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Grilled Chicken Meatballs
This technique for grilled chicken meatballs is the only way to go. By pre-baking the meatballs, they finish quickly on the grill, and stay moist and juicy every time. A hoisin-ginger glaze makes a beautiful, glossy meatball, but you can flavor them just about any way you want.
Grilled Spaghetti
Grilled spaghetti is cooked directly in a very simple sauce, so that all the extra flavor from toasting dry pasta on a grill stays in the sauce. This is delicious on its own as a side dish, or as a base for other grilled things like eggplant or chicken.
Chili Bean Chicken
This chili bean chicken, a savory casserole of chicken thighs nestled in chili baked beans, is for when you crave both chicken chili and roast chicken with baked beans, and it is both very easy and very delicious.
Zucchini Roll Lasagna on Turkey Bolognese
This incredible zucchini roll lasagna doesn't contain any pasta. Instead, thin zucchini strips are rolled around a 3-cheese filling and baked over a savory turkey Bolognese. The presentation is truly next level.
New England Beach Pizza
When I heard New England beach pizza called "America's worst pizza," I knew I had to give it a try. With a thin crust, a very sweet sauce, no toppings but a scant sprinkle of mozzarella and full slices of provolone—well, it does deserve a certain reputation. I admit that it is good in a guilty-pleasure sort of way, and a really fun experiment.
Spaghetti Squash Carbonara
Chef John's spaghetti squash carbonara is the best away to eat spaghetti squash, and this recipe has the best technique for prepping spaghetti squash, to give it a texture closest to pasta or spaghetti.
Shawarma-Spiced Roast Turkey Breast
Shawarma-spiced roast turkey breast uses the same spices people love in a chicken shawarma wrap. It is moist, tender, and extremely flavorful, and the spices seem to work even better with the meatier taste of turkey. The gorgeously-colored pan sauce made from the drippings elevates the flavor still more.
Chicken Tots
These chicken tots have a poutine vibe, and, while being much easier and faster to make than real poutine, satisfies in the same way. Saucy meat over potatoes is always a winner, but this creamy chicken sauce over tots will be your new favorite thing the minute you try it.
Apple Cider Chicken
This apple cider chicken could not be simpler or more delicious. Chicken breasts cook first in sage-infused butter, then return to a sweet-sour pan sauce of reduced apple cider and vinegar. The pan sauce is then finished to glistening perfection in the classic French style with a chunk of cold butter.
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.
Chef John's Granola
Try this granola recipe for maple-flavored granola with nuts, seeds, and dried fruit — it's delicious over yogurt! Store cooled granola in an airtight container until ready to use.
Parmalet (Crisp Parmesan Omelet)
I was attempting to achieve a crispy, inside-out Parmesan omelet — and it worked! The caramelized cheese formed a thin but protective layer and, since the eggs had never directly touched the pan, they were moist and tender. This will also work whether you use one or three eggs, depending on the texture you're going for. Using a single egg is kind of a cool trick, since the cheese layer is almost as thick, and you can really appreciate the crispness even more.
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