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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.
Warm Calamari Salad
I didn't get the char I wanted on the calamari, but I still enjoyed a flavorful, healthy lunch. The good news, however, was that I ate the leftovers cold, tossed with the same salad ingredients, and it was actually better. So, if you are planning on doing the same recipe as shown, I would suggest serving it chilled instead.
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.
Black Lemon Chicken Salad
In this simple roasted chicken salad, the warm dressing is built from the dark caramelized lemon and chicken drippings, broth, and lemon juice. For the wilted greens, you can use romaine lettuce, watercress, arugula, or spinach.
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.
Chicken Pastina
Chef John's chicken pastina is like a big, warm hug from an Italian grandma, a comfort food that will, quite literally, change your mood. You can make this simple soup with a fortified broth if you have the time, or simply use off-the-shelf chicken broth for the 15-minute version.
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.
Green Lentil "Gumbo" Soup
We're making green lentil "gumbo" soup with the same things we put in gumbo, except the signature roux. This delicious soup is gluten-free, dairy-free, and much lower in fat, and the lentils act as the thickener. The best part is that it has all the gumbo flavor you love.
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.
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.
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.
Armenian-Style Potato Salad
Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different—and this Armenian-style potato salad is completely different. And completely delicious. Serve drizzled with more olive oil and garnished with more fresh mint.
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