Chef John's Queso Dip - Review by Linda Adams Dodge - ...
This is better than our local Mexican Restaurant offers. I made exactly as written, using half white cheddar and half mont. jack. It is so super easy and quick to make.
I decided I was going to use 12 ounces of macaroni with this dish and then decided to halve it, so I used 6 ounces. I used a combination of mild cheddar, muenster and colby jack cheeses. I made the full amount of panko topping and it fit in 5 small ramekins and everyone got their own topping....it turned out superb! I cooked them until the top was golden and crisp about 13 minutes. I am not a fan of the thyme in here. I like thyme. I like it a lot actually but I don't particularly care for it in my mac and cheese but it was worth a shot!
Grated blue cheese, instead of chunks, creates more blue cheese flavor in this easy, creamy dressing.
Minimal time and effort go into making this silky, addictive queso dip that melds green chiles, tomatoes, and scallions with your favorite melty cheese.
Pan-fried French toast forms the basis for a delectable brunch main dish when topped with ham, two kinds of cheese, and perfectly poached eggs for a twist on the Monte Cristo sandwich.
Chef John's recipe for the classic French dish coq au vin calls for chicken thighs, bacon, and a good amount of red wine.
Packed with chicken, mushrooms, and poblano peppers, these chicken and mushroom chimichangas are sure to please!
Dress up plain marinara sauce with pancetta, vodka, and cream. Vodka brings out the flavor of the tomatoes like nothing else.
This regional dish from Central New York is a rich pasta sauce made with Italian sausage, chopped chicken, peppers, olives, tomatoes, and cream.
Santa Maria-style beans are made with a variety of pink pinquito beans that are cooked in a spicy, smoky sauce spiked with two kinds of pork.