Netflix's New Cookbook Features 70+ Recipes, From 'Sex Education' to 'Ozark'

We got a sneak peek at the streaming service's latest release (and it's not a show or movie). You now have the answer to what you're serving up at your next watch party.

There's nothing much better than a nice pairing, especially when it comes to entertaining. Cheese and wine, appetizers and desserts, games and snacks—the list goes on. But one pairing you probably didn’t know could be so much fun: your favorite Netflix show and the dish made to go right with it.

That’s what Netflix did when it created Netflix: The Official Cookbook. Each recipe—for appetizers, main courses, desserts, snacks, and drinks—was developed for you to enjoy alongside with your go-to show, movie, docu-series, or even stand-up comedy special.

“Each chapter, from TUDUM: Appetizers to Watch Parties, offers delicious recipes based on popular Netflix shows and films that will give viewers the perfect additions to their Grace and Frankie, Squid Game, Cobra Kai, and Heartstopper marathons,” Netflix said in a press release. “Prepare a themed meal to enhance your Witcher viewing experience or make Sweet Inspirations based on Nailed It! Prepare to 'Watch It Again,' and cook it again.”

We got a sneak peek at six recipes from each chapter in the book, featuring a variety of shows: Emily In Paris "Gabriel's Coq au Vin," Squid Game Bibimbap, Ozark "Pancakes for Dinner," Grace and Frankie "Watermelon Martini," Is It Cake? "Hamburger Cake," and Sex Education "A Cake for Aimee."

For your next "Netflix and chill" sesh or weekly watch party, here's a taste of the new cookbook.

Emily in Paris Gabriel’s Coq au Vin

Chapter: Flavors From Around the World, page 89

Emily in Paris is a show that focuses on how one woman juggles work, friends, and romance.

But it is also about delicious French food. Emily visits Camille’s family’s château and meets Gérard, Camille’s father, who is lying naked by the pool. Gérard asks Emily if she has tasted Gabriel’s coq au vin, telling her, “When it hit my lips, I was ready to propose to him!” Coq au vin, literally “rooster with wine,” originated as a way to make an old bird tender, but nowadays this classic dish is most often made with a cut-up young whole chicken. This simplified version uses bone-in chicken thighs to keep things easy. Serve it with mashed or roasted potatoes, and maybe someone will want to propose to you, too.

YIELD: 6 servings

PREP TIME: 25 minutes

COOK TIME: 1 hour 40 minutes

  • The 5 tablespoons all-purpose flour, divided
  • Fine sea salt and freshly ground black pepper
  • The 5 pounds bone-in, skinless chicken thighs
  • The 2 tablespoons unsalted butter, at room temperature, divided
  • The 10 shallots, roughly chopped
  • The 1⁄4 pound thick-cut bacon slices, cut into 1⁄2-inch pieces
  • One 750-ml bottle dry red wine
  • The 9 ounces button mushrooms, cleaned and sliced
  • The 2 fresh thyme sprigs
  • The 1 bay leaf
  • Chopped fresh flat-leaf parsley for garnishing
  • Preheat the oven to 325°F/163°C. Put 4 tablespoons of the flour into a medium shallow bowl and season with salt and pepper. Dust the chicken thighs with the seasoned flour, coating them evenly and tapping off the excess.
  • In a large Dutch oven or other heavy ovenproof pot, melt 1 table- spoon of the butter over medium heat. Add the shallots and cook, stirring, for about 3 minutes, until beginning to soften. Add the bacon and continue to cook, stirring, for about 5 minutes, until the shallots are caramelized and the bacon is crisp. Using a slotted spoon, transfer the shallots and bacon to a plate. Remove and discard the thyme sprigs and bay leaf.
  • Raise the heat to medium-high. Working in batches to avoid crowding, add the chicken thighs to the fat remaining in the pot and cook, turning once, for 5 to 8 minutes on each side, until the chicken is golden brown on both sides. As each batch is ready, transfer it to a plate. When all the chicken is browned, return the shallots and bacon to the pot. Pour in the wine, bring to a simmer, and deglaze the pot, scraping the pot bot- tom with a wooden spoon to dislodge any browned bits. Add the chicken pieces, mushrooms, thyme, and bay leaf, return to a simmer, and cook for 10 minutes. Cover the pot, transfer it to the oven, and cook for about 1 hour, until the chicken is so tender it is nearly falling off the bone.
  • Remove the pot from the oven and, using a slotted spoon, transfer the chicken to a plate. Cover the chicken with aluminum foil to keep it warm. Remove and discard the thyme sprigs and bay leaf.
  • In a small bowl, using a fork, work together the remaining 1 tablespoon each of flour and butter to form a uniform paste. Place the pot on the stove top and bring the contents to a boil over medium heat. Gradually whisk in the butter mixture until completely dissolved. Adjust the heat to maintain a simmer and simmer for about 15 minutes, until the liquid thickens.
  • Return the chicken to the pot and rewarm in the sauce for a few minutes, then serve, garnished with parsley.

Gabriel’s Coq au Vin recipe, courtesy of Emily in Paris: The Official Cookbook, Weldon Owen (2022).

NETFLIX

Squid Game Bibimbap

Chapter: Watch Party: Squid Game, page 115

During the course of Squid Game, the participants are given simple meals that might be fed to a child: bento boxes with fried eggs, rice, kimchi, and vegetable banchan; sweet soboro bun with peanut streusel; a boiled egg and a bottle of cider. The bento boxes served to contestants have many of the bibimbap components: fried eggs, kimchi, rice, and vegetables. Although bibimbap is often made with beef, we were inspired by the contents of the old-fashioned school lunch box contents and made ours without.

YIELD: 4 servings

PREP TIME: 25 minutes

COOK TIME: 45 minutes

VEGETARIAN

  • The 2 cups sushi rice
  • The 2 cups water
  • The 1 teaspoon kosher salt

SAUTÉED CARROTS

  • The 2 medium carrots, peeled with ends trimmed
  • The 2 teaspoons vegetable oil
  • The 2 scallions, thinly sliced
  • The 2 teaspoons rice vinegar
  • The 1 teaspoon soy sauce
  • Freshly ground black pepper

SEASONED SOYBEAN SPROUTS

  • The 8 ounces soybean sprouts
  • The 2 scallions, finely chopped
  • The 1 garlic clove, finely chopped
  • The 1 1⁄2 teaspoons toasted sesame oil
  • The 1⁄4 teaspoon gochugaru
  • Pinch of kosher salt

SESAME SPINACH

  • The 10 ounces fresh spinach
  • The 1 garlic clove, finely chopped
  • The 1 scallion, finely chopped
  • The 1 teaspoon soy sauce
  • The 11⁄2 teaspoons toasted sesame oil
  • The 2 teaspoons toasted sesame seeds
  • The 1 tablespoon vegetable oil
  • The 4 large eggs
  • Kosher salt and freshly ground black pepper
  • Gochujang for serving
  • Kimchi for serving
  • To make the rice: In a medium saucepan, combine the rice, water, and salt. Bring to a boil, then cover, reduce the heat to low, and cook for about 15 minutes, until the rice is tender and the water has been absorbed. Remove from the heat, then keep covered to keep warm until ready to serve.
  • To make the sautéed carrots: Cut the carrots in half lengthwise, then thinly slice into half-moons. In a large nonstick skillet, heat the oil over medium-high. Add the carrots and scallions to the skillet, then cook for 3 to 4 minutes, until the carrots are just crisp-tender. Add the vinegar, soy sauce, and a few grinds of pepper to the skillet and cook for 1 minute more. Transfer to a medium bowl. Wipe out the skillet and reserve for step 6.
  • To make the seasoned soybean sprouts: Bring a large saucepan half full of salted water to a boil. Add the soybean sprouts, then cook for about 3 minutes, until crisp-tender. Drain, then rinse with cold water. (Reserve the saucepan for step 4.) Transfer to a medium bowl and add the scallions and garlic. Add the sesame oil, gochugaru, and salt to the same bowl. Stir to combine.
  • To make the sesame spinach: Half fill the same saucepan with water, then season with salt and bring to a boil. Wash the spinach in cold water to remove any sand or grit, then trim off thick stems. Add the spinach to the boiling water, then cook for about 30 seconds, until just wilted. Drain the spinach, then rinse with cold water to stop the cooking. Squeeze out all of the liquid, then transfer to a medium bowl.
  • Add the garlic and scallion to the spinach. To the same bowl, add the soy sauce, toasted sesame oil, and sesame seeds, then stir to combine.
  • To fry the eggs: In the reserved nonstick skillet, heat the oil over medium. Crack all 4 eggs into the skillet, then season with salt and pepper. Cook for 1 to 2 minutes, until the whites are just set. Cover and cook for about 1 minute, until the yolks are just set.
  • To assemble the bibimbap: Uncover the rice, then fluff with a fork. Divide it among four bowls, then top with the carrots, bean sprouts, spinach, and fried eggs. Serve with gochujang and kimchi.

Ozark Pancakes for Dinner

Chapter: All in the Family Food, page 10

In their final dinner together in season three of Ozark, Wendy and her brother, Ben, order pancakes and bacon at a diner. After asking Ben about his hopes for the future, she abandons him at the restaurant, leaving him to his fate at Nelson’s hands. You will definitely need a box of tissues for the episodes that follow, and you will also need a stack of these diner-style pancakes, too. The bacon is optional, but Ben would like it if you decided to have some.

Malt powder gives these plate-sized pancakes a uniquely diner flavor, but if you can’t find it or prefer not to buy it, you can use 3 tablespoons of granulated sugar and an extra 1⁄2 teaspoon of vanilla extract instead.

YIELD: 4 servings

PREP TIME: 10 minutes

COOK TIME: 25 minutes

VEGETARIAN (without optional bacon)

  • The 2 cups all-purpose flour
  • The 1⁄4 cup malt powder
  • The 2 teaspoons baking powder
  • The 1 teaspoon baking soda
  • The 1 teaspoon kosher salt
  • The 4 tablespoons unsalted butter, plus more for serving
  • The 2 large eggs
  • The 3 cups buttermilk
  • The 1⁄2 teaspoon pure vanilla extract
  • Vegetable oil for cooking
  • Maple or pancake syrup for serving
  • Crispy bacon for serving (optional)
  • To a medium bowl, add the flour, malt powder, baking powder, baking soda, and salt, then whisk until combined. Put 4 tablespoons of butter in a small microwave-safe dish, then heat on high in 30-second increments, until melted.
  • Crack the eggs into a large bowl, then whisk until fully combined. Add the buttermilk and vanilla, then whisk until no streaks of buttermilk remain. Sprinkle the dry ingredients over the buttermilk mixture, then stir with a rubber spatula until just combined. (There will be lumps in the batter.) Add the melted butter to the same bowl, then stir until no streaks of butter remain. Let the batter stand at room temperature for 15 minutes.
  • Preheat the oven to its lowest setting, usually between 180°F/82°C and 200°F/93°C, with a rack in the center position. Place a rimmed baking sheet next to the stove.
  • Brush a large two-burner griddle or large cast-iron skillet with vegetable oil, then place over medium heat. Transfer 1⁄2-cup portions of the batter, 2 inches apart, onto the hot griddle. After about 2 minutes, when bubbles appear on the surface of the pancakes and the edges are set, flip the pancakes and continue cooking, for about 1 minute more, until the second side is golden brown and the pancake is cooked through. Transfer the pancakes to the baking sheet, then keep warm in the oven. Repeat with the remaining batter, greasing the griddle or skillet between batches. Please note: The cooking time will shorten as the griddle gets hotter. If the pancakes are browning too quickly, reduce the heat to medium-low.
  • Serve the warm pancakes with syrup, more butter, and crispy bacon, if desired.

NETFLIX

Grace and Frankie Watermelon Martini

Chapter: TUDUM: Appetizers and Small Plates, page 30

A quick homemade watermelon juice makes this cocktail both colorful and refreshing. In the show Grace and Frankie, Grace’s morning DIY version only required a whole watermelon and a bottle of vodka. But we added fresh lime juice, elderflower liqueur, and a pinch of salt to make this martini the best in town.

To create a delicious and nonalcoholic version, swap out the gin and elderflower liqueur with 4 1⁄2 ounces of lemon-lime soda or seltzer.

YIELD: 2 cocktails

PREP TIME: 15 minutes

VEGAN

  • The 12 ounces seedless watermelon, divided
  • The 1 lime
  • Pinch of kosher salt
  • The 3 ounces gin
  • The 1 1⁄2 ounces elderflower liqueur
  • Cut the watermelon into 1-inch cubes. Set two cubes aside to use as a garnish.
  • In a small bowl, juice half of the lime (save the rest for your own use or thinly slice as a garnish).
  • Add the remaining melon and 1 teaspoon of the lime juice to a blender. Season with the salt. Puree until very smooth.
  • Place a fine-mesh strainer over a liquid measuring cup. Pour the watermelon juice through the strainer, pressing gently on the solids with a spoon. This should produce 6 ounces of watermelon juice. Taste the juice mixture, adding more lime juice if desired.
  • In a cocktail shaker, combine the watermelon juice, gin, and elderflower liqueur. Top with ice. Shake until the outside of the shaker feels cold, then strain into two martini glasses. Garnish with reserved watermelon cubes or a wedge of lime.

Fast forward

Pro tip: The watermelon juice can be refrigerated in a sealed container for two days. This drink is equally delicious with store- bought fresh watermelon juice or you can skip the straining step for a slightly pulpier—dare we say healthier?—drink.

NETFLIX

Is It Cake? Hamburger Cake

Chapter: Host Your Own Food Show, page 67

On Is It Cake? contestants pull out all the stops—and the fondant and the special baking equipment—to make delicious pastry creations that perfectly mimic different objects, all in the hopes of fooling the judges.

Our version may not fool anyone at your favorite local burger place, but with a rich yellow cake bun that is “toasted” with salted caramel buttercream, crispy and chocolatey “burger” patties, cream cheese condiments, and more, it is sure to be the star of your next gathering.

YIELD: One 9-inch cake

PREP TIME: 30 minutes

COOK TIME: 2 hours 30 minutes, plus chilling

VEGETARIAN

“BUN” CAKE

  • Nonstick baking spray
  • The 11⁄4 cups all-purpose flour
  • The 1 teaspoon baking powder
  • The 1⁄2 teaspoon baking soda
  • The 1⁄2 teaspoon ground turmeric
  • The 1⁄2 teaspoon kosher salt
  • The 1 small orange
  • The 4 tablespoons unsalted butter
  • The 1 large egg
  • The 3⁄4 cup granulated sugar
  • The 1 cup buttermilk
  • The 1⁄4 cup vegetable oil
  • The 1 teaspoon pure vanilla extract

“BURGER PATTIES”

  • The 1⁄2 cup unsalted butter
  • The 1⁄2 cup unsweetened Dutch process cocoa powder
  • The 3⁄4 teaspoon kosher salt
  • One 14-ounce can sweetened condensed milk
  • The 20 soft caramels, unwrapped
  • One 10-ounce bag mini marshmallows
  • The 5 cups chocolate puffed rice cereal

“LETTUCE”

  • The 2 1⁄2 cups unsweetened coconut flakes
  • Green food coloring
  • Yellow food coloring

“BUN” FROSTING

  • The 1⁄2 cup unsalted butter, softened
  • The 1 1⁄2 cups confectioners’ sugar
  • The 1⁄4 cup salted caramel sauce, plus more if desired, at room temperature
  • The 1⁄4 teaspoon pure vanilla extract
  • The 1⁄4 teaspoon kosher salt
  • Poppy seeds, toasted sesame seeds, or puffed rice cereal for garnishing

“KETCHUP, MAYO and MUSTARD”

  • One 8-ounce package cream cheese, softened
  • The 1⁄2 cup sour cream
  • The 1⁄2 cup confectioners’ sugar
  • The 1 teaspoon pure vanilla extract 1⁄2 teaspoon kosher salt
  • Yellow food coloring
  • Red food coloring
  • To make the bun cake: Preheat the oven to 350°F/177°C with a rack in the center position. Lightly coat an 8-inch round cake pan with nonstick spray, then line the bottom with parchment paper.
  • To a medium bowl, add the flour, baking powder, baking soda, turmeric, and salt. Whisk to combine. Finely grate the zest of the orange. In a small saucepan, combine the butter and orange zest, then heat over low for 3 to 4 minutes, until the butter melts. (Alternatively, the butter and zest can be melted in the microwave.)
  • In a large bowl, whisk the egg and sugar until combined, then add the melted butter, buttermilk, oil, and vanilla and whisk until smooth. Sprinkle the dry ingredients over the wet, then stir until just combined. Scrape the cake batter into the prepared baking pan, then smooth the top with a spatula.
  • Transfer the bun cake to the oven. Bake for about 35 minutes, until the cake is golden brown and springs back lightly to the touch. Remove from the oven and transfer to a wire cooling rack. Let the cake cool for 10 minutes. Carefully invert the cake onto a cooling rack, then flip it back right side up on another. Cool completely.
  • To make the burger patties: Line two baking sheets with parchment paper, tracing a 9-inch circle on each piece of paper. Lightly coat the baking sheet with nonstick spray, then set aside.
  • In a large saucepan, combine the butter and cocoa powder. Warm over low heat, whisking frequently, for 3 to 4 minutes, until the butter is melted. Add the salt and condensed milk, then stir to combine. Next, add all of the caramels, then continue stirring until all are melted. (The mixture may look broken and this is okay.)
  • Add the marshmallows to the same saucepan, then turn off the heat. Stir until just melted, then, working quickly, stir in the chocolate puffed rice cereal.
  • Scrape half of the mixture into the circle outline on each sheet of parchment paper. Use a spatula to pat the chocolate mixture into a 9-inch round with an even thickness. Let set at room temperature for about 45 minutes, until firm.
  • To make the lettuce: In a large resealable plastic bag, combine the coconut flakes, 6 drops of green food coloring, 3 drops of yellow food coloring, and 1 teaspoon of water. Seal the bag, then shake it to combine the colors and coat the coconut, adding another drop or two of food coloring as needed. Spread the “lettuce” out on a plate to dry.

Sex Education A Cake for Aimee

Chapter: Sweet Inspirations, page 173

During the third season of Sex Education, newly inspired baker Aimee makes a pink bunny birthday cake for Maeve. If Maeve were to bake a cake for Aimee, we think it would look a lot like this sweet, whimsical jelly-doughnut cake. In our recipe, this tender buttermilk Bundt cake is filled with warm apricot jam and topped with a swoop of colorful frosting and a happy dusting of sprinkles.

YIELD: 1 Bundt cake

PREP TIME: 15 minutes

COOK TIME: 1 hour 10 minutes

VEGETARIAN

  • Nonstick baking spray for greasing
  • The 1 cup unsalted butter
  • The 4 large eggs
  • The 1 cup buttermilk
  • The 3 cups all-purpose flour
  • The 2 1⁄2 teaspoons baking powder
  • The 2 teaspoons freshly grated nutmeg
  • The 1 teaspoon plus a pinch of kosher salt, divided
  • The 1⁄2 teaspoon baking soda
  • The 1 1⁄4 cups granulated sugar
  • The 1 3⁄4 teaspoons pure vanilla extract, divided
  • The 1 1⁄2 cups apricot jam
  • The 1 1⁄2 cups confectioners’ sugar
  • The 1 to 2 tablespoons whole milk
  • Orange or yellow food coloring
  • Sprinkles for decorating
  • Coat a 12-cup Bundt pan with nonstick baking spray. Place the butter, eggs, and buttermilk on the counter for about 40 minutes to come to room temperature. Preheat the oven to 350°F/177°C with a rack in the center position. In a medium bowl, add the flour, baking powder, nutmeg, 1 teaspoon of the salt, and baking soda, then whisk to combine.
  • In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, combine the butter and sugar, then beat on medium speed for 3 to 4 minutes, until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in 11⁄2 teaspoons of the vanilla. On low speed, alternate adding the dry ingredients and the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
  • Scrape the batter into the prepared Bundt pan, then smooth the top with a spatula. Transfer to the oven, then bake for about 1 hour, until the cake springs back lightly to the touch and a toothpick or skewer inserted into the cake comes out clean. Place the cake on a wire rack and cool for 15 minutes.
  • Meanwhile, add the jam to a microwave-safe liquid measuring cup. Microwave on high in 15-second increments until the jam is warm and pourable.
  • After the cake has cooled, use a wooden spoon to poke 2-inch deep holes about 1⁄2 inch apart around the center of the cake. Wipe off the spoon handle after making each hole. Divide the jam among the holes, then let the cake cool completely, for about 1 hour.
  • Carefully invert the Bundt cake onto a plate or cake stand. Sift the confectioners’ sugar into a bowl, then add 1 tablespoon of the milk, the remaining 1⁄4 teaspoon of vanilla, and a pinch of salt. Whisk the glaze until smooth, adding another tablespoon of milk if the glaze feels too thick. Add the food coloring, a drop at a time, until the desired color is achieved. Spoon the glaze over the cake, then decorate with the sprinkles.