Recipes
Every recipe on dmbio with its ingredient list. Open one for the full method, tips and storage advice.
RecipeIngredients
- 270 g all purpose flour, spooned and levelled.
- 1 teaspoon baking soda.
- Half a teaspoon fine sea salt.
- 226 g unsalted butter, softened to 65 F (18 C), pliable but not greasy.
- 165 g packed dark brown sugar.
- 150 g granulated white sugar.
- 2 large eggs, room temperature.
- 2 teaspoons pure vanilla extract.
- 340 g semi sweet chocolate chips or chopped chocolate.
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- An active sourdough starter. It should double in size within four to six hours of feeding and float when a spoonful is dropped into water.
- Bread flour. Higher protein than all purpose, which gives you a chewier crumb and more rise. King Arthur, Bob Red Mill, or any bread flour with at least 12.5 percent protein works.
- A kitchen scale. Volume measurements are unreliable for bread. A 20 dollar digital scale solves it.
- A Dutch oven. Cast iron with a tight lid, 4 to 6 quart capacity. The lid traps steam, which gives the loaf an open crumb and a glossy crust.
- A banneton or a bowl lined with a floured tea towel for the final rise.
- A razor blade or sharp paring knife for scoring.
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- Full fat coconut milk in a can, not the diluted carton drink (which is mostly water). Shake the can before opening.
- Jasmine or basmati rice for the most aromatic result. Avoid parboiled rice; it never softens fully in coconut milk.
- Salt brings out the flavor. Skip it and the rice tastes flat.
- A tiny pinch of sugar balances the slight bitterness of coconut fats. Optional but recommended.
- Aromatics (optional): a knotted pandan leaf, a bruised lemongrass stalk, or two kaffir lime leaves dropped on top.
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- 4 tablespoons all purpose flour.
- 2 tablespoons granulated sugar.
- 1 tablespoon unsweetened cocoa powder.
- A quarter teaspoon baking powder.
- A pinch of fine sea salt.
- 3 tablespoons whole milk.
- 1 tablespoon melted unsalted butter or neutral oil.
- A quarter teaspoon vanilla extract.
- 1 tablespoon semi sweet chocolate chips.
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- 500 g (2 cups) full fat Greek strained yogurt, ideally 5 percent or 10 percent
- 1 large English (hothouse) cucumber
- 3 cloves garlic, finely grated on a microplane
- 2 tablespoons finely chopped fresh dill (or mint)
- 1 tablespoon extra virgin olive oil, plus more to finish
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon fine sea salt for the cucumber, plus more to taste
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- 500 g (about 1 pound) fresh tomatillos
- 1 large white onion, cut into quarters
- 2 jalapenos (or 1 to 2 serranos for more heat)
- 4 cloves garlic, skins left on
- 1 cup loosely packed fresh cilantro, leaves and stems
- 1 teaspoon kosher salt
- Juice of 1 lime
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- 1 kg (about 4 large) yellow or sweet onions
- 2 tablespoons unsalted butter
- 1 tablespoon neutral oil (rapeseed, sunflower or light olive)
- 1/2 teaspoon kosher salt
- Water, dry white wine or stock for deglazing
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- 226 g unsalted butter, softened to 65 F (18 C).
- 420 g powdered sugar, sifted.
- 50 g Dutch process cocoa powder, sifted.
- A quarter teaspoon fine sea salt.
- 1 teaspoon vanilla extract.
- 3 to 4 tablespoons heavy whipping cream (36 percent fat).
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- 270 g (2 and a quarter cups) all purpose flour.
- 1 teaspoon baking soda.
- Half a teaspoon fine sea salt.
- 226 g (1 cup, 2 sticks) unsalted butter, melted and cooled for 5 minutes.
- 165 g (three quarter cup, packed) light or dark brown sugar.
- 150 g (three quarter cup) granulated white sugar.
- 2 large eggs, room temperature.
- 2 teaspoons pure vanilla extract.
- 340 g (2 cups) semi sweet chocolate chips.
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- 1/2 pound bulk breakfast pork sausage, mild or hot.
- 3 tablespoons rendered sausage fat (top up with butter if short).
- 3 tablespoons all purpose flour.
- 2 cups cold whole milk.
- 1/2 teaspoon coarse black pepper, plus more to taste.
- Fine sea salt to taste.
- Optional: a pinch of cayenne or a dash of hot sauce.
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- 2.5 cups old fashioned rolled oats (not quick oats, which go mushy).
- Half a cup of natural creamy almond butter or peanut butter.
- A third of a cup of honey or pure maple syrup.
- Half a cup of sliced almonds.
- A quarter cup of pumpkin seeds.
- A quarter cup of dried cranberries or dark chocolate chips.
- A pinch of salt.
- Optional, half a teaspoon of vanilla extract.
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- 2 cups (240 g) self rising flour.
- 1 cup (240 ml) whole milk, or buttermilk for tang.
- 1/2 cup (116 g) real mayonnaise, full fat.
- Optional: 1 teaspoon sugar for a slightly sweeter biscuit.
- Optional: pinch of salt if your flour is unsalted.
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- 3 cups (about 6) firm Roma tomatoes, cores removed, finely diced
- 1 cup white onion, finely diced (yellow onion works in a pinch but is sweeter)
- 1 to 2 fresh jalapenos, seeds and ribs removed for milder, included for hot
- 1/2 cup chopped fresh cilantro, leaves and tender stems
- Juice of 2 limes
- 1 teaspoon kosher salt, plus more to taste
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- 4 to 6 plump fresh garlic cloves, peeled (older cloves with green sprouts are bitter, remove the sprout)
- ½ teaspoon coarse sea salt
- ¾ to 1 cup good extra virgin olive oil (a mild Spanish or French oil, not a peppery Tuscan one, unless you like that bite)
- 1 teaspoon fresh lemon juice (optional but recommended)
- A stone or marble mortar with a wooden or stone pestle
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- 250 g (2 cups) all purpose flour.
- 1 tablespoon baking powder.
- 1/2 teaspoon baking soda.
- 1/2 teaspoon fine salt.
- 1 tablespoon sugar (optional, balances the tang).
- 85 g cold unsalted butter, cubed.
- 240 g (1 cup) full fat sour cream, cold.
- 1 tablespoon milk or cream for brushing.
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- Silicone or rigid ice cube trays
- Sharp chef's knife or food processor
- Olive oil (for cooking applications) or water (for soups, broths and infusions)
- Heavy duty zip top freezer bags
- Permanent marker for labels
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- 2 shots (2 oz) hot espresso
- 3 tablespoons vanilla syrup (Torani, Monin, or Starbucks Naturally Flavored)
- 1 to 1.5 cups 2% milk (whole works too; skim will not foam as well)
- Thick caramel drizzle sauce (Ghirardelli Sea Salt Caramel or Torani Puremade Caramel Sauce)
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- 4 pounds apples (about 10 to 12 medium)
- 1 cup apple cider or water
- 1 to 1.5 cups sugar, white, brown or a mix (adjust to taste)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves or allspice
- Pinch of salt
- 1 tablespoon lemon juice or cider vinegar
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- 6 to 7 cups peeled, sliced apples (about 6 to 7 medium apples)
- 3/4 cup granulated sugar, or half white and half brown
- 3 tablespoons cornstarch (or Clear Jel for canning)
- 1 teaspoon ground cinnamon and a pinch of nutmeg
- 2 tablespoons lemon juice
- 1/2 cup water or apple juice
- 2 tablespoons butter and a pinch of salt
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- 2 1/2 to 3 pounds boneless chuck roast, cut into 1 1/2 inch cubes
- Salt and pepper, plus 3 tablespoons flour for dusting
- 2 tablespoons oil
- 1 large onion, chopped, and 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine or extra broth
- 4 cups beef broth
- 2 bay leaves and 1 teaspoon dried thyme
- 1 1/2 pounds Yukon Gold potatoes and 4 carrots, cut into chunks
- 1 cup frozen peas (optional)
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- 1 cup (2 sticks) butter
- 2 cups packed brown sugar
- 1 cup light corn syrup
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract and a pinch of salt
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- 2 pounds bone in, skin on chicken thighs (or a mix of thighs and breasts)
- 10 cups water, or 6 cups water plus 4 cups low sodium chicken broth
- 2 tablespoons olive oil or butter
- 1 large onion, diced
- 3 carrots, sliced into coins
- 3 ribs celery, sliced
- 3 cloves garlic, minced
- 2 bay leaves and 1 teaspoon dried thyme
- 6 ounces wide egg noodles
- Salt, pepper, chopped parsley and a lemon
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- 2 pie crusts, homemade or store bought
- 3 cups cooked chicken, shredded or cubed
- 1/3 cup butter
- 1 small onion, 2 carrots and 2 celery ribs, diced
- 1/3 cup all purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup whole milk or half and half
- 1 cup frozen peas
- 1 teaspoon fresh thyme or 1/2 teaspoon dried, plus salt and pepper
- 1 egg beaten with 1 tablespoon water, for brushing
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- 2 pounds ground beef (80 or 85 percent lean)
- 1 large onion and 1 bell pepper, diced
- 4 cloves garlic, minced
- 3 tablespoons chili powder
- 1 tablespoon ground cumin and 2 teaspoons dried oregano
- 1 teaspoon smoked paprika and 1/4 teaspoon cayenne (optional)
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 2 cans (15 ounces each) kidney or pinto beans, drained and rinsed
- 1 cup beef broth
- Salt, pepper and 1 tablespoon cider vinegar or lime juice
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- 1 cup medium grind yellow cornmeal
- 1 cup all purpose flour
- 2 to 4 tablespoons sugar (optional, to taste)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/4 cups buttermilk
- 2 large eggs
- 6 tablespoons butter, melted, plus 1 tablespoon for the skillet
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- 12 ounces fresh or frozen cranberries (about 3 cups)
- 3/4 to 1 cup granulated sugar
- 1 cup water, or orange juice for a fruitier sauce
- A pinch of salt
- Optional: orange zest, a cinnamon stick, or a splash of maple syrup
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- 1 medium butternut squash (about 3 pounds), peeled, seeded and cubed
- 2 tablespoons olive oil, divided
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 small apple or carrot, chopped (optional, for sweetness)
- 4 cups vegetable or chicken broth
- 1/2 teaspoon ground nutmeg or cinnamon, plus salt and pepper
- 1/2 cup heavy cream or canned coconut milk (optional)
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- 3 pounds Yukon Gold or russet potatoes
- 1 tablespoon salt for the cooking water
- 6 to 8 tablespoons butter
- 3/4 to 1 cup whole milk, half and half or cream
- Salt and pepper to taste
- Chives for topping (optional)
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- 4 slices bacon, chopped, or 2 tablespoons butter
- 1 medium onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 3 pounds Yukon Gold or russet potatoes, peeled and cut into 3/4 inch cubes
- 4 cups chicken or vegetable broth
- 1 1/2 cups whole milk
- 1/2 cup sour cream
- 1 1/2 cups shredded sharp cheddar
- Salt, pepper and 1/2 teaspoon dried thyme
- Green onions for topping
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- 3 pounds yellow onions (about 5 large), halved and thinly sliced
- 4 tablespoons butter, plus a splash of olive oil
- 1 teaspoon salt and 1/2 teaspoon sugar (optional)
- 1/2 cup dry white wine or dry sherry
- 6 cups beef broth (or half beef, half chicken)
- 2 sprigs fresh thyme and 1 bay leaf
- 1 tablespoon flour (optional, for body)
- 1 baguette, sliced and toasted
- 6 ounces Gruyere, grated, plus a little Parmesan
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- 1 1/2 pounds fresh green beans, trimmed and cut in 2 inch pieces
- 3 tablespoons butter
- 8 ounces cremini or white mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all purpose flour
- 1 cup chicken or vegetable broth
- 1 cup heavy cream or half and half
- 1 teaspoon soy sauce
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- Pinch of nutmeg (optional)
- 1 1/2 cups crispy fried onions, divided
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- 3 pounds apples (about 8 to 9 medium)
- 1/2 cup water or apple cider
- 1 tablespoon lemon juice
- Optional: 1 to 4 tablespoons sugar, honey or maple syrup
- Optional: 1/2 to 1 teaspoon cinnamon
- A heavy pot with a lid and a potato masher or blender
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- 1 quart milk (2 percent or whole)
- 6 large eggs
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped
- Freshly grated nutmeg
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- 1 pound loaf of sturdy white, French or sourdough bread (about 12 to 14 cups of cubes)
- 1/2 cup (1 stick) butter
- 2 cups diced onion
- 1 1/2 cups diced celery
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh sage, or 2 teaspoons dried
- 1 tablespoon fresh thyme, or 1 teaspoon dried
- 1/4 cup chopped parsley
- 2 1/2 to 3 cups chicken or turkey broth, warmed
- 2 large eggs
- Salt and pepper
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- 2 tablespoons unsweetened cocoa powder
- 1 1/2 to 2 tablespoons granulated sugar, to taste
- A small pinch of salt
- 1 cup whole milk, plus 2 tablespoons for the paste
- 1 ounce dark or semisweet chocolate, finely chopped (optional but worth it)
- 1/4 teaspoon vanilla extract
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- 2 pounds ground beef, 80 to 85 percent lean (or 1 1/2 pounds beef plus 1/2 pound ground pork)
- 3/4 cup panko or fresh breadcrumbs
- 2/3 cup milk
- 2 large eggs
- 1 small onion, grated or finely minced
- 2 cloves garlic, minced
- 1/4 cup ketchup and 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons salt, 1/2 teaspoon pepper and 1 teaspoon dried thyme or Italian seasoning
- 2 tablespoons chopped parsley
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- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice, or 1 1/2 teaspoons cinnamon plus 1/2 teaspoon nutmeg
- 1 can (15 ounces) pure pumpkin puree, or about 1 3/4 cups homemade
- 1/2 cup neutral oil, such as canola or vegetable oil
- 1 cup granulated sugar and 1/2 cup packed brown sugar
- 2 large eggs, at room temperature
- 1/4 cup milk or water
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- 1 bottle (750 ml) dry red wine
- 1 orange, sliced into rounds, plus a few strips of peel
- 2 cinnamon sticks
- 4 to 6 whole cloves
- 2 star anise pods
- 2 to 4 tablespoons sugar, honey or maple syrup
- 1/4 cup brandy or orange liqueur (optional)
- A few cardamom pods or slices of fresh ginger (optional)
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- 1 unbaked 9 inch pie crust, homemade or store bought
- 1 1/2 to 2 cups pecan halves
- 3 large eggs
- 1 cup light corn syrup (or half light, half dark)
- 3/4 cup packed light brown sugar
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine salt
- 1 tablespoon bourbon (optional)
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- 1 scoop whey isolate, casein-whey blend or vegan pea-rice protein
- 8 oz cold brew, chilled espresso (about 2 shots) or strong cold drip
- 4 to 6 ice cubes
- Optional: a splash of milk, a teaspoon of cocoa, a half teaspoon of vanilla extract, a pinch of cinnamon
- A blender, milk frother or shaker bottle
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- 2 cups thick pumpkin puree
- 3 large eggs
- 3/4 cup packed brown sugar or granulated sugar
- 1 1/2 cups heavy cream, half and half or one 12 ounce can evaporated milk
- 2 teaspoons pumpkin pie spice, or 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg and a pinch of cloves
- 1/2 teaspoon salt
- 1 unbaked 9 inch deep dish pie crust
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- One 3 to 4 pound pie pumpkin (yields roughly 1.5 to 2 cups of puree)
- A large sharp chef's knife
- A sturdy metal spoon or scoop
- A rimmed baking sheet and parchment
- A blender or food processor
- A fine mesh strainer or cheesecloth for draining
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- 1 pie pumpkin, about 3 to 4 pounds (roughly 4 cups roasted flesh)
- 1 medium onion, chopped
- 2 to 3 cloves garlic, minced
- 2 tablespoons butter or olive oil
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream or canned coconut milk
- Salt, black pepper, a pinch of nutmeg and optional smoked paprika or cumin
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- 1 cup filtered water
- 1 cup lemonade (Simply Lemonade or Minute Maid work; pulp-free is easier)
- 1 bag Teavana Jade Citrus Mint
- 1 bag Teavana Peach Tranquility
- 1 to 2 tablespoons honey (clover honey matches Starbucks best)
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- 3 cups white grape juice (100% juice, not from concentrate)
- 2 bags Tazo Passion herbal tea (hibiscus, rosehip, orange peel)
- 1 teaspoon pure acai berry powder
- Optional: 1/2 teaspoon green coffee bean extract powder (for the caffeine kick)
- 2 cups Silk vanilla coconut milk (sweetened carton, not canned)
- 1 cup freeze-dried sliced strawberries
- Plenty of ice cubes
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- 1 whole chicken, 4 to 5 pounds
- 1 tablespoon kosher salt (about 3/4 teaspoon per pound)
- 1 teaspoon black pepper
- 2 tablespoons olive oil or softened butter
- 1 lemon, halved
- 1 head garlic, halved crosswise
- A few sprigs of thyme or rosemary
- Optional: 1 sliced onion or chopped carrots and potatoes for the pan
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- 1 or 2 acorn squash (about 1.5 to 2 pounds each)
- 2 tablespoons melted butter or olive oil
- 2 tablespoons brown sugar or maple syrup
- Salt, and optional cinnamon, nutmeg or black pepper
- A sharp chef's knife, a sturdy spoon and a rimmed baking sheet
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- 0.5 oz (15 ml) St-Germain elderflower liqueur or premium elderflower cordial
- 4 oz (120 ml) chilled Brut Prosecco
- 1 oz (30 ml) club soda with strong carbonation
- 5 to 6 fresh spearmint leaves
- 1 clean lime wheel
- Large solid ice cubes
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- 3 medium overripe bananas, about 300 g mashed.
- 180 g (1 and a half cups) all purpose flour.
- 1 teaspoon baking soda.
- A pinch of fine sea salt.
- 113 g (half a cup) unsalted butter, melted and slightly cooled.
- 165 g (three quarter cup, packed) light brown sugar.
- 2 large eggs, room temperature.
- 1 teaspoon vanilla extract.
- 130 g (three quarter cup) semi sweet chocolate chips, plus a small handful for the top.
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- 280 g (2 and a quarter cups) all purpose flour.
- 1 teaspoon baking soda.
- Half a teaspoon fine sea salt.
- 225 g (1 cup) unsalted butter, softened.
- 200 g (1 cup, packed) light brown sugar.
- 75 g (a third of a cup) granulated sugar.
- 1 large egg plus 1 large egg yolk, room temperature.
- 2 teaspoons pure vanilla extract.
- 200 g (1 and a quarter cups) good quality white chocolate chips or chopped bar.
- 150 g (1 cup) macadamia nuts, roughly chopped and toasted.
- Flaky sea salt for finishing, optional but recommended.
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