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 155
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.
Mexican
Garlic Shrimp Aguachile
A vibrant and refreshing Mexican-inspired dish featuring raw shrimp cured in a spicy, garlic-infused lime and cilantro broth, served with crisp cucumbers and red onions.
Italian
Sicilian Brioche col Tuppo
A light, airy, and buttery Sicilian specialty characterized by its signature 'tuppo' (hair bun) top. This enriched dough is infused with orange zest and honey, making it the traditional choice for serving with coffee or stuffing with gelato.
American
No-Churn Blackberry Ice Cream
A rich, decadent blackberry ice cream made without a machine. This method uses whipped cream and sweetened condensed milk for a perfectly smooth texture, finished with a fresh 'Blackberry Smash' for bursts of seasonal flavor.
Italian-American
Toasted-Noodle Lasagna Soup
A rich, meaty tomato soup that captures the authentic taste and texture of baked lasagna by using a unique technique: partially boiling and then oven-toasting the noodles until they are blistered and golden before they ever hit the pot.
Cajun
Green Lentil Gumbo Soup
A lighter, roux-free twist on a Cajun classic that uses green lentils as a natural thickener. This hearty soup features the 'Holy Trinity' of aromatics along with andouille sausage, chicken, and ham for a deeply savory, protein-packed meal that captures the authentic spice profile of Louisiana without the heavy fat content.
American
Chocolate Chip Pumpkin Bread
An incredibly light and tender quick bread that proves chocolate and pumpkin are a perfect match. This simple one-bowl method (mostly) results in a moist, spice-forward loaf with a crunchy pumpkin seed topping.
American
Dookie Chase Style Fried Chicken
A simplified version of the legendary New Orleans dish, this fried chicken uses an egg-based soak instead of buttermilk to create a thin, exceptionally crispy coating that lets the flavor of the meat shine.