Chef John's

It sounds odd to say that a recipe’s biggest problem is that it looks too good, but that’s sort of the case with this pear clafoutis. Through no fault of its own, this crust-less, custard fruit tart …

The fact that Kouign-Amann (Pronounced “Queen-a-mahn”) have become a popular item in bakeries across America is quite a tribute to just how incredible they really are, since to stock something that n…

If you’ve never made a Yule Log because you thought it would take a lot of time and effort, then you probably made the right decision, since it does. But, if you haven’t tried this classic holiday de…

The hardest line cook job I ever had was working the broiler station at the Carnelian Room, where on a busy night I’d prepare over 250 steaks and chops, which wasn’t even the most difficult part. No,…