THE RECIPE JOURNAL

Pita bread from scratch sounds intimidating until you realize it's just flour, water, and a hot oven, sourdough discard swapped in for some of the liquid gives these a faint tang and a little extra chew. They puff into pockets in under ten minutes in the oven, perfect for stuffing or tearing straight off the tray. We love this Greek spot in downtown West Palm Beach, but they're closed Sunday and Monday, so one Sunday we decided to just make it at home. I loved that it could b

Chicken thighs marinate in apple cider before a quick sear and glaze, so the sauce reduces into something closer to a caramel than a typical pan sauce. Caramelized apple slices finish the plate. This is one of our solid weeknight dinner staples. Servings: 4 Prep Time: 10 minutes (plus marinating time) Cook Time: 30 minutes Total Time: 40 minutes (excluding marinating time) Ingredients: 4 chicken thighs 2 tablespoons olive oil 2 tablespoons apple cider vinegar 2 tablespoons br

Potato and pumpkin purée get worked together for a gnocchi dough that's softer than a standard potato gnocchi, finished in a Gruyere cream sauce with sage. I saw Trader Joe's pumpkin-shaped pasta and it inspired me to put a pumpkin twist on gnocchi. Servings: 4 Prep Time: 30 minutes Cook Time: 10-20 minutes Total Time: 50 minutes Ingredients For the gnocchi: 4-5 gold potatoes (or 1 large russet potato) 1/2 cup pumpkin purée 1 1/2 - 2 cups all-purpose flour (plus more for knea

Thin-pounded chicken cutlets cook fast, which makes the real work here the pan sauce, butter, garlic, capers, and fresh lemon reduced right in the same skillet. This is my husband's all-time favorite meal in our house, and it's a great way to put homemade sourdough breadcrumbs to use instead of letting them sit in the pantry. Servings: 4 servings Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Lemon Caper Sauce Ingredients: 2 tbsp butter 1 tbsp olive oil 2

Sharp cheddar is what separates this from an average broccoli soup, that and blending only part of the broccoli, so you still get texture in every spoonful. This is our cold-weather go-to, and it's what I make whenever someone in the house is sick. Servings: 6-8 servings Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Ingredients 4 cups fresh broccoli florets (about 1-2 heads of broccoli) 1 medium onion, chopped 2 cloves garlic, minced 4 tablespoons unsalte

Two ingredients beyond the discard itself, egg and flour, turn into fresh fettuccine with a little more depth of flavor than a standard pasta dough. This one's become our at-home date night, rolling out pasta together is genuinely fun, and it tastes so much better than anything store-bought. You can even hang the noodles to dry and store them in your pantry. Pasta night without the tummy ache or the guilt. Servings: 2-4 Prep Time: 15 minutes Cook Time: 2-3 minutes Total Time:

An overnight cold ferment is what gives these ciabatta rolls their open, airy crumb and crackling crust, the kind of texture that's hard to get without the long fermentation. This has become a staple in our house. Before I had my baby, I prepped 32 of them and stocked the freezer, we used them all up in 5 weeks. They taste just as good as the day I baked them, still fluffy and light. We use them for pesto chicken sandwiches, caprese sandwiches, BLTs, and even as burger buns w

Sourdough starter goes straight into this pizza dough, and the topping combo, pesto, mozzarella, cherry tomatoes, and a ranch drizzle at the end, is a departure from a standard red-sauce pie. Pizza night is a weekly or bi-weekly thing for us, a fun one for date night or a night in with the kids. This is one of our go-to topping combos. Servings: 2 pizzas (10-12 inches each) or 1 large Prep Time: 15 minutes Cook Time: 10-14 minutes Total Time: 4-7 hours 15 minutes Ingredients

Butterflied chicken breasts stuffed with cream cheese, sun-dried tomato, and asparagus, a low-carb dinner that doesn't skimp on flavor. This is one of our solid weeknight dinner staples. Servings: 2 Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Ingredients: 2 large chicken breasts, butterflied 1/2 tsp garlic powder Salt and pepper to taste 4 oz cream cheese, at room temperature 1/4 cup chopped sundried tomatoes 1/2 cup shredded mozzarella cheese 6 asparag

Same dough as the hamburger buns, shaped smaller and longer, discard worked in for tang, sturdy enough to hold a hot dog without splitting. These are a game day staple in our house. I batch-make them ahead of time and keep them in the freezer, ready for whenever we've got guests over and my husband's out at the grill. Makes: 8–10 buns (each weighing between 80g & 100g) Prep Time: 15 minutes Rise Time: 2-3 hours Cook Time: 20 minutes Total Time: About 2 hours 35 minutes Ingred

Four ingredients, starter included, make up this pizza dough, with the fermentation doing a lot of the flavor work that yeast alone can't. This is our base for pizza night, which happens weekly or every other week around here, good for date night or a fun one with the kids. Servings: 4 individual pizzas (6 inches each) or 2 larger pizzas (10-12 inches each) Prep Time: 15 minutes Cook Time: 10-14 minutes Total Time: 4-7 hours 15 minutes Ingredients: 125 grams sourdough starter

Whipped goat cheese, fresh strawberries, and prosciutto go on top of a sourdough flatbread base, sweet and savory in the same bite. This is a fun girls' night appetizer, the kind people love taking photos of before they dig in. I love making food look as pretty as it tastes. Servings: : 1 large flatbread (aim for about 12 x 16 inches) or 2 medium flatbreads, (each could be around 6 x 10 inches.) Prep Time: : 15 minutes Cook Time: : 10 minutes Total Time: : 1-4 hours (includin

Fresh basil, good olive oil, and a food processor are really all this takes, a pesto that comes together faster than boiling pasta water. We love picking the basil and ingredients straight from our garden to make this. Servings: 4 Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 10 minutes Ingredients: 2 cups fresh basil leaves 1/2 cup grated Parmesan cheese 1/3 cup pine nuts (or walnuts) 2-3 cloves garlic, minced 1/2 cup extra virgin olive oil Salt and pepper to taste

Beef chunks go into the slow cooker in the morning and come out fork-tender by dinner, finished with a sour cream sauce over egg noodles. Slow cooker recipes are our go-to on long, busy days, especially once it gets colder, fall and winter are prime stroganoff season in our house. Servings: 4-6 Prep Time: 15 minutes Cook Time: 4-5 hours on high or 8-10 hours on low Total Time: 4.5-10.5 hours (including slow cooking time) Ingredients 1.5 lbs (680g) beef stew meat or sirloin, c

Discard swapped into the dough gives these buns a slight tang and a softer crumb than a standard bun, sturdy enough to hold a burger without falling apart. This is a grilling season and football season hosting staple in our house. I love that I can prep these days in advance, throw them in the freezer, and they still taste fresh for all our friends and family when they're over. Makes: 8-10 buns (each weighing between 80g and 100g; typically around 90g) Prep Time: 20 minutes R

Two toppings, one baguette, caramelized onion and steak on one half, classic tomato and basil on the other, so there's an option for everyone at the table. This is a fun girls' night appetizer, the kind people love taking photos of before they dig in. I love making food look as pretty as it tastes. Servings: 4-6 Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes Caramelized Onion Steak Bruschetta 🧅🥩 Ingredients 1 ribeye steak 2 large sweet onions, thinly sli

Cherry tomatoes roast down into something closer to jam, spooned warm over cold burrata, an appetizer that's mostly assembly once the tomatoes are out of the oven. This is a fun girls' night appetizer, the kind people love taking photos of before they dig in. I love making food look as pretty as it tastes. Servings: 4 Prep Time: 10 minutes Cook Time: 25-30 minutes Total Time: 40 minutes Ingredients 1 lb cherry tomatoes, plum tomatoes or flavor bomb (red or rainbow) 1 tbsp hig

Fried until the skin shatters, then tossed in BBQ sauce while still hot so it actually clings, a game-day standard done the classic way. This is actually the recipe that gave me my first video to go viral, wings have been a big part of Kramer Kitchen ever since. Servings: 4-6 (for 4 people, you would have 5-6 wings per person & for 6 people, you would have 3-4 wings per person) Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes Ingredients For the Wings: 2 lbs

Anchovy, garlic, and a raw egg yolk whisked with olive oil is the real Caesar dressing, no seed oils, no stabilizers, and it keeps in the fridge for about a week. Avoiding seed oils and preservatives is always the goal in our kitchen, this dressing is one of the easiest swaps I make on repeat. Servings: 4 Prep Time: 15 minutes Total Time: 15 minutes Ingredients For the Caesar Dressing: 1 cup mayonnaise (or Greek yogurt or non-dairy yogurt) 1/3 cup olive oil 1 tablespoon Dijon

A dry rub of lemon pepper on wings fried until the skin shatters, no sauce needed, just a squeeze of fresh lemon at the end. Another one in our wing rotation, we switch it up depending on what we're craving. Servings: 4-6 (for 4 people, you would have 5-6 wings per person & for 6 people, you would have 3-4 wings per person) Prep Time: 15 minutes Cook Time: 20-30 minutes Total Time: 35-45 minutes Ingredients For the Wings: 2 lbs chicken wings, flats and drumettes 1 tsp salt 1