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Grilled Shrimp Louie
The dressing for this dish is made to use with crab, but I think the smoky grilled shrimp are a great summertime twist. Make the dressing ahead of time and chill it before you adjust the seasonings.
Greek Chicken and Potato Bowl
How do you make our Big Fat Greek Salad bigger and fatter? By adding garlic, lemon, and herb chicken. Plus, some crispy, crunchy, pan dripping-soaked potatoes. And yes, we could've called this Greek Chicken and Potato Salad. But it's come to my attention that these days, people really enjoy eating things called "bowls."
Peruvian Potato-Chicken Salad (Causa Rellena)
This layered Peruvian potato and chicken salad is called "causa rellena" in Peru. There's nothing very unusual about serving a chicken or potato salad at a cookout but this beautiful layered salad is sure to cause a stir! Perfect for making ahead and packing in your cooler on a hot summer day. Garnish with cherry tomatoes and cilantro if desired.
Chef John's Creamy Blue Cheese Dressing
A cheese grater and a wedge of frozen blue cheese feature in this top-secret method for creamy blue cheese dressing. The grated cheese blends in perfectly as opposed to larger chunks which just sink to the bottom.
Stacked Tomato and Burrata Salad
All you need to know about this tomato and Burrata salad is that burrata means "buttered." Comparing mozzarella and Burrata is slightly unfair, as Burrata is significantly richer and creamier. It's not like comparing apples and oranges — it's more like apples and supermodels.
Celery Root Puree
I joke that celery root tastes like celery if celery actually tasted good; for the most part, this is true. The flavor is quite mild and pleasant, and the texture is somewhat similar to mashed potatoes. This simple puree is a very versatile side dish, but the tasty root will also work sliced thin and layered in a gratin, either with or without potatoes. I hope you give this great fall and winter vegetable a try soon.
Chef John's Baked Mushroom Risotto
The beginning and the end of this risotto recipe are pretty standard, but we've moved the middle 15 minutes into the oven in an attempt to eliminate those dreaded 'variables.' Besides being easier and more repeatable, this method produced a risotto that was identical in looks, taste, and texture to anything I can do on the stove.
French Onion Green Bean Casserole
A classic green bean casserole is elevated with some of my favorite flavors from French onion soup — caramelized onions and Gruyère cheese.
Slow-Cooked Green Beans
Why take something that normally takes 5 minutes to cook and cook it for 2 hours? Because it produces one of the most delicious things you'll ever taste. There's going to be a lot of juice, and that's what you dip your corn bread into.
Loaded Twice-Baked Sweet Potatoes
These twice-baked sweet potatoes loaded with bacon, jalapeño, green onions, and sharp Cheddar can be prepped ahead of time and then baked when you're ready to serve. A delicious and beautiful way to serve sweet potatoes at Thanksgiving.
Roasted Lemon-Pepper Potatoes
If you've made and loved our Greek Lemon Chicken and Fondant Potatoes, then you will absolutely adore these lemon-pepper potatoes, since it's basically the best of those two recipes put together, minus the chicken. Tender on the inside and crusty on the outside, these potatoes make for an impressive side dish. The only problem is whatever main course you pair it with is in serious danger of being upstaged.
Spätzle (aka Spaetzle)
Apparently spätzle (aka spaetzle) translates to little swallows in German, which makes a lot of sense when you consider their shape. This recipe for micro-dumplings cooks in a just a few minutes. They're great plain with browned butter or topped with slowly braised meat.
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