This came out absolutely delicious. I wasn’t able to find ham hocks but I did find ham shank - so I used that. I had to add a little extra broth at the end to get the consistency I wanted - and served with rice. It was perfect!
These cookies came out absolutely delicious. However, after meticulously following the instructions, my Cookies did not come out large and flat but rather small and cake-like - the results I’ve gotten from other recipes. I tried the recipe again - ensuring my oven was thoroughly preheated, the dough was chilled thoroughly, that I used baking SODA and not powder. Everything checked, and double checked, and still the flat style eluded me. Perhaps a few more batches of practice will yield better results.
Fantastic chili - some things I changed to my personal taste: I used a blend of half ancho and half chipotle chili powders as well as using sweet paprika instead of regular.
Absolutely spectacular! I followed directions as written by Chef John and had a beautiful result! Sadly, I was not able to find beef shank near me, and used 2 lbs chuck roast that I sliced length wise to make 1lb each. However, when I can get some beef shank, I will certainly be trying with that. Alternatively, I May try adding a piece of bone marrow on its own to try and get the same effect as the beef shank would have.
A delicious pizza sauce that has my kitchen smelling like a wonderful pizzeria after it’s been made. I may try adding some dry marjoram in place of dry oregano since I’m a fan of marjoram - but honestly the sauce is amazing as is!
This recipe was my first time trying Farro - and I now consider myself a freshly minted fan of the grain. I was feeling bold and doubled the amount of porchini mushroom and used only 8 brown Mushrooms. The flavor was intense so I can see why only half an oz might be preferable for the porchinis. Otherwise, following Chef John’s process for cooking the Farro has it come out perfectly tender and chewy and simply delicious!
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