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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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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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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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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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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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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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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Tuesday, May 12, 2020

"Plastered" Pork Tacos with Apple Jalapeño Salsa – “I Am Not an Animal, I Am a Human Eating”

They say there are a thousand ways to roast pork, which has never sounded like enough ways to me, so I’m always trying to come up with new ones. This “plastered” pork was one such attempt. While this looked bizarre coming out of the oven, and by “bizarre,” I mean it looked like the Elephant Man... to read the rest of Chef John's article about this "Plastered" Pork Tacos recipe, please follow this link to become a member.)

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Friday, May 8, 2020

Apple Crumble Coffee Cake – Great Morning, Noon and Night

If you’re a fan of apple crumbles, coffee cakes, and Dutch apple pies, this just might become your new favorite dessert recipe. Sorry, I meant new favorite breakfast recipe. But, regardless of what time of day this graces your table, you’re going to be enjoying I what I think is the perfect combination of... to read the rest of Chef John's article about this Apple Crumble Coffee Cake recipe, please follow this link to become a member.)

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Tuesday, May 5, 2020

Cloud Eggs – Excuse Me While I Eat the Sky

These cloud eggs were quite the Instagram sensation a few years back, and while it’s not surprising it took me this long to give them a try, what is a little bit shocking is the fact that they’re not from Japan. I assume that every unusual and/or bizarre looking egg dish is Japanese, since they almost always are, but this... to read the rest of Chef John's article about this Cloud Eggs recipe, please follow this link to become a member.)

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Friday, May 1, 2020

Velvet Steak - It’s Not the Journey, but the Destination

This “velvet steak” video was inspired by a technique used to prep meat for stir-frying, which features an unusual, but highly effective marinade that locks in moisture, and produces a very “velvety” texture. I was hoping it would have the same effect here, but to exactly what extent, I’m not really... to read the rest of Chef John's article about this Velvet Steak recipe, please follow this link to become a member.)

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Tuesday, April 28, 2020

Sweet Potato Gnocchi – Orange You Glad These Are Good For You?

There are plenty of foods we should probably be eating more of. No, not kale. We seem to be eating plenty of that, but one that does come to mind is the orange-fleshed sweet potato. These easy to find tubers are packed with nutritional goodness, or so I read, and when used to make... to read the rest of Chef John's article about this Sweet Potato Gnocchi recipe, please follow this link to become a member.)

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Tuesday, April 14, 2020

Mbejú (Paraguayan Cheese Flatbread) – Hoarder-Proof

The recent flour shortages in grocery stores have been well documented on the news, complete with footage of panicked buyers in front of bare shelves, except if you looked really close, you would’ve noticed a few odd looking bags here and there, left unscathed in the hoarders’ attack. There’s a good chance some of those survivors were bags of ... to read the rest of Chef John's article about this Mbejú recipe, please follow this link to become a member.)

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Friday, April 10, 2020

Pizza Rustica – Toppings as Fillings

This traditional Italian Easter recipe might not be the kind of pizza you’re used to, or even close, but don’t let that stop you from enjoying what is one of the most amazing combinations of meat and cheese ever to grace a pastry. As long as you can find a pan that works, this is fairly easy to make, and you can... to read the rest of Chef John's article about this Pizza Rustica recipe, please follow this link to become a member.)

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Wednesday, April 8, 2020

Lamb Scallopini with Pepper & Onion Agrodolce - Thin to Win

Don’t let the fancy sounding name fool you, this delicious lamb scallopini recipe is simple, fast, and very easy to make. Lamb is traditionally served on Easter, but with social distancing, this scaled-down approach may work better than something like a large roasted leg of lamb, which is more fitting for a big group. We’ll do one of those... to read the rest of Chef John's article about this Lamb Scallopini recipe, please follow this link to become a member.)

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Friday, April 3, 2020

Honey Mustard Roast Chicken – Rocking with Spatchcocking

I’d like to think this video would be worthwhile watching just for the simple and delicious honey mustard marinade/glaze recipe alone, but you’re also going to see one of the easiest, and most effective poultry butchering techniques of all time, spatchcocking. Above and beyond the fact it’s super fun to say, spatchcocking allows... to read the rest of Chef John's article about this Honey Mustard Roast Chicken recipe, please follow this link to become a member.)

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And, as always, enjoy! 

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Tuesday, March 31, 2020

No-Knead Country Bread – Perfect for People Who Hoarded Flour

I’ve been wanting to post an updated video for our no-knead bread technique, and so when I heard there was a severe, pandemic-related yeast shortage happening, I figured this would be the perfect time. Except, apparently there’s an even more extreme shortage of ... to read the rest of Chef John's article about this No-Knead Country Bread recipe, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for this No-Knead Country Bread!

And, as always, enjoy! 

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Friday, March 27, 2020

Shelter-in-Place Salmon Loaf – “Ugly Delicious”

I always like to keep a few cans of red salmon in the pantry for those dreaded “there’s nothing in the house to eat” situations, although they generally end up being used to make salmon cakes. This time, however, we’re using this greatly underrated, and underappreciated protein source in loaf form, and while it’s not the... to read the rest of Chef John's article about this Shelter-in-Place Salmon Loaf recipe, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for this Shelter-in-Place Salmon Loaf!

And, as always, enjoy! 

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Tuesday, March 24, 2020

The Best Baked Rice & Beans – Perfect Rice for an Imperfect World

There are basically two styles of rice and beans. One features the beans being cooked separately, and then used as a sauce to top the rice. It’s a wonderful way to enjoy this classic combo, and if you’re into that kind of thing, our red beans and rice are a fine example. With the other style, which we’re... to read the rest of Chef John's article about this Baked Rice & Beans recipe, please follow this link to become a member.)

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And, as always, enjoy! 

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Friday, March 20, 2020

Hungarian Potato and Sausage Soup – Comfortarian Cuisine

All hot soups will nourish the body, and comfort the soul, but some seem to do so more profoundly than others, and this Hungarian Potato and Sausage Soup is a perfect example. By the way, I’ve never been to Hungry, so I’m not sure how authentic this is, but if I ever go, I really hope ... to read the rest of Chef John's article about this Hungarian Potato and Sausage Soup recipe, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for this Hungarian Potato and Sausage Soup!

And, as always, enjoy! 

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Wednesday, March 18, 2020

Chicken a la Crema – Remembering Aunt Mary’s

Michele and I used to eat at a restaurant in the Mission many years ago called Aunt Mary’s, and my favorite thing on the menu was their Pollo a la Crema. And, when I say it was my favorite thing I mean as in I literally ordered it every time I went in. It was that ... to read the rest of Chef John's article about this Chicken a la Crema recipe, please follow this link to become a member.)

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And, as always, enjoy! 

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Friday, March 13, 2020

Sticky Buns – Sweet Memories

I learned lots of new and exciting things during my first semester of culinary school, but pecan sticky buns were the first thing I made for my family after returning home on break. I was so excited to show off my new skills, and also to get some laundry done, but mostly show off my skills. I’m not sure why I went with sticky buns, but it was probably because ... to read the rest of Chef John's article about this Sticky Buns recipe, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for these Sticky Buns!

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