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.)

A tangy delicious way to use shrimp

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

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.

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

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

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.

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.

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.

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