Tuesday, November 23, 2021

Stove Top Stuffing – No Oven, No Problem

The most common Thanksgiving food-related complaint isn’t dry turkey. That’s the most common problem, but not the most common complaint, since most people are gracious enough to lie. Lack of oven space is the actual answer, which is what inspired me to share this...to read the rest of Chef John's article about Stove Top Stuffing, please follow this link to become a member.)

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Friday, November 19, 2021

Lemon Pepper Sweet Potato Crisp – Calling a Crumble a Crisp for Fun and Profit

Unlike some of my peers, when I decided on a name for a recipe, I always try to go for the most accurate title, and what would make for the best click-bait. This time however, I willingly and knowingly called something a “crisp” that’s really more of a “crumble.” In fairness, it was very crispy, and with a few tweaks...to read the rest of Chef John's article about Lemon Pepper Sweet Potato Crisp, please follow this link to become a member.)

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Friday, November 12, 2021

Chantilly Mashed Potatoes Casserole – Impossibly Delicious

When I first heard about chantilly mashed potatoes, I thought it sounded amazing. Folding whipped cream into buttery, cheesy, mashed potatoes to make them lighter, and more luxurious, is pure genius. It’s also physically impossible, which was the next thing I thought, and the reason I never actually tried to...to read the rest of Chef John's article about Chantilly Mashed Potatoes Casserole, please follow this link to become a member.)

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Mini Croissant-Crust Pecan Pies – No Dough was a Great Way to Go

While I’ve never posted a video featuring the technique, I’ve always been fascinated with the idea of using croissants as a base to other recipes. I’ve seen them made into crispy cookies, hand-held cheesecakes, and fabulous looking bread puddings, but as far as I know, this might be the first time they’ve been used for...to read the rest of Chef John's article about Mini Croissant-Crust Pecan Pies, please follow this link to become a member.)

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Easy Sweet and Sour Pork Belly – I Think You’re Ready for this Belly

There are many pork belly recipes that require days of prep, followed by many hours of long, slow cooking, followed by splattering, high-heat skin crisping on the stovetop, and while those preparations usually produce something amazing to eat, sometimes you just want something less involved. That’s what I tried to...to read the rest of Chef John's article about Easy Sweet and Sour Pork Belly, please follow this link to become a member.)

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Feta Cheese French Toast with Spiced Honey Syrup – Behold, The Magic of Caramelized Cheese

After posting a tease picture for this Feta Cheese French Toast on social media, I received a fair number of responses questioning this particular pairing, as well as my general sanity. Well, if making French toast with feta cheese is crazy, I don’t want to be sane, since this was one of the most delicious...to read the rest of Chef John's article about Feta Cheese French Toast, please follow this link to become a member.)

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Butterhorn Dinner Rolls – Hook ’em Horns!

We’re heading straight into the heart of holiday and special occasion dinner party season, and while the main courses and side dishes might vary, one thing these types of gatherings usually have in common is a basket of rich, buttery dinner rolls on the table. And with that scene in mind, there are...to read the rest of Chef John's article about Butterhorn Dinner Rolls, please follow this link to become a member.)

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Tuesday, October 26, 2021

Pumpkin Seed Crusted Pork Tenderloin Roast – Simple, Seasonal, and (if you don’t overcook it) Sensational

I haven’t posted a roasted pork tenderloin recipe for a while, but with “fancy” roasted meat season almost upon us, I thought the timing was perfect for a seasonably appropriate twist on this extremely user-friendly cut of meat. And what better way to twist something seasonally than by using... to read the rest of Chef John's article about Pumpkin Seed Crusted Pork Tenderloin, please follow this link to become a member.)

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Friday, October 22, 2021

Crispy (No Fry) Potato Pancake Poppers – Not Tot But Still Hot

I think I’ve given up on trying to make amazing potato tots at home. I’ve tried a few different methods, and with a lot of effort and mess you can make a mediocre batch, but they’re just not worth all the work, when we can just tear open a bag of frozen tots. However, as far as I know, they don’t sell... to read the rest of Chef John's article about Crispy (No Fry) Potato Pancake Poppers, please follow this link to become a member.)

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Tuesday, October 19, 2021

Chocolate “I Scream” Cookie Sandwiches – Let’s Face It

While I was working on the classic ice cream sandwich I posted this summer, I remember think how much easier it would’ve been to simply use a cookie from the bakery. And I just might have, if I’d found ones with that same soft, sticky texture old-school ice cream sandwiches are famous for... to read the rest of Chef John's article about Chocolate “I Scream” Cookie Sandwiches, please follow this link to become a member.)

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Friday, October 15, 2021

Jack-o’-Lantern Stuffed Peppers – The Stuffing Isn’t Supposed to be the Scary Part

This Jack-o’-lantern stuffed pepper will look just as cool no matter how great your filling is, but while the kids might be impressed enough with the appearance to forgive a less than stellar inside, we discerning adults are going to want the full package. What I’m trying to say is that I didn’t love this... to read the rest of Chef John's article about Jack-o’-Lantern Stuffed Peppers, please follow this link to become a member.)

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Chicken Marsala Milanese – Sometimes More is More

I’ve wanted to do an updated video on chicken Marsala for quite a while now, which is one of my favorite dishes of all time, but whenever I’d start the process, I’d remember some other chicken recipe I hadn’t filmed yet, and it would get pushed off the schedule. That was about to happen yet again, as it was... to read the rest of Chef John's article about Chicken Marsala Milanese, please follow this link to become a member.)

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Old Fashioned Pumpkin Butter – A Pumpkin Pie Substitute for the Rest of the Year

I’m not the biggest dessert person, and rarely crave specific sweet treats, but I always look forward to my annual slice of pumpkin pie. It’s one of my favorite things to eat, sweet or otherwise, and it’s always been a bit of a mystery why this great pie is only made once a year. That mystery will have to be... to read the rest of Chef John's article about Old Fashioned Pumpkin Butter, please follow this link to become a member.)

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Chicken Pan Pie – So Not Pot

Making chicken pot pie in a pan doesn’t sound all that revolutionary, and it’s not, since that’s where many people make it anyway, but since it comes out so differently than deeper dish versions, and according to me, so much better, I decided we need to start calling it what it really is. Chicken pan pie. Which I think has a... to read the rest of Chef John's article about Chicken Pan Pie, please follow this link to become a member.)

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Honeycrisp Apple Tart for One – Very A-Peeling

There are many things I love about this adorable apple tartlet, but my favorite thing doesn’t have anything to do with the taste, texture, or appearance. It’s the fact that we’re creating a professional-looking apple pastry without having to slice apples, thanks to our trusty potato... to read the rest of Chef John's article about Honeycrisp Apple Tart for One , please follow this link to become a member.)

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Friday, October 1, 2021

World Famous Bavarian Pretzels – These are Great, and that’s No Lye

If you’ve researching making “real” Bavarian pretzels online, the one thing that every single article and blog post has in common is that you must, you have to, use a lye dip. And, the one thing that every single person who reads this fun fact has in common is not having any lye around. Oh sure, a few folks who... to read the rest of Chef John's article about World Famous Bavarian Pretzels, please follow this link to become a member.)

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Manhattan Clam Chowder – Not Like Mom Used to Heat Up

Canned soup was one of my childhood staples, and it was often served for lunch, dinner, or sometimes both. It was usually something brothy, like chicken noodle, chicken rice, or beef barley, but every once in a while we’d get to enjoy a nice... to read the rest of Chef John's article about Manhattan Clam Chowder, please follow this link to become a member.)

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Tuesday, September 21, 2021

Crispy Cider-Battered Chicken Fingers – Better than Beer?

Almost all the crispy chicken fingers recipes you see feature a breaded coating, which is a little hard to understand when you think of your typical chicken fingers audience; kids and people who eat with kids. Maybe it’s because these recipes are trying to mimic what’s found... to read the rest of Chef John's article about Crispy Cider-Battered Chicken Fingers, please follow this link to become a member.)

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Pasta all’Amatriciana – It’s the Best

There’s no way to actually win an argument about which pasta sauce or pasta dish is Italy’s best, but that’s not really the point. Arguing is fun, especially with Italians, and just being able to passionately make your case, more than makes the effort worthwhile. I tried to do that in this Pasta all’Amatriciana video, although it was really more... to read the rest of Chef John's article about Pasta all’Amatriciana, please follow this link to become a member.)

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The Best Fresh Garden Tomato Sauce – Seasonal Snobbery

As you know, I’m not above opening a can of tomatoes, or jar of prepared sauce to use with pasta, or in some other video recipe related application. In fact, I do it proudly, with zero shame, but when it’s the middle of fresh tomato season, and the vines in our garden are heavy with this glorious... to read the rest of Chef John's article about Fresh Garden Tomato Sauce, please follow this link to become a member.)

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Zucchini Bread – The World’s Most Mysterious Quick Loaf

The main problem with zucchini bread is that it isn’t banana bread, or carrot cake, which is what it’s often unfairly compare it to. However, this delicious, easy recipe has something those two don’t. Some mystery. Banana bread tastes like bananas, and carrot cake tastes like cake, but zucchini bread tastes like... to read the rest of Chef John's article about Zucchini Bread, please follow this link to become a member.)

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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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And, as always, enjoy!

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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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And, as always, enjoy!

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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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And, as always, enjoy!

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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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And, as always, enjoy!

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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.)

Follow this link to get a complete, printable written recipe for Grilled Volcano Pork!

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