Friday, September 3, 2021

Bialys – Polish for “Don’t Call These Bagels”

Like many Americans who don’t live in New York, I first was made aware of bialys watching The Sopranos. They seemed to enjoy them every bit as much as the Italian treats so often highlighted in the show, and I remember thinking I would like to try one myself, if and when I came across them at a bakery, which never... to read the rest of Chef John's article about Bialys, please follow this link to become a member.)

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Margarita Sorbet – Turning Dessert into Happy Hour

As I may have mentioned before, I worked at a Mexican restaurant while attending culinary school, and in addition to learning a lot about the realities of life in the kitchen, I was also able to gain some valuable experience as a bartender. And I use the term loosely, since I was only allowed ... to read the rest of Chef John's article about Margarita Sorbet, please follow this link to become a member.)

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Tiny Tacos – Welcome to John in the Box

If you think regular tacos are fun to eat, just wait until you try these delicious and adorable tiny tacos. These might be about the same size as the ones at a certain fast food chain, but that’s where the similarities end. These are filled with cheese and taco beef, and not some grey-brown mystery... to read the rest of Chef John's article about Tiny Tacos, please follow this link to become a member.)

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Bacon Caramel Popcorn Balls – Perfect for Subtitles

As I’ve gotten older, my eating habits have definitely improved, which isn’t saying much, since back in the day a “midnight snack” might have been a full-sized Mission-style burrito. Oh yes, those were the days. Now, we try to limit our late night... to read the rest of Chef John's article about Bacon Caramel Popcorn Balls, please follow this link to become a member.)

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Wednesday, August 25, 2021

The Farmer’s Frittata – Just Like Grandpa (Almost) Used to Make

I love all types of omelets, but the humble frittata is probably my favorite style. One of my earliest food memories is that of my grandfather making and serving me a frittata loaded with fresh garden vegetables. Besides loving the taste, and welcomed break from milk and cereal, I was fascinated by... to read the rest of Chef John's article about The Farmer’s Frittata, please follow this link to become a member.)

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Tuesday, August 17, 2021

Russian Tomato Salad Bruschetta – Two-Thirds of Me on a Plate

Since I’m part Italian and Russian, or Belarusian, depending who you ask, it makes sense that I’d eventually pair these two famously delicious things together. If I could have figured out a way to sneak in a Polish element, I would have completed the genealogical trifecta. Now that I think about... to read the rest of Chef John's article about Russian Tomato Salad Bruschetta, please follow this link to become a member.)

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Saturday, August 14, 2021

That Zucchini Spaghetti Stanley Tucci Loves (Spaghetti alla Nerano) – As Good as Advertised

SI get a fair number of video ideas watching food travel television shows, and during these productions, it’s not uncommon for the host to heap praise on the local offerings, but Stanley Tucci, in his new show, “Searching for Italy,” took this to another level, calling the dish, “life changing,” “unbelievable,” and “one of the best things I’ve ever eaten.” I love a... to read the rest of Chef John's article about Zucchini Spaghetti, please follow this link to become a member.)

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Tuesday, August 10, 2021

Malaysian Flatbread (Roti Canai) with Red Lentil Curry Dip - Beginners Luck?

Sometimes the “food wishes” I get take years, or even a decade, before they make an appearance on the channel. Other times, as was the case with this amazing Malaysian Flatbread (Roti Canai), they are granted almost instantaneously. I saw the request in the morning, and by that afternoon, after several minutes... to read the rest of Chef John's article about Malaysian Flatbread (Roti Canai), please follow this link to become a member.)

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Tuesday, August 3, 2021

Savory Summer Cheesecake – Not Sweet, But Still a Treat

I’ve made savory ricotta pies before, which some people call savory cheesecakes, and they’re not wrong, but this time I wanted to make an actual savory cheesecake, which would have the exact same texture and mouthfeel, but without the... to read the rest of Chef John's article about Savory Summer Cheesecake, please follow this link to become a member.)

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Friday, July 30, 2021

Pulled Chicken Sloppy Joes (Sloppy Chickens) – The Chicken That Pulls Itself

The original plan for this deliciously different hot sandwich was simply going to be a chicken-based version of a pulled pork sandwich. But, then I remembered I’m not the biggest fan of pulled pork sandwiches, or at least tossing shredded meat in barbecue sauce before serving on a bun, which is why I decided to... to read the rest of Chef John's article about Pulled Chicken Sloppy Joes, please follow this link to become a member.)

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Tuesday, July 27, 2021

Banana Bread Mug Cake in a Minute – One Banana, Several Advantages

Besides the significantly faster cooking time, the major advantage of this banana bread mug cake method is being able to make single-sized portions, which is a great thing for people like me. I have certain powers, but unfortunately will power isn’t one of them, so if I make a whole loaf, enjoying a... to read the rest of Chef John's article about Banana Bread Mug Cake in a Minute, please follow this link to become a member.)

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Friday, July 23, 2021

Chicken Salad Summer Rolls – My Favorite See-Through Sandwich

Chicken salad on sliced bread makes for one of my favorite sandwiches of all time, but every once in a while, for a fun, and much more interesting change of pace, I’ll shake things up and give it the old rice paper treatment. Above and beyond this being a significantly more exciting... to read the rest of Chef John's article about Chicken Salad Summer Rolls, please follow this link to become a member.)

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Tuesday, July 20, 2021

Barbecued Roast Beef on a Bun – Depending on Who You Talk Too

I’ve always tried to avoid arguments about what is, or is not, “barbecue,” since no matter how valid your points are, if someone has called grilling ribs in the backyard, “barbecuing,” all their lives, you’re not going to get them to change their vocabulary, nor should you. I fully understand the history, and what it’s suppose to... to read the rest of Chef John's article about Barbecued Roast Beef on a Bun, please follow this link to become a member.)

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Friday, July 16, 2021

German “Tater Tot” Potato Salad – Dedicated to People Who Don’t Like to Follow Directions

It’s been my experience the most people like tater tots. It’s also been my experience the most people like don’t like to peel and cut potatoes. And that’s just two reasons for why I think most people will love this German “tater tot” potato salad. Also, there’s bacon involved. This is a very simple recipe, and the... to read the rest of Chef John's article about German “Tater Tot” Potato Salad, please follow this link to become a member.)

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Tuesday, July 13, 2021

Grilled Pineapple & Prosciutto Flatbread – Almost Hawaiian Pizza

I’ve gotten many requests for a Hawaiian pizza video, but an angry mob of food bloggers surrounding my home carrying torches and pitchforks is the last thing I need. I may be exaggerating a little, but in certain culinary circles, pairing ham and pineapple on a pizza is considered a serious crime against... to read the rest of Chef John's article about Grilled Pineapple & Prosciutto Flatbread, please follow this link to become a member.)

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Friday, July 9, 2021

Salsa Baked Salmon "Nachos" - Semi-Homemade

This super simple salmon dish is dedicated to that old Food Network staple, Semi-Homemade, starring the former First Lady of New York State, Sandra Lee. If you’re not familiar, the show was focused around making easy “homemade” recipes utilizing pre-made products from the... to read the rest of Chef John's article about Salsa Baked Salmon "Nachos," please follow this link to become a member.)

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Tuesday, July 6, 2021

One-Bite Thai “Flavor Bomb” Salad Wraps (Miang Kham) – Prepare for Actual Mind Blowing

People love to use the term “mind-blowing” when describing what they think is an especially outstanding dish, and with very rare exception, it’s almost always hyperbole. These one-bite Thai “flavor bomb” salad wraps, even my slightly simplified version, is that very rare exception. If you’ve never had this before, your mind will... to read the rest of Chef John's article about One-Bite Thai “Flavor Bomb” Salad Wraps, please follow this link to become a member.)

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Friday, July 2, 2021

The Best Blueberry Bread Pudding – “Wait, You Really Made This?”

Everyone, including people who claim not to be able to cook, need to have at least one crowd-pleasing, foolproof, go-to, homey dessert in their repertoire, and this amazing blueberry bread pudding recipe is just the thing. Sure, you could just keep serving ice cream, and store-bought cake, but this is... to read the rest of Chef John's article about The Best Blueberry Bread Pudding, please follow this link to become a member.)

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Tuesday, June 29, 2021

Red, White & Blue Cheese Balls – On the Inside, That Is

Over the years, I’ve made a few “red, white and blue” recipe videos to honor the Fourth of July holiday, but I think this is the first time the food was actually red, green and tan. Reminds me of the old joke, “Are you going to believe me, or your lying eyes?” Putting aside of their external appearance, I couldn’t have been happier with... to read the rest of Chef John's article about Red, White & Blue Cheese Balls, please follow this link to become a member.)

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Friday, June 25, 2021

Bacon-Wrapped Chicken Dogs – Searching for the Perfect Fit

This hopefully future summer cookout classic started out as a quest to create a perfect chicken burger, but after a couple failed attempts, I switched buns midstream, and it all came together. Well, technically, it all came together after I wrapped it in... to read the rest of Chef John's article about Bacon-Wrapped Chicken Dogs, please follow this link to become a member.)

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Korean Barbecue Short Ribs Teriyaki – Also Known as “Teriyaki-style Korean-Style Barbecue Beef Short Ribs”

One of the most frustrating things about this job, and there really aren’t that many, is trying to share an easy, and truly delicious recipe, when you have no idea what to call it. This isn’t a Korean barbecue recipe, but I wanted everyone to understand that we’re using the same cooking method, and cut of beef rib you get at a Korean... to read the rest of Chef John's article about Korean Barbecue Short Ribs Teriyaki, please follow this link to become a member.)

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Friday, June 18, 2021

Old Fashioned Root Beer Slushy – Hurts So Good

I never really liked root beer as a soft drink, but I don’t think there’s any better soda to use for an ice cream float. That little touch of bitterness works so well playing off the creamy sweetness of the vanilla ice cream, and I very fondly remember enjoying these at the local soda fountain, as they used to be... to read the rest of Chef John's article about Old Fashioned Root Beer Slushy, please follow this link to become a member.)

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Tuesday, June 15, 2021

Quick Chicken Couscous – One of the Other Fast Foods

When I was much younger, and not quite as wise, I lived on a steady diet of fast food. I’m talking at least one meal a day, and often more. It was fast, cheap, and easy, and when you’re in your twenties, fast, cheap, and easy are two more reasons than you need to do... to read the rest of Chef John's article about Quick Chicken Couscous, please follow this link to become a member.)

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Friday, June 11, 2021

“Cold Oven” Toad in the Hole – Highly Improper

The one thing almost all other Toad in the Hole recipe videos have in common is the instruction to make sure get your fat smoking hot in the oven before adding your batter. They say this is critical, and if your fat isn’t dangerously hot, your Toad in the Hole won’t puff up, leading to profound... to read the rest of Chef John's article about Toad in the Hole, please follow this link to become a member.)

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Wednesday, June 9, 2021

The Perfect Picnic Pasta Salad – A Side Dish Food Wish

No matter what pasta shape you use, or which ingredients you add, as far as I’m concerned there’s only one proper technique for building what we’re modestly calling the “Perfect Picnic Pasta Salad.” Sorry, I normally try to under-promise and... to read the rest of Chef John's article about The Perfect Picnic Pasta Salad, please follow this link to become a member.)

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Classic Chocolate Ice Cream Sandwich – Just Like I (We?) Remember

Making a great homemade chocolate ice cream sandwich doesn’t seem too hard, since it’s basically just two chocolate cookies with some vanilla ice cream pressed in between, but while its construction isn’t complicated, getting the taste and texture... to read the rest of Chef John's article about this Classic Chocolate Ice Cream Sandwich, please follow this link to become a member.)

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Grilled Volcano Pork – With a Name Like “Volcano Pork…”

This isn’t the first recipe inspired by something I saw on “Triple D,” and it won’t be the last, but I can only give the show, and the restaurant involved partial credit for this amazingly delicious grilled pork. Usually when I see something... to read the rest of Chef John's article about Grilled Volcano Pork, please follow this link to become a member.)

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Friday, May 21, 2021

Grilled “Chili” Steak with Garlic Lime Butter – Thinking Outside the Bowl

They say that if you use high-quality, well-aged meat, and cook it right, a steak doesn’t need to be seasoned with anything more than a sprinkle of salt. I say that sounds great, and I won’t argue, but sometimes you just want a little extra something... to read the rest of Chef John's article about Grilled “Chili” Steak with Garlic Lime Butter, please follow this link to become a member.)

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Friday, May 14, 2021

Hummingbird Cake – Like Nectar with Cream Cheese Frosting

I’ve been getting requests for Hummingbird Cake for many, many years, but like all the other cake requests I get, they were pushed aside for other food wishes I found more enticing, since, as you may know, I’m not a “cake guy.” And, I’m still not officially a “cake guy,” but I’m definitely a... to read the rest of Chef John's article about Hummingbird Cake, please follow this link to become a member.)

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Sausage Stuffed Potato Pancakes – The Inside Story

If we’re going to stuff one food with another, we want to make sure it’s worth the effort, and that there’s an actual reason to do it. Cheese stuffed burgers are a perfect example of something that sounds like a great idea, but in reality aren’t worth the effort, and a slice of melted cheese on top will give you virtually the same... to read the rest of Chef John's article about Sausage Stuffed Potato Pancakes, please follow this link to become a member.)

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Friday, May 7, 2021

Strawberry Dream – Don’t Call it a Posset

Since strawberry and lemon is such a perfect combination, I thought pairing them together in a posset would an ideal way to show them off, and it was, but I needed to come up with a better, more enticing name. Very few people know what a posset is, so I decided to “re-brand” it, as we say in the business, and call it... to read the rest of Chef John's article about Strawberry Dream, please follow this link to become a member.)

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Tuesday, May 4, 2021

Beef Tips and Tots – Tips About Tips

Unless you live in the Northeast, beef “tips” are not something you see on menus very often, which is a shame, since they are one of the great, meaty comfort foods of all time. Having said that, we’ve all had beef tips before, except it was probably called “stew.” I don’t want to get bogged... to read the rest of Chef John's article about Beef Tips and Tots, please follow this link to become a member.)

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Egg Roll in a Bowl – The Sum of All the Parts

When I first heard of Egg Roll in a Bowl, I thought it was nothing short of genius. Everybody loves egg rolls, but nobody loves time consuming wrapping, and messy frying, which is why this deconstructed approach is so brilliant. However, when I went to check out a few examples online, I realized... to read the rest of Chef John's article about this Egg Roll in a Bowl, please follow this link to become a member.)

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Deli-Style Roast Turkey for Sandwiches – Sorry, Loaf. It’s Over.

There are few things less inspired, and more popular, than your average, everyday, run-of-the-mill turkey sandwich. Millions are consumed every day, with the vast majority being made using highly processed, pre-sliced packaged turkey. Apparently, most people are fine with this... to read the rest of Chef John's article about this Deli-Style Roast Turkey for Sandwiches, please follow this link to become a member.)

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Wool Roll Bread – Better Than a Sweater

The Internet is still trying to decide who invented Wool Roll Bread, so until they figure it out, let’s just credit the Malaysian food blog "Apron" with unleashing this viral, spiral creation upon the world. Regardless of who the original creator was, this visually arresting loaf was destined to be shared, albeit reluctantly... to read the rest of Chef John's article about this Wool Roll Bread, please follow this link to become a member.)

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Homemade Ricotta Cheese – The Strained Relationship You Want to Have

This is the ricotta cheese I teased in the recently posted “pancake lasagna for one” recipe. You don’t need homemade cheese to make a decent lasagna, but if you do make your own, there’s a pretty good chance your days of using the store bought stuff will be over. Forget about saving money... to read the rest of Chef John's article about this Homemade Ricotta Cheese, please follow this link to become a member.)

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Friday, April 16, 2021

Pancake Lasagna for One (Or More) – Fast, Free-Style, and Fun-Sized

Even for the fastest, most efficient layer-ers, making a full size pan of lasagna takes a while. And that’s after you’ve boiled, cooled, and drained your noodles, mixed up your filling, and grated all that cheese. So, lasagna isn’t really something you just whip up because you’re craving a piece. Until now... to read the rest of Chef John's article about this Pancake Lasagna for One, please follow this link to become a member.)

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Chicken Paprikash – K.I.S.S.

Some recipe videos I post really don’t need an accompanying article to help sort things out, and this simple, but amazing Chicken Paprikash is one of them. There are no fancy techniques to explain, or exotic ingredients to substitute for, or any other major decisions to make. This is home-cooked comfort food at... to read the rest of Chef John's article about this Chicken Paprikash, please follow this link to become a member.)

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Friday, April 9, 2021

Japanese Milk Bread – Let’s Get This Party Started Right

As promised, this is how to make the truly amazing white bread seen in the recently posted Japanese Egg Salad video, and when I refer to this loaf as “amazing,” I’m not just talking about the taste, texture and appearance. I’m also referring to the simple “roux” starter we begin the recipe with, which might just revolutionize how we ... to read the rest of Chef John's article about this Japanese Milk Bread, please follow this link to become a member.)

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Japanese Egg Salad Sandwich (Tamago Sando) – Convenient Cuisine

I’m not sure how this sandwich went from Japanese convenience store snack to international sensation, but what’s even more surprising is that I decided to do a video for it. I’ve always gone out of my way to avoid egg salad, and had no plans to change that behavior this late in life, but after... to read the rest of Chef John's article about this Japanese Egg Salad Sandwich, please follow this link to become a member.)

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Friday, April 2, 2021

Lemon Blueberry Pavlova – Easy to Make, Beautiful to Look At, and Fun to Eat

There are few “fancy” desserts as easy and delicious as the always beautiful Pavlova. Crispy and crunchy on the outside, soft and marshmallowy on the inside, and the perfect nest for something tangy and fresh, like a lemon curd sauce, and fresh blueberries. Just to hedge our bets, we also added a fresh blueberry sauce, since you can’t have too many... to read the rest of Chef John's article about this Lemon Blueberry Pavlova, please follow this link to become a member.)

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Tuesday, March 30, 2021

Crispy Rolled Breakfast Burrito – Flipping Amazing

I like burritos, and I love breakfast, but I’ve never been a huge fan of breakfast burritos. Maybe I’ve just not enjoyed one made by a true master of the craft, but the ingredients, especially the scrambled eggs component, never seemed to fully integrate with each other. And yes, I might be... to read the rest of Chef John's article about this Crispy Rolled Breakfast Burrito, please follow this link to become a member.)

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Greek Chicken & Potato Bowl – Scaled Down, and Kicked Up

We might have scaled down our critically acclaimed Greek Chicken and Potatoes recipe to make it a little quicker, and more “bowl-friendly,” but to even things out we also made our Big Fat Greek Salad recipe much bigger, and fatter (phatter?). Turns out that crusty, chicken fat soaked potato cubes make for some... to read the rest of Chef John's article about this Greek Chicken & Potato Bowl, please follow this link to become a member.)

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Chocolate Almond Breakfast Donuts – They Only Taste Killer

Eating donuts for breakfast isn’t a new thing, but eating donuts for breakfast that won’t eventually kill you is. These gluten-free, grain-free, low-carb, high-protein donuts might not be quite as sweet and decadent as regular donuts, but to me at least, they’re significantly more enjoyable than any of those... to read the rest of Chef John's article about Chocolate Almond Breakfast Donuts, please follow this link to become a member.)

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Tuesday, March 16, 2021

Corned Beef & Cabbage Shepherd’s Pie – The Casserolling of a St. Paddy’s Day Classic

Turning a classic corned beef and cabbage dinner into a shepherd’s pie makes a lot of sense, especially if you like your food piping hot. It also makes sense if you get nervous slicing and serving meat while a bunch of hungry people look on, monitoring your accuracy, as well as your... to read the rest of Chef John's article about Corned Beef & Cabbage Shepherd’s Pie, please follow this link to become a member.)

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And, as always, enjoy!

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Monday, March 15, 2021

Hamburger Hash – Moooove Over Corned Beef

Corned beef hash is one of my favorite breakfasts of all time, and used to be my go-to, sure-fire, can’t miss hangover cure, when they were a regular part of my life. Happily, those are very rare these days, mostly because I don’t work in the restaurant business anymore, but my love of ... to read the rest of Chef John's article about Hamburger Hash, please follow this link to become a member.)

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And, as always, enjoy!

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Sesame Seared Tuna & Sushi Bar Spinach Salad – Dedicated to the Other Side of the Menu

It takes decades of experience to become a true master sushi chef, and since most of us don’t have that kind of time to invest, I think we’re probably better off trying to make things from the other side of the menu, like this easy and very delicious... to read the rest of Chef John's article about Sesame Seared Tuna & Sushi Bar Spinach Salad, please follow this link to become a member.)

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And, as always, enjoy!

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Friday, March 5, 2021

Classic Cheese Fondue – Like a Swiss Guru

Cheese fondue is one of those iconic recipes that I’ve received hundreds of requests to do over the years, but for one reason or another, I never got around to filming it. One of those reasons was the lack of a proper fondue set. We didn’t get one at our wedding, and unless you’re Swiss, who buys themselves a... to read the rest of Chef John's article about Classic Cheese Fondue, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for Classic Cheese Fondue!

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