Chef John's Classic Macaroni Salad
Whether it's sitting next to some smoky ribs or just a humble hot dog, this deli-style macaroni salad will always be a crowd favorite, as long as you pay attention to a few key details.
Lamb Merguez Sausage Patties
Merguez sausage is not commonly stocked at the grocery store, so I decided to come up with an easy home version .
Grilled Hearts of Romaine
This is truly and ridiculously easy. The trick is to get the grill grates very hot. And the result? A lightly caramelized surface and a slightly smoky flavor. The insides stay cool and crisp. It's quite a contrast of tastes and textures.
Fried Stuffed Squash Blossoms
If you have a garden and you planted zucchini, you will have an abundance of squash blossoms. These are just amazing, with that tangy goat cheese filling and that batter: so simple, light, and crisp.
Quick & Crispy Home Fries
In order to get a crispy crust like the fries at your local diner you need to precook and cool them. When you pan fry a cold starch, it gets a beautifully crispy surface.
Chef John's Chimichurri Sauce
Chimichurri is a fabulous green sauce that's been steadily growing in popularity across the American restaurant landscape. This herby, garlicky, tangy, spicy, and very green condiment is great on all kinds of grilled meats.
Wool Roll Bread
I've spun quite a few yarns but one thing I've never done is make a bread that looks like a bunch of rolls of wool yarn. If this looks like it's going to be super hard and complicated, that's good-that's exactly what we want people to think. It'll be our little secret how simple and easy this technique is. Although it's great with a dark chocolate filling, this is really a technique recipe and video-this will work with just about any filling you can think of, like dried fruit, jams, custard, or go savory with cheese, meats, etc.
Chef John's Watermelon Agua Fresca
This is my all-time favorite summertime drink. When it's hot and humid and you're totally parched, there's nothing as refreshing, as revitalizing, and as restorative as ice-cold watermelon agua fresca. It's one of life's great drinkable pleasures.
Lemon Blueberry Pavlova
My favorite way to enjoy lemon meringue is with pavlova. The meringue base cools and dries out slowly, creating a crispy, crunchy crust on the outside which contrasts beautifully with a soft, sticky center. Topped with an intense lemon curd filling, fresh blueberries, and a homemade blueberry sauce, this dessert takes a little bit of time to make but is also simple and easy to pull off!
Chef John's Classic Strawberry Shortcake
For this strawberry shortcake recipe, I modified the way my grandfather made his and used self-rising flour and toasted butter for a nutty flavor. I'm hoping Armand Cianfoni would approve.
Flaming Greek Cheese (Saganaki)
This flaming cheese ritual was started by restaurateurs in Chicago, who encouraged customers to yell, 'Opa!' as the plate was being ignited. You can recreate the tradition at home in minutes, whether you'd like to spark up a little romance with an old flame on date night or just try a fast and fun cheese dish on a chilly weeknight. Serve with sliced fresh or grilled bread.
Ram (Rosemary, Ancho, Molasses) Wings
Flavored with rosemary, ancho, and molasses, these chicken wings honor this year's Super Bowl® teams, one being the Los Angeles Rams and the other which shall not be named. You'll use the easiest of methods to produce the most crowd-pleasing, finger-messing 'sticky wings.' The technique simply involves soaking wings in a sweet, spicy marinade, baking them wet, and then tossing them with a finishing glaze.