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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And, as always, enjoy!

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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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And, as always, enjoy!

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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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And, as always, enjoy!

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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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And, as always, enjoy!

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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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And, as always, enjoy!

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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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And, as always, enjoy!

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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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