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Baked Pumpkin Polenta
Chef John's baked pumpkin polenta gives a savory pumpkin twist to polenta prepared in an interesting, visually appealing, baked form. It is so soft and creamy inside a crust that holds its shape, subtly sweet and earthy.
Tres Leches Mashed Potatoes
For these tres leches mashed potatoes, yes, we are going to use 3 milks—just like in the cake that inspired the name—just not the same 3 milks. Mashed potatoes, already great, will be turned into something extraordinary.
Chef John's Chicken Saltimbocca
Chef John's chicken saltimbocca is a next-level flavorful way to prepare chicken breasts. The quick and easy pan sauce is optional, but really elevates the dish, and a tangy salad of bitter greens and radish makes a fresh contrast between bites.
Grilled Chicken Meatballs
This technique for grilled chicken meatballs is the only way to go. By pre-baking the meatballs, they finish quickly on the grill, and stay moist and juicy every time. A hoisin-ginger glaze makes a beautiful, glossy meatball, but you can flavor them just about any way you want.
Grilled Spaghetti
Grilled spaghetti is cooked directly in a very simple sauce, so that all the extra flavor from toasting dry pasta on a grill stays in the sauce. This is delicious on its own as a side dish, or as a base for other grilled things like eggplant or chicken.
Chili Bean Chicken
This chili bean chicken, a savory casserole of chicken thighs nestled in chili baked beans, is for when you crave both chicken chili and roast chicken with baked beans, and it is both very easy and very delicious.
Italian Marinated Grilled Cheese
This Italian marinated grilled cheese is made by briefly marinating 3 kinds of cheese with a quick oil and vinegar dressing, and including a few things you typically find in antipasto. It's a new and amazing twist on the classic grilled cheese sandwich.
Zucchini Roll Lasagna on Turkey Bolognese
This incredible zucchini roll lasagna doesn't contain any pasta. Instead, thin zucchini strips are rolled around a 3-cheese filling and baked over a savory turkey Bolognese. The presentation is truly next level.
New England Beach Pizza
When I heard New England beach pizza called "America's worst pizza," I knew I had to give it a try. With a thin crust, a very sweet sauce, no toppings but a scant sprinkle of mozzarella and full slices of provolone—well, it does deserve a certain reputation. I admit that it is good in a guilty-pleasure sort of way, and a really fun experiment.
Greek Beef Stuffed Onions (Salantourmasi)
Beef-stuffed onions, or salantourmasi, are so delicious. Chef John separates onions into layers, fillswith Greek-seasoned beef and rice, and then slow-baked in a tomato-onion broth.
Poulet au Vinaigre (Chicken with Vinegar)
Poulet au vinaigre, or chicken with vinegar, is one of those rustic French preparations for chicken thighs, that is both a pleasure to make and delicious to eat. The tarragon, shallot, and wine pan sauce is rich, but not too rich, and perfectly balanced.
Apple Sausage Gravy Dumplings
These delicious apple sausage gravy dumplings are Chef John's very successful riff on sausage gravy and biscuits. They have the perfect balance of savory and fruity, and the dumplings have a gorgeous, delicate texture.
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