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Chef John's Brunswick Stew
My take on a Southern classic stew featuring pork, chicken thighs, and veggies. This comforting dish is hearty and meaty with a rich flavor profile.
Chef John's Miso Soup
This miso soup is made entirely from scratch and has a simple yet complex flavor. You can now enjoy miso soup at home and not just in a Japanese restaurant.
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.
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!
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.
Spicy Potsticker Soup
This spicy potsticker soup is fast, easy, incredibly delicious, and takes very little knife work to accomplish. It's exactly what you want when you don't know what you want.
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.
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.
Cranberry Mustard Salad Dressing
This vinaigrette is especially gorgeous with a classic fall/winter salad palette. I served it over some endive garnished with persimmons, pistachios, and pomegranate seeds, and it tasted as bright and pretty as it looked.
Sufferin' Succotash Salad
Thanks to the sweet, starchy crunch of the raw corn, the combination of tastes and textures in this salad is outstanding.
Romano Bean Salad
There are two ways you can do this recipe. You can boil your beans, dress them and serve immediately. I prefer it dressed and left to marinate in the fridge overnight, which gives you something closer to a pickled bean.
Brussels Sprouts with Bacon Dressing
This creative uncooked Brussels sprouts with bacon dressing recipe has a great contrast between the raw, crunchy vegetable and the rich, smoky bacon dressing.
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