Chef John's Roasted Leg of Lamb
I've done more than a few lamb dishes dedicated to Easter but inexplicably have never posted one for a whole leg of lamb. It's a classic Easter menu option, and when prepared using this method, it makes for a very user-friendly hunk of meat.
Saba-Braised Lamb Shanks
If you're looking for a foolproof, wintry braised meat dish, this is virtually impossible to screw up! The only way to screw this up is to undercook the meat. The sauce has no thickeners, just pure 100% natural goodness.
Grandma Carlson's Turkey Pot Pie
This savory comfort food dish is the most popular Thanksgiving leftover meal in our house. With the flakiest of pie crust and fresh herbs, it'll be a hit in yours as well.
Homemade Shake and Bake Mixture
Quick homemade seasoned bread crumb mixture for coating baked chicken.
Chef John's Stuffed Peppers
This recipe is easy yet satisfying — with a mix of rice, beef, and sausage.
Chef John's Potato Gnocchi
When I found one lone russet potato at the bottom of the bin, I decided to make a small batch of gnocchi--the perfect thing to do with one potato. I like a very potato-y gnocchi, so I go with just enough flour to form the dough. Other people prefer a denser, more pasta-like dumpling, and use much more flour. I know many of you hate it when I say this, but you'll just have to figure it out as you go.
Beef Enchiladas with Flour Tortillas
Ground beef and onion wrapped in tortillas, topped with cheese, and baked.
Chef John's Baby Porchetta
This bacon-wrapped pork tenderloin with such great taste is amazingly moist and tender.
As far as I'm concerned, a simple gratin is the most delicious way to cook fresh scallops. The only real way to screw this recipe up would be to use the wrong scallops. And by wrong, I mean any scallops that have been soaked in a preservative brine. These are easy to identify, as they're usually sitting in a pool of milky liquid. What you want are usually sold as wild 'day-boat,' 'diver,' or 'dry-pack' scallops. They are really expensive, and worth every penny. Serve with French bread for dipping.