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Chef John's Dutch Babies
A delicious dutch baby recipe. I've always been fascinated by how many different breakfast foods you can create using just milk, eggs, and flour; and this is one of the more interesting examples. Especially considering the unusual, and borderline disturbing name. Sometimes called German pancakes, these have very little to do with Germany, and nothing to do with the Dutch. Apparently, they were invented by German immigrants who were referred to as Dutch.
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.
Artichoke Hearts Gratin
Use artichoke hearts for an easy, all-veggie appetizer idea that is proof you don't have to make a dish, to reinvent it.
Duck Rillettes
Making duck rillettes is one of the most amazing culinary magic tricks of all time. Even though most of the spread is made up of fairly lean duck meat, by emulsifying it in a little butter, duck fat, and duck gelatin, you'll swear the final product has the fat content of the finest foie gras torchon. By the way, I miss foie gras torchon.
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