jose Andre’s Gazpacho

The best summer roll is a fresh summer roll, and the freshest summer roll is one you make yourself. Here's how.

Explore the flavors of Southeast Asia with these spring rolls, featuring shrimp, crisp veggies, and herbs, all wrapped in delicate rice paper.

To make this dessert more than a mere elegant centerpiece, we ditched the dull, dry cake and started over with the fudgiest, most deeply chocolaty foundation we could find.

Our new-school approach to making stew brings every element of this tangy, fragrant, meaty Mexican classic to its full potential.

If you don’t deep-fry, can you have chicken wings that are crispy on the outside and moist and tender within? We cooked more than 200 pounds of wings to find out.

Rajas Poblanas con Crema combines charred poblano peppers with a rich cream sauce for a lush, smoky flavor that's unforgettable.

We packed these potato salads with as much flavor as possible by seasoning them in three different stages.

This Southwestern-style chili often cooks up bland and watery, with chewy bits of rubbery chicken that make home cooks ask, "Where's the beef?"

This Southwestern-style chili often cooks up bland and watery, with chewy bits of rubbery turkey that make home cooks ask, "Where's the beef?

How did we achieve the rich, deeply citrusy sauce? Using every part of the lemon.

Traditional tom kha gai relies on ingredients such as galangal and makrut lime leaves to achieve bright, complex flavor. Our pared-down version gets these from store-bought red curry paste.

Pots De Crème is rich, decadent, and with the help of sous vide, supersimple to make.

Yes, you can make a better shrimp cocktail; all it takes is making a few easy adjustments.

62% Sourdough Pizza recipe

High-Hydration | Low-Acid | Soft Crust