Apple Walnut Canadian Butter Tarts – Sorry, Raisin Canadians, But I Went Big Apple

I’ve had many people request Canadian butter tarts over the years, and while they all wanted the same thing, they didn’t all want it the same way. Some would end their “food wish” with the plea, “don’t forget the raisins,” or the warning, “you better not add nuts,” and it didn’t take long to realize that our...to read the rest of Chef John's article about Apple Walnut Canadian Butter Tarts please follow this link to become a member.)

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And, as always, enjoy!

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Chicken Fricassee – Also known as, Frickin’ Chickassee!

Like many other chefs my age, I heard about “fricasseeing” years before even thinking about going to culinary school. It wasn’t Julia Child, or the Galloping Gourmet, but rather a much more important cultural, and social phenomenon, Looney Tunes. That’s right; Buggy’s Bunny turned me on to...to read the rest of Chef John's article about Chicken Fricassee 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. 

Pumpkin Conchas – I Want My Sweet Bread and Cookie Too

Have you ever been eating a sweet bun or roll and thought to yourself, this is great, but I wish it had a thin, crispy sugar cookie covering the top? Well then, you’re going to love conchas. This Mexican sweet bread gets its name from the seashell design traditionally used to decorate the top, but as I attempted to show in...to read the rest of Chef John's article about Pumpkin Conchas 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. 

Tiramoussa Semifreddo – Hopefully Hand Made

As you’re probably starting to realize, I really love the flavor combinations in tiramisu, and I’ve featured them in multiple video recipes. While I love the classic version, I’m not the biggest fan of soggy ladyfinger cookies in a dessert, which is something I think I caught from Michele, but anyway, I love the combination of coffee and marsala wine in any...to read the rest of Chef John's article about Tiramoussa Semifreddo 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. 

Tadpole in the Hole – Yes, Just Another Pastafazool-Inspired Baked Pancake

I’ve wanted to do another Dutch Baby video for a while now, since they always do very well traffic wise, and people seem to love them, but I wanted it to be a savory version of some kind, and I couldn’t decided exactly what that should be. I eventually figured it out, thanks to, believe it or...to read the rest of Chef John's article about Tadpole in the Hole please follow this link to become a member.)

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And, as always, enjoy!

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Chicken Mushroom Strudel – What You See Is Hopefully What You Get

They say to never judge a book by its cover, but when it comes to savory, meat-filled pastries I think it’s totally fine. When we bring something that looks like this Chicken Mushroom Strudel to the table, our guests will, and should, assume the inside is every bit as enticing as the...to read the rest of Chef John's article about Chicken Mushroom Strudel please follow this link to become a member.)

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And, as always, enjoy!

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Ghost Cheesecake Brownies – Do Ghosts Exist? And If So, Are There Bird Ghosts?

There is no way to make our fudgy chocolate brownie recipe any better. Unless, you maybe swirled some cheesecake batter into the top before you baked them. But other than that, there’d really be no way to...to read the rest of Chef John's article about Ghost Cheesecake Brownies please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for Ghost Cheesecake Brownies!

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.