Happy 5th of July!

I hope you had a great holiday, and that your food was just as impressive as the fireworks show, or visa versa. We’re going to take a few da...

Crisp Peach Cobbler – Crispier than a Crisp, Which is Really Just a Crumble

Since we already posted a peach cobbler , I decided to do a peach crisp instead, but I wanted to do a really crispy crisp, and not the same ...

Grilled Flat Iron – Make the Steak, Not the Mistake

Well, at least I don’t have to type the ingredient amounts for this could’ve-been-delicious, flat iron steak. I thought for sure maple syru...

American Gyros – Mystery Meat Demystified

If you’re from Greece, you’re probably pretty confused right now, and wondering why I’m calling this gyros. There, pork and chicken are used...

The Brutus Salad – Watch Your Back, Caesar!

I don’t post a lot of salad videos, since, other than the dressing recipe, what am I going to teach you? Most people are pretty good when it...

The Butcher's Steak – Too Good to Sell?

This great steak is considered something of a butcher shop “secret,” but not because they’re selfish, and can’t stand the thought of you bei...

Muhammara (Roasted Pepper & Walnut Spread) – Lebanese Adjacent

This muhammara video was inspired by a request we received for a Lebanese recipe. Not knowing any off the top of my head, I asked for sugges...

In Case You Missed It: Chef John's Facebook Live

Just in case you missed our recent Facebook Live, here it is, in all its unscripted glory. Most people seemed to enjoy it, which I certainly...

Chef John is Doing a Facebook Live!

That's right! I'll be doing a Facebook Live on Thursday, June 8! To enjoy what's being described as the second most anticipated ...

Chinese Barbecue Pork (Char Siu) – Take That, Take Out!

There are many unforgettable sights and sounds you experience walking through Chinatown for the first time, but I think it was seeing all th...

Perfect Potato Salad – Just Like Mom Used to Make

I can’t believe I haven’t posted a recipe for classic American potato salad, especially since it was such a childhood favorite of mine. As I...

Smashed Cucumber Salad – I Crushed This

Your cooking skills might not be the best, but the word on the street is that you’re pretty good at smashing things, sometimes even on purpo...

A Memorial Day-Away

Just a quick programing note that due to the holiday yesterday, today’s video will be posted Wednesday instead. I’m getting a little smarter...

Ice Cream Cones – Because Egg White Omelets Shouldn’t Be a Thing

When you make homemade ice cream, you always end up with spare egg whites, which just happen to be one of the main ingredients in homemade i...

Frozen Vanilla Custard – Western NY for French Vanilla Ice Cream

If you’re thinking that I’ve already posted a video recipe for vanilla ice cream, I have, but for what I consider a “real” vanilla ice cream...

Crispy Fresh Corn Fritters with Crab and Chipotle Lime Dressing – The Other Popcorn

Everyone loves fresh, sweet corn, but there comes a time every summer when you get tired of gnawing it off the cob, which is exactly when th...

Bomba Calabrese – This Pepper Spread is the Bomb, Literally

This amazing Calabrian pepper spread is as delicious, as it is unknown. It doesn’t even have a Wikipedia page. Hey, even I have a Wikipedia ...

Fresh Strawberry Tart – Now with 100% Less Tart Pan

There shouldn’t be a lot of stress involved in making this free-form strawberry tart, since once it’s topped with fresh berries, and thickly...

Grilled Hoisin Beef – Not Necessarily Mongolian

While this grilled hoisin beef features a very similar marinade to the one in our Mongolian pork chop video , I decided against calling it, ...