This is based on Kenji’s pan pizza recipe over at Serious Eats, but adapted to use sourdough starter instead of commercial yeast.

The first proof can take as long or as short a time as you want, but I often find it convenient to start the dough late the night before I intend to bake it and …

Dark, deeply roasted cauliflower with a tangy lemon and garlic yogurt sauce.

This is my default seasoning blend for the sauce, but depending on how I’m feeling sometimes I’ll replace the paprika with herbs (like thyme, dill, and chives) or sumac. Sometimes I’ll add minced capers …

Basic buffalo-style wing sauce, with a little brown sugar to help it stick better to wings with no breading.

My favorite hot sauce to use is a homemade one using fermented peppers, but you can use whatever you like or have on hand.

Don’t be dissuaded by the time here—it’s rather easy to make your own butter. The first time you make it, you can use any cultured buttermilk from the store. Don’t try to subsitute milk and vinegar or lemon juice for it here. You need the bacterial culture to develop in the cream. …

Since I discovered these, they’ve become habitual: I keep chickpea flour on hand at all times, and I make these when I can’t think of anything else to make. They’re neutral enough in flavor that you can eat them any time, topped with just about anything.

You can increase the water …

Smoky, just a little spicy, and high protein: shakshouka may be the prefect hangover food.

In a pinch, you can skip the whole deal with roasting the cherry tomatoes and just leave them out. I like adding a bit of roasty flavor to it, but some mornings I don’t have the motivation.

You can …

A festive, Italian-inspired holiday loaf. This recipe is somewhat involved, but the results are incredible. As of this writing, it’s the best bread I’ve ever made.

This recipe includes figs and candied orange peel, but you can replace the fillings with any mixture of dried fruit and …

Shredded, scattered hash browns made with parsnips instead of potatoes. Here I describe the most basic form of these I’ve made, but you can add in pretty much anything before frying.

Anything starchy or fribrous (carrots, squash, celeriac, etc.) can be shredded in with the parsnips. Anything …

First off, you probably don’t need to make your own dulce de leche from scratch. But if you want to, here’s how.

I listed the active time as 5 hours because you’re going to be boiling dairy, and I don’t want anyone thinking they can just walk away from that and go run …