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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.
American French Onion Soup
This recipe takes French onion soup and gives it a few American twists that are going to make it a little bit easier.
Focaccia Panzanella
We are making this ancient and amazing Tuscan salad using a bread from Liguria. I'm guessing neither region would be excited about this idea, but any geo-culinary issues aside, this salad is the ultimate way to use up fresh summer tomatoes and leftover bread.
Chef John's Chicken Tortilla Soup
My chicken tortilla soup is not a fast recipe, but it is one of the greatest chicken soup experiences known to man. The smoky, spicy, slowly simmered tomato chicken broth is made from scratch, and the soup is topped with all your favorite garnishes: toasted tortilla strips, sour cream, avocado, cilantro, lime, and crumbled Mexican cheese.
Chef John's Panzanella
The key to this panzanella is frying the bread cubes in loads of olive oil in a skillet, which obviously makes them crispy. But the healthful fat also soaks into the bread cubes and renders them semi-waterproof, or dressing-proof. The same goes for the dusting of Parmesan cheese applied halfway through the crisping process.
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.
Kartoffelklöße (German Potato Dumplings)
These German potato dumplings are the latest import to my potato-side dish collection. They're drizzled in browned butter and topped with crunchy croutons, but they're also good topped with bacon, sautéed onions, and mushroom sauce. If you have time, roast the potatoes (instead of boiling them) so they're nice and dry. I like to serve them with sausage and red cabbage.
Oven-Baked Onion Rings
These easy baked onion rings are super crunchy and almost as good as any made in a deep fryer. No-muss, no-fuss!
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.
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.
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.
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.
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