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Tomato Bisque
This tomato bisque is proof you don't need a whole basket of vine-ripened tomatoes to make delicious tomato bisque. This recipe uses canned tomatoes. Rice makes this soup silky, not starchy.
Chef John's Shrimp Étouffée
Étouffée is a delicious shellfish stew that's a New Orleans classic. I use a homemade spice blend in this recipe and demonstrate that it is possible to get good results using frozen shrimp, which is sometimes the only option.
Chef John's Sausage & Shrimp Jambalaya
While shrimp jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that can be customized. Add more stock to easily make it into a soup recipe. Serve garnished with green onion.
Chef John's Irish Pork Stew
This Irish pork stew is a variation of corned beef and cabbage. And in case you didn't know, corned beef and cabbage is not typically eaten on St. Patrick's Day in Ireland.
Chef John's Italian Sausage Chili
This sausage chili recipe turned out with great results. I had added pork to ground beef chili before but never tried it with only Italian sausage. I added even more Italian flavors with cannellini beans and a hint of oregano. Garnish with sour cream, avocado, red onion, and basil.
Cranberry Mustard Salad Dressing
This vinaigrette is especially gorgeous with a classic fall/winter salad palette. I served it over some endive garnished with persimmons, pistachios, and pomegranate seeds, and it tasted as bright and pretty as it looked.
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.
Warm Calamari Salad
I didn't get the char I wanted on the calamari, but I still enjoyed a flavorful, healthy lunch. The good news, however, was that I ate the leftovers cold, tossed with the same salad ingredients, and it was actually better. So, if you are planning on doing the same recipe as shown, I would suggest serving it chilled instead.
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.
Black Lemon Chicken Salad
In this simple roasted chicken salad, the warm dressing is built from the dark caramelized lemon and chicken drippings, broth, and lemon juice. For the wilted greens, you can use romaine lettuce, watercress, arugula, or spinach.
Spicy Potsticker Soup
This spicy potsticker soup is fast, easy, incredibly delicious, and takes very little knife work to accomplish. It's exactly what you want when you don't know what you want.
Spicy Turkey Gumbo
For this spicy turkey gumbo, leftover turkey is ideal. The recipe also includes a special way to make a roux in the oven, greatly simplifying the process.
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