Recipes

Eight dishes from our kitchen, written out the way we actually cook them. Filter by type, or scroll through the whole list.

Mains 55 min

Bone-in chicken thighs browned and finished in the same pot as the rice, so every grain cooks in the drippings.

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Soups 55 min

A thick, cheesy potato soup topped the way a baked potato is: bacon, cheddar, sour cream, and scallions.

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Breads 35 min

A slightly sweet, slightly savory cornbread baked in a hot cast-iron skillet until the edges turn deep gold.

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Vegetarian 25 min

Day-old rice fried hard and fast with whatever vegetables and eggs are on hand, finished with soy and scallion.

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Mains 3 hr 35 min

A chuck roast seared hard, then braised low and slow with carrots, potatoes, and red wine until it falls apart with a fork.

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Breads 55 min

A crusty, open-crumb loaf made from four pantry staples and an overnight rise, baked in a covered pot.

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Mains 1 hr 45 min

A thick, no-bean Texas-style chili built on chuck, dried chiles, and a long simmer until the sauce clings to the meat.

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Desserts 1 hr 5 min

Sliced Texas peaches baked under a buttery biscuit topping until the fruit bubbles up through the cracks.

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