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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.
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 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.
Chicken Pastina
Chef John's chicken pastina is like a big, warm hug from an Italian grandma, a comfort food that will, quite literally, change your mood. You can make this simple soup with a fortified broth if you have the time, or simply use off-the-shelf chicken broth for the 15-minute version.
Chef John's Chicken Tortilla Soup
My chicken tortilla soup is not a fast recipe, but it is one of the greatest chicken soup experiences known to man. The smoky, spicy, slowly simmered tomato chicken broth is made from scratch, and the soup is topped with all your favorite garnishes: toasted tortilla strips, sour cream, avocado, cilantro, lime, and crumbled Mexican cheese.
Green Lentil "Gumbo" Soup
We're making green lentil "gumbo" soup with the same things we put in gumbo, except the signature roux. This delicious soup is gluten-free, dairy-free, and much lower in fat, and the lentils act as the thickener. The best part is that it has all the gumbo flavor you love.
Real Lasagna Soup
This incredible lasagna soup tastes exactly like a really good lasagna but is a very rich, very meaty tomato soup with tender noodles and ricotta cheese. The little bit of extra work you'll do — precooking the noodles, then toasting them with butter in the oven — is absolutely worth the time and effort and makes this soup taste phenomenal!
Dublin Coddle (Irish Sausage and Potato Stew)
Coddle is a delicious Irish dish featuring sausage, bacon, and potatoes. This recipe browns the meat more and uses stout instead of milk. Everything cooks low and slow on the stovetop or in the oven to make a great dish for St. Patrick's Day.
Chef John's Empty Mayo Jar Dressing
When you're down to that empty mayo jar, don't incessantly scrape or toss it out and open a new one. There's a better way: use the jar to make a dressing.
Deviled Egg Noodle Salad
We are not turning deviled eggs into a noodle salad, here. We are actually making a salad with the same flavors, using egg noodles. Because we use so many ingredients that typically are used for deviled eggs, this salad really does have a similar flavor profile and tastes amazing. Garnish the salad with freshly chopped chives and green onions.
Chef John's Panzanella
The key to this panzanella is frying the bread cubes in loads of olive oil in a skillet, which obviously makes them crispy. But the healthful fat also soaks into the bread cubes and renders them semi-waterproof, or dressing-proof. The same goes for the dusting of Parmesan cheese applied halfway through the crisping process.
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