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Chef John's Cottage Fries
While cottage fries may not get the same love as French fries, home fries, or steak fries, they more than hold their own against other potato side dishes.
Chef John's Roasted Brussels Sprouts
These parboiled and roasted Brussels sprouts make a lovely side dish for your holiday feast. I can't think of a main course, especially one made from some succulent animal, that this wouldn't pair wonderfully with.
How to Make Roasted Red Potatoes
This red skin potato recipe is a go-to side dish. You have to do only a few things, and if you do those things, we're talking intense potato side dish pleasure! The best roasted red potatoes start with a heavy roasting pan, a generous amount of olive oil, and enough time to roast the potatoes until dark and rich.
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.
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.
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