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Showing: Drunken Mussels - Framboise Fizz

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Drunken Mussels

Submitted by: Chef John

Living In: San Francisco, California, USA

White wine, garlic, and lemon combine to create a fragrant flavor in this classic steamed mussels recipe. Serve with grilled bread for a perfect way to savor the broth.

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Duck Adobo

Submitted by: Chef John

Living In: San Francisco, California, USA

This twist on the Filipino classic adobo dish uses duck legs, which makes this version particularly rich and satisfying.

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Duck Fat Green Garlic Homefries

Submitted by: Chef John

Living In: San Francisco, California, USA

Discover true decadence with these delicious homefries fried with green garlic in duck fat.

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Duck Fat-Roasted Brussels Sprouts

Submitted by: Chef John

Living In: San Francisco, California, USA

Brussels sprouts tossed together with duck fat and roasted in a hot oven, make a terrific side dish.

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Easy Broccoli Salad

Submitted by: Chef John

Living In: San Francisco, California, USA

This simple broccoli salad kicks up ordinary broccoli with some lemon and red pepper flakes.

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Easy Butternut Squash Ravioli

Submitted by: Chef John

Living In: San Francisco, California, USA

These easy butternut squash ravioli are a terrific way to use up leftover roasted butternut squash. They can stand in equally well as either the ideal appetizer or as an elegant main dish for dinner. The secret? Wonton wrappers instead of pasta make these ravioli incredibly easy.

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Easy French Onion Soup for Guests

Submitted by: Chef John

Living In: San Francisco, California, USA

This is French onion soup made the easy way! It's the perfect starter for fall or winter dinners. The secret is a splash of sherry vinegar and sherry wine. Top with a slice of baguette bread, sprinkle with Gruyere, and broil to golden brown for an impressive first course.

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Easy Homemade Chocolate Sauce

Submitted by: Chef John

You can make this easy chocolate sauce in about 10 minutes. Pour it hot over ice cream then save the rest in the fridge.

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Easy Homemade Pastrami

Submitted by: Chef John

Living In: San Francisco, California, USA

If you want the punch of a spicy, intensely aromatic pastrami, then this recipe will have you smiling from the first mustard-smeared bite to the last.

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