Alex Snodgrass is the Dallas-based recipe developer behind The Defined Dish, author of four cookbooks and founder of SideDish sauces and dressings.
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Alex’s happenings, collected from public sources, plus their backstory and Starbook, where fans write.
Alex shared a fall panzanella with roasted Brussels sprouts, butternut squash, crisp bread and apples. The recipe includes swaps so fans can use the fall produce they have on hand.
thedefineddish.comRead the recipeAlex joined All on the Table to talk about her Sunday meal planning, pantry staples and meals for busy nights, alongside her new cookbook Everyday Eats.
katieleekitchen.substack.comWatch the conversationAlex closed the week with Spanish-style lentil soup with chorizo. She connected the recipe to her travels in Spain, using smoked paprika and roasted red peppers in the broth.
thedefineddish.comMake the lentil soupFor Soup Week, Alex published a chicken soup inspired by Sichuan hot pot. It pairs glass noodles and shredded chicken with a hot and sour broth and Sichuan peppercorns.
thedefineddish.comRead the recipeAlex added Slow Cooker Cowboy Stew to Soup Week, combining ground beef, potatoes, black-eyed peas and vegetables. Brown the beef first, then let the slow cooker take over.
thedefineddish.comMake the cowboy stewFind new recipes, cooking videos and glimpses of life behind The Defined Dish.
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