Recipes
from the show
Hoppin’ John Salad with Hot Bacon Vinaigrette
Vivian turns classic Hoppin’ John into a bright, bacon-kissed salad of white rice, canned peas, herbs, and a hot bacon vinaigrette.
PB&A Oatmeal
Vivian turns less-than-perfect apples into a peanut butter apple oatmeal topped with fresh fruit and chopped peanuts. It’s the breakfast of resourceful champions.
Bratwurst, Brussels Sprouts and Grapes
Turn those forgotten grapes in the bottom of the bag into a sheet pan dinner with sausage and Brussels sprouts. Roasted until caramelized and glazed with honey mustard, it’s proof that a no-fuss meal that reduces food waste can be equally elegant and satisfying.
Apple, Ginger and Rosemary Syrup
This fragrant simple syrup transforms apple and ginger peels into something golden and good. With a hint of rosemary, it’s an easy way to turn kitchen scraps into something delicious. Easy, aromatic, full of flavor and perfect for teas, cocktails, and mocktails.
Red Weapons
Red Weapons are Vivian’s go-to, must-have pantry staple. A pickled tomato mixture mixed with jalapeños and oil that easily becomes four handy fridge ingredients: the tomatoes, jalapeños, brine and oil. Keep them on hand and you’ll instantly upgrade… everything.
Sauerkraut
Sauerkraut isn’t just for hot dogs—it’s the bright, tangy secret that makes rich dishes craveable and light ones exciting. Once you start cooking with it, you’ll wonder how your kitchen ever got along without it.
Sweet Potato Dumplings from Jenny Brulé
Jenny Brulé, the pioneer behind the soon-to-be-available instant sweet potato, shares her recipe for Sweet Potato Dumplings.
Whatever Roots You Want Gratin
Move over, potato gratin. This creamy, colorful bake layers sweet potatoes, beets, rutabagas, and turnips in thyme- and garlic-infused cream for a rich, cozy take on root vegetables.
Hummus with Raw Root Gremolata
Vivian turns everyday roots into something gorgeous with this quick sweet potato and beet relish served over store-bought hummus (Yes! Store-bought). It’s fresh, colorful comfort food that proves roots can be both practical and pretty.
Fried Fish with Kitchen Sink Mayo
Vivian makes fried flounder the best way which also happen to be the simple way—shallow-fried in peanut oil until crisp and golden, then dragged through her everything-but-the-Kitchen-Sink mayonnaise. It’s crunchy, creamy, and a perfect reminder that neutral oils have big flavor potential.
Bacon Fat Salad Toast
This salad toast layers smoky bacon fat, crisp greens, and bright olive oil for the perfect balance of rich and fresh. It’s simple, clever, and proof that a good fat makes everything better.
Bow Tie Pasta Bake
This Bow Tie Pasta Bake is an easy, comforting casserole inspired by Miss Lily Hardy’s “Kill Hungry.” Made with ground beef, sauerkraut, and plenty of melted cheese, it’s a creamy, tangy twist on traditional hamburger casserole—family-friendly, weeknight-ready, and full of flavor.
Anchovy Gateway Pasta
Anchovies and breadcrumbs transform simple spaghetti into something deeply flavorful and satisfying. A fast, pantry-friendly dish that turns anchovy skeptics into believers.
Blueberry Cornbread Coffee Cake with Pecan Streusel
Cornbread meets cobbler in this blueberry-studded beauty from the cast iron episode (101). It's a little sweet, totally toothsome, and looks most beautiful baked in cast iron.
Odd & Ends Shakshuka
This Odds and Ends Shakshuka from the Cast Iron episode (101) turns all those little bits and bobs in your fridge into a hot, bubbling skillet topped with baked eggs. It's resourceful, comforting, and full of flavor, making the most of what you have any time of day.