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Stacked Pancakes with Berries
Buttermilk pancakes tall and fluffy, glossy maple, and a heap of mixed berries.
Avocado Toast with Poached Egg
Hass avocado mashed on grilled sourdough with chile flakes and a runny poached egg.
Sourdough Eggs Benedict
Toasted sourdough, Canadian bacon, poached eggs, and a velvety lemon hollandaise.
Spring Veggie Frittata
Open-faced egg bake stuffed with asparagus, peas, leeks, and goat cheese.
Coastal Grain Bowl
Farro, roasted veggies, citrus salmon, and a tahini lemon drizzle.
Citrus Roasted Chicken
Whole roasted chicken with lemon, orange, and herbs under crackling skin.
Mediterranean Quinoa Plate
Lemon quinoa with cucumber, tomato, olives, feta, and a quick whipped hummus.
Berry Pavlova
Crisp meringue cloud topped with whipped cream and a tumble of summer berries.
Sonoma Goat Cheese Tart
Buttery tart shell with caramelized onion, herbed goat cheese, and a drizzle of honey.
Other corners of the country.
BBQ & Smokehouse
Low and slow over hickory and oak.
Southern Soul
Buttermilk, cornmeal, and cast-iron classics.
Tex-Mex
Chiles, masa, and mesquite-fired beef.
Cajun & Creole
Roux-based bayou cooking with bold spice.
New England
Cold-water seafood and clapboard-kitchen bakes.
Midwest Comfort
Hot dish, hearty pizza, and steel-town grub.
Pacific Northwest
Cedar-plank salmon, wild mushrooms, and stone-fruit pies.
American Classics
Diner burgers, deli sandwiches, and bakery favorites.
Southwest
Hatch chiles, sopapillas, and high-desert flavor.