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Short Ribs Pizzaiola
These short ribs pizzaiola are rustic Italian beef short ribs, braised in a pizza-style sauce. Tender and succulent, with deep flavors, these are amazing.
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.
Fresh Tomato Curry Sauce
This fresh tomato curry sauce is the best thing to make with sweet, vine-ripened tomatoes after you've eaten your fill of them in their raw state. Simple, beautiful, and amazing, it's shown here with pork, but you can make this sauce for just about anything - chicken, beef, lamb, vegetables, or even pasta. All you need to do is adjust the simmering time.
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.
Italian Marinated Grilled Cheese
This Italian marinated grilled cheese is made by briefly marinating 3 kinds of cheese with a quick oil and vinegar dressing, and including a few things you typically find in antipasto. It's a new and amazing twist on the classic grilled cheese sandwich.
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.
Sweet Potato and Bacon Pizza
Chef John's sweet potato and bacon pizza is perfectly balanced, with sharp lemon, savory bacon, spicy jalapeno, and a kiss of rosemary to contrast with rich sweet potato.
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.
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.
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.
How to Make Cronuts, Part I (The Dough)
Cronuts are the doughnuts that make people go nuts! They have the shape and flavor of a doughnut, yet feature the crispy, flaky texture of a buttery croissant.
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