In addition to their amazing show, RFD-TV’s Where the Food Comes From also publishes a digital cookbook with special recipes from the people and companies highlighted on the show as well as ones written by other talented chefs, cooks, family and friends.
They recently hit a major milestone in that digital space— more than 100 published recipes!
“That may not sound like a ton compared to some cookbooks and websites, but my goal has never been to have the most recipes — it’s to have the best and most unique!” WTFCF Assistant Producer and Food Editor Donna Sanders said. “And since they come from the guests of our show, family and friends, these are as unique as it gets. Almost every one adds to the story of an episode it represents.”
To celebrate the milestone, Sanders selected five of her very favorites. To see her list and find links to each recipe and the stories behind them, click here.
If you’d like to submit a recipe for consideration, email them to [email protected] them with a picture and a little info about who you are and what the recipe means to your family.
This quick and easy beef recipe comes together in under 30 minutes and celebrates peak-season summer produce.
Ready for grilling season? Throw beef Strip Steaks and corn covered in a spicy, smoky seasoning mix on the grill for an easy, flavorful Mexican-inspired meal.
This show-stopper holiday main dish recipe will impress any guest lucky to sit at your table! The crunchy, salty pistachio crust on the succulent, slow-cooked ribeye roast pairs perfectly with the rich mushrooms, shallots, and red wine sauce.
In this go-to summer grilling recipe, Beef Back Ribs are marinated in an Asian-inspired marinade and then grilled to perfection.
A spicy sauce made with chili sauce and crushed red pepper flakes gives these Spicy Beef Back Ribs amazing flavor.
The key to success when cooking ribs is the low temperature and several hours of cooking time. However, this beef primal cut also contains popular tender, juicy cuts of meat like Ribeye Roast and Ribeye Steaks.
The Round Primal is home to lean, inexpensive cuts from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. These cuts are often sold as roasts, steaks for marinating, or even Ground Beef.
One skillet, five ingredients and a few minutes are all you need to get this spiced up hash on the table!
You’re gonna need a bigger pita. Season thin-sliced Sirloin with lemon pepper and skillet-cook, then pile it into hummus-filled pita pockets and top with your favorite veggies.
