Chef John's Main Dishes

We can't get enough of these top-rated recipes for porchetta, pulled pork, agrodolce, chile verde, pork braised with cider, creamy pork stew, and much more.

Chef John's traditional meatloaf recipe is packed with hidden veggies for fresh flavor.

An easy dish of pan-fried pork chops covered in delicious onion gravy.

I am half Italian, was raised eating the finest Italian-American cuisine, and have filmed almost 2000 recipe videos, so when you consider all of those facts, it seems incredible that I have never posted a video for baked ziti. Hopefully I make up for that long wait by posting what I think is the best version of it.

Oozing with garlic and parsley butter — this chicken Kiev will be a hit!

Baked chicken Parm, no breading or frying, same irresistibly cheesy flavor.

A one-pan recipe for crispy, tender, and oh-so-tasty chicken and potatoes.

A classic King Ranch chicken casserole is a supreme supper or potluck dish.

This chicken and mushrooms recipe video is an experiment in extreme self-control; I wanted to challenge myself to make a chicken and mushrooms recipe using only chicken and mushrooms.

Chicken breasts topped with a buttery lemon, caper, and parsley sauce.

Garlic noodles in an umami-rich sauce made with easy-to-find ingredients.

Garlicky, lemony, and buttery, and ready in minutes.

Chef John's mathematical method for prime rib is perfect every time.

A quick and tasty, one-pot meal with pasta, Italian sausage, and arugula.

Crispy buttermilk fried chicken that's super tender and perfectly seasoned.

Chef John's chicken kebab recipe uses a spicy yogurt-based marinade.

Chef John's sweet, savory, and spicy take on Jamaican brown stew chicken.

Marinated tri-tip beef roast that's grilled and basted with garlic vinegar.

Ultra-crispy, fiery fried chicken with a spicy, slightly sweet glaze.

There's nothing wrong with the traditional method of making potsticker filling with ground or finely chopped meat, but something wonderful happened when I experimented with whole shrimp. A minimal approach to seasoning the filling enhances the flavor, while allowing the shrimp to be the stars of the show. And my favorite thing about potstickers is the contrast between one browned, crispy side and one softer, chewier, steamed side, which is how I cooked these, although you can crisp both sides if preferred. I just recommend you pick these up and eat them with your hands so you can enjoy every bit of the juicy, delicious filling.

Chef John's recipe for salmon cakes uses fresh wild salmon for a delicious meal any night of the week.

Classic egg omelet with bell peppers, caramelized ham, onions, and cheese.

Beef roast simmered with vegetables and herbs until tender and flavorful.

Poached eggs served over garlicky herbaceous Greek yogurt with chili oil.