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3617 recipes found
Grilled Hearts of Romaine
This is truly and ridiculously easy. The trick is to get the grill grates very hot. And the result? A lightly caramelized surface and a slightly smoky flavor. The insides stay cool and crisp. It's quite a contrast of tastes and textures.
Summer Meat Slaw
This summer meat slaw is the most exciting thing to happen to coleslaw in centuries. You can use leftover pulled pork—I used kalua pork—or any cooked meat, and it is unlike any slaw you've ever had. Your summer cookouts will never be the same.
Thai-Inspired Potato Salad
This Thai-inspired potato salad is one of the most exciting, most interesting potato salads you will ever have. A sweet, salty, spicy dressing over crusty roasted potatoes contrasts with the texture and flavor of fresh herbs, peppers and peanuts.
Smashed Cucumber Salad
This smashed cucumber salad is one of my all-time favorite cold summer side dishes. By crushing our cucumber before we cut it, we produce flavors that un-smashed cukes can't. The only decision you're going to have to make is how long to let the cucumbers marinate — half an hour or so or not at all. Perfect with grilled meat or shrimp.
Chef John's Braised Red Cabbage
Braised red cabbage is a very beautiful, super easy cabbage side dish. All ingredients in this recipe are totally to taste. It's a little bit sweet and a little bit tangy, with a tiny hint of caraway to interest you.
Braised Black Lentils
This black lentil recipe is one of my favorite side dishes. Black lentils are also known as beluga lentils since they resemble beluga caviar, the most prized of all caviar varieties.
Pan-Fried Butter Beans
This pan-fried butter bean recipe is delicious, super-easy, and good for you too.
Baked "Fried" Rice
This easy oven method for baked "fried" rice produces something very similar to classic fried rice, but you don't need leftover rice to make it. Just like rice pilaf, the grains of rice get coated in fat before absorbing the cooking liquid, ensuring plump, tender, separate grains with no sticky clumps. If using a different kind of rice or pan size, just adjust the cooking time. Garnish with green onions and serve with a runny poached egg on top if desired.
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.
Apple Sausage Gravy Dumplings
These delicious apple sausage gravy dumplings are Chef John's very successful riff on sausage gravy and biscuits. They have the perfect balance of savory and fruity, and the dumplings have a gorgeous, delicate texture.
Poulet au Vinaigre (Chicken with Vinegar)
Poulet au vinaigre, or chicken with vinegar, is one of those rustic French preparations for chicken thighs, that is both a pleasure to make and delicious to eat. The tarragon, shallot, and wine pan sauce is rich, but not too rich, and perfectly balanced.
Greek Beef Stuffed Onions (Salantourmasi)
Beef-stuffed onions, or salantourmasi, are so delicious. Chef John separates onions into layers, fillswith Greek-seasoned beef and rice, and then slow-baked in a tomato-onion broth.
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