Pancetta Primavera Rigatoni – A New Twist on an Old Spring Thing

Every year about this time, you’ll see lots of pasta primavera recipes popping up on the internet, like spring flowers after a rain (or weeds in my case), and they are are almost always done vegetarian. Not that there’s anything wrong with...to read the rest of Chef John's article about Pancetta Primavera Rigatoni please follow this link to become a member.)

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Arayes – Did I Invent These Also?

Arayes is one of those things that will have you wondering, “why didn’t I think of that?” Well, I did, sort of. I vaguely remember that a long time ago, probably very late in the evening, I made a cheeseburger by stuffing a pita, and pan-frying it to a...to read the rest of Chef John's article about Arayes please follow this link to become a member.)

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Chopped Greek Chicken Sandwich – Leave it to Cleaver

It’s easy to make fun of the chopped sandwich trend, until you make one for yourself, and realize what a great idea it actually is. No one is saying that eating a non-chopped sandwich isn’t enjoyable, but there is just something a little more...to read the rest of Chef John's article about Chopped Greek Chicken Sandwich please follow this link to become a member.)

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New and Improved Sourdough – Well Worth The Wait!

This new and improved sourdough took me over a year to develop, but it was well worth the time and effort, since I think this is the best tasting sourdough I’ve ever had. This delicious sourdough features a lovely open, but not too open, crumb, encased in a...to read the rest of Chef John's article about New and Improved Sourdough please follow this link to become a member.)

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Pork Chops Al Pastor – My Favorite Taco in Chop Form

Tacos al pastor are one of my all-time favorite things to eat, so it was no surprise at all that these pan-roasted, double-cut pork chops done using the same flavor profile turned out this incredibly delicious. I mean, I love...to read the rest of Chef John's article about Pork Chops Al Pastor please follow this link to become a member.)

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Gochujang Caramel Cookies – Say Hello to Chef John’s New Favorite Cookie

I don’t like stealing someone’s recipe and posting it without somehow giving it my own personal twist, but sometimes a recipe doesn’t need a twist, in which case I do it anyway. The “someone” in this case is Eric Kim from the New York Times, who invented this...to read the rest of Chef John's article about Gochujang Caramel Cookies please follow this link to become a member.)

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Chicken Lazone – Gone But Not Forgotten

Virtually everything about going to New Orleans to eat its famously amazing food is a positive experience, except there is one issue that I should warn you about. After your trip, you will see or hear about a dish that you didn’t get to try while you were there, and you can’t help being...to read the rest of Chef John's article about Chicken Lazone please follow this link to become a member.)

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Asparagus and Ham Quiche Bites – It’s Okay to Eat Asparagus This Way

Every year about this time, we’re presented with the same dilemma regarding what to do with fresh, green spring asparagus. Most of our higher paid foodies say to not do anything with it, other than to cook it briefly, and enjoy it as is, with maybe a little bit of...to read the rest of Chef John's article about Asparagus and Ham Quiche Bites please follow this link to become a member.)

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Wild Blueberry Lemon Crumb Cakes – Unscientifically Delicious

I’m sure there are people out there who could give us some very scientific, chemically-based reasons for why blueberries and lemon go so well together, especially when combined with a sweet, buttery crumb topping, but I’m in no...to read the rest of Chef John's article about Wild Blueberry Lemon Crumb Cakes please follow this link to become a member.)

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Korean Spicy Chicken Rice Noodle Bake – Lost Memories Found

Many, many ago, somewhere in San Francisco, I saw someone roast garlic prawns on top of some dry noodles. I don’t recall any of the specific details, although I do remember loving the unique texture the noodles took on, and I’m sure I told myself that I would be using the...to read the rest of Chef John's article about Korean Spicy Chicken Rice Noodle Bake please follow this link to become a member.)

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Naked Eggs Benedict – No Poaching, No Hollandaise, Yes, for Real

This easy, stripped-down version of eggs benedict involves no poaching, or hollandaise sauce making, which are the top two reasons people don’t make eggs benedict. Even if you master both those elements, and if you’ve seen our videos on them there’s a good chance you have...to read the rest of Chef John's article about Naked Eggs Benedict please follow this link to become a member.)

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Charred Red Cabbage and Carrot Salad – The Moment is Now

When I heard recently that charred red cabbage was “having a moment,” as my friend phrased it, I thought he was kidding. Charred cabbage is having a moment? Why? Then, I remembered a meal at a Korean restaurant ages ago, where they placed shredded cabbage and...to read the rest of Chef John's article about Charred Red Cabbage and Carrot Salad please follow this link to become a member.)

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Barbacoa-Spiced Easter Lamb – No Fire Pit? No Problem!

I think a traditional Central Mexican barbacoa would make for a perfect centerpiece for any special occasion, especially for an Easter dinner, but unfortunately modern homes and apartments rarely come with a fire pit. I know, some of you would have been more than willing to...to read the rest of Chef John's article about Barbacoa-Spiced Easter Lamb please follow this link to become a member.)

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Easter Egg Rolls – The Old Bait and Switch

Everyone knows that there are no eggs in egg rolls, so I’m fully admitting to using a play on words to attract viewers, but this isn’t false advertising either, since I cannot think of a better use for leftover Easter ham. Although, like I said in the video, if you don’t have any leftover ham, they’ll be just as great using...to read the rest of Chef John's article about Easter Egg Rolls please follow this link to become a member.)

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Baked Yogurt Custard Toast – Kids These Days

I’m always a little suspicious when I get a food wish regarding something someone saw on TikTok, which is how I heard about this surprisingly enjoyable Baked Yogurt Custard Toast. And, the reason I’m suspicious is because I’m 60 years old now, and generationally predisposed to not like anything...to read the rest of Chef John's article about Baked Yogurt Custard Toast please follow this link to become a member.)

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Golden Butter Rice – There’s More Than One Way to Butter a Rice

If people only learn one thing from this video, it should be that “buttered rice” and “butter rice” are not the same thing. The first is simply cooked rice with butter stirred into it, which is quite nice, but not as nice as “butter rice,” which is rice that’s actually cooked in the...to read the rest of Chef John's article about Golden Butter Rice please follow this link to become a member.)

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Shakshuka for One – A Great Breakfast and Excuse to Start a Vegetable Garden

It’s been many years since we posted our original shakshuka (for more than one) video, so besides showing you how quick and easy this is to make for one, I wanted to make sure that viewers who haven’t seen that recipe know shakshuka is a thing, and a fantastic thing at that. Dipping bread or toast into a runny egg is...to read the rest of Chef John's article about Shakshuka for One please follow this link to become a member.)

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Banana Bread Brownies – Real Ones

Making actual banana bread brownies turned out to be a lot harder than I thought. When I saw the food wish, I figured I’d just do what I usually do for recipes I’ve not tried before, and check out a bunch of versions online before deciding on how to do my twist. Except, I really didn’t see any true banana bread brownies, but rather...to read the rest of Chef John's article about Banana Bread Brownies please follow this link to become a member.)

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Champagne Chicken – Because Champagne Problems Need Champagne Solutions

This amazing recipe started out as a request from a new member, Laura, who was hoping for my take on Champagne Shrimp. I was happy to oblige, except I didn’t feel like shrimp. I felt like chicken, so I took her great suggestion and turned something very ordinary into a...to read the rest of Chef John's article about Champagne Chicken please follow this link to become a member.)

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Chocolate Mousse for Beginners - And Also Experts

In honor of everyone’s favorite made-up holiday, I’ve simplified my already very simple chocolate mousse recipe. Besides being super easy to do, this ended up being the most delicious, perfectly textured chocolate mousse I’ve ever enjoyed. I was thrilled with that part of this exercise, but I was left slightly annoyed...to read the rest of Chef John's article about Chocolate Mousse for Beginners please follow this link to become a member.)

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Chili Cheese Bean Dip – Because One Layer is Plenty

I’ve done a lot of dips in my day, especially around this time of year, and this might be the easiest, simplest one yet. Thanks to the magic of canned refried beans, this deliciously addictive dip involves little more than just mixing and serving. Sure, there’s a little bit of chopping involved, but other than...to read the rest of Chef John's article about Chili Cheese Bean Dip please follow this link to become a member.)

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Fried Bologna Bánh Mì Bites – Small and Very Effective

I love turning sandwiches into one-bite appetizers for parties, and these fried bologna bánh mì bites just might be my favorite conversion yet. I’ve wanted to post a regular, full-sized fried bologna sandwich video since that was having a...to read the rest of Chef John's article about Fried Bologna Bánh Mì Bites please follow this link to become a member.)

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Cheeseburger Garbage Bread – Because Stromboli Sounded Too Appetizing

If I posted this on some random day in September, I’d have called it Cheeseburger Stromboli, because that’s exactly what it is, but since we’re doing this before the Super Bowl, I decided to go with the much more provocative, “Garbage Bread,” which apparently is what our dancing friends on...to read the rest of Chef John's article about Cheeseburger Garbage Bread please follow this link to become a member.)

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Polish Potato Soup – Just Like “Grandma New York” Would’ve Made

This Polish potato soup is dedicated to my grandmother Sofie. She passed away when I was very young, but even though I never learned any recipes directly from her, I feel like she passed along some great Polish food-making genes, which is maybe why this soup...to read the rest of Chef John's article about Polish Potato Soup please follow this link to become a member.)

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Pepperoni Pigs in a Blanket – We Really Didn’t Have To

Some party snacks are so iconic that they don’t need any updating or re-envisioning, and pigs in a blanket would certainly fall under that category. I mean, if it’s not broken, don’t fix it, and by “fix it,” I mean wrap it in pepperoni. Unfortunately, people like me would be...to read the rest of Chef John's article about Pepperoni Pigs in a Blanket please follow this link to become a member.)

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Baked Chicken Curry Dip – It’s Not a Party Until a Hot Dip Shows Up

When we start getting close to the Super Bowl, I’m usually busy at work trying to come up with some new, exciting party-friendly foods, and one of my favorite things to play around with is the hot, baked dip. We’ve done some based on...to read the rest of Chef John's article about Baked Chicken Curry Dip please follow this link to become a member.)

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French Fries all'Assassina – Death by French Fry?

Every once and a while, I’ll get a video suggestion from the corporate overlords, which I always appreciate since they tend to be trendy recipes going viral on social media that I might otherwise miss. Other times they’re personal requests, or they just want my take on a ...to read the rest of Chef John's article about French Fries all'Assassina please follow this link to become a member.)

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Chicken Parm Burgers – The Whole World of Chicken Parm in Your Hand

If you’re one of these people who can’t decide between making burgers or chicken Parmesan, this amazing, easy, party-friendly mash-up of those two classics is just what you need. The tender, pan-fried “burger” is served on a...to read the rest of Chef John's article about Chicken Parm Burgers please follow this link to become a member.)

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Cultured Cashew Cream Cheese – The Easy to Make Vegan Cream Cheese No One Asked For!

This probably won’t come as much of a shock, but I’m not a vegan. Not even close. But, I am a huge fan of delicious things to eat, and after a recent visit to a local eatery where I enjoyed a very tasty, cultured cashew spread, I decided to try my hand at a making a plant-based cheese. I know, I’m as shocked as anyone, but for a novice, I thought this...to read the rest of Chef John's article about Cultured Cashew Cream Cheese please follow this link to become a member.)

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Yakamein – The Secret is Out

Yakamein might be the best noodle soup you’ve never heard of, which is very unusual for a recipe from New Orleans. Classic dishes from The Big Easy are known and loved all over the world, but Yakamein is more of a local secret. I don’t think it’s intentional, since I’ve been to...to read the rest of Chef John's article about Yakamein please follow this link to become a member.)

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Italian Braised Beef and Potatoes – Because “Half-Italian” Braised Beef and Potatoes Sounds Weird

As I’ve probably bragged about before, I’m half Italian on my mother’s side, and feel very fortunate to have grown up eating lots of rustic, Italian-inspired food, and this very comforting braised beef and potatoes is a great example. My mother’s version might not have...to read the rest of Chef John's article about Italian Braised Beef and Potatoes please follow this link to become a member.)

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Sicilian Sausage Rolls (Tomasini) – The Perfect Post Holiday Party Food

Before I get into these amazing Sicilian Sausage Rolls, I want to wish you all a Happy and Healthy New Year! We took a week off for the holiday, and it’s always challenging to get back in the swing, and catch up on work, so please excuse this somewhat phoned-in post. The good news is this simple...to read the rest of Chef John's article about Tomasini please follow this link to become a member.)

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