15 Items
Beef Short Ribs Sauerbraten
The 24-hour marinade in this classic German dish, Sauerbraten, ensures succulent short ribs have that signature tanginess. Gingersnaps give the sauce a beautiful texture and add a sweet spiciness.
Black Lemon Chicken Salad
In this simple roasted chicken salad, the warm dressing is built from the dark caramelized lemon and chicken drippings, broth, and lemon juice. For the wilted greens, you can use romaine lettuce, watercress, arugula, or spinach.
Braised Chicken and Artichoke Hearts with Lemon, Cherry Peppers and Thyme
Even though there are not a lot of different ingredients in this braised chicken dish, those used in this recipe offer a wide range of textures and tastes.
Chef John's Beef Goulash
This Hungarian-style goulash is a thick beef stew that is great served over buttered noodles and garnished with sour cream.
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Chef John's Caramel Pork Belly
I wasn't really sure I understood the true essence of unctuousness, but after eating this caramel pork belly I'm pretty sure I get it now. Each bite was pure pleasure. I'm usually a very fast eater, but I tried to eat as slowly as I possibly could. It was just so unctuous.
Slow Cooker Red Curry Beef Pot Roast
When you cross Southeast Asia and Midwest America, you can get comfort food elevated with new flavors.
Oxtail Ragu
Richly browned oxtail sections are simmered low and slow in a rich tomato sauce until the meat comes off the bones-- this oxtail ragu is almost foolproof. The only way to screw up this incredibly succulent cut of beef is to not cook it long enough.
Chef John's Cassoulet
This classic French white beans and sausage dish is slowly cooked to tender perfection under a crispy, caramelized crust.
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How to "Dry-Brine" Pork Chops
Seeing the juicy pork chops in my friend Jennifer Yu's blog post (Use Real Butter) inspired this recipe, which features one of my favorite getting-meat-ready-for-the-grill techniques of all time. If you can call sprinkling salt on pork chops a technique. As long as you don't horribly overcook your meat, this 'dry-brine' technique will produce the juiciest and most flavorful pork chops you've ever had.
Chef John's Nashville Hot Chicken
Ultra-crispy, fiery fried chicken with a spicy, slightly sweet glaze.
Grilled Pattypan Squash with Hot Chorizo Vinaigrette
Instead of stuffing and baking these squash, I decided to grill them instead and top them with a hot chorizo vinaigrette. It's something I've wanted to try for a while, and it really turned out to be a wonderful combination.
Chef John's Basil Ricotta Gnocchi
This technique turns out beautifully light, tender gnocchi every time and are just as good, if not better, than the classic potato-based gnocchi. And much easier. Plus you can make them ahead of time and brown them in butter before serving.
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