Chef John's Classic Macaroni Salad
Chef John

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.

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 Lamb Merguez Sausage Patties
Chef John

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 .

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 Grilled Hearts of Romaine
Chef John

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.

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 Fried Stuffed Squash Blossoms
Chef John

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.

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 Quick & Crispy Home Fries
Chef John

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.

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 Chef John's Chimichurri Sauce
Chef John

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.

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 Wool Roll Bread
Chef John

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.

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 Chef John's Watermelon Agua Fresca
Chef John

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.

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 Lemon Blueberry Pavlova
Chef John

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!

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 Chef John's Classic Strawberry Shortcake
Chef John

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.

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 Flaming Greek Cheese (Saganaki)
Chef John

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.

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 Ram (Rosemary, Ancho, Molasses) Wings
Chef John

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.

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 Chef John's Best Middle Eastern Recipes
Carl Hanson

Chef John's Best Middle Eastern Recipes

From kebabs to tabbouleh, hummus to shakshuka, falafal to baklava.

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 Cook Once, Eat Twice with Chef John's Best Twofer Recipes
Carl Hanson

Cook Once, Eat Twice with Chef John's Best Twofer Recipes

What's better than a Chef John recipe? A Chef John recipe that transforms itself into something deliciously different on Day 2.

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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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 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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 Apple Crumble Coffee Cake
Chef John

Apple Crumble Coffee Cake

Finally, after all these years, I've come up with a solution for people who can't decide whether to make an apple crumble or coffee cake. This features the best things about both of those recipes. It's like baking a crumb-topped coffee cake on top of another coffee cake!

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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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 Quick Chicken Piccata
Chef John

Quick Chicken Piccata

These quick and easy pan-fried chicken breasts are topped with a simple pan sauce made with capers, butter, white wine, and lemon juice.

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 Steakhouse Potatoes Romanoff
Chef John

Steakhouse Potatoes Romanoff

They say what happens in Vegas, stays in Vegas, but that's mostly because people just don't remember exactly what happened. Well, the only thing I didn't forget was this special potato gratin that Chef John Schenk taught me how to make 10 years ago at his restaurant Strip House. Not only is it the soul mate of steak, but it's also a great side dish for big holiday gatherings since you can make it the day before and bake when needed.

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 Chef John's Perfect Prime Rib
Chef John

Chef John's Perfect Prime Rib

This is a specific formula for achieving a perfectly pink prime rib cooked somewhere a shade under medium rare. To use this method you must have a full-sized, modern oven with a digital temperature setting that indicates when it is preheated. Older ovens with manual controls can vary greatly, and the doors may not have the proper insulation.

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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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 Classic Hash Browns
Chef John

Classic Hash Browns

These classic diner-style hash browns are crispy on the outside and fluffy on the inside.

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 Portuguese Custard Tarts (Pasteis de Nata)
Chef John

Portuguese Custard Tarts (Pasteis de Nata)

This slightly streamlined recipe for the world-famous pasteis de nata, or Portuguese custard tarts, uses just few basic ingredients but requires numerous steps and a certain amount of finesse. The results are so worth it, though, you'll want to make a double batch. The extra moisture inside the sticky dough, activated by a very hot oven, creates the signature flaky, buttery, crispy crust, which encases a custard subtly scented with lemon, cinnamon, and vanilla.

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 Homemade Chicken Gravy
Chef John

Homemade Chicken Gravy

Make an easy homemade gravy out of chicken stock, heavy cream, butter, and flour.

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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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 Homemade Ketchup
Chef John

Homemade Ketchup

This ketchup does come close to those name brands in terms of taste, texture and color. I've never had a tomato paste-based ketchup that I liked, so I decided to cook down crushed tomatoes instead. By using the slow cooker, we take most of the labor out of the process.

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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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 That Zucchini Spaghetti Stanley Tucci Loves (Spaghetti alla Nerano)
Chef John

That Zucchini Spaghetti Stanley Tucci Loves (Spaghetti alla Nerano)

After listening to Stanley Tucci lose his mind about this pasta and calling it life-changing and one of the best things he's ever eaten, I decided I'd give it a try. The results were amazing and the key to getting the toasted sweet taste of the zucchini was deep-frying it!

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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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 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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 Easy Homemade Pie Crust
Chef John

Easy Homemade Pie Crust

This pie crust is my personal favorite and is made using a food processor, which makes cutting the butter into the flour very simple. By the way, you can make a double batch of this, and freeze the individually wrapped dough for future pie-related adventures.

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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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 Quick Pickled Jalapeno Rings
Chef John

Quick Pickled Jalapeno Rings

While these are a no-brainer topping for your nachos, the fun doesn't stop there. These make any sandwich more special, and any salad less snoozy.

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 Homemade Sloppy Joes
Chef John

Homemade Sloppy Joes

Despite the name of this iconic retro dish, the secret to a great sloppy joe is a thick, rich, almost dry consistency, which allows the sandwich to be eaten with your hands. Serve on hamburger buns.

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 Beef Au Jus
Chef John

Beef Au Jus

This is the most minimalist method for doing a quick au jus for your prime rib of beef.

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