All Saved Items

All PeriA's favorites in one place.
Collection by PeriA

Sexy Fish Stew

Rating: 5 stars 134
This simple fish and potato stew is great for you less-than-confident cooks, since your timing doesn't need to be that precise.

Chef John's Smothered Pork Chops

Rating: 4.5 stars 853
An easy dish of pan-fried pork chops covered in delicious onion gravy.

Chef John's Coq au Vin

Rating: 5 stars 758
Chicken is braised in a red wine broth with bacon, mushrooms, and thyme.
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Roasted Garlic Cauliflower Mash

Rating: 4.5 stars 20
This recipe is low-calorie and low in carbohydrates to meet the needs of my Ideal Protein® diet plan. I use this as a substitute for potatoes.

Chef John's Salmon Cakes

Rating: 4.5 stars 266
I'm using canned salmon for this delicious salmon cakes recipe. Every grocery store carries it, and canned salmon is almost always wild salmon. I'm not going to go into the wild-versus-farmed salmon debate here, but wild is not only more eco-friendly, it tastes better, and is more nutritious. You could use fresh cooked salmon for this recipe if you have leftovers, but since we are mixing this up with eggs and cracker crumbs, fresh salmon just isn't necessary, so why spend the extra cash?

Caramelized Baked Chicken

Rating: 4.5 stars 2518
Roast chicken pieces with sticky, sweet and tangy coating.

Easy Tuna Casserole

Rating: 4.5 stars 1760
A cheesy casserole made with tuna, macaroni, and creamy chicken soup.
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Cabbage Balushka or Cabbage and Noodles

Rating: 4.5 stars 134
This Hungarian favorite side dish features cabbage, onions, and egg noodles cooked in butter with salt and pepper to taste. It's so easy and good.

Cherry Bomb Chicken

Rating: 5 stars 160
Thanks to the magic of brining, this really will almost guarantee a juicy, tasty piece of chicken.

Baked Buffalo Wings

Rating: 4.5 stars 1484
These baked Buffalo wings are easy to prep, and much easier than frying.

Baked Blazing Hot Wings

Rating: 5 stars 45
This blazing hot wing recipe is an alternative to deep-fried wings. They are baked instead of fried and stay juicy rather than crisp. I started making these about 5 years ago and they were an instant hit. I am always asked to bring the wings for all the parties we are invited to now.
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