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Loaded Potato Focaccia
There are few things in life I love more than a fully loaded potato with sour cream, scallions, lots of cheese, and crispy bacon. Add that on top of another fluffy carb, and I'm in heaven. This recipe was inspired by the famous Sally's Apizza, one of the most beloved makers of New Haven-style pizza. They have a Potato & Rosemary pie that I love. My take is a little more kid-friendly, thanks to the Cheddar cheese and bacon. The key is to cut the potatoes thinly and evenly so they have time to cook through in the oven. I like to cook this until the potatoes start to crisp a little on top, offering the best of both worlds: creamy and crunchy potatoes!
French Onion Soup Focaccia
I've taken all the best flavors of a classic crock of French onion soup and baked them into a light and fluffy focaccia. I like to use a small Dutch oven to cook the onions so the heat is evenly distributed and none of them scorch, which can make them bitter. If the onions seem to be sticking to the bottom of the pan, simply add one or two tablespoons of water and scrape up any brown bits. I love the classic flavor of Gruyère, but you could also use shredded sharp Cheddar! Herbes de Provence let me pretend I'm enjoying this in a chic Parisian café, but dried thyme works just as well if that's what you have on hand.
Roman-Style Pizza
This Roman-style pizza has a long-fermented thicker crust, and is absolutely awesome. Topped with prepared sauce, sausage, sweet peppers, and three cheeses, or with whatever you like, you'll want to make this on repeat.
Holiday Star Bread
This holiday star bread is beautifully rich and lightly sweet, with just the right amount of dried fruit and nuts, and will be a gorgeous centerpiece for any holiday breakfast or brunch. Chef John fully demystifies the construction—you'll find it is not nearly as difficult as you expect yet so dramatic.
Jen's Borscht With Beef
This is how I like to make borscht for my family. It is very thick and satisfying on a cold winter night. Many people who are scared of beets enjoy my borscht because it has so many other flavors. For best flavor, top each bowl of borscht with a tablespoon of sour cream.
Sasha's Vegan Borscht
This is my friend Sasha's Russian family recipe for borscht. I made a few small changes to her recipe: I took my time sauteing the vegetables instead of adding them all at once, and I added a little brown sugar to deepen the flavor. Borscht tastes great reheated but it won't have the vibrant color any longer.
Omi's Borscht
This is my grandmother's recipe. We used to pick all the vegetables from her garden and make this, a nice soup for a cold winter's night. Serve with sour cream and snipped dill if desired.
Pressure Cooker Soup: From Moscow with Cabbage
This electric pressure cooker cabbage soup is easy and so, so good, you'll forget that you're eating something incredibly nutritious! Serve with a dollop of sour cream and cheesy crusty bread.
Chai-Spiced Apple Babka
This chai spiced apple babka recipe makes three loaves—one for serving right away, plus two to freeze for later or give away as gifts.
Lobster Roll Khachapuri
This lobster roll khachapuri fuses two of the greatest sandwiches ever. The buttery New England lobster roll meets golden-baked Georgian cheese-stuffed flatbread with stunning results. If possible, start these the day before you plan to bake them, because the homemade dough really benefits from an overnight fermentation.
Cowboy Butter Swim Biscuits
These cowboy butter swim biscuits are scratch biscuits that "swim" in a smoky, spicy chili, garlic, lemon, and herb butter. Golden-topped biscuits have crisp buttery edges and a fluffy interior.
Cornbread Donuts
Chef John's cornbread donuts are baked, not fried. They're slightly sweet and drizzled with a spicy chipotle icing. Barely more effort than whipping up a batch of cornbread, this will be your new favorite donut, and a novel, fun dessert to serve at your next barbecue.
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