Thursday, October 29, 2020

Beef Birria – Stewing Towards Tacos

This beef birria is based on two things; an amazing stewed beef recipe from the Mexican restaurant I worked in during college, as well as the equally incredible goat birrias I’ve been enjoying in San Francisco’s Mission District for many years. It’s one of my favorite stews of all time, and I don’t need any ulterior motives to make a batch, but having said that, this is really just the... to read the rest of Chef John's article about this Beef Birria recipe," please follow this link to become a member.)

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And, as always, enjoy! 

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Friday, October 23, 2020

Loaded Butternut Squash "Cordon Bleu" – Developed After Countless Minutes of Research

I really wanted to do something different with butternut squash. As in, not just roasting it, or turning it into a soup, which tend to be the two most common applications, so I eventually decided on a “loaded” twice-baked butternut squash. Then, I got greedy, and wanted to do something different with the... to read the rest of Chef John's article about this Loaded Butternut Squash "Cordon Bleu," please follow this link to become a member.)

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And, as always, enjoy! 

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Tuesday, October 20, 2020

Rocky Road – Take Me Home, To The Place, I Was Born

As a young kid, growing up in Shortsville, NY, my favorite ice cream was Rocky Road. I can remember riding my bike to Bud’s Polar Bar during those always too-hot summers, and not only enjoying Rocky Road ice cream on its own, but in the form of their Rocky Road sundae, which featured the nut and marshmallow studded chocolate ice cream, covered with marshmallow sauce, and even more nuts. The point I’m trying to get across is that I... to read the rest of Chef John's article about Rocky Road, please follow this link to become a member.)

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Sunday, October 18, 2020

Easy Crab Tortellini – If You’re Not Cheating, You’re Not Trying

Ready-to-use won ton wrappers are one of my all-time favorite “cheater” grocery store items. All you need to do is mix up some filling, and you’re ready to fill, fold, and cook. In fact, the hardest part of the operation may be deciding what to call your cleverly covered... to read the rest of Chef John's article about these Easy Crab Tortellini, please follow this link to become a member.)

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And, as always, enjoy! 

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here