Chef John's Chile Relleno Pancakes Are Way Less Messy Than the ...
Chef John builds a better chili relleno - in pancake form with no seedpods or stems and a lot less oil.
Chef John gets the breakfast burrito right. The secret is his tortilla flipping technique, which totally browns and crisps the tortilla.
Chef John gives New York strip steaks the chili treatment.
This simple, versatile soup is wide open to substitutions and additions - it's a delicious catch-all for using up forgotten vegetables from the fridge. But there's one basic ingredient you can't omit. It does magical things.
Delicious green chiles stuffed with cheese, dipped in a special batter and fried in canola oil.
Stuffing one food inside another food is occasionally well worth the effort. These sausage-stuffed potato pancakes are one very tasty case in point.
The popular baked dip is even better spread on toast - the individual portions let you enjoy the crusty, beautifully browned top in every bite.
Chef John's favorite method of making Italian sausage spaghetti is so easy and builds big, big flavor with almost no work. All you have to do is break the rules.
Chef John's recipe for sandy beans calls for sauteeing white beans with a crunchy, cheese bread crumb mixture.
I served mine with some beautifully ripe slices of avocado that gives the final bowl another layer of silky richness. By the way, don't let the cocoa powder in our chili spice mixture throw you off! It's only a small amount and it really works. My chili was garnished with sour cream, diced jalapeno, cilantro and avocado.