Creamy Garlic Shrimp Toast – It’s All About That Base

I love serving saucy things over toast. And, when that saucy thing is creamy garlic shrimp, and the toast it’s over has been pan-fried in butter, I really love it. Frying the toast in lots of clarified butter prevents it from getting soggy while it soaks up the garlicky sauce. This creates a perfect partner, in both...to read the rest of Chef John's article about Creamy Garlic Shrimp Toast please follow this link to become a member.)

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Chicken Rice-a-Roni – Not Actually the San Francisco Treat

I didn’t think about becoming a professional chef until High School, but my interest in all things food started way before then. Most of my earliest, most vivid childhood memories revolve around new foods, like my first visit to a Chinese restaurant, traveling to New York City to visit my Polish grandmother and her...to read the rest of Chef John's article about Chicken Rice-a-Roni please follow this link to become a member.)

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And, as always, enjoy!

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Chicago Deep-Dish Pizza “Muffins” – Go Big, or Go Home…and Go Small

We’ve all heard the old saying, “if you don’t like something, try a much smaller version of it,” and I don’t think there’s a better example than these Chicago deep dish pizza “muffins.” Okay, so that’s not really an old saying, but maybe it should be, since this fun-sized version has changed how I feel...to read the rest of Chef John's article about Chicago Deep-Dish Pizza Muffins please follow this link to become a member.)

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And, as always, enjoy!

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Red Pozole – Because One Cannot Live on Tacos and Burritos Alone

I love tacos and burritos more than anyone should, which is why I don’t have a long history of eating pozole. The handful of times I’ve had it, I’ve loved it, but no matter how amazing a particular Mexican restaurant’s version was supposed to be, I’d almost always end up ordering my usual...to read the rest of Chef John's article about Red Pozole 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.