A list of all the recipes John Velek has tested.
This supple, falling-apart tender pork roast may require a lot of time in the oven, but barely any time at all from the cook.
This spicy tomato soup gets its heat from Thai sriracha sauce and depth from blue cheese. San Marzano tomatoes are used, so the soup can be made anytime.
For Thai Basil pork, ground pork is cooked with garlic, shallots, Thai chiles, and sweet basil. Serve white rice alongside mounds of Thai basil pork.
Salmon mousse pinwheels are an elegant way to kick off a tea, cocktail party, or dinner. The pinwheels can be made ahead and sliced just before serving.
For caramelized onion and balsamic vinegar bruschetta, the onion is cooked until brown then drizzled with balsamic vinegar and piled on the bruschetta.
This Southwest chile cheese fondue is brimming with chile ingredients, cheese, and spices. This is a fondue with brio. Dip chorizo for a flavor blast.
Cold outside? Try slowly braising boneless beef chuck and pancetta in a heady mix of Barolo wine, garlic, tomatoes, thyme, and rosemary.
This authentic version of Senate bean soup draws on ham hocks and navy beans for its everyday comfort food goodness. Heirloom beans make it even better.
Shredded curried chicken is spooned into radicchio cups for a sweet-hot bite of chicken deliciousness. Serves these chicken cups as a party nibble.
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