Canadian
Apple-Walnut Canadian Butter Tart
A fruity, nutty twist on Canada's classic dessert, featuring a rich brown sugar filling infused with a concentrated apple juice reduction and toasted walnuts in a flaky pastry shell.
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“I like my butter tarts like I like my Canadians—a little bit nutty.”
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25–48 of 194
Irish
Slow-Cooked Dublin Coddle
A hearty Irish comfort classic featuring pork sausages, bacon, and Yukon Gold potatoes, simmered low and slow in a rich stout and onion broth until tender and reduced.
Fusion
Miso-Braised Beef Noodles
A deeply savory, fusion noodle dish featuring beef chuck braised in a red miso and maple syrup glaze until tender, then tossed with chewy noodles and fresh vegetables.
American
Black Sesame Tuile Strawberry Whip
A light and airy whipped strawberry cream served in a crisp, nutty black sesame cookie bowl. This dessert uses a unique technique where the cream and macerated fruit are whipped together simultaneously for maximum flavor extraction.
American
No-Churn Carrot Cake Ice Cream
A rich, creamy, and surprisingly easy dessert that captures the exact flavor profile of a classic carrot cake—complete with the tangy cream cheese frosting—without the need for an ice cream machine.
Greek
Spinach & Feta Potato Casserole
A vibrant and herbaceous potato bake featuring Yukon Golds tossed in a savory green puree of wilted spinach, fresh mint, lemon zest, and Greek feta cheese.
Asian-Fusion
Sweet & Sour Tamarind Lamb Chops
Succulent loin lamb chops are marinated in a vibrant, tart, and spicy tamarind glaze, then broiled to perfection for a quick alternative to outdoor grilling. This recipe features a complex sweet and sour profile balanced with aromatic spices like fennel and cloves, finished with a fresh mint and onion garnish.
Italian-American
Clams Casino Stuffed Pasta Shells
A decadent pasta dish inspired by the classic fancy appetizer, featuring jumbo shells stuffed with a savory mixture of clams, crispy bacon, and buttery sourdough breadcrumbs, all baked in a light white sauce.
American
Grilled Caesar Chicken Thighs
A bold and savory twist on the classic salad, using a concentrated marinade of garlic, anchovies, and Parmesan cheese to create incredibly flavorful and juicy grilled chicken.
Mexican
Deviled Shrimp Tostada
A texturally thrilling dish featuring crispy fried corn tortillas topped with a silky avocado spread and chilled, lime-marinated shrimp tossed with crunchy fresh vegetables.
American
Strawberry & Rhubarb Drop Biscuits
A light and tender alternative to traditional biscuits that skips the folding and rolling. By macerating the fruit beforehand, you extract a flavorful juice to use in the dough, ensuring a moist crumb without the fruit leaking excess liquid during the bake.
American
Baking Soda-Roasted Breakfast Potatoes
A game-changing method for achieving an exceptionally crispy, crusty exterior and creamy center by boiling potatoes in alkaline water before roasting them in a seasoned oil.
West African
Peanut-Marinated Beef Suya
A simplified, fast-and-easy take on West African suya, featuring tender grilled top sirloin coated in a spicy, savory peanut butter marinade.
American
Garlic-Butter Burger Bun
After multiple failed attempts to laminate garlic butter inside the dough, Chef John discovers that the ultimate way to achieve a garlic bread burger bun is the most direct: toasting a freshly baked homemade bun with a savory, Parmesan-flecked garlic butter.
Portuguese
Grilled Peri Peri Chicken
A spicy, smoky, and citrus-forward Portuguese-style chicken marinated in a vibrant homemade chili sauce and grilled until tender.
Caribbean
Garlic & Citrus Mojo Pork
A succulent Caribbean-inspired pork shoulder marinated in a zesty blend of orange, lime, garlic, and fresh herbs, then slow-roasted until pull-apart tender.
American
Sausage Gravy Kolache
A Texas-inspired pastry featuring a rich, buttery yeast dough topped with a savory, creamy sausage gravy filling that captures the classic flavor of biscuits and gravy in a neat, handheld package.
Mexican
Mexican-Style Drunken Baked Beans
Known as Frijoles Borrachos, these savory, sweet, and tangy baked beans get their deep flavor from a bottle of Mexican lager and a slow roast in the oven.
American
Cherry Cola Glazed Baby Back Ribs
A low-and-slow roasted rack of baby back ribs finished with a sticky, savory-sweet glaze made from reduced meat juices and Cherry Cola. Despite the name, the final result tastes like classic All-American barbecue, using the soda's sugar and spice profile to create a deep, caramelized finish without the need for molasses or honey.
American
Carolina Red Slaw
A tangy, ketchup-based North Carolina-style coleslaw that uses a unique salt-curing technique to ensure the cabbage stays exceptionally crunchy for days, making it the perfect make-ahead side for barbecue.
South American-inspired
Chimichurri Chicken Burger
A juicy and flavorful alternative to the standard chicken burger, these patties are hand-chopped from chicken thighs and infused with a fresh, garlicky chimichurri sauce that also doubles as a vibrant mayonnaise spread.
American
Barbecued Butter Chicken
A buttery twist on a classic firehouse-style grilled chicken, this recipe uses a vinegar and butter-based marinade that doubles as a basting mop and finishing sauce. By pre-baking the chicken halves, you ensure a juicy interior and perfectly golden skin without the risk of charring the outside before the meat is cooked through.
American
Lazy Hazy IPA Beef Chili
A clever, no-prep beef chili that skips the chopping and dicing by using chunky salsa as a base. Deglazed with a hazy IPA, this chili offers a unique depth of flavor with minimal effort.
Middle Eastern-inspired
Broiled Zucchini Green Hummus
A creamy, intensely savory bean-free dip that uses a chef-secret salting and broiling technique to transform humble zucchini into a shockingly delicious hummus alternative.
American
Cheddar-Crust South Shore Bar Pizza
A regional Massachusetts classic characterized by an incredibly thin, crispy 'cracker' crust and a unique sharp cheddar cheese blend that is spread all the way to the edges of the pan.