Chocolate-Dipped Coconut Macaroons – What a Difference an “O” Makes

I’ve always found it amusing that macaroons, which are one of the easiest cookies ever, has the same name, give or take an “o,” as the famou...

Chef John is on Vacation

I wanted to let everyone know that I’ll be on vacation for the next week or so, and really looking forward to doing absolutely nothing. I...

Steamed Barbecue Pork Buns (Char Siu Bao) – Sweet, Steamy Memories

In younger, leaner times, I’d often rely on the delicious, inexpensive calorie bomb that is the steamed barbecue pork bun. They were twice t...

Lemon Jalapeño Marinated Mussels – Definitely My First or Second Favorite Way to Eat Mussels

I might give you a different answer in the middle of February, when there’s nothing better than a hot bowl of mussels, swimming in some kind...

Korean Barbecued Rack of Lamb – That Other Rack of Ribs

While less popular than beef and pork, lamb was the original barbecued meat (Google barbacoa for details), and may be the best suited for co...

Romesco Sauce – Cold Sauce Monte Rushmore for Sure

It’s not unusual for me to get requests for recipes I’ve already done before, but over the last few years, I seemed to be getting an abnorma...

Spanish Garlic Shrimp (Gambas al Ajillo) – Top of the Tapas

If you ever find yourself in a Spanish restaurant, and they don’t have some version of this garlic shrimp recipe on the menu, immediately ge...