Chef John's Tuna Noodle Casserole
It's the king of comfort food casseroles made from scratch with white Cheddar, frozen peas, tuna, and a crispy breadcrumb topping.
Velvet Steak with Korean Chili Butter
Velveting is a technique that is usually used for stir-fries, but I decided to try it on pan-fried top sirloin steaks, and my experiment was a great success! The theory behind velveting is that the egg white, cornstarch, and rice wine mixture coats the surface of the meat, locking in moisture and giving it a tender, velvety texture. Top sirloin is lean and doesn't have a lot of fat, but these steaks--thanks to the velveting--were unbelievably juicy! Serve with rice or pasta to soak up the juices.
Steakhouse Potatoes Romanoff
Potatoes Romanoff feature tender, cheesy potatoes fluffed up with sour cream.
Salt and Pepper Spare Ribs
They say that whoever makes the most delicious thing with the fewest number of ingredients wins, which was the idea that inspired these. The recipe reminded me just how delicious pork ribs are when we don't try to do too much to them. Plus, this has to be the easiest method I've ever shared for doing ribs.
Scrambled Egg Omelet
Say goodbye to the days when you had to decide whether to make scrambled eggs or an omelet, since with this exciting breakthrough in the latest breakfast technology, you're able to have both at the same time. Serve this up with toast slathered with jam.
Chef John's Watermelon Pizza
There are 2 types of people in this world--the type that thinks topping watermelon with olives and feta is insane, and the people who have actually tried it. Creamy, briny, salty feta and olives and herbaceous mint perfectly complement the sweet, juicy watermelon. It's absolute perfection.
Bake this creamy chorizo fundido for an easy and impressive party snack. Garnish with chopped tomato and green onion and serve with tortilla chips.
Loaded Butternut Squash "Cordon Bleu"
Whether you make this with or without the ham, you'll love this roasted butternut squash dish as either a main course or a holiday side dish. It's extremely flavorful, as well as rich and decadent, but not overly so. Buttery, nutty Gruyère cheese works so well with butternut squash, and a bit of Dijon mustard balances the sweetness and richness of this dish. Pair it with a salad to give a temperature and texture contrast.
The Best Brownies
Everybody says their brownies are the best, but these really are the best. They feature the "holy trinity" of brownie perfection-a crispy, flaky top, chewy edges, and a fudgy center. Serve with a glass of ice cold milk.
Potato Chip Pizza
The first time I saw potatoes offered as a pizza topping, I thought that was one of the dumbest things I had ever seen. But then I tried it and realized that if done properly, they can be a fantastic pizza topping. The only problem is they're extremely hard to do properly since they need to cook through by the time our crust is done, which, long story short, led me to try potato chips, which worked out astonishingly well.