chef john

Collection by Tony Bell

Chef John's Crab-Stuffed Sole

Rating: 5 stars 91
There is nothing exciting about sole. It's cheap, easy to find, has a mild, unremarkable flavor, and that's about it. Which means it's the perfect candidate for jazzing up by stuffing with crab. Serve with asparagus and lemon.

Bay Scallops with Garlic Parsley Butter Sauce

Rating: 4.5 stars 62
They say smell is the sense most closely linked to memory recall, and that was certainly the case while making these garlicky, buttery bay scallops on toast. As waves of the wonderful aromas wafted up from the pan, they brought back a flood of vivid memories of my first kitchen job.

Chef John's Perfect Prime Rib

Rating: 5 stars 2278
Chef John's mathematical method for prime rib is perfect every time.

Chicken Pan Pie

Rating: 5 stars 10
I'm making chicken pot pie in a pan, which is usually still called chicken pot pie, but it shouldn't be since it really is a completely different, far superior, species with a much higher crust-to-filling ratio, making it even more savory and deeply delicious.

Crispy Cider-Battered Chicken Fingers

Rating: 5 stars 6
Chef John proves that using sparkling apple cider makes the best batter for light, beautifully crispy, flavorful, deep-fried chicken fingers in this easy recipe.

Grilled Salmon with Bacon and Corn Relish

Rating: 5 stars 149
You are really going to love this exciting and vibrant new way to use salmon. It's dressed up with an easy and summery relish. Did I mention there will be bacon? Oh, yeah.

Chef John's Caramel Chicken

Rating: 4.5 stars 511
This stunning dish is an amazing combination of sweet, spicy, and salty flavors all sticking to succulent pieces of chicken.

Proper Pesto

Rating: 5 stars 68
There are lots of recipes people claim taste better if made by hand, but there's no easier case to prove that than pesto. The intensity of the flavors is beyond compare, and as if by some kind of magic, this gorgeous spread develops an addictive spiciness. You can taste each ingredient, and yet when smashed together, new and wonderful flavors are released.

Bacon and Potato Frittata with Greens

Rating: 5 stars 52
This is a wonderful meal anytime of day or night. My grandfather used to make frittatas quite often. Instead of finishing a frittata under the broiler he would cook it halfway, put a plate on top of the pan, flip the pan over, and slide the frittata back into the pan to cook the other side. Sometimes a frittata would stick; other times the hot oil would drip on him as he performed this maneuver. It was during these moments that I learned all the really good Italian curse words I still use to this day.

Creamy Bay Scallop Spaghetti

Rating: 5 stars 131
A scallop pasta dinner with a creamy sauce is fast and easy yet decadent.

Chef John's Bay Scallop Chowder

Rating: 5 stars 60
Every once in a while I make a dish that no matter how great it tastes, I just can't get past how it looks, and that was the case with this very easy, incredibly delicious scallop chowder. If you do make it, and want a thicker, more traditional chowder base, simply mash some of your potatoes into the mixture.

Chef John's Summer Scrambled Eggs

Rating: 4.5 stars 96
Cooking isn't about always doing the right thing, and this summer scramble is a perfect example. Adding juicy, sweet cherry tomatoes to a scramble tastes great, but it's not a common practice since having a pool of liquid under your eggs is considered bad form. I don't care; I have toast. Try to find a goat milk feta cheese for this; it's awesome!