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Florentine Cookies
These Florentine cookies, or lace cookies, are simple to make and gorgeous to look at. This cookie technique is versatile and adaptable to any kinds of nuts or chocolate. They also keep pretty well so they're perfect if you're looking for an idea for an edible holiday gift for any cookie lover on your list — just stack them up in a box and tie with a bow!
"Grate" Apple Crisp
With a luxurious texture and a flavor that approaches apple butter, Chef John's apple crisp is truly delicious. It also skips the tedious peeling, coring, and slicing step. You'll definitely want a small scoop of vanilla ice cream on top.
Chef John's Gazpacho
This gazpacho has the perfect balance of flavors. Try making it with some end-of-summer, super-sweet tomatoes — there just isn't any substitute. I hope you find some so you give this a try.
Tres Leches Mashed Potatoes
For these tres leches mashed potatoes, yes, we are going to use 3 milks—just like in the cake that inspired the name—just not the same 3 milks. Mashed potatoes, already great, will be turned into something extraordinary.
Baked Pumpkin Polenta
Chef John's baked pumpkin polenta gives a savory pumpkin twist to polenta prepared in an interesting, visually appealing, baked form. It is so soft and creamy inside a crust that holds its shape, subtly sweet and earthy.
Scottish Oatcakes
Scottish oatcakes are the perfect breakfast solution for people who cannot decide between oatmeal and pancakes. This recipe is for the softer pancake version of the popular dry, dense, and cookie-like oatcakes. Serve with fresh fruit and top with butter and maple syrup.
Pouding Chomeur
Though it translates to 'unemployed man's pudding,' pouding chomeur isn't cheap to make. The good news is you don't really need to eat this more than a few times a year anyway. It's the perfect dessert to pair with summer fruit or vanilla ice cream. If you use a bigger baking dish than I did, and pour over all the maple cream syrup, your cake should float over a pool of what will eventually be your sauce. If you just use a deep pie dish like I did, then just serve the extra sauce on the side.
Spanish-Style French Toast (Torrijas)
Spanish-style French toast, or torrijas, is basically French toast, bread pudding, and creme brulee all rolled into one, and it is nothing short of magical.
Spicy Lettuce Noodles
Chef John's spicy lettuce noodles are more than an easy delicious garlic noodle dish. Crunchy lettuce ribs and wilted lettuce add marvelous texture, and lettuce contributes a subtle bittersweet flavor to sweet, salty, spicy noodles, making it a truly interesting dish, in a very good way.
Pistachio Chip Ice Cream
This pistachio chip ice cream brings the flavors of the popular Dubai chocolate bar to a no-churn ice cream. Studded with roasted, salted pistachios and dark chocolate chips, this recipe is made with an easy milk syrup, invented by Chef John, instead of using the typical shortcut for no-churn desserts, sweetened condensed milk. For best results, chill all of your tools, containers, and ingredients so that everything stays cool.
Classic Chocolate Ice Cream Sandwich
These ice cream sandwiches tastes just like the ones purchased from the ice cream truck when you were a child. This recipe makes the soft, sticky, chewy chocolate cookies from scratch and you simply sandwich them with plain vanilla ice cream.
Drumstick Sundae Jars
Chef John's ice cream sundae jars are like that Drumstick cone from childhood, only ten times better. With better ingredients, and more of them, you'll enjoy the best part—the chocolate shell coating studded with peanuts—in every bite.
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