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Candied Buddha's Hand Citron
What should you get that 'special' (super-picky and has everything) foodie on your holiday list? Now you know. By the way, if you're a fan of candied citrus, you'll want to make extra, since Buddha's hand is a unique and special treat.
Mini Cherry Pies
I used to always make a typical cherry pie and there would always be half a pie left over after serving. I love this mini cherry pie recipe because it makes just two mini pies at a time. Perfect for me and my husband when we are eating dinner together.
Roasted Chicken Broth
Start this flavorful chicken broth by roasting the chicken first, then use all the dark meat to fortify the broth.
Chef John's Irish Stew
Pay attention to the cut of lamb used in this recipe. I used lamb shoulder chops, which are a fantastic value, when you consider flavor, useable meat, and price. They will probably be the cheapest lamb at the store, have more flavor and richness than leg meat, and are cheaper than shanks and loins. It takes a while for the meat to braise and fall off the bone, but it's a wait rewarded with tender, succulent chucks of lamb.
Ham and Split Pea Soup Recipe — A Great Soup
This hearty split pea soup with ham has a slightly sweet, somewhat salty, and subtle smoky flavor. An ideal fall or winter soup — great for lunch or dinner.
Persian Rice
This Persian rice with golden potatoes and saffron takes the grand prize. I believe I've posted a few foolproof methods for cooking perfect rice, but the beauty of this method is that it doesn't rely on any specific measurements or exact times. This will make some of you very nervous but just go with it.
Chef John's Best Mushroom Gravy
This mushroom gravy recipe is easy to make from scratch. It can be made with any type of stock, but I used beef stock here since I'm going to be serving the sauce with meatloaf.
How to Make Farinata
Fainè, also called farinata, is nothing more than a simple garbanzo bean flour batter which is spiked with olive oil and salt and baked in a very hot oven. The surface gets crusty and the edges get crispy yet the inside stays moist and sort of creamy. The texture is easy to explain, but the taste, not so much. Very earthy, comforting, and satisfying.
Parisian Potatoes
If you are cooking for somebody special on date night, these gorgeous crispy potato balls would be an excellent choice. They are essentially a round butter-flavored French fry. You will need a Parisian scoop (melon baller) to make this recipe. Serve with a nice bistro steak.
Fondant Potatoes
My fondant potatoes are oven-braised in a buttery, thyme-flavored sauce. The result of this old-school method? Golden brown potatoes with a crispy crust that remain rich and creamy on the insides. Serve this classic French side dish alongside roast chicken, beef, or fish.
Chef John's French Fries (How to Make)
Learn how to make French fries that are super crispy with this twice-fried method. I don't think most people realize that any decent French fry needs to be fried twice. The first frying is done at a lower temperature, which softens the potato and prepares the starchy surface for the second frying's crispification.
Olive Oil Mashed Potatoes
These olive oil mashed potatoes are super simple to make. Taking advantage of the complex flavor of olive oil, they are surprisingly delicious. They also just happen to be vegan.
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