BrunchLemon Ricotta Pancakes
Tall, tender lemon ricotta pancakes with blueberries. Whipped egg whites keep them light, ricotta keeps them soft. Our Saturday brunch club favorite.
Free recipes & guides
The recipe journal
Recipes from our classes and practical guides from the studio, written for home kitchens and tested by real students.
Brunch
WeeknightOne-Pan Lemon Garlic Chicken Thighs
Crispy-skinned lemon garlic chicken thighs with baby potatoes and green beans, all in one cast-iron skillet. A 55-minute weeknight dinner from our Skillet Suppers class.
From classFresh Pasta with Brown Butter & Sage
How to make fresh egg pasta by hand and toss it in brown butter and sage. The exact dough recipe from our Fresh Pasta from Scratch class.
DessertSkillet Peach Cobbler
An old-fashioned skillet peach cobbler with a soft buttermilk biscuit topping. Works with fresh or frozen peaches. From our Pies, Cobblers & Crisps class.
GuideHow to Stock a Small Pantry You'll Actually Use
A practical pantry list for small kitchens: the 30 staples we rely on, how long they keep, and how to turn them into a week of dinners.
GuideKnife Skills Basics: Five Cuts Every Home Cook Needs
Learn the five knife cuts that cover most home cooking: dicing an onion, mincing garlic, chiffonade, julienne and rough chop. Plus how to hold and care for a chef's knife.
Nothing matches that yet. Try “chicken,” “pasta” or “bread.”
How we write recipes
Tested in class, three times
Every recipe in the journal is cooked by students in our studio at least three times before it's published. We write down where people get stuck and fix the instructions, not the cooks.
- US cups with gram weights for baking
- Grocery-store ingredients, with swaps
- Printable, with a tick-off ingredient list
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The Sunday Stir goes out once a week with one recipe, new class dates and nothing else.