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Hawaiian-Style Kalua Pork
This Hawaiian-style kalua pork method is the one used by home cooks, to come as close as possible to cooking underground, which is what kalua means. Slow-roasting the pork wrapped in banana leaves makes for a truly amazing flavor.
Chicken Tots
These chicken tots have a poutine vibe, and, while being much easier and faster to make than real poutine, satisfies in the same way. Saucy meat over potatoes is always a winner, but this creamy chicken sauce over tots will be your new favorite thing the minute you try it.
Sweet Potato and Bacon Pizza
Chef John's sweet potato and bacon pizza is perfectly balanced, with sharp lemon, savory bacon, spicy jalapeno, and a kiss of rosemary to contrast with rich sweet potato.
Shawarma-Spiced Roast Turkey Breast
Shawarma-spiced roast turkey breast uses the same spices people love in a chicken shawarma wrap. It is moist, tender, and extremely flavorful, and the spices seem to work even better with the meatier taste of turkey. The gorgeously-colored pan sauce made from the drippings elevates the flavor still more.
Chef John's Blueberry Muffins
I decided to push the envelope in this recipe for blueberry muffins and toss in 2 cups of blueberries!
Chef John's Granola
Try this granola recipe for maple-flavored granola with nuts, seeds, and dried fruit — it's delicious over yogurt! Store cooled granola in an airtight container until ready to use.
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.
Pouding Chomeur
Though it translates to 'unemployed man's pudding,' pouding chomeur isn't cheap to make. The good news is you don't really need to eat this more than a few times a year anyway. It's the perfect dessert to pair with summer fruit or vanilla ice cream. If you use a bigger baking dish than I did, and pour over all the maple cream syrup, your cake should float over a pool of what will eventually be your sauce. If you just use a deep pie dish like I did, then just serve the extra sauce on the side.
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).
Chef John's Dutch Babies
A delicious dutch baby recipe. I've always been fascinated by how many different breakfast foods you can create using just milk, eggs, and flour; and this is one of the more interesting examples. Especially considering the unusual, and borderline disturbing name. Sometimes called German pancakes, these have very little to do with Germany, and nothing to do with the Dutch. Apparently, they were invented by German immigrants who were referred to as Dutch.
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.
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.
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