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 classic Cajun recipe for Red Bean Soup by Justin Wilson is simple to make and absolutely delicious. You’ll love it — we garontee!
This cast-iron Meat Lover’s Pizza is loaded with beef, sausage, ham, pepperoni—and ALL the cheese. It’s deep-dish, crispy-edged, and unapologetically extra.
All your cheeseburger faves—on a pizza! Beef, bacon, pickles, and melty cheese in every bite. It’s bold, beefy, and totally crave-worthy.
Crispy crust, creamy Gorgonzola, salty prosciutto, and peppery arugula make this pizza fancy, fast, and full of flavor!
Paula pays tribute to Savannah’s rich Irish history by making a traditional Shepherd’s Pie with a twist! She mixes ground beef and lamb in this ultra decadent dish.
Toss this cucumber, onion, and tomato salad recipe together in minutes!
The 45,000 square foot facility inside the Market Center of the Ozarks offers 24/7 scheduling options, making it accessible to all.
A Southern mac and cheese recipe that cuts like a casserole? Yes, please! The extra cheese is optional, but your family will thank you for it.
Paula Deen’s legendary Not Yo’ Mama’s Banana Pudding is an irresistible, easy, no-bake dessert recipe topped with decadent Chessmen butter cookies and a dollop of homemade whipped cream.
