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Kim and Whit Hanks' "All in the Family" Paella
Feeds 18-20 • Photography by Melanie Grizzel Special equipment: 22-inch paella pan
Created on 28 February 2018
Tofu Shirataki Pad Thai
Adapted from pickledplum.com Serves 2 Photography by Jenna Northcutt
Created on 20 December 2017
Austin Diner-Style Queso
Serves 6–8 Reprinted with permission from “Queso!” by Lisa Fain, copyright © 2017. Published by Ten Speed Press, an imprint of Penguin Random House. Photography by Aubrie Pick.
Created on 25 October 2017
Roasted Pepper Salad with Anchovies
Serves 6 as salads or 12 as tapas portions
Created on 25 October 2017
Salmorejo (Chilled Tomato Soup)
Adapted from spanishsabores.com Makes 6 bowls or 12 tapas portions
Created on 24 October 2017
Joshua’s “She’s Mine Now” Coconut Curry with Shrimp
By Joshua Thomas • Photography by Melanie Grizzel Serves 4-6
Created on 30 August 2017
Chicken and White Bean Chili with Roasted Winter Squash
Serves 6
Created on 30 June 2017
Shrimp Relish
Courtesy of Jam Sanitchat. Makes 4 cups.
Created on 30 June 2017
Springdale Farm Carrot-Habanero Hot Sauce
Courtesy of Sonya Coté. Makes about 4–5 cups.
Created on 30 June 2017
Seafood Dipping Sauce
Courtesy of Jam Sanitchat. Makes 1 cup.
Created on 29 June 2017
Classic Garlic Aioli
Courtesy of Josh Williams. Makes about 2 cups.
Created on 29 June 2017
Bruschetta-Inspired Tomato, Artichoke and Shrimp Tartine
Serves 1
Created on 26 April 2017
Dee Kelleher’s “Again with the Martine Story” Spiced Carrot Soup with Lime
Adapted from David Tanis Serves 6–8
Created on 24 April 2017
Roasted Radish and Fennel with Bagna Cauda
Bagna cauda is the best thing that ever happened to butter and anchovies. Serves 4. By Erin Wade • Photography by Melanie Grizzel
Created on 24 February 2017
Rigatoni with Roasted Cauliflower and Crispy Capers
Courtesy of Colu Henry, from her new book Back Pocket Pasta. Serves 4
Created on 24 February 2017
New Mexico Pork and Green Chile Stew
A bowl of this stew is perfect as a main course served with hot tortillas. It can also be used as a filling for enchiladas, burritos and tacos. The heat of the green chiles varies depending on variety ...
Created on 20 February 2017
Sourdough Onion Flatbread
Traditionally, flatbreads were made in Dutch ovens using a sourdough starter that the camp cook had used for years. It’s the starter that leavens the bread and gives it a unique flavor. This recipe uses ...
Created on 20 February 2017
Vegetarian Collard Greens
Serves 2-4 By Sarah J. Nielsen Collards and other greens are sweeter after a freeze, so leave those long tough leaves on the plant until after a cold shock and they’ll be more palatable. I recommend ...
Created on 19 December 2016
Cuban Sopa de Calabaza (Pumpkin Soup)
Serves 4-6 By Jean Warneke
Created on 19 December 2016