Ceviche de Pescado
Raw fish cooked in lime juice with tomato, onion, cilantro, and jalapeño. Served with chips.
Recipe catalog
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Brown Sugar Cinnamon Syrup (Classic)
A warm syrup flavored with brown sugar, cinnamon, and butter. Built for pancakes, French toast, and coffee drinks.
Chai Spiced Pancakes
Buttermilk pancakes with chai spices, cardamom, cinnamon, ginger, cloves. Indian-American brunch.
Butter Chicken (Classic)
Chicken in creamy, mildly spiced tomato sauce.
Chana Masala (Chickpea Curry)
Chickpeas in spiced tomato-onion sauce.
Buttermilk Biscuits (Classic)
Soft, tender Southern-style biscuits made with cold butter, buttermilk, and a simple pat-and-fold shaping method. Light crumb, crisp tops, and dependable rise. The version most people recognize from home kitchens and casual diners.
Vanilla Chia Pudding
Chia seeds soaked overnight in milk until pudding-thick. Healthy make-ahead breakfast.
Bistecca alla Fiorentina
Giant T-bone steak grilled over wood, seasoned only with salt and olive oil. Florence's famous steak.
Black Sesame Tahini Cinnamon Rolls
Soft, fully cooked cinnamon rolls built around nutty black sesame, tahini, and brown sugar. Replaces fruit sweetness with roasted depth and gentle bitterness, creating a roll that feels rich without being cloying.
Baked Macaroni and Cheese (Classic)
A classic baked mac and cheese built on a smooth stovetop cheese sauce, elbow macaroni, and a light baked crust. Creamy underneath with a simple, familiar top-the version people grew up with and can make every week.
Blackened Fish (Classic)
Fish coated in Cajun spices and seared in a cast iron pan heated to 500-550°F surface temperature until charred.
Baklava
Flaky pastry layered with walnuts and soaked in honey syrup.
Blueberry Syrup (Classic)
A deep flavored blueberry syrup made from fresh or frozen berries simmered with sugar and lemon until glossy and thick. Pours smoothly over pancakes, waffles, French toast, yogurt bowls, or ice cream.
Banana Bread (Classic)
Moist, tender banana bread made from ripe bananas, butter, sugar, eggs, flour, and warm spices. Familiar, soft loaf that slices cleanly and stays moist for days. No tricks or filler, just dependable bakery quality classic.
Boeuf Bourguignon
Beef stew braised in red wine with mushrooms, bacon, and small onions. Julia Child's famous French stew.
Barbacoa
Beef slow-cooked with smoky chipotle peppers until shreddable. Perfect for tacos or burritos.
Tagliatelle al Ragù Bolognese
Italian meat sauce with beef, pork, tomato, and a splash of milk. Slow-simmered, not chunky.
Sauce Béarnaise
Rich butter sauce with tarragon and shallots.
Bombay Breakfast Hash
Crispy Indian-spiced potatoes with cumin and curry leaves, topped with fried eggs.
Beef and Broccoli (Classic)
Sliced beef and broccoli stir-fried in garlic-ginger sauce.
Bougatsa
Flaky Greek pastry filled with creamy custard, dusted with powdered sugar and cinnamon. Breakfast pastry.
Beef Chili
Hearty beef chili simmered with tomatoes, beans, and cumin-forward spices until deeply flavored.
Bouillabaisse
French fish stew with saffron broth, served with garlicky mayo (rouille) and crusty bread.
Beef Meatball Bites (Classic)
Tender, juicy beef meatballs made with panade technique and gentle handling for a light, moist texture—sized for toothpick appetizers.
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