12 Items
Chef John's Steak Diane
Steak Diane was a staple on menus in fine dining establishments back in the day. Prepared tableside where the server ignited the cognac, it was an impressive sight. You don't need to flame the cognac; just keeping it on the heat will eventually evaporate the alcohol. But be careful--it can still flare up if the heat's high enough when you're reducing the sauce.
Wedding Gift Spaghetti Sauce
This recipe was given to me as part of a wedding gift recipe collection from a very dear friend. It is rich, aromatic, flavorful and makes A LOT. So please grab the biggest pot you can find. I mean REALLY BIG. Extra sauce freezes well for future pasta dishes.
Bourbon-Mango Pulled Pork
Spicy, smoky, and sweet. This is the perfect addition to that crusty roll you've been trying to figure out a sandwich filling for!
Amazing Crusted Chicken
This is my husband's favorite meal for me to cook. The chicken is so moist and flavorful. The more seasonings you use the better it tastes. Mayo may cause some areas to be a little mushy but it still tastes amazing!
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Chef John's Caramel Chicken
This stunning dish is an amazing combination of sweet, spicy, and salty flavors all sticking to succulent pieces of chicken.
Chef John's Swedish Meatballs
Swedish meatballs, traditionally served with boiled potatoes and lingonberry preserves, are a hearty meal the whole family will love!
Chef John's Ricotta Meatballs
Ricotta-spiked meatballs are so tender, so flavorful, and so delicious.
Chef John's Shrimp Étouffée
A popular Cajun classic featuring seasoned shrimp in a thick, spicy stew.
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Sherry Braised Beef Short Ribs
Beef short ribs are pretty much foolproof, and as long as two things happen, you are in for some very fine eats. First, the beef must be really well browned – I'm talking deep, dark, crusty, and caramelized. The other key step is easier. To paraphrase an expression, 'stick a fork in them, they're done.' Just braise them until they're fork-tender. After browning properly, the only way to mess these up is to undercook them, so don't.
Chef John's Chicken Tikka Masala
Tender chicken thighs cooked in a creamy coconut, tomato, and onion gravy.
Creamy Mushroom Meatloaf
This technique keeps the meatloaf moist, while fortifying the sauce with its flavorful drippings. Regardless, this technique will work with just about any meatloaf recipe out there.
Cocoa Cherry Pork
My favorite candy growing up was the chocolate covered cherry. The way that thin, crisp chocolate would break away to reveal the florescent red maraschino cherry suspended in the clear syrup was intoxicating. What about a savory dish that celebrated the same basic flavors?
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