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Mini Cherry Pies
I used to always make a typical cherry pie and there would always be half a pie left over after serving. I love this mini cherry pie recipe because it makes just two mini pies at a time. Perfect for me and my husband when we are eating dinner together.
Chocolate Soufflé
An individual chocolate soufflé is visually impressive and perfect for your special someone. Dust the cooked chocolate soufflés with a bit of cocoa powder just before serving if you like.
Chef John's Spanish Garlic Soup (Sopa de Ajo)
Sopa de Ajo is a wonderfully rustic bread soup spiked with sliced garlic, paprika, and ham. If that wasn't enough to get your attention, it's also topped with eggs poached in a fragrant, brick-red broth. It's like a steaming bowl of breakfast-for-dinner.
Ham and Split Pea Soup Recipe — A Great Soup
This hearty split pea soup with ham has a slightly sweet, somewhat salty, and subtle smoky flavor. An ideal fall or winter soup — great for lunch or dinner.
Chef John's American Goulash
American goulash was one of my all-time favorite comfort food meals when I was growing up. They served it in my school cafeteria alongside a slice of buttered white bread and a carton of milk. This Americanized version of goulash was invented to stretch a small amount of beef into enough food for a not-so-small family. It's a simple dish that doesn't taste simple, so it's perfect for your weeknight dinner rotation.
Roasted Beets with Goat Cheese and Walnuts
Twice-roasted beets with goat cheese, crunchy nuts, and slightly bitter greens — that's my idea of an easy, healthy, beautiful fall lunch! Or dinner, or breakfast, or brunch! Serve with toasted walnut bread.
Chef John's Baked Mushroom Risotto
The beginning and the end of this risotto recipe are pretty standard, but we've moved the middle 15 minutes into the oven in an attempt to eliminate those dreaded 'variables.' Besides being easier and more repeatable, this method produced a risotto that was identical in looks, taste, and texture to anything I can do on the stove.
Loaded Twice-Baked Sweet Potatoes
These twice-baked sweet potatoes loaded with bacon, jalapeño, green onions, and sharp Cheddar can be prepped ahead of time and then baked when you're ready to serve. A delicious and beautiful way to serve sweet potatoes at Thanksgiving.
Spätzle (aka Spaetzle)
Apparently spätzle (aka spaetzle) translates to little swallows in German, which makes a lot of sense when you consider their shape. This recipe for micro-dumplings cooks in a just a few minutes. They're great plain with browned butter or topped with slowly braised meat.
Stovetop Stuffing
This stovetop stuffing recipe is perfect for the holidays since your oven will most likely be full of other dishes! This stuffing is made on the stovetop and it's not just "as good" as a baked stuffing, it might even be better! Serve the stuffing immediately, or reheat it once the oven is available.
Chef John's Sweet Potato Casserole
Unlike many sweet potato casseroles, this one is not too sweet. It smells so amazing, with subtly sweet potatoes accentuated with maple syrup and a pistachio topping. It's a wonderful combination of taste and textures.
How to Make Farinata
Fainè, also called farinata, is nothing more than a simple garbanzo bean flour batter which is spiked with olive oil and salt and baked in a very hot oven. The surface gets crusty and the edges get crispy yet the inside stays moist and sort of creamy. The texture is easy to explain, but the taste, not so much. Very earthy, comforting, and satisfying.
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