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Chef John's Shrimp and Grits
Shrimp and grits are very simple to make for breakfast, lunch, or dinner, and this recipe is a snap. You can make the grits a bit ahead since they stay hot for a long time. Have everything ready before you start cooking the shrimp as they only take a few minutes to sauté.
The Farmer's Frittata (Italian-Style Omelet)
Loaded with fresh vegetables and a touch of bacon, this farmer's frittata is my favorite type of frittata. It's a perfect way to use your gorgeous, fresh garden vegetables. Curing the squash with kosher salt pulls out the bitterness and makes the squash taste sweeter. It's got great texture, taste, and visual appeal and can be served hot, warm, at room temperature or cold for any meal of the day.
Lobster Scrambled Eggs
When and if you find yourself in possession of some leftover lobster meat, I suggest you make these eggs.
Crab-Stuffed Deviled Eggs
These eggs are actually also stuffed with crab, not just topped with crab. They are extremely easy to make. This recipe includes my famous 17-minute egg-cooking method.
Million Dollar Dip
Formerly known as 'Neiman Marcus dip,' this million dollar dip tastes just like it sounds. I've had more than a few cheesy dips in my day, but this is by far the richest and most delicious one yet! Served with crackers and garnished with green onions and bacon, this dip is sure to be a huge hit at your next party.
Garlic Parmesan Chicken Wings
These baked garlic Parmesan wings are super crispy because the chicken is cooked in a flavorful liquid before baking, which helps season them and produce a texture in the oven that your guests will swear came straight out of a deep fryer.
Spicy Salami Spread (Nduja)
I'm not saying this spicy salami spread is as good as traditional nduja, but it does take about 3 months' less time to make while still delivering most of the characteristics that make the Calabrian delicacy so amazing. And just in case you're not familiar with nduja, a few of those characteristics are a rich, spicy, super-savory flavor, and soft, luxurious texture. Present as a self-serve spread next to toasted bread or top with herbs for a crostini appetizer.
Chef John's Pate de Campagne
I realize making this pate may seem like quite a production, but if you enjoy charcuterie, this would make for a very fun, beautiful, and quite delicious project.
Spanish-Style French Toast (Torrijas)
Spanish-style French toast, or torrijas, is basically French toast, bread pudding, and creme brulee all rolled into one, and it is nothing short of magical.
Jerk Chicken Wings
These jerk chicken wings are so flavorful, different, and delicious that I may have eaten my last Buffalo wing. Okay, I didn't mean that, but these are amazing and have the perfect balance of sweet, sour, salty, and spicy. I'm usually pretty casual about you changing my recipes, but I insist you not change any of the key ingredients, which are every one of them.
Baked Stuffed Brie with Cranberries & Walnuts
This baked Brie with cranberries is beautiful. One of the most common mistakes people make when serving cheese is not letting it come to room temperature first so all the flavors can be fully realized. This stuffed Brie takes that principle to the next level.
Chef John's Green Goddess Dressing
This green goddess dressing recipe makes a creamy, herby, and delicious salad dressing. It's also one of my favorite dips. You can tweak the acidity with more or less lemon and adjust the salt and pepper, but please do not change the trio of herbs. The way the parsley and chive play against the sweet tarragon makes this unlike any other herb dressing.
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