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This is a wonderful hot shrimp spread for crackers. It's quick and easy, and it goes quickly whenever it's served.
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An authentic rendition of a sublime Asian dish. Chicken first steeps in soy, lemon, ginger and rice wine marinade, then is stir-fried with mushrooms and green pepper in sesame oil. Toasted sesame seeds add the final touch.
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I tried making hollandaise sauce with cold butter instead of melted butter and all in one bowl. And it worked! The only way this doesn't work is if the heat is up too high, so keep an eye on that.
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The ultimate raw oyster with a big bang! Use your favorite hot sauce, and pepper vodka is recommended. Horseradish is for the really brave!
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Egg whites and hummus plus a few seasonings make a lighter version of egg salad that makes a great sandwich filling, spread for a wrap, or just to eat by itself.
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Turn your sweet, summer bounty of tomatoes into this classic salsa.
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Beef tri tip roast is marinated in a Thai-inspired marinade and slowly roasted over indirect heat in a covered grill in Chef John's delicious Thai-Dipped Beef Tri Tip.
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Shredded chicken gets a burst of zesty flavor when it's combined with green chiles and hot jalapeño pepper sauce to make a fresh-tasting chili that's ready in under an hour.
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Mushrooms are sauteed in butter, then simmered with milk, flour and soy sauce, creating a creamy gravy. Serve over warm biscuits, rice or pasta.
Ingredients: butter, mushrooms, flour, milk, soy sauce
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A classic dish to warm up a chilly crowd.
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Brussels sprouts are cooked in a flavorful teriyaki sauce that will convert all people to loving Brussels sprouts.
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This is a simple recipe for meatballs simmered in a tomato sauce.
Ingredients: beef, rice, white onion, egg, tomato sauce