At Our Recipe Books, each month we create a full collection of recipes designed to bring both flavor and ease to your table. And because sharing is at the heart of what we do, we always make one recipe from each collection available here for free.

Think of it as a taste test: seasonal dishes, everyday staples, and inspired flavors you’ll want to come back to again and again.

Start with a free recipe below — and when you’re ready for more, unlock the full monthly collection and cook along with us!

Vegetarian

Dessert

Brunch

Breakfast

I've been making this yummy crepe recipe for several years for my family. The apples combined with the cinnamon custard shout fall! it's a fun twist on regular crepe recipes. So if you want to try something new give it a whirl- I know you'll enjoy it.

P.S. Most of the components are better made ahead which is really nice in my book!

Apple Crepes with Cinnamon Custard and Caramel Sauce

Dairy-Free

Gluten-Free

Keto

Low Carb

Paleo

Chicken bone broth is one of those staples I always want in my kitchen—it’s nourishing, protein-rich, and endlessly useful. My friend Karina and I have joked about writing 

, because much like the father in the movie 

 used Windex for everything, we find bone broth has a use for just about everything too.

This version is what I like to call liquid gold—deeply rich in flavor, full of collagen and minerals, and guaranteed to elevate whatever recipe you add it to. Whether you sip it straight from a mug, stir it into sauces, or use it as the base for soups and stews, it delivers both comfort and a boost of nutrition every time.

Chicken Bone Broth

Brazilian

Dinner

Appetizer

BBQ & Grilling

When searching for the perfect bacon wrapped chicken recipe, I came across this one, from an article interviewing the founder of Texas de Brazil. He graciously shared this amazing chicken recipe, and I was thrilled with the results! Bacon wrapped chicken perfection has now been achieved!

Bacon Wrapped Chicken

Mexican

Drink

A modern twist on a traditional favorite, this Café de Olla Iced Coffee brings the comforting flavors of cinnamon and piloncillo into a refreshing glass perfect for our hot Texas summers. Whether you're familiar with Café de Olla or trying it here for the first time, this iced version is sweet, spiced, and super simple to make. It’s like a hug in a glass, just served over ice to help battle the Texas heat. 

Café de Olla Iced Coffee

Thai

Side

Crispy and fresh, these fritters are easy to make, and fun to serve and eat! You’ll love the combination of sweet corn, cilantro, and spicy green peppers. 

Corn Fritters

Vegan

Snack

No-cook

This Mango Guacamole is a fun twist on a classic recipe! Creamy avocado meets sweet, juicy mango for a dip that’s both vibrant and satisfying. The combination of flavors makes it perfect as a side for tacos, a topping for grilled meats, or a simple appetizer with chips.

It’s quick to prepare, uses just a handful of ingredients, and brings a bright pop of color and flavor to the table — exactly the kind of recipe that becomes a go-to in any homemaker’s kitchen.

Mango Guacamole 

Sautéing

 A tasty medley straight from the summer garden. This dish brings together squash, zucchini, corn, peppers, and onions — all the vegetables that thrive in spring and summer abundance. Fresh, colorful, and full of flavor, Calabacitas is the perfect vibrant side to serve with any Mexican meal.

Calabacitas

Frying

My grandma, who is from New Mexico, passed this recipe down to me. Serve as a side with honey. Tear off the corner and drizzle honey inside while the sopapillas are still hot - delicious!! Or make a sopapilla sundae - dip the hot sopapillas in cinnamon sugar and serve with vanilla ice cream, caramel, and chocolate sauce. 

Nona's Sopapillas

Baking

These Chile Relleno Puffs are a quick and satisfying breakfast with all the flavor of classic chile rellenos in an easy-to-make form. They’re perfect fresh from the oven, but they also freeze well — just make an extra batch, thaw overnight in the refrigerator, then slice, butter, and toast for a simple breakfast any day of the week.

Green Chile Relleno Puffs

Use this recipe to feed a large family or put half the sauce and meat in the freezer for a future dinner. Any cut of steak will work in this recipe. Depending on what cut you use, you may need to add additional cooking time while the meat is in the sauce to make sure it’s tender. Spacing the enchiladas out in your baking dish will ensure they are coated in plenty of sauce and make them easier to serve. This also makes a great make ahead meal - the meat and sauce can be made up to three days in advance. 

Green Chile Enchiladas

Light, fragrant, and full of comforting flavor, this Mediterranean Rice Pilaf is more than just a side—it’s the perfect base to elevate any meal. Fluffy basmati rice is tossed with golden sautéed onion, garlic, plenty of butter, and a generous helping of toasted almonds for crunch.

While it pairs beautifully with our Santorini Chicken, it’s just as delicious alongside grilled meats, roasted vegetables, or as part of a vibrant Mediterranean-inspired spread. Simple, elegant, and absolutely satisfying.

Rice Pilaf with Toasted Almonds

Welcome to Our Free Recipes

This month we’re gathering around the table with recipes that are warm, simple, and celebratory — the kind that make October feel truly cozy. From a velvety Pumpkin & Smoked Gouda Bisque to a bright Cranberry Citrus Couscous Salad, this menu balances richness with freshness. Our Overnight No Knead Bread makes homemade bread effortless, while Apple Crepes with Cinnamon Custard & Caramel Sauce bring a sweet, elegant finish.

And because homemaking is built on the basics, we’ve also included a Simple & Classic Pie Crust — a timeless recipe every homemaker needs. It’s the perfect foundation for November, when we’ll build on it with a holiday pie just in time for gatherings.

Pull up a chair — this Harvest Supper is ready for you.

American

Pumpkin soup is a fall classic, but this version brings something extra to the table. The sweetness of pumpkin meets the rich, smoky depth of gouda, creating a velvety bisque that feels both rustic and refined. It’s a bowlful of comfort with just the right touch of sophistication — perfect for cozy weeknights or as the opening course to a harvest supper. Serve it alongside fresh bread, and you’ve got a meal that tastes like fall in every bite.

Pumpkin & Smoked Gouda Bisque

Lunch

This salad was one of those happy inventions born out of necessity. I had been invited to a shower for Erin’s soon-to-be sister-in-law, Avi, and each guest was asked to bring a salad. The morning of the shower, I realized I was short on too many ingredients!

So, I pulled together what I had on hand — and it turned out to be the star salad of the day. The maid of honor loved it so much she insisted it be made again for the wedding reception, which my husband and I were organizing. I passed my “new recipe” off to a trusted friend and cook, Miriam, to prepare for a few hundred guests.

I gave Miriam full liberty to tweak it — and tweak she did. It came out absolutely delicious, and I think we’ve landed on salad perfection! It has since become one of my most requested recipes, and I think you’ll love it too. Don’t be afraid to make it your own!

Cranberry Citrus Couscous  Salad

Italian

My friend shared this easy bread recipe with me and I've made it countless times since. Even if you don't consider yourself a good bread maker you can make this recipe! The hardest part is remembering to get it made the night before. But time does the rest of the work- no kneading required!

Overnight Bread

I found this recipe about 20 years ago in a magazine called 

, which is no longer in publication. My friend Stephanie and I would pore over each issue and dream of having a tidy, tastefully decorated, modest house to raise our children in and make into homes for our little families.

However, my budget afforded little more than the basics — sometimes only the very basics. But eating is essential, not extra! And it costs little to no more to make food that tastes luxurious versus boring. So most of the ideas I tried from the pages of 

One year, I decided to dedicate myself to pie making. All the men in my life love pie, and the ladies were often skipping dessert because of diets anyway. So I made pie after pie after pie. I found that when I made it often, I got very good at it. Even an accomplishment such as making pie crust becomes, well, easy as pie.

I had used this recipe before and knew it could turn out very well — because it had a time or two. Pretty soon, it was turning out great every single time. Success is mostly determination and persistence.

Whatever culinary skill you’re trying to master, don’t give up! Keep at it, always motivated by love for those you’re feeding, and you will taste victory — maybe in the form of an exquisite pie crust!

Simple and Classic Pie Crust

Cozy Harvest Supper

September is a season of fresh starts and settling back into rhythm. Our Everyday Essentials collection is all about building a from-scratch kitchen that makes daily life easier, cozier, and more delicious.  We’re sharing the staples every homemaker needs on hand: soft flour tortillas, homemade sandwich bread, and rich chicken bone broth. These basics pair beautifully with our end-of-summer meatball soup — hearty and comforting as the evenings cool. And for breakfast or snacking? Dark chocolate mocha granola and a pumpkin cheesecake oatmeal bake to keep your mornings simple and satisfying. This collection is about confidence in the kitchen, one essential at a time.

Homemade tortillas far surpass the store-bought kind—soft, flavorful, and free from that artificial taste. They take anything you serve with them up several notches. We make them at least once a week in our house—homemade convenience food at its best! Bonus: they freeze beautifully, so you can make extra batches and stash them away for busy days.

Homemade Tortillas

Making homemade bread for my family has long been one of my favorite activities. Just the smell draws everyone together! I’ve been using this recipe for the last twenty years and wanted to share it with you. I hope your family enjoys it as much as mine has!

Homemade Sandwich Bread

This recipe is slightly adapted from Jessica Merchant’s 

 and feels like a fresh summer ode to Italian Wedding Soup. It’s also a natural companion to my chicken bone broth recipe, since a rich, homemade broth makes this soup base shine.

As we shift from long summer days into the first hints of fall, this soup feels like the perfect bridge: cozy and comforting, yet still bright with that swirl of pesto made from summer’s basil bounty. It’s the kind of dish that carries a taste of summer right into the cooler months ahead—when rain, chilly evenings, and maybe even snow have us reaching for bowls of something warm. (Okay, maybe not here in Texas… but if we ever do get buried under feet of snow, I’ll be ladling this up and dreaming of hot Texas summers.)

And like all the best soups, this one is versatile: swap in whatever ground meat you have on hand, roll the meatballs large or small, use store-bought pesto in a pinch, and add your favorite pasta shape instead of the minis if that’s what you’ve got. It’s one of those recipes where you probably have everything you need on hand to pull together a fast and delicious meal. 

End-of-Summer Meatball Soup

This Pumpkin Cheesecake Oatmeal Bake was first inspired by Jessica Merchant of 

, but over time it’s taken on a life of its own in my kitchen. I’ve amped up the cheesecake swirl (because who doesn’t want more cheesecake?) and loaded it with toasted pecans for added crunch and nutty flavor. The result is cozy pumpkin spice, creamy oats, and a maple-sweetened swirl that makes breakfast feel just a little indulgent—perfect for busy mornings or a fall brunch table.

Pumpkin Cheesecake Oatmeal Bake

Forget the store-bought bags—this Dark Chocolate Mocha Granola is rich, crunchy, and full of flavor you can actually taste. A swirl of coffee and dark chocolate cocoa makes it a step up from ordinary, and you’ll want to keep a jar on the counter all week.

Dark Chocolate Mocha Granola

Everyday Essentials

These fresh, vibrant recipes from Ephratah Schwennesen (with a special homemade pita from Erin Anz) are perfect for summer gatherings or simple weeknight meals. From Santorini Chicken to creamy labneh and colorful salads, every dish brings the flavors of the Mediterranean to your table.

Mediterranean

Nut-Free

Braising & Stewing

Santorini Chicken looks impressive, tastes incredible—and it’s so simple to make! This dish pairs tender, seasoned chicken with a vibrant mix of fruit and briny olives, creating the perfect sweet-and-savory balance. Serve it over a fluffy bed of rice pilaf for a meal that’s as beautiful as it is flavorful.

Santorini Chicken

Blender

Nothing beats a crisp, classic Greek salad—especially when it’s topped with a delicious homemade dressing. We think you’ll love Ephratah’s version!

Greek Salad with Creamy Greek Dressing

Palestinian

Lebanese

Turkish

Israeli

Persian

Add a touch of salt, minced garlic, and fresh parsley to strained yogurt for a creamy dip that pairs perfectly with pita and grilled meats. Finish with a drizzle of good-quality olive oil, and you’ve got a beautiful spread that’s just as delicious the next day. Bonus tip: any leftover labneh (also called labnemakes an incredible chip dip—trust us, you’ll never look at potato chips the same way again!

Labneh

Food processor

Traditional hummus gets a sunny twist with the sweet, smoky flavor of roasted red peppers—and the result is irresistible! This creamy dip is so good, you’ll find yourself looking for anything and everything to dunk, spread, and enjoy.

Roasted Red Pepper Hummus

There’s nothing quite like bread fresh from the oven—and homemade pitas are the perfect place to start, even if you’re new to bread baking. They’re simple to make, full of flavor, and the best part? Watching them puff up in the oven is pure kitchen magic!

Homemade Pitas

Mediterranean Summer Table

This month’s new recipe collection brings the bold, vibrant flavors of a Brazilian churrascaria straight to your home kitchen and backyard grill. Think juicy grilled meats, colorful sides, and simple, crowd-pleasing recipes made to be shared.

Whether you’re hosting a backyard cookout or just want to bring something new to the table, The Brazilian Grill is full of recipes that make every meal feel like a celebration. 

The Brazilian steakhouses offer so many delicious meat options. For us, the picahna is one of the best! Perfectly seasoned with simple ingredients, this recipe is so easy to do on your home grill. Serve with chimichurri, a nice salad, and a classic side of your choice, or go all out and make all the yummy accompaniments. 

This is a simple and delicious meat to prepare for a special occasion or company. The toughest part is finding the right cut of meat. Often in the US the sirloin cap is cut into top sirloin steaks. What you will want is this cut of meat before it is cut into top sirloin. I go to a local meat market and ask for the sirloin cap, or top sirloin. Tri-tip is also an acceptable option. The key is getting a nice cut of beef with a good thick layer of fat on it. The result is a juicy flavorful steak that is delicious! 

Grilled Picahna

You will find a variety of potato dishes served in a Brazilian steakhouse. I have seen mashed potatoes, scalloped potatoes, and potato salad all in the same Churrascaria! Since this is a menu we are putting together for the month of July, I decided to go with this wonderful potato salad recipe that I got from a friend, who got it from a friend who also got it from a friend… I don’t know where the recipe originated, but thank you to all the friends who shared it. Now I am sharing it with you!

This potato salad recipe gets rave reviews every single time and goes great with barbecue, a hamburger cookout, or as an accompaniment to grilled chicken or a fried chicken picnic dinner. This is one I reach for on a regular basis and I think once you try it, you will too! It’s so easy with few and simple ingredients and requires minimal chopping. Enjoy!

Potato Salad

Fresh herbs, quality olive oil, with a hint of spice - chimichurri is the perfect, mellow, and deeply flavored accent that takes grilled meats up a notch. Don't wait for Brazilian steak night - this is a classic you will want to serve with everything. It makes a wonderful salad dressing as well.

Chimichurri 

Our family started the tradition of having the Brazilian steakhouse themed dinner for Christmas when we invited in friends that couldn’t tolerate gluten. It’s a meal that has something for everyone and these delectable little breads are made with tapioca flour, so they are naturally gluten free. Loaded with cheese, they are crisp on the outside and pleasantly chewy on the inside. 

Pão de Queijo (Brazilian Cheese Bread)

The Brazilian Grill

México en la Mesa translates to Mexico on the table, and we hope this meal makes you feel like you’ve just walked into a warm, welcoming kitchen in the heart of Mexico — where the food is full of flavor, the tortillas are handmade, and there’s always room at the table.

Crispy, crunchy, and filled with simply seasoned chicken, these Flautas de Pollo are a comforting classic that families across Mexico have been making for generations. They’re also a favorite on Mexican restaurant menus here in Texas—and for good reason! This easy, homemade version brings that same delicious flavor to your own kitchen, perfect for sharing with family or friends around the dinner table.

Flautas de Pollo 

I have three Mexican rice recipes that I circulate through depending on what I am serving it with and how much time I have to prepare the rice. This is the easiest and quickest of the three recipes. Which means it's also the one that I make the most! From start to finish, this will take about 30-35 minutes, including resting time, to get on the table. This recipe is simple, essential, and delicious!

Easy Mexican Rice

My maternal grandmother made the best pinto (and refried) beans I've ever had. She was born in Martindale, Texas in 1913. She married my grandfather at a young age and together they had a large family of ten children. As a family they worked as migrant farm workers here in Texas and up to Minnesota and Wisconsin at various times of the year. My industrious grandmother, fueled by faith in God and love for her family, learned to make meals with very simple - often scarce - ingredients that could be stretched to feed her family. This is one of those recipes and one I find myself serving to my family over and over again!

Frijoles de la Olla and Refritos

This cookie is a longtime Martinez family favorite! Every year for Christmas, my mother-in-law makes a variation of these cookies, but they are always gone before we arrive. They’re that good! So shortly after my husband and I were married, I worked to find a recipe that I could make during the holidays, to remind him of home. This recipe makes about three dozen small cookies, but fair warning: they disappear quickly, so I highly recommend doubling the batch!

Mexican Wedding Cookies

México en la Mesa

Welcome to our May 2025 recipe collection, created by Ephratah Schwennesen!

Recipe by: Ephratah Schwennesen with inspiration from Hannah Adams

This classic curry comes together quickly and simmers quietly while you prepare the rest of your meal. The flavor is rich and satisfying—one your family will look forward to often. 

Thai Curry Bowl with Noodles

This vibrantly fresh salad goes well with any Asian meal. The peanut dressing is packed with flavor. It can also be made well in advance, which is a huge plus in my book!

Thai Salad with Peanut Dressing

Here is your foolproof recipe for crispy, flavor packed spring rolls. You can’t hardly make too many-everyone loves them!

Spring Rolls

A perfect finish to a delicious Thai dinner. This ice cream is easy to make. Serving it with fresh mangoes, toasted almonds, and toasted coconut creates a beautiful presentation that no one can resist!

Coconut Ice Cream

The Thai Table

Welcome to our April 2025 recipe collection, created by Ephratah Schwennesen!

This recipe will make an excellent Sunday dinner with your family. Imagine serving perfectly fried chicken topped with a light, lemony sauce over a bed of silky angel hair pasta. You can do most of the work in the morning —prepping the chicken up to step seven — while the sauce can be conveniently made a day ahead. 

Parmesan Crusted Chicken

Crisp-tender green beans, toasted almonds, and a touch of butter—this classic side dish couldn’t be easier. It’s the kind of recipe you’ll keep coming back to, whether for busy weeknights or special gatherings.

Green Beans Almondine

In our opinion, stuffed mushrooms are a must-have for a celebratory dinner. They make a hearty appetizer, filled with cheese and savory meat. Ephratah created this recipe specifically to accompany her Parmesan Crusted Chicken. These mushrooms would also be an elegant choice for a wedding or any event where small bites are served.

Stuffed Mushrooms 

Forget the bottled stuff—this homemade Caesar dressing is in a class of its own. It’s creamy, zesty, and full of flavor, but so simple to make you’ll wonder why you didn’t start making it from scratch sooner.

Caesar Salad 

These breadsticks pair perfectly with just about any Italian dish you can imagine! They are also great alongside a bowl of soup or with a  dinner salad.

Breadsticks

Buon Appetito

Mexican Fiesta

A rich hearty alternative to tortilla soup. This stew is a crowd pleaser on a cold night, but my family loves it any time of the year!

Chile Verde Stew

Enjoy with chips, on tacos, or as a delicious garnish for a rich soup, such as Chili Verde Stew. 

Tomatillo Salsa Cruda

Sometimes less really is more. This Queso Blanco is creamy, flavorful, and made with just a few simple ingredients. It’s the kind of dip that comes together quickly but feels special every time it hits the table.

And if you happen to have leftovers, don’t let them go to waste — stir a spoonful into tomorrow’s breakfast tacos for an easy way to stretch the flavor. Simple, versatile, and always a favorite.

Queso Blanco

Crunchy winter veggies and fruit combine with a perfectly balanced vinaigrette for a fresh winter salad. This side is a good accompaniment to soups or to serve alongside some simple quesadillas for an easy meal. 

Winter Slaw

The perfect garnish for soups, stews, and salads! Frying your own tortilla strips is easy and fun. The fresh taste is so much better than the ready made kind at the grocery store. Here are a few tips to help you get perfect crispy tortilla strips for garnishing soups, stews, and salads. 

Tips for Frying Tortilla Strips

Simple ingredients that bake into a golden buttery chewy dream blondie! A staple dessert in our house!

Buttered Pecan Blondies

Winter Weeknight

A true homestead classic, this recipe calls for bone-in chicken thighs, but it’s just as delicious with drumsticks or boneless, skinless thighs if you prefer. Slow-cooked until tender and flavorful, this chicken makes a comforting main dish that’s as versatile as it is simple.

For the perfect pairing, serve it over a bowl of creamy cheddar cheese grits — a hearty, satisfying meal that feels right at home on the family table.

Sorghum Glazed Chicken

Grits are a true Southern classic, and this recipe shows why. Creamy, cheesy, and full of comfort, they’re delicious all on their own—though they also make the perfect base for our Sorghum Glazed Chicken.

Cheddar Cheese Grits

Serving the salad on a platter instead of a bowl keeps the toppings accessible. 

Cranberry Cobb Salad

The best homemade ranch dressing to ever hit the dinner table! Homemade ranch dressing is easy to make and will elevate the taste of any salad with a few simple ingredients likely to already be in your kitchen. 

Ranch Dressing

Leaving the okra whole, instead of slicing it, makes the entire process so much faster — and just as delicious. The coating crisps beautifully while the okra inside stays tender, giving you all the flavor and crunch with far less prep time.

Fried Okra

These classic biscuits are easier to make than you think! Grating the butter instead of cutting it in guarantees you a flakey biscuit!

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