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The Best Hot Crab Dip
This is THE best hot crab dip. I'm going to show you how to make what I consider the king of the hot dips, which begins, like most baked dips, with cream cheese, but the key ingredients I use really amplify that crabby flavor. Use the best lump crab you can find—but whether your budget has room for the finest fresh crab or just allows for canned crab, this easy baked dip will still be a hit at your party.
Asparagus and Ham Quiche Bites
It's asparagus season, and these asparagus and ham quiche bites are perfection. With just the right proportion of ham, asparagus, and Gruyère cheese in a tender, moist, luxurious egg base, they are amazing at any temperature — warm, room temperature, or cold.
Cultured Cashew Cream Cheese
I can't believe I'm making this cultured cashew cream cheese, a vegan cheese spread, and I also can't believe how well it came out, since it was my first try at plant-based cheese. But you'll see—it even passes the bagel test. Made with soaked raw cashews, fermented until tangy, this spread is wonderfully creamy and tasty.
Baked Phyllo-Wrapped Feta with Honey
Baked phyllo-wrapped feta with honey is sweet, salty, savory, creamy perfection. The other thing I love about this recipe is how versatile they are—fantastic as an appetizer, or, if you serve these for breakfast with coffee or tea, you are setting yourself up for a very successful day. You could also put a big salad next to one of these and have a delicious lunch or dinner.
Bread and Butter Pizza
If you are a fan of Detroit style pizza you'll love this great no-dough pizza hack. Butter and parmesan on the bottom of the bread caramelizes to create a delightful crunch while the top is soft.
Chef John's Shrimp Tempura
I'm showing you what I think is the easiest, simplest, best method for doing tempura, which produces something with an extremely thin, but still very crispy, coating. If you're not into shrimp, this technique will work with many other things.
Chef John's Roman-Style Chicken
Chef John's Roman-style chicken recipe delivers one of the best bites of braised chicken you will ever enjoy. Tomatoes and bell peppers make the sauce, and you'll never believe how good this is over olive oil mashed potatoes.
Lobster Stuffed Pasta Shells For Two
For these lobster stuffed pasta shells for two, you'll be moving lobster from one kind of shell to another to create one of Chef John's favorite baked pasta dishes. These elegant, delicious, creamy shells will remind you of lobster bisque.
Strawberry Sando
Chef John's strawberry sando, a Japanese-style fruit sandwich, is delicious, fun to make, and very, very pretty. The flavor is simply strawberries in sweet cream, so use the sweetest, ripest strawberries you can find.
Viking Stew
This Viking stew, made with meat, berries, mushrooms, plenty of fresh herbs, and root vegetables typically available to the Vikings, is a seemingly primitive dish with a remarkably sophisticated flavor. It works with any meat, so if you cannot hunt for wild boar, do not be dismayed—you can still make it!
Pistachio Stuffed Pork Tenderloin
Chef John's pistachio-stuffed pork tenderloin with a quick, easy pan sauce is impressive and beautiful to serve. The pistachio and Dijon mustard filling is a flavor combination that you will use again and again.
Chicken Cordon Bleu Casserole for One
This chicken Cordon Bleu casserole is everything you want from a chicken Cordon Bleu, but with way less effort. All the flavor is there in a version you can whip up on a weeknight, and easily scale to serve more people. How great is it when the easiest way to make a classic turns out to also be the best way?
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