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Chef John's Croissants
I wouldn't describe making homemade croissants as easy since there are multiple steps, and it does take at least half a day. But it's really not that hard either; and certainly simpler than flying to Paris, which is the only other way to enjoy these amazing pastries. This croissant recipe, with a helpful video, was adapted from one by Bruno Albouze, from The Real Deal (which he is).
Banana Bread Pancakes
If you're a fan of our banana bread, then you're gonna love this, since it's based on that recipe. As easy as that is to make, these are even easier. I really think that this threads the needle between something that has the flavor of banana bread, but that is very close to the texture of a classic pancake. Top with butter and banana slices and serve with warm maple syrup.
Chef John's Apple Fritters
I didn't think I liked apple fritters, but turns out I just don't like chunks of almost raw apple, surrounded by a doughnut. Maybe I've just been going to the wrong shops, but I've never enjoyed the texture, and always wanted to try them with cooked apples.
Chef John's Chocolate Croissants
Making your own chocolate croissants takes a while, but for these crispy-on-the-outside, tender-on-the-inside pastries, it's time well spent. This recipe was adapted from one by Bruno Albouze, from The Real Deal (which he is). This is actually the quick version in that we're not leaving the dough to rest overnight before laminating with the butter.
Spanish-Style French Toast (Torrijas)
Spanish-style French toast, or torrijas, is basically French toast, bread pudding, and creme brulee all rolled into one, and it is nothing short of magical.
Chef John's Pate de Campagne
I realize making this pate may seem like quite a production, but if you enjoy charcuterie, this would make for a very fun, beautiful, and quite delicious project.
Garlic Parmesan Chicken Wings
These baked garlic Parmesan wings are super crispy because the chicken is cooked in a flavorful liquid before baking, which helps season them and produce a texture in the oven that your guests will swear came straight out of a deep fryer.
Artichoke Hearts Gratin
Use artichoke hearts for an easy, all-veggie appetizer idea that is proof you don't have to make a dish, to reinvent it.
Chef John's Green Goddess Dressing
This green goddess dressing recipe makes a creamy, herby, and delicious salad dressing. It's also one of my favorite dips. You can tweak the acidity with more or less lemon and adjust the salt and pepper, but please do not change the trio of herbs. The way the parsley and chive play against the sweet tarragon makes this unlike any other herb dressing.
Jerk Chicken Wings
These jerk chicken wings are so flavorful, different, and delicious that I may have eaten my last Buffalo wing. Okay, I didn't mean that, but these are amazing and have the perfect balance of sweet, sour, salty, and spicy. I'm usually pretty casual about you changing my recipes, but I insist you not change any of the key ingredients, which are every one of them.
Perfect Pot Stickers
These pot stickers made with homemade dough and filled with ground pork, ginger, garlic, and cabbage are so versatile — you can fill them with anything you want and as full as you want. The dumplings are fried and steamed, then fried again until golden and perfectly crispy on the bottom for a truly unique dumpling.
Bread and Butter Pizza
If you are a fan of Detroit style pizza you'll love this great no-dough pizza hack. Butter and parmesan on the bottom of the bread caramelizes to create a delightful crunch while the top is soft.
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