Recipes

A classic centerpiece that’s simpler than you think. Orange and lemon tucked inside keep the meat bright and juicy, while a salted butter rub crisps the skin to a deep golden brown. The bird bastes in bone broth as it roasts, and those pan juices become the base for a silky, rich gravy thickened with egg yolks instead of flour. Pasture-raised turkey makes all the difference here: juicier dark meat, more flavor, and drippings worth saving every drop of.

Tongue sounds intimidating, but everyone I’ve served it to loves it once they’ve tasted it. After a long, slow simmer it turns incredibly tender, then gets a hard sear for a crispy, caramelized crust. It sits on a silky kabocha mash whipped with butter, cream, and roasted bone marrow, with more warm marrow spooned over the top. It’s rich, beefy, and a showstopper for the holiday table. Bonus: tongue is packed with B12, iron, and zinc.

This is the soup you’ll make on repeat all season. Browned sausage, sage, and thyme fill the kitchen with that cozy fall smell, then butternut squash and apples simmer down until they’re soft and sweet. Mash a few against the pot and it turns thick and creamy, no flour needed. A splash of milk and a tiny drizzle of maple pull it all together. Top it with crisp apple slices and a little cheese, and grab a big spoon.

All the flavors of Thanksgiving, no whole bird required. Fresh sage and salty feta get mixed right into the turkey, so every bite is juicy and full of flavor. Top each one with a slice of cranberry jelly for that sweet-tart holiday finish. Feeling fancy? Add a spoonful of turkey liver mousse (bonus recipes included). They’re ready in about 25 minutes, so they’re perfect for a weeknight before the big day. This recipe makes 8 patties.

Thin, crisp, buttery, and sprinkled with cinnamon sugar, Sand Tarts are a traditional Pennsylvania Dutch cookie with deep roots in Mennonite and Amish communities. They’re not your typical soft sugar cookie. A proper Sand Tart should be rolled very thin and baked until crisp, with just enough sweetness and plenty of buttery flavor. We’re making ours with a 50/50 blend of einkorn flour and all-purpose Malabar flour, along with good raw butter. Simple ingredients, an old-fashioned recipe, and a cookie that’s perfect for a holiday cookie tin.

Busy mornings call for easy breakfasts, and this one is as simple as it gets. These Overnight Oats with Raw Yogurt can be made the night before, so breakfast is ready when you wake up. Use our raw Greek yogurt for a thicker, creamier bowl, or our drinkable yogurt for an easy, tangy twist. Whether you're getting kids out the door, heading to work, or simply trying to make mornings a little easier, these overnight oats are a simple breakfast the whole family can enjoy. Make a few jars ahead of time and you'll have breakfast waiting for you all week long. The best part? Everyone can make it their own. Top with fresh or dried fruit, nuts, a drizzle of raw honey, or whatever your family loves most!

There's something comforting about a pot of homemade mac and cheese. Made with real butter, fresh milk, and plenty of good cheese, it's simple food that never goes out of style. This recipe comes together with pantry staples and lets the rich flavor of real raw dairy shine. Serve it alongside grilled burgers, barbecue, or enjoy it as a meal on its own.

Skip the store-bought ranch and make your own in just a few minutes. This creamy ranch dip starts with our Plain Raw Yogurt and a handful of simple herbs and spices. It's fresh, full of flavor, and perfect for dipping veggies, spreading on sandwiches, or serving alongside chicken wings.

This fudge never sees a stove. We keep everything under 110°F the whole way through, so the butter, cream, and honey stay exactly the way they came to us. Nothing cooked out, nothing lost. That's the whole point of raw: the good stuff is still in there, honey included. You can taste it too. This isn't the flat, one-note sweetness you get from a box of fudge mix or a recipe with sweetened condensed milk. It's rich in a way that coats your spoon, with real depth from the raw honey and a clean, moo-ey finish from the butter and cream. A few pieces in the freezer and you'll understand why we don't cook this one.

Looking for a simple summer treat made with real ingredients? This homemade frozen yogurt is one of our favorite ways to use our Plain Raw Yogurt. It's creamy, lightly sweet, and comes together with just a handful of ingredients you probably already have in your kitchen. Top it with fresh berries, peaches, or a drizzle of honey, and you've got a yummy dessert the whole family will love.

Tender, fall-off-the-bone ribs brushed with a savory butter and tallow glaze. These St. Louis-style ribs are coated in a smoky spice blend with hints of maple and Worcestershire, then slow-grilled until the meat pulls back from the bone. The glaze caramelizes into a rich, flavorful bark that's smoky, slightly sweet, and absolutely worth the wait.

This BBQ chicken is simple, flavorful, and perfect for grilling season. Chicken legs and thighs get coated in a savory spice rub, grilled until crispy, then brushed with your favorite BBQ sauce. The dark meat stays juicy and tender, and the skin gets that perfect char. It's the kind of recipe you'll make all summer long.