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Mexican Grilled Corn
I love Mexican grilled corn! I consider it to be the greatest corn on the cob of all time. The way the subtly salted cotija cheese works with an ancho-lime mayonnaise, along with that buttery, smoky corn, is a magnificent combination of flavors.
Grilled Chicken Meatballs
This technique for grilled chicken meatballs is the only way to go. By pre-baking the meatballs, they finish quickly on the grill, and stay moist and juicy every time. A hoisin-ginger glaze makes a beautiful, glossy meatball, but you can flavor them just about any way you want.
Chef John's Chicken Saltimbocca
Chef John's chicken saltimbocca is a next-level flavorful way to prepare chicken breasts. The quick and easy pan sauce is optional, but really elevates the dish, and a tangy salad of bitter greens and radish makes a fresh contrast between bites.
Tres Leches Mashed Potatoes
For these tres leches mashed potatoes, yes, we are going to use 3 milks—just like in the cake that inspired the name—just not the same 3 milks. Mashed potatoes, already great, will be turned into something extraordinary.
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!
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.
Apple Sausage Gravy Dumplings
These delicious apple sausage gravy dumplings are Chef John's very successful riff on sausage gravy and biscuits. They have the perfect balance of savory and fruity, and the dumplings have a gorgeous, delicate texture.
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.
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.
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.
Chili Bean Chicken
This chili bean chicken, a savory casserole of chicken thighs nestled in chili baked beans, is for when you crave both chicken chili and roast chicken with baked beans, and it is both very easy and very delicious.
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