Vanessa Convard

I’ve made this a couple of times now. We love it. We pan fry for 3 minutes on each side, 30 seconds on the edges then bake for 10 minutes. This is for a thick cut. Comes out perfect!

Fantastic and easy. Added a leek, a dash of white wine, and a dash of Worcestershire. I also had to use feta because it’s what I had, but otherwise it was essentially the same. Absolutely delicious. I will definitely make this again.

Absolutely fantastic. Followed the recipe exactly, except I used a regular muffin tin and so baked them for 16 minutes. Added chocolate chips to half the muffins. They came out the perfect consistency. We dipped in maple syrup. This will become a breakfast staple.

I love these as a quick breakfast. Definitely add more oats and let the batter sit for a few minutes to thicken. Yum!

This would get five stars if it were cocktail sauce for shrimp. It gets 1 star as a sweet potato fry dip.

One of the best chickens I have ever had! I made the berbere blend from Chef John’s post. It’s a super easy and very delicious recipe.