1. Add the black eyed peas, broth, water and salt to large pot and bring to a boil. Reduce to simmer. Then go to Step 2 to 3.
2. To keep them whole for salads and Texas caviar, cook them 40 to 50 minutes until just tender but they still hold their shape, then drain. Serve immediately or refrigerate for up to 5 days. You can also freeze for up to 8 months. Place the drained black eyed peas into a sealable storage container like a mason jar. It’s helpful to freeze them in 1 ½ cup increments, which equals 1 15-ounce can of beans.
3. For the creamy side dish, cook 55 to 60 minutes until very tender and just starting to break down. If the beans start to appear before becoming tender, top off with water to keep the beans just barely submerged. At the end of cooking there will still be a good amount of water: you’ll use this to create the creamy sauce. Add the garlic, smoked paprika, oregano, onion powder, and butter (optional), then turn up the heat and stir vigorously for a few minutes until a creamy sauce forms. Serve immediately or refrigerate for up to 5 days.

1. Wash a wide-mouth 1-quart mason jar and and its lid in hot soapy water, then rinse and let air dry.
2. Slice the tomatoes into wedges and pack them tightly into the jar. (If you have very large tomatoes, you may want to slice them into smaller wedges.)
3. Peel the garlic. In a small saucepan, combine the garlic, vinegar, water, dill, peppercorns, turmeric, sugar, and kosher salt. Bring to a low boil, stirring occasionally to dissolve the sugar and salt.
4. Once dissolved, pour the brine mixture into the jar, allowing the garlic to settle on top of the vegetables. Tap the jar on the counter to release any air bubbles. Discard any remaining brine, or top off the jar with extra water if any tomatoes are exposed at the top. Screw on the lid tightly and allow to cool to room temperature, then store in the refrigerator for at least 24 hours before eating. If desired, discard the garlic after 24 hours. Keeps up to 1 month refrigerated.

1. Add the sugar and water to a saucepan and heat over medium heat.
2. Stir until sugar is dissolved, about 1 to 2 minutes (no need to simmer). Cool to room temperature before using. Keeps in the refrigerator for 1 month.

1. If you want to preserve the bright green basil color for leftovers, see the notes below on How to Blanch Basil*. Otherwise, go to Step 2.
2. Using a small blender or immersion blender, blend the olive oil, garlic and salt. Then add the basil leaves and pulse until a chunky sauce forms. Make sure not to over-blend. Or, grind the ingredients in a mortar and pestle until a chunky sauce forms.

1. Use a strainer to rinse the quinoa under cold water, then shake off as much water as possible.
2. Add the quinoa, vegetable broth, and salt to the Instant Pot. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the “Sealing” position.
3. Cook on high pressure 3 minutes: Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time. Note that it takes about 5 minutes for the pot to “preheat” and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)
4. Natural release for 8 minutes: After the Instant Pot beeps, set a timer and wait for 8 minutes to let the Instant Pot naturally release pressure.  Then vent any remaining steam by moving the vent to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. (The pressure indicator in the lid may drop on its own during this time, meaning that there is no remaining steam in the pot.)
5. Open the lid and fluff the quinoa with a fork. Serve immediately, or store in the refrigerator for 3 to 4 days.

1. Refrigerate the coconut milk overnight (we just store a few cans in the refrigerator).
2. When you’re ready to make it, open the coconut milk and remove the hardened coconut cream on top. It will be in the top half of the can; take care because the liquid will all have separated and be on the bottom half of the can.
3. Place only the hardened coconut cream into the bowl of a stand mixer (or a bowl to use with an electric mixer); discard the coconut liquid or use it for another recipe. Add the maple syrup and vanilla extract.
4. Attach the whisk attachment to your mixer and mix on high for 1 to 2 minutes until light and fluffy, scraping down the bowl and mixing again as needed.

1. Mince the garlic. Chop the cauliflower.
2. Heat the olive oil in a large pot over medium heat. Add the cauliflower and cashews and saute for 4 minutes until lightly browned. Add the garlic and cook for 1 to 2 minutes until fragrant. Add the vegetable broth, onion powder, black pepper, nutmeg and ½ teaspoon kosher salt. Bring to a simmer, then cover and cook 6 to 7 minutes on medium high heat until the cauliflower is tender when pierced with a fork.
3. Carefully transfer the contents to a blender and add the remaining ½ teaspoon kosher salt and ¼ teaspoon more black pepper. Blend on high until a smooth sauce forms. Use about 5 cups on 1 pound pasta (1 cup will be left over). 

1. Finely mince the onion.
2. In a large saucepan over medium heat, melt the butter, then saute onion for 3 minutes until tender. Add the fennel, thyme, and cayenne and saute for 1 minute over medium heat until fragrant.
3. Add the flour and cook for 4 to 6 minutes, stirring frequently, until the color turns to golden and then to a medium brown (this is called a roux).
4. Reduce the heat to medium low. Add the vegetable broth and stir until smooth and thickened. Drizzle in the milk, stirring constantly, making sure each bit is incorporated before adding more. Then stir in the salt. Stir until thickened, about 5 minutes. Remove from the heat; the gravy will continue to thicken as it cools. Taste and add an additional pinch or two of salt as necessary. Store in a sealed container for up to 5 days refrigerated.

1. Whisk together all ingredients. Enjoy immediately or the flavor intensifies over time. Store refrigerated for up to 1 week.

1. Thaw the shrimp (place it in the refrigerator over night, or day of place it in a strainer and allow a steady stream of cold water to defrost it for about 15 minutes).
2. Bring 12 cups of water to boil with the kosher salt and lemon juice from the ½ lemon.
3. Prepare a bowl of ice water.
4. Add the shrimp and cook about 2 minutes (more or less time depending on size of shrimp), until bright pink and cooked through. Remove the shrimp with a slotted spoon and place it directly into the ice water bath to stop the cooking.
5. Remove the shells from the shrimp, leaving the shell of the tail on. Discard the shells.
6. Pat the shrimp dry, and sprinkle it with additional kosher salt and few squirts from lemon wedges. (If serving as shrimp cocktail, go to our Shrimp Cocktail recipe for the sauce.)

1. Whisk the ingredients together in a small bowl. Transfer to an airtight container or jar. Store for 6 months to 1 year in a cool, dry place.
2. How to season fish: Use 1 tablespoon seafood seasoning for every ½ pound (8 ounces) of fish.

1. Mix the ingredients in a medium bowl. Taste and if desired, you can add a pinch or two of salt or sugar to balance the flavors.
2. Stores up to 5 days refrigerated; it thickens when cold so bring to room temperature and/or add a little water if necessary to bring to a consistency that is able to drizzle.

Day 1: Preparing the Starter

On Day 1, you’ll feed your sourdough starter the night before you prepare the dough.

Feed the starter: Remove the active starter from the refrigerator around 9:00 pm. Discard all but 1 tablespoon of the starter. Add 50 grams of purified water and 50 grams of all purpose flour. Stir, cover, and leave at room temperature overnight. The starter should be bubbly and about doubled in size between 9:00 am and 11:00 am the following day. (More about feeding your starter is at How to Feed Sourdough Starter.)

Print the printable checklist: Print off our Sourdough Bread Checklist to use when preparing the dough tomorrow!

Day 2: Preparing the Dough

On Day 2, you’ll make and proof the dough. This is the most labor intensive day; the entire process will take around 5 hours. The step numbers correspond to the printable checklist; make sure you have it printed and ready to go!

1 Mix flour and water; rest for 1 hour at room temp (“autolyse”): In a small mixing bowl, combine the all purpose flour, bread flour and whole wheat flour with the purified water. Use a spoon or dough whisk to stir until all dry flour has been incorporated into a raggy dough. Cover the bowl with plastic wrap or place the bowl in a large Ziploc bag and place leave room temperature. Set a timer for 1 hour.

2a Prepare the proofing area: Prepare a warm area for proofing before starting next step. For best results, the proofing should be in a warm location, between 80° and 90° degrees. (For more on creating a proofing area, see the section above, “Proofing sourdough bread.”)

2b Stir in the starter and proof for 30 minutes: Add the starter to the dough and stir until loosely incorporated; it does not need to be perfectly stirred in. Cover the bowl and place it in the warm area for proofing. Set a timer for 30 minutes. Watch the video instructions for about folding for the next few steps.

3 Add salt, mix with your hands, and proof for 30 minutes: Add the kosher salt evenly across the dough and mix the dough with your hands until the salt is incorporated. See the video above to watch how to mix the dough. Return the covered dough to the proofing area and set timer for 30 minutes.

4 Fold and proof for 30 minutes: Fold the dough: with wet hands, lift one side of the dough straight up so that it stretches and fold it across the center; turn the bowl a quarter turn and repeat 4 times. Lift up the dough and wrap it onto itself until you have a smooth surface, then flip it over and place it in the bowl seam side down. See the video above to watch how to fold the dough. Return the covered dough to the proofing area and set timer for 30 minutes.

5 Fold and proof for 45 minutes: Fold the dough again in the same way as Step 4, wrapping it as much as possible without tearing the dough. Return the covered dough to a warm area and set a timer for 45 minutes.

6 Gently fold and proof for 1 hour 30 minutes: Gently fold the dough in the same way as Step 4, being careful not to deflate built up air in the dough. Return the covered dough to a warm area and set timer for 1 hour 30 minutes. Before you start Step 7, watch the video for instructions on pre-shaping and shaping the dough.

7 Pre-shape the dough and rest for 30 minutes at room temp: At this point the dough should appear bubbly on top and wiggle when shaken. (If it is not ready, proof for a few more minutes; the timing can vary depending on the temperature of your proofing and variations in the starter.) Turn the dough onto an unfloured countertop. Lightly flour the top of the dough and then use a bench scraper to gently scrape the dough into a ball, creating tension on top. Do not go so far that you tear the dough. Place an inverted bowl over the top of the dough. Set a timer and rest the dough for 30 minutes.

8 Shape the dough, place it in the banneton, and rest for 30 minutes at room temp: Prepare the banneton by rubbing the 50/50 rice flour mixture into all of the grooves of the banneton. Remove the bowl from over the dough; the dough should be formed into a gently rounded shape. Rub just enough flour onto the top of the dough so that it isn’t tacky. Use the bench scraper to flip the dough so that the floured side is down. Gently stretch the dough into a rectangle. Moving quickly, fold the top third of the dough down, and the bottom third up to create a packet. Rotate the dough 90 degrees and gently roll it into a log shape. Be careful to not press the dough or deflate it. Use your hands to gently pull the dough tight and pinch off the seams at the end of the dough. Rub a little more flour onto the top of the dough so that it isn’t tacky. Gently flip the dough into the banneton and pinch off the bottom seam. Place the banneton into the proofing bag and set timer for 30 minutes.

9 Refrigerate overnight: Place the banneton in a bag and refrigerate until the following morning.

Day 3: Baking the Dough

10 Preheat the Dutch oven at 515°F for 30 minutes: The following morning, place a covered Dutch oven on the center rack in your oven. Preheat to 515°F for at least 30 minutes. If your oven only reaches to 500°F, the recipe will still work, but you won’t get quite as much rise out of the bread.

11 Place on parchment, score, and bake for 17 minutes in Dutch oven:

• After preheating, cut a piece of parchment paper the width of your banneton. Remove the banneton from the refrigerator and pull back slightly around the edge of the dough to release it from the banneton. Gently invert the banneton onto the parchment paper and reach your hand into the basket to release it from the banneton. Try not to deflate the dough. 
• Using a lame or sharp knife, cut a shallow slit at angle across the top of the dough. You can also add additional small shallow cuts for decoration. 
• As quickly as possible, remove the lid from the Dutch oven and carefully place the parchment paper with dough into the Dutch oven. Cover it and set the timer for 17 minutes.

12 Place the bread on the oven rack, reduce to 400°F and bake for 23 minutes: After 17 minutes, reduce the oven temperature to 400°F. Remove the Dutch oven, carefully take out the bread, and set the bread directly onto the oven rack. Bake for an additional 23 minutes. Remove the bread from the oven and allow it to cool on a cooling rack for at least 45 minutes. After cooling, the bread is ready to eat. Store the bread wrapped in cloth or in a bread bag on the counter for up to 2 days, or freeze wrapped in foil in a plastic bag for several months.

1. Stir together all ingredients, using just enough milk to bring the sauce to a pourable consistency*. Store refrigerated for up to 1 week.

1. Crush the dried parsley a bit with your fingers.
2. Whisk the ingredients together in a small bowl. Transfer to an airtight container or jar. Store for 6 months to 1 year in a cool, dry place.
3. To make healthy ranch dressing, mix 1 tablespoon ranch seasoning with ½ cup plain whole milk yogurt, ¼ cup mayonnaise, and 1 teaspoon apple cider vinegar.

1. Whisk the ingredients together in a small bowl. Transfer to an airtight container or jar. Store for 6 months to 1 year in a cool, dry place.

1. Whisk the ingredients together in a small bowl. Transfer to an airtight container or jar. Store for 6 months to 1 year in a cool, dry place.

1. Mince the garlic. Drain the beans and reserve the can liquid in a glass measuring cup. (Use water if using cooked beans.)
2. In a medium saucepan, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant but before it browns.
3. Turn the heat to medium low and carefully add the beans (liquid hitting oil can cause it to spit!), ½ cup of the reserved can liquid, cumin, chili powder, and kosher salt. Cook for 10 to 15 minutes, stirring occasionally, adding the remaining ¼ cup can liquid when it starts to become drier. (How long you cook will depend on the bean brand or whether you’re using beans cooked from dry.) When the liquid gets thick and the beans become easy to mash, remove from the heat. Mash with a potato masher until the desired texture is reached. If you’d like to loosen up the texture, add more water. Serve immediately.