For many, classic dough balls are a childhood favourite – and for good reason!

This unique recipe is another creation from Daniel Shahin of United Q BBQ Podcast, and it’s defined by the mouth-watering, salty Umami butter that melts perfectly into the juicy ribeye steak.

This simple but delicious recipe from Canada-based food blogger James “Zimmy” Synowicki (@zimmysnook) is the perfect weekend or holiday treat to bring out the best of your local seafood produce.

Portability is something many home pizza makers, chefs, and community members really prize about their Ooni ovens.

This recipe, inspired by camping trips at the beach, is Gill’s tribute to his surrounding seaside town of Dorset in England.

If you like this recipe from Gill, you may be interested in his latest cookbook, "Root, Stem, Leaf, Flower," his approach to using plants in everyday cooking.

You can’t have a party without some kind of dessert, and whether you’re trick-or-treating, kicking back with a scary movie, or whipping up a feast for a monster-mash bash, nothing says Halloween like candy.

We turned to our classic pizza dough for this Chocolate and Marshmallow Spiderweb Pizza, but these toppings and techniques will work on any dough recipe you like.

Although this recipe uses Reese’s Cups and Reese’s Pieces, you can also get creative and use any candy you want: candy corn, M&M's, crushed Snickers or Butterfinger, Halloween Peeps, or even some jelly worms and sugar eyes for a spooky surprise!

Pizza crusts often go uneaten.

Our herbed garlic butter turns plain crust into something rich, aromatic and delicious.

Mixing potato with flour makes for a chewy and oh-so-comforting dough (think Italian gnocchi or Scottish tattie scones).

As food journalist Hugh Arnold noted in "The Irish Times", the Irish “excel at potatoes.” No wonder, then, that when we asked Greg Spring, founder and creative director of Hen’s Teeth Dublin, to create a unique recipe fit for St.

Sidenote: If you’re not familiar with Hen’s Teeth, it’s a café, store, gallery and creative studio in Dublin where a love for great food, art, music and culture all come together.

Like the classic potato farl, Killian’s recipe uses grated potato and flour.

When British Indian chef Romy Gill travelled through Kashmir, the northernmost region in India, collecting recipes for her latest cookbook “On the Himalayan Trail,” she delighted in a flatbread called girda (also called kander). A fermented bread traditionally cooked in a clay tandoor oven, it also bakes up beautifully right on the cordierite baking stone in an Ooni oven (or in a cast-iron pan).

Romy, a series regular on “Ready, Steady, Cook” and BBC Radio 4’s “The Food Programme,” was served girda at Chai Jaai, a beautiful tea room in Sringar, alongside a cup of noon chai — a wonderfully pink and salty drink made with gunpowder tea, milk, salt and baking powder.

Made with fast-acting yeast and left to ferment for only an hour, this bread comes together quickly, meaning you can have it before noon even if you sleep in.

The dough is covered in melted ghee (butter that has been clarified, meaning simmered and strained to remove all the water).

Bio: Romy Gill is a British Indian chef, food writer, author and broadcaster.