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Florentine Cookies
These Florentine cookies, or lace cookies, are simple to make and gorgeous to look at. This cookie technique is versatile and adaptable to any kinds of nuts or chocolate. They also keep pretty well so they're perfect if you're looking for an idea for an edible holiday gift for any cookie lover on your list — just stack them up in a box and tie with a bow!
Chef John's Buttermilk Panna Cotta
This is so perfect in the summer, and not just because it's easy and refreshing. All that amazing seasonal fruit gives you the perfect reason…excuse…to make these tasty treats. If you start your panna cotta the day before you want to eat it, this classic Italian recipe is about as simple as it gets.
Chef John's Russian Tea Cakes
As the old joke goes, these Russian tea cakes might not be Russian, but at least they're not cakes. No one knows exactly how these came to be known as Russian tea cakes but, nevertheless, they are quite delicious.
Lemon Meringue Pie in a Glass
This miniaturized lemon meringue pie in a glass features tangy lemon flavor, balanced with the sweetness of meringue and buttery shortbread crispy crumbles.
Red Velvet Pots de Crème
These red velvet pots de crème are a special occasion chocolate dessert that is plenty decadent, but still somehow light. With a deeper chocolate flavor than typical red velvet cake, and a little bit of cream cheese tanginess. they are super easy, gorgeous, and incredibly delicious.
Italian White Bean and Sausage Stew
This comforting and substantial Italian white bean and sausage stew is a soup that eats like a meal! Browning the sausage in a dry pan creates a beautiful fond that adds rich flavor. With beans, greens, and sausage, this Italian stew recipe is incredibly nutritious and warms you from the inside out. Serve with a hunk of crusty Italian bread.
Sweet Potato and Black Bean Chili
The extra step of roasting the sweet potatoes really concentrates the sweet, earthy flavors and gives the starchy chunks a marvelously meaty texture.
American French Onion Soup
This recipe takes French onion soup and gives it a few American twists that are going to make it a little bit easier.
Chef John's Manhattan Clam Chowder
Manhattan clam chowder is usually very watery, too tomato-y, and not nearly clammy enough so I reworked the recipe into something significantly more rich, satisfying, and delicious. My secrets? A ton of clams, not too much tomato, and a little bit of flour to thicken things up. Serve with oyster crackers and garnish with fresh chives, parsley, tarragon, or even dill, if desired.
Roman-Style Tripe
If beef tripe is prepared following this method, it has a pleasantly mild but distinct flavor. When it comes to great sauces for dipping crusty Italian bread, it doesn't get any better than this.
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 Creamy Mushroom Soup
This mushroom soup is creamy and rich — it's one of my favorite soups of all time and it's so easy! The long, slow caramelization of the mushrooms requires a little patience, but it really unlocks their magical flavor, which is the secret to this mushroom soup.
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