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Roasted Chicken Broth
Start this flavorful chicken broth by roasting the chicken first, then use all the dark meat to fortify the broth.
Chef John's Black Lentil Soup
Use black beluga lentils for lentil soup instead of green. There's absolutely nothing wrong with green lentil soup, but once you start using black beluga lentils, you'll have a hard time going back. These beauties cook up melt-in-your-mouth tender but still retain their structural integrity, giving the soup a thick, satisfying body with a light, non-starchy mouthfeel.
Chef John's Mulligatawny Soup
I'm showing you my take on what is considered one of the world's greatest soups. Which was invented, I hear, because British soldiers in India weren't able to start a meal without soup. This is incredibly hearty, savory, and comforting, and something that should be on every soup lover's bucket list. Serve with naan.
Chef John's American Goulash
American goulash was one of my all-time favorite comfort food meals when I was growing up. They served it in my school cafeteria alongside a slice of buttered white bread and a carton of milk. This Americanized version of goulash was invented to stretch a small amount of beef into enough food for a not-so-small family. It's a simple dish that doesn't taste simple, so it's perfect for your weeknight dinner rotation.
Chef John's Gazpacho
This gazpacho has the perfect balance of flavors. Try making it with some end-of-summer, super-sweet tomatoes — there just isn't any substitute. I hope you find some so you give this a try.
Chef John's Salad Lyonnaise
Hailing from Lyon, France, this salad features bitter frisee lettuce (curly endive) and bacon tossed in a shallot and Dijon vinaigrette and topped with a poached egg. Serve with crostini or croutons.
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.
Dublin Coddle (Irish Sausage and Potato Stew)
Coddle is a delicious Irish dish featuring sausage, bacon, and potatoes. This recipe browns the meat more and uses stout instead of milk. Everything cooks low and slow on the stovetop or in the oven to make a great dish for St. Patrick's Day.
Chef John's Brunswick Stew
My take on a Southern classic stew featuring pork, chicken thighs, and veggies. This comforting dish is hearty and meaty with a rich flavor profile.
Apple Jicama Coleslaw
This jicama slaw recipe is crispy, crunchy, and extremely refreshing. It features an underutilized vegetable found in almost every large American grocery store's produce section — I'm talking about jicama.
Spinach Salad with Hot Bacon Dressing
This hot bacon spinach salad with black-eyed peas is a twist on one of my favorite culinary traditions: serving beans and greens on New Year's Day. Greens represent paper money and beans symbolize coins. Here I present these ingredients in salad form, which is a great delivery system for hot bacon dressing.
German Tater Tot Potato Salad
While this recipe may upset a few Germans, it's a risk I'm willing to take. Tossed with a warm bacon dressing and made easy with crispy, crunchy, frozen potato nuggets, this take on a German potato salad makes an already easy recipe even easier. If you're a fan of Tater Tots, you'll find this salad to be spectacular in taste, texture, and appearance. Plus, there's no peeling, slicing, or boiling necessary!
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