Katie Button

All i Oli

Joanna Gaines

Angel Hair Pasta

Arroz con Verduras

Annie Starke

Blistered Snap Peas

Campfire Greens

Annie Starke's Charred Strawberries with Burrata

Charred Strawberries with Burrata

Chorizo a la Sidra

Pick your own fun and adventurous toppings! Try a few slices of bacon with pine nuts and white onion, roasted red peppers with a drizzle of sherry vinegar, or some fresh sliced figs with a drizzle of honey. The key to a good coca is do not over top—a little goes a long way.

Katie Button's Coca a La Bodega (Catalan Coca Dough)

Coca a La Bodega (Catalan Coca Dough)

My husband, Felix, absolutely loves sacher torte, and this chocolate cake with decadent ganache is inspired by his love for that dessert. The cake is adapted from a chocolate cake recipe passed down from my grandmother. The result reflects the same richness and deep chocolatey flavor characteristic of a sacher torte, but is a little less intimidating to bake. The cake layers are drizzled in a sauce made from orange liqueur that brings brightness and depth—I typically use Grand Marnier. This is a romantic dessert—make it for someone you love!

Katie Button''s Felix Chocolate Ganache Cake

Felix's Chocolate Ganache Cake

Annie Starke's Grandma Moo’s Baking Powder Biscuits

Grandma Moo’s Baking Powder Biscuits

Eduardo Garcia

Eduardo Garcia's Grilled Bison Rib-Eye Steaks

Grilled Bison Rib-Eye Steaks

Annie Starke's Grilled Corn on the Cob with Parmesan Butter 

Grilled Corn on the Cob with Parmesan Butter

Annie Starke's Grilled Cowboy Steak with Red Chimichurri Inspired Sauce 

Grilled Cowboy Steak with Red Chimichurri-Inspired Sauce

Annie Starke's Grilled Pork Chops with Huckleberry Sauce

Grilled Pork Chops with Huckleberry Sauce

Grilled Sausage Spirals

The essence of this dish is bold, simple, messy, off-the-coals shrimp that are finger-licking good. You’ll want to eat the heads, tails, and everything in between, including the shells. At its simplest, the word adobo comes from the verb adobar, which means “to marinate.” Originally adobo was used to describe a Spanish pickling sauce made of olives, vinegar, and spices. Chile-based Mexican adobo, like Spanish adobo, is often used as a marinade for meat and seafood. A protein marinated in adobo is referred to as adobada. Adobo can be thinned out with broth to make a sauce, turned into the base of a stew, or used as a condiment. Here adobo does triple duty as a marinade and brushing sauce for jumbo shrimp as well as being served as a spicy dipping sauce alongside.

Grilled Shrimp Adobada

Annie Starke's Hot Pepper Martini with Homemade Hot Pepper Sauce

Hot Pepper Martini with Homemade Hot Pepper Sauce

Italian Sandwich Loaf

Pasta carbonara is something I make all the time at home. And tossing in kelp and lobster took it to a whole new level. You can leave those ingredients out or substitute them for something else to get creative. But the briny and buttery flavor that the kelp and lobster bring to this dish is divine.

Katie's Pasta Carbonara with Kelp and Lobster

Annie Starke's Marinated Vegetables and Crunchy Lettuce

Marinated Vegetables and Crunchy Lettuce

Annie Starke's Mediterranean Salad in a Jar

Mediterranean Salad in a Jar

The first step to this recipe is to make a rich mushroom stock, which packs enormous mushroom flavor intensity, adding depth to any recipe where stock is used. When sourcing the fresh mushrooms, look for larger ones because they’ll hold up to the braise. Clusters of lion's mane, oyster mushrooms, and maitake mushrooms can often be found at specialty grocery stores (but white button mushrooms can be substituted). To prep them, pull apart the clusters into 3-inch chunks. The final product is an umami-filled dish with brightness from the orange juice. Enjoy it as a veggie-forward main or a hearty side dish.

Katie Button's Orange and Honey Braised Mushrooms

Orange and Honey Braised Mushrooms

Katie Button Pan Seared White Fish with Olives

Pan Seared White Fish with Crushed Olives and Tomatoes

Preserved Lemons

Roasted carrots are a crazy-simple side dish. There are a couple of things to remember to make them delicious: keep the oven hot enough to develop some caramelization; look for carrots that are consistent in size so they cook at the same rate; don’t worry about peeling them — a little scrub under running water does the trick. This recipe dresses the simple roasted carrots with a tasty sauce that’s tangy from vinegar and orange juice, with depth and sweetness from maple syrup.

Katie Button's Orange and Maple-Glazed Carrots

Roasted Carrots with Orange-Maple Glaze

Roasted mushrooms are one of my favorite dishes to make when hosting friends for dinner because it's so easy to throw them on a sheet pan and let the oven do the work. You can really build on the richness of the mushrooms by pairing it with a simple vinaigrette. As with the Honey Mustard-Glazed Pork Tenderloin, this was inspired by a dish in The Fresh Honey Cookbook by one of my dear late friends, Laurey Masterton. Laurey was wildly passionate about a lot of things, and one of those was bees and honey. It was an honor to be able to recreate some of Laurey's dishes for a dinner on From the Source, incorporating a few of my own touches along the way.

Katie Button's Roasted Mushrooms with Honey Vinaigrette

Roasted Mushrooms with Honey Vinaigrette

My grandma used to make buttery shortbread cookies for special occasions. I’ve zhuzhed up her recipe with my own ingredient — rose sugar.

Rose Shortbread Cookies

Eduardo Garcia's Shrimp and Merguez Paella

Shrimp and Merguez Paella

Simple Green Salad

This recipe is a skillet version of the Peach Cobbler featured in Magnolia Table, Volume 2.

Skillet Peach Cobbler

Annie Starke's Sliced Skirt Steak with Romesco Sauce

Sliced Skirt Steak with Romesco Sauce

Annie Starke's Sliced Tomatoes with Sea Salt and Onion Sugar

Sliced Tomatoes with Sea Salt and Onion Sugar

Smoked Trout Dip

Smoky Manhattan

Fabada is a warm, hearty, and extremely satisfying stew that hails from Asturias in Northern Spain. The region is rustic and rugged, and fabada represents that character well. For Cúrate, La Bodega, and Cúrate at Home, we make the Spanish-style sausages using carefully sourced local and regional pork, purchased whole and processed in our charcuterie kitchen. If you can’t find these exact sausages, get creative—bratwurst, Italian sausage, or others that are more widely available would be delicious.

Katie Button's Spanish-Style Sausage and White Bean Stew

Spanish-Style Sausage and Bean Stew

Annie Starke's Summer Medley Salad with Fresh Corn Dressing

Summer Medley Salad with Fresh Corn Dressing

Katie Button's Summer Peach and Melon Salad

Summer Peach and Melon Salad

This parsnip potato gratin recipe is a standby. A rich and creamy gratin is a side dish that pairs well with almost any meal. The parsnips are great because they add earthiness and depth of flavor. Don’t skip the step of checking for doneness with a toothpick or fork. Different varieties of potatoes cook at different speeds, and you want to make sure that it’s done all the way through. The parmesan and panko together create a simple crispy crust that’s out of this world.

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