Chef John's

I’d like to think this video would be worthwhile watching just for the simple and delicious honey mustard marinade/glaze recipe alone, but you’re also going to see one of the easiest, and most effect…

Michele and I used to eat at a restaurant in the Mission many years ago called Aunt Mary’s, and my favorite thing on the menu was their Pollo a la Crema. And, when I say it was my favorite thing I me…

Most “shortcut” recipes are designed to save you time, but that’s not the case with this “Baked Chicken and Sausage Gumbo.” The cooking time is just about the same, maybe longer, but what this oven-b…

Every year around this time, I try to think of variations, adaptations, and/or creative manipulations for classic, football party-friendly snacks, and this Buffalo Chicken Wings in a Jar recipe is a …

Sipping on a nice, hot cup of chicken broth is one thing, and a wonderful thing, but by doubling the amount of bones and meat we use to make it, and then reducing the final product by half, we’re tal…

One of my all-time favorite things to do in the kitchen is to turn classic recipes into party dips. Whether it’s a sandwich like the Reuben, or the Philly cheesesteak, or a bar snack like Buffalo chi…

In the spirit of full disclosure, I’ve never had a Popeye’s fried chicken sandwich, but since I’m so familiar with their work, I thought I could figured out a decent copycat version of their very har…

I almost never order a nut-crusted entrée in a restaurant, since they usually use a sugary glaze to hold them on, and/or feature a too sweet nut, like pecan, or macadamia. That’s not an issue here; s…

I’ve wanted to do a homemade red enchilada sauce video for a while now, and not just one. Eventually, I need to film a proper Mexican-style enchilada sauce, but first, may I present the faster, easie…

Buttermilk is a very popular marinade for fried chicken, but for whatever reason, it isn’t often used with other chicken cooking methods. Which is kind of surprising, especially when you taste just h…

I believe this ping gai chicken is the first Laotian recipe we’ve ever posted on the blog, but based on how incredibly delicious this was, it won’t be the last! Having said that, based on my several …

There’s nothing very unusual, or interesting about serving a chicken or potato salad at a cookout, which is why this truly unique, Peruvian potato and chicken salad will cause such a stir. Or should …

I’ve wanted to film a skewered version of our chicken teriyaki recipe for a while, but it was actually a karaage I recently enjoyed that pushed me into action. Michele and I were at Ramen Gaijin in …

One of our most beloved, and popular dishes is the unremarkably named, “ chicken, sausage, peppers, and potatoes ,” which was sort of the inspiration behind this sausage mushroom chicken video. Besid…

I’m running off to a very important meeting, and between getting some notes together, and finding a clean shirt, I don’t have time to write the bacon wrapped Spring chicken post just yet. So, for now…

Overly contrived recipes are usually a bad idea, but these rosemary, ancho, and molasses glazed chicken wings really did come out very well, despite the fact that those ingredients were only chosen b…