Chef John's

Since this was inspired by St. Patrick’s Day, this St. Patty Melt should really be called a St. Paddy Melt, but my desired to be grammatically correct wasn’t as strong as my desire to get lots of sea…

I don’t think there’s actually a difference between a liquid salad, and a cold vegetable soup, but if there is, I’d like this Bloody Mary Burrata recipe to be considered the former. Especially since …

When people grow cherry tomatoes for the first time, they often make the mistake of planting more than one or two bushes, which a few short months later usually means a ridiculously large harvest, as…

This no-fry version of Outback’s famous “Bloomin’ Onion” is way easier to make, way less messy, and yet tastes every bit as good. Maybe better, since every bite is perfectly cooked, and crispy. In fa…

I would not have guessed this bacon-studded “cheese corn” is a popular bar snack in Korea, although it does make sense, since this really would be amazing with a cold beer. I’m guessing that American…

It only seems fitting to post this Golden State Gazpacho recipe on the first day of summer, and the longest day of the year, since there is simply no better thing to eat on a hot, sunny afternoon. An…

I’m not particularly picky about my coleslaws, and as long as they’re properly made, I enjoy a wide variety of flavors and combinations, but this mustard slaw may be my fav. The combo of hot and swee…

This spring vegetable tart only looks hard to make, and would be a perfect centerpiece for any special occasion meal, just as long as you put it out on the table a little bit early, since we’ll need …

I’ve wanted to make carabaccia ever since I found out it was the ancient ancestor of French onion soup. Not only is that an interesting fact, but it’s also a great addition to your dinner party conv…

I love samosas, but I don’t necessarily love all the work and mess involved with assembling and deep-frying them, which is why I’m such a huge fan of this quesadilla approach. Plus, above and beyond …

I remember getting a request for kimchi pancakes many years ago, and while I recall being intrigued, apparently not enough to actually research the recipe, and do a video for it. That all changed aft…

Okay, so we’re not using a whole pig, but we are using a whole pumpkin, which not only produced some very succulent, flavorful pork, but also made for an absolutely stunning presentation. This looked…

Soufflés have always had the reputation for being a difficult, and temperamental thing to make, which I’ve never really understood. As long as you can manage to whip some egg whites, and fold them in…