All the Recipes from Alton Brown’s Good Eats: The Return

The food-science guru is back with brand-new dishes that you’re going to be obsessed with. Check them all out right here.

Chicken Parm

There’s a secret ingredient in the breading on Alton’s juicy chicken: salt and vinegar potato chips! They lend both flavor and texture to the finished dish.

Get the Recipe: Chicken Parm

Quinoa and Broccoli Casserole

Hearty and packed with protein, quinoa takes the place of traditional rice in this comforting, family-friendly casserole.

Get the Recipe: Quinoa and Broccoli Casserole

Chocolate Chia Pudding

After blitzing the ingredients together in the blender, transfer the pudding to a container and let it chill. It really is that easy.

Get the Recipe: Chocolate Chia Pudding

Immersion Circulator Fennel Cordial

Fresh fennel fronds turn the vodka a vibrant green hue in this subtle but strong cocktail.

Get the Recipe: I.C. Fennel Cordial

Immersion Circulator Rump Roast

Being being transferred to a bag and heading into the water, the roast is quickly seared until brown. What results is a juicy, tender piece of beef that can be used in myriad ways.

Get the Recipe: I.C. Rump Roast

Immersion Circulator Mini Cheesecakes

A squeeze of lemon juice brightens up Alton's super-creamy cheesecake, which he tops with butter graham crackers for the crunch you crave.

Get the Recipe: I.C. Mini Cheesecakes

Smoky Romesco

Follow Alton's lead and set up a smoking station to infuse the tomato paste and peppers with plenty of flavor. This will add tons of taste to the finished sauce.

Get the Recipe: Smoky Romesco

Silky Salsa Verde

Xantham gum may seem like an unusual ingredient to keep on hand, but trust Alton and pick up a jar, because it stabilizes this sauce, making it a bit thicker, and balances the flavors.

Get the Recipe: Silky Salsa Verde

Umami Mayo

Don't shy away from making homemade mayo; it really is key to achieving the full flavor of this rich sauce.

Get the Recipe: Umami Mayo


Once you've made the sauce, form little divots in it so you can plop the eggs inside.

Get the Recipe: Shakshuka

Quick Preserved Lemons

"As long as they're kept refrigerated, preserved lemons should keep indefinitely," Alton says. Keep a jar on hand to serve with chicken, fish and beef, and use in his shakshuka recipe.

Get the Recipe: Quick Preserved Lemons

Urfa Biber Harissa

It's worth the effort of sourcing urfa pepper for this harissa, which is a key ingredient in Alton's bold shakshuka.

Get the Recipe: Urfa Biber Harissa

Chocolate Mocha Refrigerator Cake

Let's be honest. The toughest part of this recipe is letting the cake chill overnight before digging in. But you'll be glad you did, because the cookies need time to soften as they absorb the cream.

Get the Recipe: Chocolate Mocha Refrigerator Cake

Strawberry Pepper Icebox Cake

Don't worry. This won't be a spicy dessert. The black pepper balances the sweetness of the strawberry preserves to create a supremely flavor cake.

Get the Recipe: Strawberry Pepper Icebox Cake

Oyster Poor Boy

Take Alton’s advice: It’s worth the time and money to buy in-the-shell oysters, rather than pre-shucked oysters in a can, for this recipe. Plus, learning how to shuck an oyster at home is fun! (It’s all about finding the “hinge” in the shell.)

Get the Recipe: Oyster Poor Boy

Steak Tartare

The key to eating raw beef safely is buying great-quality meat from a butcher you know and trust, and working carefully with it at home. Alton explains everything you need to know in his recipe.

Get the Recipe: Steak Tartare

Ahi Tuna Poke

Alton likes to use chopsticks to mix the chopped tuna with the light citrus-scented sauce so as to work as gently as possible for the sake of the seafood.

Get the Recipe: Ahi Tuna Poke

Sticky Toffee Pudding

Baking these puddings in popover molds allows for individual-size desserts — and plenty of caramel sauce in each portion!

Get the Recipe: Sticky Toffee Pudding

Blue Cheese Bacon Devils on Horseback

There are layers upon layers of flavor going on here. Sherry-soaked dates are first stuffed with tangy blue cheese then rolled in salty, smoky bacon to create a sweet-savory combo you'll crave.

Get the Recipe: Blue Cheese Bacon Devils on Horseback

Wild Sourdough Starter

Patience is the name of the game here. But once you make this starter, you can put it to good use in several of Alton's go-to recipes.

Get the Recipe: Wild Sourdough Starter

Sourdough Cheese Crackers

Trust us. These are SO much better than the square cheese crackers you know. The secret is Alton's sourdough starter, which gives this snack its undeniable flavor.

Get the Recipe: Sourdough Cheese Crackers

Sourdough Waffles

"This recipe requires your sourdough starter to be fed on a 12-hour schedule. If you usually refresh every 24 hours, simply begin feeding your starter every 12 hours two days in advance," Alton explains. "Once you reach the fourth feeding, you can start making waffles from your discard."

Get the Recipe: Sourdough Waffles