Classic Split Top Hot Dog Buns – How We Should Be Rolling

When we posted our hamburger bun video last year, I received a bunch of requests for hot dog buns. My first thought was, just take the same...

Chef John’s On Vacation!

Please Note: Photo is for metaphorical purposes only. Chef John is not vacationing in the tropics. There are many things I enjoy about my pa...

Green Goddess Dressing – Oh. My. God.

What's the difference between Green Goddess dressing and Green God dressing? Green Goddess dressing takes a lot longer to get ready. Sor...

Sausage Stuffed Piquillo Peppers – Not So Rare Spanish Beauty

There’s nothing quite like the piquillo pepper. They’re sweet, fruity, slightly smoky, and just bitter enough. For me, they’re the San Marza...

Salsa Cruda de Nuevo

I wanted wish everyone a very happy Cinco de Mayo, or as I used to call it, "Mexican St. Patrick’s Day." I don’t anymore, since I ...

Olive Oil Poached Tuna – You Can Tuna Fish

You’re perfectly happy eating regular canned tuna, until the day you taste the imported, olive oil-packed tuna, and realize exactly what you...

Chocolate Cream Puff Swans – Oh, Mama!

Mother’s Day is coming up soon, and these chocolate ganache-filled cream puff swans would be a great way to say thanks to her for that whole...

Spicy Coconut & Calamari Salad, Formerly Know As Failed Squid Ceviche

There’s nothing quite as satisfying in the kitchen as snatching victory from the jaws of defeat. I was playing around with some squid cevich...

How to Debone & Butterfly a Leg of Lamb for Fun and Profit

As promised, here’s the video for how to debone and butterfly your own leg of lamb. Since I am going to save you a few dollars, when the but...

Roasted Leg of Lamb with Pomegranate, Garlic & Herbs – Happy Easter Indeed

I’ve done more than a few lamb dishes dedicated to Easter, but inexplicably have never posted one for a whole leg of lamb. It’s such a class...

“Quick Cured” Salmon – 3 Minutes? But I Want it Now!

Whenever I hear people criticizing millennials for being self-absorbed, having short attentions spans, and for expecting to get what they wa...

Easter Eggshell Cupcakes!

My lovely and talented friends at Allrecipes.com have come up with a way to combine two of my all-time favorite things; colored Easter eggs ...

Grilled Brie & Pear Sandwich and a Great Excuse to Make One

This grilled brie and pear sandwich is dedicated to National Grilled Cheese Sandwich Day, which happens every April 12, thanks mostly to bor...

City Chicken – Hey, Nice Legs!

This fascinating pork on a stick recipe is American cuisine in a nutshell. City cooks, who couldn’t get chicken, would take scraps from much...

Miso-Glazed Black Cod – Nobu for You

This is my take on the oft requested miso-glazed, black cod, made famous by chef Nobu Matsuhisa, although I will be improving on the master’...

The Great Flank Steak Roulade Experiment

I don’t remember exactly why, but for the longest time I’ve wanted to try stuffing and braising a beef flank steak, and this very brociale-l...

Black Lentil Soup – Always Bet on Black

There’s absolutely nothing wrong with green lentil soup, but once you start making it with black “beluga” lentils, you’ll have a hard time g...

Chicken and Olives – Shaken and Stirred

As I mention in the video, I’ve done almost 1,000 videos, and yet can’t remember ever featuring chicken and olives in one before. Considerin...

Simple Asparagus Tart – Sorry, Mom!

I don’t often buy puff pastry to make asparagus tarts, but when I find a piece in the back of the freezer, it’s one of my all-time favorite ...

A Summer Stew for Spring

I was trying to think of a spring recipe to repost today that would highlight a seasonal vegetable, but instead decided to use a summer reci...

Pan Sauce "Bordelaise" – She Sears Strip Scraps by the Seashore

Say that five times fast! As promised, here’s the pan sauce you saw me dragging those perfectly trimmed chunks of NY strip through in our Ma...

The Manhattan Filet Project – This New Steak Cut is the Bomb

While I’m thrilled to be bringing you this “Manhattan Filet” demo, I should start by apologizing for waiting so long. I learned this great t...