Baked Crab and Artichoke Dip
This baked crab, spinach, and artichoke dip is made and served in an edible bread bowl!
Chef John's Party Cheese Puffs
These beautiful cheese puffs, gougeres, are as easy as they are delicious. Usually Gruyere cheese is used but I had some very sharp farmhouse Cheddar cheese in the fridge, so I decided to use that. As long as you are using a very sharp, full-flavored cheese I don't think you can go wrong. I love gougeres with Gruyere, but I think the extra-sharp Cheddar was just as good.
Chef John's Truffled Potato Gratin
I used a mix of brown and lobster mushrooms, which worked very nicely, but this recipe will be spectacular with any mushroom. If you can find some wild mushrooms like morel, chanterelle, porcini, or lobster, use them. But if you can't, use regular supermarket mushrooms and you will still be rewarded with a very memorable potato side dish.
Baked Stuffed Brie with Cranberries & Walnuts
One of the most common mistakes people make when serving cheese is not letting it come to room temperature first, so that all the flavors can be fully realized. This beautiful baked stuffed brie takes that principle to the next level.
Chef John's Creamy Corn Pudding
Corn pudding doesn't get the same attention as some other holiday side dishes, but it's a real crowd-pleaser that pairs perfectly with all your favorite special-occasion meats.
Stacked Tomato and Burrata Salad
Comparing mozzarella and burrata is slightly unfair, as burrata is significantly richer and creamier. It's not like comparing apples and oranges; it's more like apples and supermodels. In fact, burrata means "buttered," which is all you need to know for this tomato and burrata salad.
Chef John's Peanut Curry Chicken
I decided to not follow any specific recipe from any particular country or culture, but instead I made a simple composite of every peanut curry I've ever come across. I didn't use coconut milk, as I feel that's a little too sweet and rich for the peanut butter. I loved how this came out, and I can't imagine it being any richer.
Chef John's Apple Fritters
I didn't think I liked apple fritters, but turns out I just don't like chunks of almost raw apple, surrounded by a doughnut. Maybe I've just been going to the wrong shops, but I've never enjoyed the texture, and always wanted to try them with cooked apples.
Chef John's Cheater Demi-Glace
You can make a demi-glace using chicken wings and beef shanks since veal bones can be hard to come by. This alternative method works amazingly well and the demi-glace closely resembled the real thing in look, feel, and flavor.
Chef John's Buttermilk Panna Cotta
This is so perfect in the summer, and not just because it's easy and refreshing. All that amazing seasonal fruit gives you the perfect reason…excuse…to make these easy treats. If you start your panna cotta the day before you want to eat it, this classic Italian recipe is about as simple as it gets.
Red, White, and Blueberry Grilled Chicken
These colors don't run, but they do stain, so I recommend eating this delicious, red, white and blueberry chicken outdoors at a barbeque. Smoky, spicy meats have been paired with sweet-and-sour, fruit-based sauces since we've had cooks, so that this combo works beautifully is no big surprise. And yes, other juicy fruit like peaches, or other berries will work nicely.