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Red, White, and Blueberry Lemonade
Chef John's vibrant red, white, and blueberry lemonade is a version of our world famous State Fair Lemonade, and this lemonade is incredible, maybe even better than our original. The intense color and berry flavor make it a stunning summer drink.
Sweet Tea Ribs
Chef John's sweet tea ribs have a tea-infused barbecue sauce, and are sliced apart and finished by cooking in the sauce. This method gets the flavor of the indescribably delicious, beautifully seasoned, gorgeously deep brown sweet tea sauce all the way to the bone.
Grilled Whole Fish
Grilling a whole fish is much easier than grilling it in smaller pieces. Plus, I think a whole grilled fish looks and tastes better, too. I like to use branzino, a delicious Mediterranean fish, but this method works with other whole fish as well.
Pulled Chicken Shawarma Sandwich
This pulled chicken shawarma sandwich has the same fab texture as pulled pork, and the extremely delicious shawarma spice mix plus a rich, reduced, seasoned broth make it nothing short of amazing. Serve on toasted sandwich rolls, with thinly sliced red onions, fresh cilantro, tahini or a yogurt sauce, and maybe a squeeze more fresh lemon juice.
Churrasco Chicken
Chef John's churrasco chicken thighs are marinated in a beautiful garlic, chili, and herb paste. It's some of the most juicy and flavorful grilled chicken you will ever have. Serve with lemon wedges or chimichurri sauce—but the very best way to serve it is over our Chimichurri Potato Salad.
Prosciutto Melon Granita
This proscuitto melon granita is shockingly good. It straddles the line between sweet and savory, and yes, it tastes exactly like a prosciutto-wrapped piece of melon, with the texture of a perfect snow cone.
Swamp Rice
This delightfully green swamp rice, inspired by a famous green soup recipe, is delicious, nutritious, beautiful, and a very versatile side dish. Herbaceous and savory, you can serve it as-is, or season it further—fortified with a chunk of butter, a squeeze of lemon, or a splash of vinegar.
Tiger Chicken
This tiger chicken technique is the best way to roast chicken leg quarters, a very popular cut of chicken. The skin is crispy and the meat comes out tender, succulent, and beautifully seasoned. Along with the fastest, best, tastiest pan sauce ever, you are in for an exceptional bite of chicken.
Ayam Bakar (Indonesian Grilled Chicken)
Chef John's ayam bakar, or Indonesian grilled chicken, is a simple version with easy-to-find ingredients. Chicken thighs simmer in an incredibly fragrant sauce, and then are finished by charring on a charcoal grill. You can serve this chicken with freshly sliced or diced red chilies, freshly chopped cilantro, and a few lime wedges alongside.
Scallop Ceviche
Quick and easy scallop ceviche, just dice and mix!
Vegan Jicama Ceviche
This vegan jicama ceviche is a great topping for tostadas. You can also serve it with crackers as an appetizer before other Mexican dishes. [Recipe originally submitted to Allrecipes.com.mx]
Scallop Ceviche (Kinilaw na Scallops)
An acidic marinade is all that is needed to cook this spicy and sour scallop ceviche. You can also serve the scallops on toasted sesame crackers. As with all ceviches, the acidic marinade "cooks" the seafood without heat-and it happens pretty quickly. So it's good to make this at the last minute and set it out just before people dig in.
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