Olive Oil Mashed Potatoes – My New Old Favorite

It’s been very well documented that mashed potatoes are my favorite food. Not just any mashed potatoes, but specifically russet potatoes, mashed with butter, milk, salt, and pepper. This is what I grew up on, and what I’ve made all my life, so that I’m now changing...to read the rest of Chef John's article about Olive Oil Mashed Potatoes please follow this link to become a member.)

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“Tres Leches” Mashed Potatoes – Whip it Good

I’ve heard that using evaporated milk for mashed potatoes is not uncommon “down south,” but for much of the country this isn’t something most people have tasted, which is a shame, since it works so well, and was one of the inspirations behind these...to read the rest of Chef John's article about “Tres Leches” Mashed Potatoes please follow this link to become a member.)

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Baked Pumpkin Polenta – Tis the Season

We’ve come to that time of the year when people like me try to think of ways to sneak pumpkin into recipes, whether they need it or not, which is what inspired this beautiful to look at, and very delicious to eat...to read the rest of Chef John's article about Baked Pumpkin Polenta please follow this link to become a member.)

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Gazpacho Pasta Salad – Soup and Salad

I love pasta salad. Not as much as potato salad, which I could eat every day, but it’s pretty close. I could probably eat pasta salad every other day, but I’ve never been a huge fan of vinaigrette-based pasta salad dressings, much preferring the classic...to read the rest of Chef John's article about Chicken Pot Pie Pasta please follow this link to become a member.)

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Summer Meat Slaw – Historically Delicious

This summer meat slaw is probably the most exciting thing to happen to coleslaw in centuries. It’s hard to say, since there’s no such thing as a coleslaw historian, so maybe this is actually the only exciting thing to happen to coleslaw ever, but historical considerations aside, this...to read the rest of Chef John's article about Summer Meat Slaw please follow this link to become a member.)

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Loaded Sweet Potato Casserole – I’ll Never Eat an Unloaded Sweet Potato Casserole Again

I’ve never been a huge fan of sweet potatoes. I’m fine with the first few bites, but after half a dozen forkfuls, I experience what we call in the business, “palate fatigue.” Which is a fancy way to say I get tired of eating them, and quickly lose interest. I’m very happy to report that didn’t...to read the rest of Chef John's article about Loaded Sweet Potato Casserole please follow this link to become a member.)

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Pitmaster Potato Salad – Burning Love

This potato salad is dedicated to everyone who somehow, someway manages to burn something while barbecuing. Whether it’s turning a perfectly cooked rack of ribs jet black while trying to “caramelize” the bbq sauce, or starting the...to read the rest of Chef John's article about Pitmaster Potato Salad please follow this link to become a member.)

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Carolina Red Slaw – Gorgeous, Delicious, and Very Safe

I could’ve just copied and pasted the same intro I did for the Cherry Cola Ribs in regards to what inspired this video recipe, since it was, once again, hearing a random mention on some type of barbecue show. Or, was it Triple D? Anyway, I’m so glad I did, since unless you live in or around...to read the rest of Chef John's article about Carolina Red Slaw please follow this link to become a member.)

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Drunken Baked Beans – Viva la Beer!

Some people think that if you’ve had one pan of baked beans at a barbecue, you’ve had them all. These people have never had drunken baked beans. They may look identical, but one taste is all it will take for them to realize this is not your average pan...to read the rest of Chef John's article about Drunken Baked Beans please follow this link to become a member.)

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Greek Feta and Spinach Potato Casserole – The Spanakorizo of Potato Gratins

It’s been very well established that I love potatoes in all forms, so whenever a certain amount of time goes by without a potato-centric post, I start to brainstorm the next offering. That was going...to read the rest of Chef John's article about Greek Feta and Spinach Potato Casserole please follow this link to become a member.)

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Armenian-Style Potato Salad – It’s Complicated (Not the Salad, the Emotions)

I really hope the following scenario never plays out, because no one should be forced to make such an impossible decision, but if I was at a cookout and told I had to choose between the grilled meat main course, and the potato salad, I would pick the later without hesitation. Yes, that’s how much I love...to read the rest of Chef John's article about Armenian-Style Potato Salad please follow this link to become a member.)

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Stove Top Stuffing – No Oven, No Problem

The most common Thanksgiving food-related complaint isn’t dry turkey. That’s the most common problem, but not the most common complaint, since most people are gracious enough to lie. Lack of oven space is the actual answer, which is what inspired me to share this...to read the rest of Chef John's article about Stove Top Stuffing, please follow this link to become a member.)

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Lemon Pepper Sweet Potato Crisp – Calling a Crumble a Crisp for Fun and Profit

Unlike some of my peers, when I decided on a name for a recipe, I always try to go for the most accurate title, and what would make for the best click-bait. This time however, I willingly and knowingly called something a “crisp” that’s really more of a “crumble.” In fairness, it was very crispy, and with a few tweaks...to read the rest of Chef John's article about Lemon Pepper Sweet Potato Crisp, please follow this link to become a member.)

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Chantilly Mashed Potatoes Casserole – Impossibly Delicious

When I first heard about chantilly mashed potatoes, I thought it sounded amazing. Folding whipped cream into buttery, cheesy, mashed potatoes to make them lighter, and more luxurious, is pure genius. It’s also physically impossible, which was the next thing I thought, and the reason I never actually tried to...to read the rest of Chef John's article about Chantilly Mashed Potatoes Casserole, please follow this link to become a member.)

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German “Tater Tot” Potato Salad – Dedicated to People Who Don’t Like to Follow Directions

It’s been my experience the most people like tater tots. It’s also been my experience the most people like don’t like to peel and cut potatoes. And that’s just two reasons for why I think most people will love this German “tater tot” potato salad. Also, there’s bacon involved. This is a very simple recipe, and the... to read the rest of Chef John's article about German “Tater Tot” Potato Salad, please follow this link to become a member.)

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The Perfect Picnic Pasta Salad – A Side Dish Food Wish

No matter what pasta shape you use, or which ingredients you add, as far as I’m concerned there’s only one proper technique for building what we’re modestly calling the “Perfect Picnic Pasta Salad.” Sorry, I normally try to under-promise and... to read the rest of Chef John's article about The Perfect Picnic Pasta Salad, please follow this link to become a member.)

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Mom’s Scalloped Potato Gratin – Biting the Forbidden Tuber

This simple, comforting potato casserole was one of my favorite foods growing up, and it would have been a favorite of mine as an adult, if I hadn’t gone to culinary school. That’s where I learned how to make a “real” potato gratin, and all of a sudden that basic milk-based, lightly cheesed version just didn’t seem as... to read the rest of Chef John's article about Mom’s Scalloped Potato Gratin, please follow this link to become a member.)

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Loaded Butternut Squash "Cordon Bleu" – Developed After Countless Minutes of Research

I really wanted to do something different with butternut squash. As in, not just roasting it, or turning it into a soup, which tend to be the two most common applications, so I eventually decided on a “loaded” twice-baked butternut squash. Then, I got greedy, and wanted to do something different with the... to read the rest of Chef John's article about this Loaded Butternut Squash "Cordon Bleu," please follow this link to become a member.)

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Garlic Rice Roast Chicken – Getting Under Your Skin

I thought I’d done every conceivable combination of rice and chicken possible, including, but not limited to, chicken in rice, chicken on rice, chicken next to rice, and of course, chicken and rice soup. I’d also done rice stuffed inside the cavity before, but for the first time ever, I was able to experience the magic that is... to read the rest of Chef John's article about this Garlic Rice Roast Chicken recipe, please follow this link to become a member.)

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Deviled Egg Noodle Salad – No Deviled Eggs Were Harmed In the Making of This Video

I’ve made a lot of pasta salads over the years, using just about every shape and size imaginable, with one notable exception. The egg noodle. I only came to this realization recently, when I was looking to make a “prop” pasta salad to sit next to some grilled pork. The cupboards were bare, except for a handful of egg noodles, which I pressed into service, and what started out as an afterthought, turned into an... to read the rest of Chef John's article about this Deviled Egg Noodle Salad recipe, please follow this link to become a member.)

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