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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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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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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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.)

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Potato Chip Pizza – Extreme Pizza Makeover

I love anything involving potatoes, and after some initial skepticism that includes potato-topped pizzas. Unfortunately, they’re not that easy to do, since you need to slice the potatoes thin enough to cook through by the time the crust is done, but if they’re too thin, you don’t really get enough... to read the rest of Chef John's article about Potato Chip Pizza, please follow this link to become a member.)

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Friday, February 26, 2021

Whole Shrimp Potstickers – Wholly Delicious

I love potstickers, both the recipe and the technique, and while I love the traditional pork filling we featured in our video, sometimes you’re just in the mood for something different, so I decided to go with a shrimp filling instead, but that’s not where the... to read the rest of Chef John's article about Whole Shrimp Potstickers, please follow this link to become a member.)

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Tuesday, February 23, 2021

Exotic Chicken and Rice Casserole – Tastes Exactly Like It Sounds

What do you call a chicken and rice recipe that’s not based on one specific recipe, but rather a composite of dozens of different recipes? Just calling it “chicken and rice” doesn’t give enough of a clue as to what lies ahead flavor-wise, not to mention... to read the rest of Chef John's article about Exotic Chicken and Rice Casserole, please follow this link to become a member.)

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Tuesday, February 16, 2021

Chili Relleno Pancakes – Building a Better (In Certain Ways) Chili Relleno

I love chili rellenos, get requests for them all the time, and have wanted to do a video on them forever, but the classic presentation will just have to wait a little longer, as I skipped right to this much more user-friendly version. And, not just more user-friendly to make, but also to eat. However, don’t confuse “more user-friendly” with easier, since they require the same... to read the rest of Chef John's article about Chili Relleno Pancakes, please follow this link to become a member.)

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Friday, February 12, 2021

Chocolate Puddino – Some Recipes Just Name Themselves

After countless requests, and with Valentine’s Day coming up, I finally decided to do a chocolate pudding video. I also decided to adapt the starch-less, and much more chocolaty Italian method for budino to produce it, which is why the word “puddino” is now part of the language. Or will be, after this video... to read the rest of Chef John's article about Chocolate Puddino, please follow this link to become a member.)

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Tuesday, February 9, 2021

Mom’s Scalloped Potato Gratin – Biting the Forbidden Tuber

This simple, comforting potato casserole was one of my favorite foods growing up, and it would have been a favorite of mine as an adult, if I hadn’t gone to culinary school. That’s where I learned how to make a “real” potato gratin, and all of a sudden that basic milk-based, lightly cheesed version just didn’t seem as... to read the rest of Chef John's article about Mom’s Scalloped Potato Gratin, please follow this link to become a member.)

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Sunday, February 7, 2021

Everything Onion Dip – Everything You Want in an Onion Dip and More

Potato chips are my Kryptonite. My “crack “might be even more accurate, but the point is my love for potato chips is borderline inappropriate. And while I’m more than happy to eat them as-is, I much prefer them dipped into something, and my favorite “something” would be a... to read the rest of Chef John's article about Everything Onion Dip, please follow this link to become a member.)

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Tuesday, February 2, 2021

Buffalo-Style Pizza – New and Strangely Familiar

Despite spending the first 17 years of my life in Western New York, until recently, I’d never heard of “Buffalo style pizza.” I was familiar with thin-crust, and thick crust, but was completely unaware that just an hour or so down the Thruway there was apparently a... to read the rest of Chef John's article about Buffalo-Style Pizza, please follow this link to become a member.)

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Friday, January 29, 2021

Italian Sausage Spaghetti – Very Slow Food

There are basically three ways you can do Italian sausage and spaghetti. Two of those ways are very popular, and perfectly acceptable. This recipe features the much lesser known third method, which I feel is vastly superior in both taste and texture, although it requires doing something I’ve been training you for... to read the rest of Chef John's article about Italian Sausage Spaghetti, please follow this link to become a member.)

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Thursday, January 28, 2021

Hot & Sour Soup – Better Than Take-Out?

I was going to say this fast, and easy to make hot and sour soup is “better than take-out,” but in fairness, I have no idea how good your friendly neighborhood Chinese restaurant is. So, instead of insulting restaurateurs I’ve never meet, I’ll just say that in my experience, this soup is way better than the... to read the rest of Chef John's article about Hot & Sour Soup, please follow this link to become a member.)

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Wednesday, January 27, 2021

Peppercorn Pork Chops with Warm Pickled Pepper Relish – Also Known as Seven Pepper Pork

This recipe is the answer to that age-old question, “Is there such a thing as using too many types of pepper on a pork chop?” Apparently, there is not, since we used seven different types here, both dried peppercorns and freshly diced, and it was amazing. You might have to go to the fancier grocery store in town, but it shouldn’t be too hard to find the four different peppercorns used... to read the rest of Chef John's article about Peppercorn Pork Chops, please follow this link to become a member.)

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Blood Orange Marmalade – The Other Kind of Marmalade

Growing up, I was a huge fan of fruit jams, or “jellies,” as we called them. Once you find out about jam, dry toast just doesn’t cut it anymore. But, there was one spread I didn’t understand, and that was orange marmalade. It was sift, bitter, and for some reason, loaded with chopped up bits of ... to read the rest of Chef John's article about Blood Orange Marmalade, please follow this link to become a member.)

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Tuesday, January 26, 2021

Creamy Cod & Potato Gratin – For Fish Lovers Old and New

Creamed cod was one of my favorite childhood comfort foods, mostly because my mother served it over mashed potatoes, which was my favorite childhood food of any type. Captain Crunch was a close second, but I was, and still am, a mashed potato fiend... to read the rest of Chef John's article about Creamy Cod & Potato Gratin, please follow this link to become a member.)

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Thursday, January 7, 2021

Chicken Mushroom Rice Soup – Two Inspirations are Better Than One

I received a request recently for an updated video for mushroom soup, which I thought was a great idea, since the last one was posted over 10 years old. But just as I was starting to plan that redo, I saw another request for an update to our “Just Chicken and Mushrooms” video, and I decided to... to read the rest of Chef John's article about Chicken Mushroom Rice Soup, please follow this link to become a member.)

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Tuesday, January 5, 2021

Honey Garlic Shrimp - Food Court Name, Fine Dinning Taste

I’m not ashamed to admit I like eating in Food Courts. Whether they’re at the mall, or airport, I enjoy the multitude of options, the casual service, and of course, the simple joy of eating with plastic utensils. I also appreciate the simple and straightforward names of the dishes offered in such environments, like... to read the rest of Chef John's article about Honey Garlic Shrimp, please follow this link to become a member.)

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The Best Brownies – Yes, Really!

Virtually everyone who posts a brownie recipe online claims that theirs is the best, and in keeping with that time honored traditional, I will do the same. These really are the best brownies. And I’m sure you’ll agree when you make them, just as long as we’re on the same page regarding which type of... to read the rest of Chef John's article about The Best Brownies, please follow this link to become a member.)

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