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by Chef John This is not Mexican food. It's a 100% American invention. They are not deep fried; they are pan-fried in a little oil. I like to serve with dollops of guacamole, sour cream, and salsa....

Recipe By:Chef John "I like to use bone-in, skin-on chicken thighs instead of an old rooster for my coq au vin. Like all braised dishes, tougher cuts with lots of connective tissue work best, and...

From allrecipes: "This is an unbelievable, restaurant-quality, creamy Caesar salad dressing that will make you swear off of anything store-bought again. Great for your classic Caesar salad, or as a...

From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf. 

From Cooks Illustrated: In our recipe for chicken Marsala, we take a new approach to fabricating and cooking chicken cutlets. First, we cut each chicken breast in half crosswise. Then, we cut the...

Quick delicious keto waffles!

Modified from Bradley Ogden's Breakfast Lunch and Dinner.

Great sauce for grilled meats, chicken, or fish.