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Baked Pumpkin Polenta
Chef John's baked pumpkin polenta gives a savory pumpkin twist to polenta prepared in an interesting, visually appealing, baked form. It is so soft and creamy inside a crust that holds its shape, subtly sweet and earthy.
Chef John's Jollof Rice
This is a foolproof recipe for cooking Jollof rice, West Africa's most popular dish. I like to serve it as a side with my West African-style grilled beef (Suya), but it can also be a main course.
Roasted Delicata Squash
Delicata squash is roasted in the oven until tender and flavorful in this easy recipe. You don't have to peel delicata squash. Serve warm as a side dish or at room temperature as a snack with pumpkin spice aïoli.
Chef John's Chicken Florentine
This chicken Florentine dish of golden-fried chicken breasts resting on a creamy spinach sauce flavored with garlic, lemon, and white wine is so incredible — it's rich and satisfying enough to serve all on its own!
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.
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.
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.
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.
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