Our Most Saved Chef John Recipes of All Time: Deliciousness Awaits!
Chef John, the culinary maestro of Food Wishes, has captivated millions with his approachable style, witty commentary, and, most importantly, genuinely delicious recipes. His ability to demystify complex dishes and encourage even novice cooks to venture into the kitchen has made him a beloved figure in the online food world. But which of Chef John’s countless recipes are the absolute fan favorites? Which ones are bookmarked, pinned, and shared the most? Look no further! We’ve compiled a list of the most saved Chef John recipes of all time, complete with detailed instructions and tips to ensure your culinary success. Get ready to embark on a flavor-filled journey!
## 1. Chicken Paprikash: A Creamy, Dreamy Hungarian Classic
Chicken Paprikash is a cornerstone of Hungarian cuisine, and Chef John’s version is a guaranteed crowd-pleaser. The key lies in the generous use of sweet paprika, which imparts a beautiful color and a distinctive, slightly sweet flavor. The addition of sour cream at the end creates a rich and velvety sauce that’s simply irresistible.
**Ingredients:**
* 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
* 1 tbsp olive oil
* 1 large onion, chopped
* 2 cloves garlic, minced
* 2 tbsp sweet paprika (Hungarian paprika is preferred)
* 1 tsp smoked paprika (optional, for added depth)
* 1/2 tsp caraway seeds, crushed (optional)
* 1/4 tsp cayenne pepper (optional, for a little heat)
* 1 (14.5 oz) can diced tomatoes, undrained
* 1 cup chicken broth
* 1/2 cup sour cream
* Salt and pepper to taste
* Fresh parsley, chopped, for garnish
* Egg noodles or spaetzle, for serving
**Instructions:**
1. **Sear the Chicken:** Season the chicken pieces with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Sear the chicken in batches, being careful not to overcrowd the pot. Cook until browned on all sides, about 3-4 minutes per batch. Remove the chicken and set aside.
2. **Sauté the Aromatics:** Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
3. **Bloom the Spices:** Reduce the heat to medium-low. Add the sweet paprika, smoked paprika (if using), caraway seeds (if using), and cayenne pepper (if using) to the pot. Cook for about 30 seconds, stirring constantly, until fragrant. This process, known as blooming the spices, helps to release their essential oils and intensify their flavor.
4. **Deglaze and Simmer:** Pour in the diced tomatoes and chicken broth. Stir to scrape up any browned bits from the bottom of the pot. Return the chicken to the pot.
5. **Simmer until Tender:** Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for about 30-40 minutes, or until the chicken is tender and cooked through.
6. **Stir in the Sour Cream:** Remove the pot from the heat. Gently stir in the sour cream until it is fully incorporated. Do not boil the sauce after adding the sour cream, as it may curdle.
7. **Season and Serve:** Taste and adjust the seasoning with salt and pepper as needed. Garnish with fresh parsley. Serve hot over egg noodles or spaetzle.
**Chef John’s Tips:**
* **Use good quality paprika:** The quality of the paprika will greatly impact the flavor of the dish. Opt for Hungarian sweet paprika for the best results. You can find it at most well-stocked grocery stores or online.
* **Don’t skip the searing:** Searing the chicken adds depth of flavor to the dish. Make sure to sear the chicken in batches to avoid overcrowding the pot, which will lower the temperature and prevent proper browning.
* **Be gentle with the sour cream:** Adding the sour cream at the very end and avoiding boiling the sauce will prevent it from curdling and ensure a smooth, creamy texture.
* **Customize the heat:** Adjust the amount of cayenne pepper to your liking. If you prefer a milder dish, omit the cayenne pepper altogether.
## 2. Pasta Aglio e Olio: Simple Perfection
Aglio e Olio, meaning “garlic and oil” in Italian, is a deceptively simple dish that showcases the power of high-quality ingredients and proper technique. Chef John’s version is a testament to the fact that sometimes, less is more.
**Ingredients:**
* 1 lb spaghetti
* 1/2 cup extra virgin olive oil
* 6 cloves garlic, thinly sliced
* 1/2 tsp red pepper flakes, or more to taste
* 1/4 cup reserved pasta water
* Salt to taste
* Fresh parsley, chopped, for garnish
* Grated Parmesan cheese, for serving (optional)
**Instructions:**
1. **Cook the Pasta:** Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
2. **Sauté the Garlic:** While the pasta is cooking, heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and red pepper flakes. Cook gently, stirring frequently, until the garlic is lightly golden and fragrant, about 3-5 minutes. Be careful not to burn the garlic, as it will become bitter.
3. **Combine and Emulsify:** Add the drained pasta to the skillet with the garlic and oil. Toss to coat. Add the reserved pasta water, a little at a time, while tossing constantly. The pasta water will help to create a creamy emulsion that coats the pasta evenly.
4. **Season and Serve:** Season with salt to taste. Garnish with fresh parsley. Serve immediately, with grated Parmesan cheese, if desired.
**Chef John’s Tips:**
* **Use good quality olive oil:** Since olive oil is a key ingredient in this dish, it’s important to use good quality extra virgin olive oil. Look for an olive oil with a fruity aroma and a peppery finish.
* **Don’t burn the garlic:** Burning the garlic will result in a bitter flavor that will ruin the dish. Cook the garlic gently over medium-low heat, stirring frequently, until it is lightly golden and fragrant.
* **Reserve the pasta water:** The starchy pasta water is essential for creating a creamy emulsion that coats the pasta evenly. Don’t skip this step!
* **Serve immediately:** Pasta Aglio e Olio is best served immediately, as the pasta can become sticky if it sits for too long.
## 3. Beef Stroganoff: A Classic Comfort Food
Beef Stroganoff is a Russian dish consisting of sautéed pieces of beef served in a sour cream sauce. Chef John’s version is a comforting and flavorful dish that’s perfect for a cozy night in.
**Ingredients:**
* 1.5 lbs beef sirloin, cut into thin strips
* 1 tbsp olive oil
* 1 onion, chopped
* 8 oz cremini mushrooms, sliced
* 2 cloves garlic, minced
* 1 tbsp all-purpose flour
* 1 cup beef broth
* 1/2 cup sour cream
* 2 tbsp Dijon mustard
* 1 tbsp Worcestershire sauce
* Salt and pepper to taste
* Fresh parsley, chopped, for garnish
* Egg noodles or rice, for serving
**Instructions:**
1. **Sear the Beef:** Season the beef strips with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the beef in batches, being careful not to overcrowd the skillet. Cook until browned on all sides, about 2-3 minutes per batch. Remove the beef and set aside.
2. **Sauté the Vegetables:** Add the chopped onion to the skillet and cook until softened, about 5-7 minutes. Add the sliced mushrooms and cook until softened and browned, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. **Make the Sauce:** Sprinkle the flour over the vegetables and cook for about 1 minute, stirring constantly. Gradually whisk in the beef broth until smooth. Bring the mixture to a simmer, then reduce the heat to low and cook for about 5 minutes, or until the sauce has thickened slightly.
4. **Stir in the Sour Cream and Seasonings:** Remove the skillet from the heat. Stir in the sour cream, Dijon mustard, and Worcestershire sauce until smooth. Do not boil the sauce after adding the sour cream.
5. **Return the Beef:** Return the beef to the skillet and toss to coat in the sauce. Heat through gently.
6. **Season and Serve:** Taste and adjust the seasoning with salt and pepper as needed. Garnish with fresh parsley. Serve hot over egg noodles or rice.
**Chef John’s Tips:**
* **Use tender beef:** Sirloin is a good choice for Beef Stroganoff because it is relatively tender and cooks quickly. You can also use beef tenderloin or ribeye, but these cuts will be more expensive.
* **Don’t overcrowd the skillet:** Searing the beef in batches will prevent overcrowding the skillet and ensure that the beef browns properly.
* **Don’t boil the sauce after adding the sour cream:** Boiling the sauce after adding the sour cream will cause it to curdle.
* **Add a splash of Sherry (optional):** A splash of dry Sherry added to the sauce will add depth of flavor.
## 4. Ratatouille: A Vegetable Symphony
Ratatouille is a classic French Provençal stewed vegetable dish. Chef John’s version is a vibrant and flavorful medley of eggplant, zucchini, bell peppers, tomatoes, and herbs.
**Ingredients:**
* 1 eggplant, cut into 1-inch cubes
* 1 zucchini, cut into 1-inch cubes
* 1 yellow squash, cut into 1-inch cubes
* 1 red bell pepper, cut into 1-inch pieces
* 1 yellow bell pepper, cut into 1-inch pieces
* 1 onion, chopped
* 3 cloves garlic, minced
* 1 (28 oz) can crushed tomatoes
* 2 tbsp tomato paste
* 1/4 cup olive oil
* 1 tbsp fresh thyme leaves
* 1 tbsp fresh oregano leaves
* 1 bay leaf
* Salt and pepper to taste
* Fresh basil leaves, for garnish
**Instructions:**
1. **Sauté the Vegetables:** Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5-7 minutes. Add the eggplant, zucchini, yellow squash, and bell peppers. Cook, stirring occasionally, until the vegetables are slightly softened, about 10-15 minutes.
2. **Add the Garlic and Tomatoes:** Add the minced garlic and cook for another minute until fragrant. Add the crushed tomatoes and tomato paste. Stir in the thyme, oregano, and bay leaf.
3. **Simmer:** Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for about 45 minutes, or until the vegetables are tender and the flavors have melded.
4. **Season and Serve:** Remove the bay leaf. Season with salt and pepper to taste. Garnish with fresh basil leaves. Serve hot or cold.
**Chef John’s Tips:**
* **Salt the eggplant:** Salting the eggplant before cooking helps to draw out excess moisture and prevent it from becoming bitter. Toss the cubed eggplant with salt and let it sit for about 30 minutes, then rinse and pat dry before cooking.
* **Use fresh herbs:** Fresh herbs add a bright and vibrant flavor to the ratatouille. If you don’t have fresh herbs, you can use dried herbs, but use half the amount.
* **Cook low and slow:** Cooking the ratatouille low and slow allows the vegetables to release their flavors and meld together. This will result in a richer and more flavorful dish.
* **Let it rest:** Ratatouille tastes even better the next day, after the flavors have had a chance to meld even further.
## 5. French Onion Soup: A Warm Embrace
French Onion Soup is a classic comfort food that’s perfect for a cold day. Chef John’s version is rich, savory, and deeply satisfying.
**Ingredients:**
* 3 lbs yellow onions, thinly sliced
* 4 tbsp butter
* 2 tbsp olive oil
* 1/2 tsp sugar
* 1/4 cup dry Sherry or dry white wine
* 8 cups beef broth
* 1 bay leaf
* 1 tsp dried thyme
* Salt and pepper to taste
* French bread baguette, sliced
* Grated Gruyère cheese
**Instructions:**
1. **Caramelize the Onions:** Heat the butter and olive oil in a large pot or Dutch oven over medium-low heat. Add the sliced onions and sugar. Cook, stirring occasionally, until the onions are deeply caramelized, about 45-60 minutes. This is the most important step, so be patient and don’t rush it. The onions should be a rich, dark brown color.
2. **Deglaze the Pot:** Add the Sherry or white wine to the pot and stir to scrape up any browned bits from the bottom of the pot.
3. **Add the Broth and Seasonings:** Add the beef broth, bay leaf, and thyme. Bring the mixture to a simmer, then reduce the heat to low and cook for about 30 minutes, or until the flavors have melded.
4. **Season:** Season with salt and pepper to taste.
5. **Toast the Bread:** Preheat your broiler. Place the baguette slices on a baking sheet and toast until lightly golden.
6. **Assemble and Broil:** Ladle the soup into oven-safe bowls. Top each bowl with a toasted baguette slice and a generous amount of grated Gruyère cheese. Place the bowls under the broiler and broil until the cheese is melted and bubbly.
7. **Serve Immediately:** Serve immediately.
**Chef John’s Tips:**
* **Caramelize the onions properly:** Caramelizing the onions is the most important step in making French Onion Soup. Be patient and cook the onions over low heat until they are deeply caramelized and have a rich, sweet flavor. Don’t rush this step!
* **Use good quality beef broth:** The quality of the beef broth will greatly impact the flavor of the soup. Use a good quality beef broth or homemade beef stock for the best results.
* **Use Gruyère cheese:** Gruyère cheese is the traditional cheese used in French Onion Soup. It has a nutty and slightly sweet flavor that pairs perfectly with the caramelized onions.
* **Broil carefully:** Watch the soup carefully while it is under the broiler, as the cheese can burn easily.
## 6. Shrimp Scampi: A Quick and Easy Delight
Shrimp Scampi is a classic Italian-American dish featuring shrimp sautéed in a garlic butter sauce. Chef John’s version is quick, easy, and incredibly flavorful.
**Ingredients:**
* 1 lb large shrimp, peeled and deveined
* 4 tbsp butter
* 4 cloves garlic, minced
* 1/4 cup dry white wine
* 1/4 cup chicken broth
* 2 tbsp lemon juice
* 1 tbsp fresh parsley, chopped
* 1/4 tsp red pepper flakes (optional)
* Salt and pepper to taste
* Linguine or spaghetti, for serving
**Instructions:**
1. **Cook the Pasta:** Cook the linguine or spaghetti according to package directions until al dente.
2. **Sauté the Garlic:** While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant.
3. **Add the Shrimp:** Add the shrimp to the skillet and cook for about 2-3 minutes per side, or until pink and cooked through. Be careful not to overcook the shrimp, as it will become tough.
4. **Deglaze and Simmer:** Pour in the white wine and chicken broth. Bring the mixture to a simmer, then cook for about 2-3 minutes, or until the sauce has slightly reduced.
5. **Finish the Sauce:** Stir in the lemon juice, parsley, and red pepper flakes (if using). Season with salt and pepper to taste.
6. **Combine and Serve:** Drain the pasta and add it to the skillet with the shrimp and sauce. Toss to coat. Serve immediately.
**Chef John’s Tips:**
* **Don’t overcook the shrimp:** Overcooked shrimp is tough and rubbery. Cook the shrimp just until it turns pink and is cooked through.
* **Use fresh lemon juice:** Fresh lemon juice adds a bright and tangy flavor to the scampi. Avoid using bottled lemon juice, as it can taste artificial.
* **Add a pinch of red pepper flakes:** A pinch of red pepper flakes adds a little heat to the scampi. Adjust the amount to your liking or omit it altogether if you prefer a milder dish.
* **Serve immediately:** Shrimp Scampi is best served immediately, as the pasta can become sticky if it sits for too long.
These are just a few of the most saved Chef John recipes of all time. With his clear instructions, helpful tips, and infectious enthusiasm, Chef John makes cooking approachable and enjoyable for everyone. So, get in the kitchen and start cooking! You’re sure to find a new favorite recipe among these classics.