Grilled Skirt Steak with Homemade Asian Barbeque Marinade
The problem with bottled sauces and marinades is that the only words you recognize on the ingredients list are 'high fructose corn syrup,' and 'dehydrated garlic.' Hopefully, you will see just how simple this sauce is to make. Not only is it MSG-free, but the flavor is far superior to any of those supermarket bottles.
Grilled Korean-Style Beef Short Ribs
Go talk to your friendly neighborhood butcher, tell them you want some flanken-style beef short ribs, and give this great grill technique a try.
Santa Maria Grilled Tri-Tip Beef
Marinated tri-tip beef roast that's grilled and basted with garlic vinegar.
Beerbecue Beef Flank Steak
There are very few things in life as beautiful as a glistening, smoky flank steak on a grill, being painted with beerbecue sauce. Any beer will do, but try to use something on the more aggressive side if you can. The subtle bitterness from the beer in the background really makes this sauce pop.
Chef John's French Omelette
Just eggs and butter, no filling. The egg is folded for a tender texture.
Don't Want to Cook Monday Chicken
Tired of everything being spicy and looking for a quick, nice dinner with a subtle flavor? Try this! Chicken breasts are laid on a bed of broccoli, and blanketed with a mushroom sauce with a hint of horseradish. Great with garlic bread! Of course - if subtle isn't what you're looking for - you can spice this up all you want!
Chicago-Style Pan Pizza
This is the best Chicago-style pizza that I have ever had. Make sure that you use the Parmesan in hard triangle form. It tastes so much better when you grate it yourself.
Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti.
Chef John's Porchetta
We're going to simplify traditional porchetta by making a smaller, simpler version using pork shoulder. It makes a great sandwich, especially topped with some fried, crispy pancetta.
Chef John's Lobster Mac and Cheese
Learn how to cook lobster tail for decadent mac and cheese to take this classic dish up a notch. You can actually prep ahead and bake just before that romantic, possibly Valentine's, dinner. You probably want to take them out and let them warm up for 30 minutes before baking. By the way, only bake these until the tops are browned and the inside is just hot.
Grilled Mexican Steak
This is a great way to serve skirt or flank steak. The two day marinade is worth the wait.