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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.
Cheese Agnolotti
Cheese agnolotti, homemade pasta filled with ricotta and Parmesan filling, have the perfect filling-to-pasta ratio. Chef John's adorable little puffs are a pleasure to make and a delight to eat. Serve them in the pasta sauce of your choice.
Handkerchief Lasagna
Chef John's handkerchief lasagna is made with paper-thin homemade pasta sheets, folded over a delicate ricotta filling and a light amount of pasta sauce. These filled "handkerchiefs" are then layered to create one of the best versions of lasagna ever.
Strawberry Sando
Chef John's strawberry sando, a Japanese-style fruit sandwich, is delicious, fun to make, and very, very pretty. The flavor is simply strawberries in sweet cream, so use the sweetest, ripest strawberries you can find.
Chimichurri Potato Salad
Chef John's chimichurri potato salad is bright and herbaceous, comforting and satisfying like any potato salad, but at the same time vibrant in both color and flavor. It's also the best potluck or barbecue take-along salad: it complements anything from the grill, there are no perishable ingredients, and it's delicious warm or cold.
Roasted Rhubarb Salmon
For Chef John's roasted rhubarb salmon, thick-cut salmon fillets are topped with a tangy, citrusy rhubarb sauce and roasted in the oven. The result are perfectly cooked, perfectly moist salmon filets.
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.
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.
Pasta Alla Caponata
Chef John's pasta alla caponata turns a famously delicious Sicilian vegetable relish, caponata, into a fabulously delicious pasta sauce. With eggplant, capers, and pine nuts in a rich tomato sauce, this pasta dish is incredible. If you have leftovers—and you probably won't—it makes a great cold summer pasta salad, too, with just an added splash of olive oil.
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.
Hawaiian Macaroni Salad
Chef John's Hawaiian macaroni salad may be the simplest version of mac salad ever, but it is also the one that always gets finished first and gets complimented the most. And here, the simplicity is the secret—when you are at a cookout, looking at a full table of spicy, flavorful, rich barbecued meats, this uncomplicated salad is exactly what you will want on the side.
Tuscan Style Ribs (Rosticciana)
These Tuscan style ribs, or Rosticciana, are grilled relatively quickly to a beautiful rusty red, and drizzled with a bright citronette, a lemon-garlic dressing. They are pleasurably chewy and intensely delicious, proving that low and slow is not the only way to go when cooking ribs.
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