This tiger chicken technique is the best way to roast chicken leg quarters, a very popular cut of chicken. The skin is crispy and the meat comes out tender, succulent, and beautifully seasoned. Along with the fastest, best, tastiest pan sauce ever, you ar...

This loaf pan frittata is a great alternative method for making frittata, plus it's easier. Use any type of greens you like, bell peppers, and potatoes, or whatever vegetables you have on hand. A favorite way to serve it is on plain toast with a garlic ai...

Though it translates to 'unemployed man's pudding,' pouding chomeur isn't cheap to make. The good news is you don't really need to eat this more than a few times a year anyway. It's the perfect dessert to pair with summer fruit or vanilla ice cream.

Chef John's ayam bakar, or Indonesian grilled chicken, is a simple version with easy-to-find ingredients. Chicken thighs simmer in an incredibly fragrant sauce, and then are finished by charring on a charcoal grill. You can serve this chicken with freshly...

Salmon is one of those products, like chicken, that's very easy to get into a rut with. People generally find a few recipes that work for them, and just stay with those, but this fairly simple preparation should be easy to add to anyone's rotation. Serve...

This Hawaiian Macaroni Salad is truly island-style, from how it’s made to the ingredients used. This recipe uses pantry ingredients to create a creamy, no-frills macaroni salad that is the perfect side dish for any Barbecue or Luau.

Chef John's Mexican street corn dip may be the best way, beyond on -the-cob with salt and butter, to enjoy fresh summer sweet corn. Serve this spicy, creamy sweet corn, lime, and cotija dip with a nice big pile of crispy tortilla chips at your next summer...

This rustic French recipe usually features cherries, but is great made with any kind of seasonal fruit, such as pears. This recipe is as simple, as it is adaptable, and if you’re watching your waistline, there’s no crust. You won’t miss it.

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.

Chef John's cornbread donuts are baked, not fried. They're slightly sweet and drizzled with a spicy chipotle icing. Barely more effort than whipping up a batch of cornbread, this will be your new favorite donut, and a novel, fun dessert to serve at your n...

While salmon right out of the can may not be the most appealing thing to look at, this salmon loaf is so delicious that we can surely forgive some of its visual shortcomings. Remember, looks are less important than personality (and taste!) and this easy s...

This strawberry blender cake uses a cheater method—making the batter in a blender. You'll then go on to make an extraordinary strawberry dessert, similar to strawberry shortcake, but with a cake layer that already tastes like strawberry and has the perfec...

These spicy lettuce noodles are more than an easy delicious garlic noodle dish. Crunchy lettuce ribs and wilted lettuce add marvelous texture, and lettuce contributes a subtle bittersweet flavor to sweet, salty, spicy noodles, making it a truly interestin...

Chef John's cabbage roll soup tastes exactly like Polish-style cabbage rolls, because it has all the same ingredients. This delicious and comforting one-pot soup satisfies the exact same craving, but involves a fraction of the work.

This corned beef stroganoff, with mushrooms, creme fraiche, and dill, is a switch from the classic St. Patrick's Day preparation. The result is amazing—it really does taste like a proper stroganoff, but even more flavorful.