Peanut Butter Banana Muffins – A Little Less Conversation, a Little More Muffin

I love anything peanut butter and chocolate, as well as anything banana and chocolate, and while I don’t often pair peanut butter and banana, I hear that a certain famous, jumpsuit-wearing celebrity used to be quite fond of the...to read the rest of Chef John's article about Peanut Butter Banana Muffins 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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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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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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Triple Coffee Sweet Rolls – In, Around, and On Top

These amazing triple coffee sweet rolls feature coffee in the dough, the filling, and the icing, and I couldn’t have been happier with how they came out. Although, I should say, how they eventually came out, since my first attempt was not good. The original thought was to...to read the rest of Chef John's article about Triple Coffee Sweet Rolls please follow this link to become a member.)

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Baked Feta Phyllo with Honey – Egging Things On

Frozen, ready-to-use phyllo dough is a wonderful cheater ingredient, which can be used to produce an array of gorgeous pastries that look like you put way more effort into making them than you really did. Just brush some butter between the impossibly thin sheets, wrap up whatever you’re wrapping up, and bake until crispy and golden-brown. My only complaint with this operation is...to read the rest of Chef John's article about Baked Feta Phyllo with Honey please follow this link to become a member.)

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Cheese & Potato Stuffed Flatbread – Khabizgina-ish

As many of you might know, potatoes are my favorite food, but cheese has to be a close second, which is why I’m always so excited when we do a recipe that combines both. This pairing can be done in many forms, and I hope to eventually try them all, but wrapped the...to read the rest of Chef John's article about Cheese and Potato Stuffed Flatbread please follow this link to become a member.)

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Chocolate Chip Pumpkin Bread – New and Very Much Improved

I’ve wanted to redo our pumpkin bread recipe for a very long time, since while it was fine, it wasn’t amazing, and I much prefer amazing to fine. So, I added a little more of this, and a little less of that, but the most significant change was tossing in a large handful of...to read the rest of Chef John's article about Chocolate Chip Pumpkin Bread please follow this link to become a member.)

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Brioche Col Tuppo (Sicilian Brioche) – Ice Cream for Breakfast?

While French-style brioche is vastly more popular, if I have to choose between that and the Sicilian-style, I’ll go with the less fussy, citrus-scented, significantly more provocative looking brioche col tuppo every time. Plus, thanks to the...to read the rest of Chef John's article about Brioche Col Tuppo please follow this link to become a member.)

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Cornflake Corn Cake – No Illusions

While I very much admire the skills required to make them, I’ve never had a great interest in illusion cakes. If you’ve seen one toaster sliced into to reveal a red velvet cake, you’ve seen them all. But, I was watching a show recently where someone made ice cream bars that looked exactly like...to read the rest of Chef John's article about Cornflake Corn Cake please follow this link to become a member.)

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Sausage Gravy Kolaches – Turning This Texan Treat Inside Out

When film a video for a recipe I’m not that familiar with, like these glorious kolaches for example, I usually do a very basic, straightforward version, so I can focus on the true essence of the dish without a bunch of extra ingredients and...to read the rest of Chef John's article about Sausage Gravy Kolaches please follow this link to become a member.)

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Garlic Bread Burger Buns – Yeah, Duh

The best thing about a recipe video that’s a total fail, twice, is that I don’t have to write an in depth article explaining how amazing the idea and execution were. Nope, instead I’m just going to share a few sentences about...to read the rest of Chef John's article about Garlic Bread Burger Buns please follow this link to become a member.)

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Strawberry Rhubarb Drop Biscuits – False Advertising?

Whether they’re plain, or bejeweled with pieces of strawberry and rhubarb,“drop biscuits” are the easiest type of biscuits to make, and feature a wonderfully tender, moist texture. So, what’s the catch? They’re not...to read the rest of Chef John's article about Strawberry Rhubarb Drop Biscuits please follow this link to become a member.)

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Baked Churro Bites – “Just As Good, If Not Better?”

I’m not a very skeptical person in general, but whenever I hear about a baked version of a recipe that’s usually deep-fried, and they say it’s, “just as good, if not better,” I simply don’t believe it. And, that’s because...to read the rest of Chef John's article about Baked Churro Bites please follow this link to become a member.)

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Lentil Flatbread – Better Red Than Bread

As I mention in the intro, I was a little skeptical when I first heard about a vegan, low-carb, high-fiber flatbread that’s made with nothing more than lentils and water. Okay, I was a lot skeptical, but after a few minutes of searching, I realized this really was a thing, and sort of looked like...to read the rest of Chef John's article about Lentil Flatbread please follow this link to become a member.)

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Pepper Jack Cornbread Biscuits – Beginners Luck

Hybrid recipes are one of my favorite things to film, since they involve taking the most desirable attributes from two recipes, and somehow combining them into a new, “best of both worlds” version. Sometimes it’s a long, arduous process that...to read the rest of Chef John's article about Pepper Jack Cornbread Biscuits please follow this link to become a member.)

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Beans and Greens Tartine – Prepare to Open Face

Why call something an “open-face sandwich” when you can call it a “tartine?” The joke answer is because you want them to know what it is, which besides being funny is a fair point. Most people don’t speak French, and even some that do might...to read the rest of Chef John's article about Beans and Greens Tartine please follow this link to become a member.)

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“Thousand Layer” Chocolate Brioche – That’s Just an Estimate

You can probably count on one hand the number of times I’ve made a recipe harder, or added extra steps, just so something would look better, but that’s exactly what I did with this “Thousand Layer” Chocolate Brioche. By the way, that’s just a...to read the rest of Chef John's article about “Thousand Layer” Chocolate Brioche please follow this link to become a member.)

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Parker House Rolls – Sorry For the Wait

Having worked in many hotels and banquet facilities, I saw my fair share of Parker House rolls, and by “fair share,” I mean they were almost literally on every menu, which is why I’ve never been very excited by these ubiquitous...to read the rest of Chef John's article about Parker House Rolls please follow this link to become a member.)

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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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