Tuesday, December 22, 2020

Baked Spinach & Artichoke Toasts – Hot Dipping Without Dipping

One of my favorite things to do is converting, or as we call it in the business, “reimagining,” famous sandwiches into party dips. We’ve done this very successfully (or at least I think so) with the Reuben, Sloppy Joe, and Philly Cheesesteak, but this time we are sort of going in the opposite direction, turning a popular, hot dip into... to read the rest of Chef John's article about this Baked Spinach & Artichoke Toasts recipe, please follow this link to become a member.)

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Friday, December 18, 2020

Lace Cookies – Or Florentine If You’re Fancy

If you asked the average person to name their five favorite cookies, these lace cookies, also known as Florentine cookies wouldn’t make it on to many of those lists, which is kind of surprising for several reasons. First of all, they’re incredibly simple to prepare, and the dough... to read the rest of Chef John's article about this Lace Cookies recipe, please follow this link to become a member.)

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Blue Cheese Popovers – Cold Start, Hot Finish

Popovers are one of those “too good to be true” recipes. Simple to prep, virtually foolproof to make, and few things coming out of your oven are as visually impressive than a pan of fully puffed popovers. When you also consider how inexpensive the ingredients are, and how adaptable the recipe is, it’s no wonder why I consider this... to read the rest of Chef John's article about this Blue Cheese Popovers recipe, please follow this link to become a member.)

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Thursday, December 17, 2020

Easy Beef Wellingtons – Never Say Never

I’ve been quoted as saying beef wellington is one of the dumbest recipes of all time, and that I would never do a video for it, and I still stand by those statements. However, “dumb” doesn’t mean not delicious, or not beautiful to look at, and since I’m doing an individual version here, I’ve still not technically done a real beef wellington. My legal department has assured me... to read the rest of Chef John's article about this Easy Beef Wellingtons recipe, please follow this link to become a member.)

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Wednesday, December 16, 2020

Hot Buttered Rum – A Very New, Old Tradition

I was fortunate to have grown up with many wonderful holiday traditions, like hunting for, and cutting down the perfect Christmas tree, sleigh rides, caroling, midnight Mass, and of course, the Feast of the Seven Fishes, but one thing I don’t remember being any kind of annual ritual was enjoying fancy holiday drinks. We didn’t eggnog, hot toddy, or muddle wine; and we certainly didn’t... to read the rest of Chef John's article about this Hot Buttered Rum recipe, please follow this link to become a member.)

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Saturday, December 12, 2020

Gingerbread Biscotti – Maybe We’ll Do a House Next Year

Every year around this time, I think about doing a gingerbread house video. I think about all the hours of prep, assembly, and final decorations; and after I think about that for a few minutes, I quickly dismiss the idea, and move on to... to read the rest of Chef John's article about this Gingerbread Biscotti recipe, please follow this link to become a member.)

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Tuesday, December 1, 2020

Korean Street Toast – Word on the Street Toast Is…

When it comes to my relationship to Korean Street Toast, it was love at first sight. I don’t remember if the request I saw was in a tweet, or a video comment, but as soon as I read the words “Korean Street Toast,” I knew we were going to be together forever. As famous chef, Emily Dickinson once said... to read the rest of Chef John's article about this Korean Street Toast recipe, please follow this link to become a member.)

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Friday, November 27, 2020

Leftover Turkey Chili Mac – A Turkey Recipe for When You Don’t Feel Like Turkey

I believe I cover this every year when I post our annual ‘what do I do with the last of the leftover turkey scraps?’ recipe video, but let’s go over it one more time. There are three things that make for a great leftover turkey recipe; it’s delicious, easy to make, and most importantly, doesn’t remind you of the thing you’ve been eating for the last few days. This gorgeous turkey chili mac is... to read the rest of Chef John's article about this Turkey Chili Mac recipe, please follow this link to become a member.)

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Tuesday, November 24, 2020

Classic Green Beans Au Gratin – Now, 100% Condensed Soup Free

It’s always tricky posting Thanksgiving side dish recipes, since most families have their time-tested, go-to favorites, and when it comes to holiday meals, people tend to gravitate toward the familiar and comforting, verses the new and interesting. This is especially true for a side dish like green bean casserole, which is why I decided to... to read the rest of Chef John's article about this Classic Green Beans Au Gratin recipe, please follow this link to become a member.)

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Gravy Stuffed Stuffing Muffins – We Can, and We Should

While working on this Gravy Stuffed Stuffing Muffins video, I couldn’t help but think of that old chestnut that says, “Just because you can do something, doesn’t mean you should.” Sure, I’d developed a great technique for filling the inside of an individual portion of Thanksgiving stuffing with country gravy, but was that going to ... to read the rest of Chef John's article about this Gravy Stuffed Stuffing Muffins recipe, please follow this link to become a member.)

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Tuesday, November 10, 2020

Baked Apple Cider Donuts – Time to Make the Donuts

While attending culinary school, one of my summer internships involved working at the school-owned, Hotel Saranac. Students would draw lots to see which department they’d be assigned to, and I was very happy when I learned I’d be working in the bakery. Even at that young age, I’d had lots of... to read the rest of Chef John's article about this Baked Apple Cider Donuts recipe, please follow this link to become a member.)

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Friday, November 6, 2020

Red Curry Chicken & Pumpkin Soup – Winter (Squash) is Coming

Every year, someone, somewhere, decides to make some type of pumpkin recipe “from scratch,” and so they buy one more than they need, and after the Jack-o'-lanterns have been carved and candled, they cut, seed, peel, and prep this extra one, only to be thoroughly disappointed with the... to read the rest of Chef John's article about this Red Curry Chicken & Pumpkin Soup recipe, please follow this link to become a member.)

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Friday, October 30, 2020

Beef Birria Queso Tacos with Consom̩ РTake That, French Dip

We did the impossible, and made a batch of beef birria without eating it all, which means we’re now able to make the world’s trendiest tacos. And, unlike a few other viral edibles I can think of (I’m looking at you, cake pops), this one deserves all the attention, and more. This recipe is the best answer to the... to read the rest of Chef John's article about this Beef Birria Queso Tacos with Consomé recipe, please follow this link to become a member.)

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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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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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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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Tuesday, October 13, 2020

Polish Poppy Seed Rolls – I was the Mary Z of My Poppy Seed

I was all set to film a traditional Polish Poppy Seed Roll, which is baked in a loaf, and sliced, but then I saw a photo of the same ingredients used to create individual rolls, and decided that was the way I wanted to go. Above and beyond loving the look, I liked the fact that this style would expose the... to read the rest of Chef John's article about Polish Poppy Seed Rolls, please follow this link to become a member.)

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Friday, October 9, 2020

Mini Meatloaf Ghosts – Legit Scary

I’ve always made fun of “scary” Halloween recipes, since they are never, ever, actually frightening (with the one notable exception being our infamous “Face Pie”), but I have to say, these do sort of creep me out. Maybe it’s their tortured scream facial expressions, or horribly dirty sheets, or my upcoming cholesterol screening, but I found these to be... to read the rest of Chef John's article about Mini Meatloaf Ghosts, please follow this link to become a member.)

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Tuesday, October 6, 2020

Banana Bread Pancakes – Based on a True Story

Our banana bread is one of the most popular, and well-reviewed videos we’ve ever posted, so when I got the idea to do banana bread pancakes, I decided to use that lovely loaf as the base recipe. Of course, you can’t just thin out a bread recipe like that with more liquid, and expect perfect pancakes, so I began what I assumed would be a long series of ... to read the rest of Chef John's article about Banana Bread Pancakes, please follow this link to become a member.)

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Tuesday, September 29, 2020

Lomo Saltado – What’s Another Name for a “Stir-Fry”

“Stir-fries” have never excited me very much, and not just because I’m wok-less. I associate them with strips of grey, nondescript meat in a tangle of salty, under cooked vegetables, and those are the ones I made. The stir-fries I’ve ordered out were even worse. So, put me down as officially less likely to make something described as a stir-fry. Which is why it took me a while to embrace Lomo Saltado. On the surface, it doesn’t ... to read the rest of Chef John's article about Lomo Saltado, please follow this link to become a member.)

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Tuesday, September 22, 2020

The Best Baked Ziti – Operation “Abbondanza”

If there’s an Italian-American community near where you live, then there’s a great chance you’re familiar with baked ziti. Done right, it’s a real crowd pleaser, and a wonderful, easier to make alternative to lasagna. Unfortunately, at least in my experience, it’s often done wrong, and by “done wrong,” I mean... to read the rest of Chef John's article about The Best Baked Ziti recipe, please follow this link to become a member.)

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Friday, September 18, 2020

Easy Fun Size Corn Dogs – Fair Food for Unfair Times

I’ve always had corn dogs on the list of foods best left to the professionals, and not just because of the messy deep-frying, and the need for thick, extra long wooden skewers, but also for frequency and ambiance issues. How many corn dogs should we be eating on a yearly basis? A few, maybe? So, why not just... to read the rest of Chef John's article about this Easy Fun Size Corn Dogs recipe, please follow this link to become a member.)

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Tuesday, September 15, 2020

Roasted Roman-Style Romanesco – The World’s Most Delicious Fractal

Romanesco looks like something brought to earth by aliens, which is fitting, since the taste is out of this world. And, because of this UFO’s (unidentified flavorful object’s) bizarre appearance, many shoppers are hesitant to add it to their cart, which hopefully won’t be the case after watching just how easy it is to prepare this mysterious vegetable. As they say, the truth is... to read the rest of Chef John's article about this Roasted Roman-Style Romanesco recipe, please follow this link to become a member.)

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Friday, September 11, 2020

Fresh Tomato Soup with Crispy Cheese Toast – Overcoming Wonderful Childhood Memories

When you grow up eating a certain thing a certain way, it can be challenging to enjoy that certain thing in a new, and significantly different way, which used to be the case for me when it came to any non-creamy tomato soup. I was always pretty good at trying new things, but the warm and fuzzy, comfort food ritual of grilled cheese and canned cream of tomato soup were so ingrained in... to read the rest of Chef John's article about this Fresh Tomato Soup with Crispy Cheese Toast recipe, please follow this link to become a member.)

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Wednesday, September 9, 2020

Taco-Stuffed Zucchini Boats - Sorry, Tortillas, You Had a Great Run

There are so many great ways to trick your family into eating more vegetables, but one of my favorites is to simply add the word “taco” to the name of the dish, which is what we’re doing here with these easy, and delicious Taco-Stuffed Zucchini Boats. Having said that, these are so good that after... to read the rest of Chef John's article about this Taco-Stuffed Zucchini Boats recipe, please follow this link to become a member.)

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Friday, August 28, 2020

Garlic Rice Roast Chicken – Getting Under Your Skin

I thought I’d done every conceivable combination of rice and chicken possible, including, but not limited to, chicken in rice, chicken on rice, chicken next to rice, and of course, chicken and rice soup. I’d also done rice stuffed inside the cavity before, but for the first time ever, I was able to experience the magic that is... to read the rest of Chef John's article about this Garlic Rice Roast Chicken recipe, please follow this link to become a member.)

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Tuesday, August 25, 2020

Frozen Zabaglione – Too Good by Half

Some culinary breakthroughs are the result of extensive recipe testing and experimentation, while others, like this frozen zabaglione is the result of age-related hearing loss. That’s right, I thought I heard “one cup,” when it was supposed to be “one pint,” and long story short, I ended up discovering... to read the rest of Chef John's article about this Frozen Zabaglione recipe, please follow this link to become a member.)

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Friday, August 21, 2020

Skordalia – The Greek Garlic Potato Dip Both Homers Would Love

I love a great dip, and potatoes might be my favorite food, so it’s not surprising that I’m a huge fan of Skordalia. This Greek garlic dip and spread is so simple to make, and so satisfying to eat, it’s sort of surprising it hasn’t achieved a similar popularity as its distant cousin... to read the rest of Chef John's article about this Skordalia recipe, please follow this link to become a member.)

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Sunday, August 16, 2020

“State Fair” Lemonade – The Third of Its Kind

I used to think there were only two kinds of the lemonade. The stuff you make by mixing the packaged powder and water, and actual lemonade, made with freshly squeezed lemon juice and sugar. I grew up mostly drinking the first, but once in a while... to read the rest of Chef John's article about this “State Fair” Lemonade recipe, please follow this link to become a member.)

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Tuesday, August 11, 2020

Watermelon Pizza – The Ultimate in Gluten-Free Summer Pizza

You know that friend of yours who loves to argue that Chicago-style pizza is not actually pizza? Well, they’re going to really hate this. But, that’s only when it comes to the name, since they, along with anyone else that tastes this, will absolutely love the addictive, refreshing combination of... to read the rest of Chef John's article about this Watermelon Pizza recipe, please follow this link to become a member.)

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Friday, August 7, 2020

Deviled Egg Noodle Salad – No Deviled Eggs Were Harmed In the Making of This Video

I’ve made a lot of pasta salads over the years, using just about every shape and size imaginable, with one notable exception. The egg noodle. I only came to this realization recently, when I was looking to make a “prop” pasta salad to sit next to some grilled pork. The cupboards were bare, except for a handful of egg noodles, which I pressed into service, and what started out as an afterthought, turned into an... to read the rest of Chef John's article about this Deviled Egg Noodle Salad recipe, please follow this link to become a member.)

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Tuesday, August 4, 2020

Firebird Chicken – The Other Firebird Chicken

As I’ve admitted many times before, I get a lot of video recipe ideas from a certain traveling food show, commonly referred to as “Triple D,” but this “Firebird Chicken” is the first time I can remember just stealing the name, and not the entire recipe. Don’t worry, next time I’ll just... to read the rest of Chef John's article about this Firebird Chicken recipe, please follow this link to become a member.)

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Tuesday, July 28, 2020

Barbecued Pork Skewers - Tough Love

When I was a young cook, I had some pretty stringent believes regarding which cuts of meat could, or should, be used with certain cooking methods. If we’re talking about cooking pork “low and slow,” the shoulder cut was always the answer. If we’re doing something like skewers, and we’re cooking them fast and hot, the loin, or tenderloin was the... to read the rest of Chef John's article about this Barbecued Pork Skewers recipe, please follow this link to become a member.)

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Friday, July 24, 2020

Scacce Ragusane (Sicilian Stuffed Flatbread) – It Is What It Is

Scacce Ragusane is generally described as a type of Sicilian stuffed flatbread, but for me, that really doesn’t do it justice. It’s kind of, sort of, like lasagna wrapped in flatbread, but that’s not very accurate either. The “kinda sorta” thing also works for calzone, and stromboli, but again, just... to read the rest of Chef John's article about this Scacce Ragusane recipe, please follow this link to become a member.)

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Tuesday, July 21, 2020

Butterscotch Budino - Now 100% Scotch Free

I’m not a huge dessert guy, and will almost always go for a second helping of the main course over “saving room” for something sweet later, but do have a big soft spot for a nice pudding; and puddings do not get any nicer than this incredible... to read the rest of Chef John's article about this Butterscotch Budino recipe, please follow this link to become a member.)

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Tuesday, July 14, 2020

Salisbury Steak – The Finest in Pre-Remote Cuisine

My mother, Pauline, was a great cook, so it’s not like we hoped she wouldn’t have time to make us supper, so we’d get to eat TV dinners instead, but when that happened to be the case, it was always a very special, and exciting occasion. Which is weird, since they really weren’t... to read the rest of Chef John's article about these Salisbury Steaks, please follow this link to become a member.)

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Friday, July 10, 2020

Salmon Medallions – Turning Tail

I’m not a fan of buying pre-packaged fish at the market. Sure, you can look through the plastic wrap, and pick out something that looks decent, but I’d much rather go to the counter, and tell the monger exactly what I want, and watch them cut it before my eyes. This doesn’t cost anything extra, and you’ll almost always end up with... to read the rest of Chef John's article about these Salmon Medallions, please follow this link to become a member.)

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Friday, July 3, 2020

Bacon-Wrapped Double Dogs – Two Hot Dogs, One Bun, No Regrets

What’s better than one hot dog? Two hot dogs. And what’s better than two hot dogs? Two hot dogs wrapped in bacon, which is exactly what we’re featuring here. And, what makes this such a culinary breakthrough is that we’re wrapping the two links together, as opposed to simply serving two bacon dogs on one bun. Okay, “culinary breakthrough” might be a little strong, but these... to read the rest of Chef John's article about these Bacon-Wrapped Double Dogs, please follow this link to become a member.)

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Tuesday, June 30, 2020

Antipasto Pasta Salad – Turning Before into During

It somehow seems wrong naming a pasta salad after a dish specifically designed to be served before the pasta course, but if this incredibly delicious, colorful salad is wrong, I don’t want to be right. This beautiful bowl of goodness would be great as a... to read the rest of Chef John's article about this Antipasto Pasta Salad, please follow this link to become a member.)

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Tuesday, June 23, 2020

Cherry Chocolate Loaf – Thank You, Banana Bread

I’m not sure if it counts as an actual problem or not, but due to circumstances beyond my control, I recently found myself with a few too many fresh cherries around, which I decided I wanted to turn into a chocolate-studded loaf. Since our banana bread gets such gets reviews, I used that as the base recipe for this, and... to read the rest of Chef John's article about this Cherry Chocolate Loaf, please follow this link to become a member.)

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Thursday, June 18, 2020

Salt and Pepper Spare Ribs – Simply Amazing

I’ve always thought people do way too much when it comes to cooking ribs, but I was mostly referring to the cooking methods, and all those countless tricks and techniques. I’m talking about the start high, finish low, or the start low, finish high, plus all the various strategies for marinating, brining, basting, turning, wrapping, etc., which is why I love the... to read the rest of Chef John's article about these Salt and Pepper Spare Ribs, please follow this link to become a member.)

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All-American Barbecue Sauce – Creating Your Own Masterpiece

I remember joking around in our homemade ketchup video about how even though the final product was great, and very close to the store bought stuff, it wasn’t worth all the time and effort; and that people should probably just continue buying it at the store. Well, you might be thinking the same thing about... to read the rest of Chef John's article about All-American Barbecue Sauce, please follow this link to become a member.)

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And, as always, enjoy! 

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Tuesday, June 9, 2020

Chef John’s Whiskey Sour – Because Day Drinking is the Best Drinking

Contrary to all those photos I used to post during my traveling food blogger days, I’m not a big drinker. I’ve also never been a big cocktail guy, and I’m much more comfortable with a beer in my hand, but every once in a while I do get a craving for ... to read the rest of Chef John's article about Chef John’s Whiskey Sour, please follow this link to become a member.)

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And, as always, enjoy! 

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Friday, June 5, 2020

Bob’s Kabobs – The Man, the Myth, the Legend, and His Kabobs

Who Bob was, or how I knew him, or whether he even really existed isn’t the point here. What matters is how amazing this “kofta” style kabob, or kebab if you prefer, really is. These use ground meat instead of the more common cubes, which not only looks super cool on the skewers, but also allows us to ... to read the rest of Chef John's article about this Bob’s Kabobs, please follow this link to become a member.)

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And, as always, enjoy! 

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Chicken & Broccoli Curry – Two Old Friends On a New Adventure

Other than maybe its less-than-gorgeous appearance, I loved everything about this simple chicken and broccoli curry. Chicken and broccoli are no strangers to each other, and are often paired in things like stir-fries, pastas, stuffed potatoes, and soups, but for whatever reason... to read the rest of Chef John's article about this Chicken & Broccoli Curry recipe, please follow this link to become a member.)

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And, as always, enjoy! 

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Friday, May 22, 2020

Strawberry Oatmeal Breakfast Bars – Because You Can’t Eat Regular Oatmeal with Your Hands

These beautiful Strawberry Oatmeal Breakfast Bars are delicious, and very easy to make, but unlike the traditional, jam-based fruit bars, they’re made with fresh strawberries, which means they’re lower in sugar. Which is a nice perk, but that’s not why you should make them. You should make them because... to read the rest of Chef John's article about this Strawberry Oatmeal Breakfast Bars recipe, please follow this link to become a member.)

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And, as always, enjoy! 

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Tuesday, May 19, 2020

Stuffed Pasta Wheels – Let the Good Times Roll

Just when I thought I’d run out of new ways to stuff pasta, I remembered a demo I saw many years ago, featuring an Austrian chef rolling up a ground veal mixture in a pasta-like dough. I had seen pasta pinwheel type roll-ups before, but this was the first time I’d seen these... to read the rest of Chef John's article about this Stuffed Pasta Wheels recipe, please follow this link to become a member.)

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And, as always, enjoy! 

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Friday, May 15, 2020

Tuna Noddle Casserole – King of the Comfort Food Casseroles

I’ve always considered tuna noodle to be the king of the comfort food casseroles, except for maybe mac and cheese, which is sort of in a category by itself. Personally, if you give me a choice between the two, I’ll take tuna noodle every time, since we get that same... to read the rest of Chef John's article about this Tuna Noddle Casserole recipe, please follow this link to become a member.)

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And, as always, enjoy! 

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