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.)
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.
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.)
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.
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.)
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.
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.)
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.
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.
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.) Follow this link to get a complete, printable written recipe for Deviled Egg Noodle Salad!
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.
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.
