If you attended any significant number of the Hideout’s popular Soup and Bread dinners last winter, you probably have a favorite recipe, whether it was farmer Vera Videnovich’s chicken and nettle soup, Joshua Westlund’s merguez meatballs with chickpeas and kale, or Khawla Shuhayib’s marak bamia. Now you can reproduce those and 57 others (including baked items) from the comfort of your own kitchen.