Greek Lemon Chicken and Potatoes
Chef John

Greek Lemon Chicken and Potatoes

I don't have the energy or courage to cater for a living but, if I did, this Greek lemon chicken and potatoes would be one of my go-to entrees, and not just for big, fat weddings. It's a proven crowd-pleaser, simple to make, and easy on the wallet.

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 Chef John's Buttermilk Biscuits
Chef John

Chef John's Buttermilk Biscuits

This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; crisp in just the right spots.

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 King Ranch Chicken Casserole
Chef John

King Ranch Chicken Casserole

From what I hear, it's impossible to go to any sort of potluck in Texas and not see one of these.

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 How to Make Perfect Polenta
Chef John

How to Make Perfect Polenta

Polenta is nothing more than coarsely ground cornmeal. The classic ratio is 1 part polenta to 4 parts water, but I like to measure the polenta just a little scant of a full cup. I often use chicken broth instead of water. It's a perfect base for any kind of saucy meat or mushroom ragout.

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 Chef John's Best Quick and Easy Recipes Ready in 45 Minutes or Less
Carl Hanson

Chef John's Best Quick and Easy Recipes Ready in 45 Minutes or Less

These top-rated recipes taste their absolute best -- and are on the table in 45 minutes or less.

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 Chef John's Hot Sloppy Joe Dip
Chef John

Chef John's Hot Sloppy Joe Dip

For me this checks all the boxes for a hot party dip. It's relatively cheap and easy to make, but maybe more importantly, it's great hot, warm, or room temp. And it's also incredibly versatile.

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 Spicy Thai Basil Chicken (Pad Krapow Gai)
Chef John

Spicy Thai Basil Chicken (Pad Krapow Gai)

My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking.

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 Chef John's Best Italian Recipes
Carl Hanson

Chef John's Best Italian Recipes

This Italian-inspired recipe collection features some of our all-time favorite Chef John recipes.

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 Chef John's Creamy Mushroom Soup
Chef John

Chef John's Creamy Mushroom Soup

This is one of my favorite soups of all time. It is so easy. The secret to this deep, rich soup is a long slow caramelization, the key to unlocking the mushroom's magic. This is just pure essence of mushroom.

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 Chef John's Fresh Salmon Cakes
Chef John

Chef John's Fresh Salmon Cakes

Salmon cakes are one of my go-to emergency meals. Every once in a while I like to use fresh salmon. Salmon is one of those products, like chicken, that's very easy to get into a rut with. People generally find a few recipes that work for them, and just stay with those, but this fairly simple preparation should be easy to add to anyone's rotation. Serve with lemon wedge and remoulade sauce. You can use any bread crumbs instead of panko breadcrumbs, if desired.

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 Chef John's Best Chicken Wing Recipes
Carl Hanson

Chef John's Best Chicken Wing Recipes

Simple, inexpensive, and easy to prepare, chicken wings are the perfect game-day nosh.

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 Simple Beef Pot Roast
Chef John

Simple Beef Pot Roast

This pot roast recipe and technique could not be easier. The vegetables break down, combining with the meat's juices to create a sauce! Warm, hearty, and delicious! Serve over horseradish mashed potatoes.

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 Chef John's Russian Tea Cakes
Chef John

Chef John's Russian Tea Cakes

As the old joke goes, these Russian tea cakes might not be Russian, but at least they're not cakes. No one knows exactly how these came to be known as Russian tea cakes but, nevertheless, they are quite delicious.

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 Grandma's Creamy Peanut Butter Fudge
Chef John

Grandma's Creamy Peanut Butter Fudge

Chef John's old-fashioned fudge is firm to the touch but melts instantly once it hits your tongue.

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 Honeycomb Toffee
Chef John

Honeycomb Toffee

This very fun and simple-to-make candy goes by many names; cinder toffee, sponge candy, and my personal favorite, 'hokey pokey,' but no matter what you call it, this eye-catching confection is a proven crowd pleaser. Thousands of bubbles, trapped in the cooling sugar syrup, give this the most interesting melt-in-your-mouth texture. As long as you're very careful and heat the syrup up to the correct temp, there's not a lot that can go wrong.

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 Discover What Makes Chef John's Brownies Truly the Best
Chef John

Discover What Makes Chef John's Brownies Truly the Best

These brownies deliver the Holy Trinity of brownie perfection — a crispy, flaky top, chewy edges, and a fudgy center.

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 Spaghetti Aglio e Olio
Chef John

Spaghetti Aglio e Olio

No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly.

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 Chef John's Italian Meatballs
Chef John

Chef John's Italian Meatballs

Homemade meatballs are a very easy to make, and since we skip the very messy step of pan-frying these before they hit the sauce, it becomes downright simple. Here I use a standard half-beef/half-pork mixture. You can substitute water or beef broth for the milk, if preferred.

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 Chocolate Yule Log
Chef John

Chocolate Yule Log

If you haven't tried this classic holiday dessert because you thought it required advanced baking and pastry skill, then get ready to buche up this Noel, since the techniques required are actually quite simple. This classic holiday dessert is a showstopper, but it's often better looking than it is tasting, which is not the case here, thanks to a simple-to-make, rich chocolate sponge cake, and mocha buttercream filling. Garnished here with meringue mushrooms and rosemary.

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 Pfeffernüsse (German
Chef John

Pfeffernüsse (German "Pepper-Nut" Christmas Cookies)

These soft and chewy Pfeffernüsse cookies have a thin, crisp icing and the perfect combination of warming winter spices. Perfect for sharing with family and friends!

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 Sweet, Salty, Spicy Party Nuts
Chef John

Sweet, Salty, Spicy Party Nuts

I find this technique much easier than the stovetop pan method. You'll get beautiful, perfectly frosted nuts that are roasted evenly, with no bitter burned spots.

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 How to Make Vanilla Ice Cream
Chef John

How to Make Vanilla Ice Cream

Vanilla is the king of ice cream flavors. This version without eggs ('American' or 'Philadelphia-style') has a brighter, more pronounced vanilla flavor.

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 How to Cook a Turkey
Chef John

How to Cook a Turkey

The biggest myth in all of American cookery is that a juicy, perfectly cooked turkey is difficult for the novice cook to achieve. Even if this is your first time, don't play scared, this will work! There is nothing to fear but the fear of dry turkey itself.

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 Homemade Chicken Gravy
Chef John

Homemade Chicken Gravy

No roast chicken drippings handy? No problem: Chef John's easy gravy is made from chicken stock and butter.

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 Fondant Potatoes
Chef John

Fondant Potatoes

The texture this old-school method provides for russet potatoes is unlike anything you get by just roasting: so dense, moist, and rich. The way the crusty, crunchy edges outside contrast with the uniquely rich and creamy inside is truly a magical thing.

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 Classic Meatloaf
Chef John

Classic Meatloaf

The secrets to this meatloaf are fresh, very finely diced vegetables that give it moisture and flavor--and a light touch in mixing together the ingredients. This hearty meatloaf is the perfect meal for cool fall and winter evenings, served with mashed potatoes and simple mushroom gravy.

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 Chef John's Perfect Mashed Potatoes
Chef John

Chef John's Perfect Mashed Potatoes

This recipe will hopefully give you the proper techniques to turn out perfect mashed potatoes every time; always light, fluffy and lump-free.

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 Tourtiere (French Canadian Meat Pie)
Chef John

Tourtiere (French Canadian Meat Pie)

This French Canadian meat pie is hearty, satisfying, and easy to make so it's a great choice for a holiday main course. Visually impressive, relatively affordable, and best served at room temperature, so a tourtiere doesn't require any kind of precise timing.

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 Perfect Thumbprint Cookies
Chef John

Perfect Thumbprint Cookies

My mother, Pauline, made really nice thumbprint cookies, but I never wrote down her recipe. I knew the ingredients, but unless you have the right proportions, you won't get that perfect melt-in-your-mouth texture. So, I did an image search and found a recipe that looked very similar, credited to a great-grandma named Mitzi. Since my last name is Mitzewich, that pretty much sealed the deal. In case you can't decide between a shortbread-focused cookie and a more jammy one, here's how to make both.

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 Pecan Sour Cream Coffee Cake
Chef John

Pecan Sour Cream Coffee Cake

For me, the best part about coffee cake is the crispy, crunchy, buttery crumbs. So here I significantly upped the amounts used. Bake times will vary according to pan size and composition.

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 Chef John's Buttermilk Fried Chicken
Chef John

Chef John's Buttermilk Fried Chicken

I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and cooked.

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 Chef John's Chicken and Mushrooms
Chef John

Chef John's Chicken and Mushrooms

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.

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 Baked BBQ Baby Back Ribs
Chef John

Baked BBQ Baby Back Ribs

If you're in the mood for a little virtual trip into summer, give this technique a try. This works with literally any dry rub and barbecue sauce combo.

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 Slow Cooker Beef Pot Roast
Chef John

Slow Cooker Beef Pot Roast

The real secret here is making sure you sear the meat before the long, slow braising. Serve with mashed potatoes.

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 Homemade Arepas
Chef John

Homemade Arepas

It was at a New York City hole-in-the-wall eatery where I first fell in love with a stuffed white corn cake. Halfway through my first arepa, one stuffed with black beans, beef, plantains, and salty cheese, I vowed to learn how to make these at home. It's a truly magnificent delivery system for any number of your favorite fillings. I went with some spicy pork and avocado, but I made a version a few days later stuffed with caramelized plantains and salty goat feta.

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 Baked Stuffed Brie with Cranberries & Walnuts
Chef John

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.

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