All Recipes

This corny cornbread pairs perfectly with chili or a bowl of stew. Add corn to the batter and you'll never go back.

Risotto is one of those recipes that sound tough but really isn't that tricky (but is totally tasty). This recipe is a mash between a Jamie Oliver method and a Tasty 101 video. Jamie asked for dried mushrooms (proved to be hard to find and expensive here) and Tasty didn't have enough mushroom punch (so we added back the roasted topper). The best of both worlds, and easier than I've previously imagined!

Cooking a steak in a water bath is the ultimate, both in terms of flavor and laziness. Dial in a precise temperature, then go take a nap.

From a weird Sunday morning when I realized we didn't have bread. Solid hitter. Served with Treehive Syrup, my new favorite breakfast obsession (it's mixed with honey, vanilla, and cinnamon, oof).

This recipe comes from Cody, a childhood neighbor and friend that my brother and I group chat message about food literally every day. Hey Cody! Consider this a starting point. This is totally one of those "starter meats" that you coud add to almost any dish.

Pork is called "the other white meat", but this sous vide technique is so dang good I'm gonna graduate it up to "THE white meat".

A favorite when I go to BBQs (parties, hackathons, your folks' place), this red berry tart is fairly easy to make and packs a huge wow factor.

A lot of places are doing dang good brussels lately, but none can touch Salty Sow. They serve them fried, topped with pecorino and golden raisins. Yes, please. We started trying to emulate it, but it's such a versatile dish, you can make it however you want. Consider this a loose guide.

I love me some okra, but prep is usually enough to avoid making it. This simple dish requires only a single cut per pod and a dash of seasoning- that's it.

Generally, canned carrots are stinky and not worth eating. Butter and cheese changes that.

We found these during Happy Hour at Chiso's Grill in Bee Cave, Tx. We've since tweaked the recipe a bit. This recipe is just a starting point, add/remove anything you want (like more hot sauce if you're into that). Sometimes I order the peppers on Amazon. My favorite hot sauces are Franks Red Hot, Jardine's Texas Champagne, and of course, Yellowbird. Fun fact: Peppedew Peppers are basically a new thing. They are the brand name of piquante peppers, which were discovered in South Africe in just 1993. Hat tip to Wikipedia for the schooling.

We like to travel, and we like to eat, and I'd say at the top of that intersection list might be ceviche. If we're near a coast, we eat some kind of ceviche. One of our favorites is tiger's milk ceviche, a tangy, creamy, spicy mix of seafood and fruits, Turns out, you can just.... make ceviche at home. It's crazy simple, and totally flexible. Try adding any kind of fish, sub the mango for orange supremes, change the heat levels–the sky's (or the sea's) the limit.

An all-time classic, these chicken wings use a two-step cook process that's a) easy to time, and b) makes a TON of wings. The trick is to start on the grill, and finish under a ripping hot broiler. The final wing is smokey, crispy- the best of both worlds! You can also do the first half of the cook (the grill) and then hold the wings at temp in a warm oven until you're ready to eat. Late guests? Got another batch on the grill? It's super easy to float the timing and zap them crispy fresh whenever you're ready. Then sauce and serve, you wing king. When it comes to sauce, our favorite is Yellowbird Strawberry Ginger, but any variety of hot sauce works here. Or just a couple different, just like a wing joint.

A traditional Ugandan dish where cassava tubers are peeled, cut, and boiled until tender. It is eaten as a staple or snack and can be served alongside stews or sauces.

Sweet potatoes boiled in their skins until tender, then peeled before serving.

A hearty, comforting, and quintessential Ugandan one-pot meal where cassava and beans are slow-cooked together until tender, creating a thick, starchy, and flavorful stew. It's the ultimate breakfast or brunch dish for lasting energy.

A unique and traditional method of baking where a cake batter is cooked in a pot buried in preheated sand, creating a gentle, even heat that results in a moist, perfectly baked cake with a distinctive aroma.

A simple and nutritious cabbage stew cooked with onions, tomatoes, and spices, commonly served as a side dish in Ugandan homes.

Crispy fried slices of cassava, seasoned lightly with salt. A popular Ugandan snack often enjoyed with drinks or as a side dish.

Creamy groundnut sauce served with boiled cassava roots, a staple in many Ugandan households.

A rich, creamy, and aromatic spiced tea made by boiling black tea leaves with fresh ginger and sometimes other spices in a mixture of water and milk. It's a deeply comforting and essential daily beverage across Uganda.

A savory, nutritious, and staple Ugandan dish that combines the intense umami flavor of dried silver fish with the soft, earthy texture of cowpeas, creating a protein-packed stew.

Ripe plantains sliced and deep-fried until the edges are crispy and caramelized, while the inside remains soft and sweet. A simple, delicious, and addictive street food snack.

A traditional Ugandan one-pot dish featuring matooke braised with vegetables. Known as Uganda's universal comfort food, originally a poor man's dish now enjoyed across all socioeconomic levels.