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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And, as always, enjoy!

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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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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. 

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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And, as always, enjoy!

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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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And, as always, enjoy!

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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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And, as always, enjoy! 

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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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And, as always, enjoy! 

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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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And, as always, enjoy! 

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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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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.