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Worst Cooks in America

All New January 4 at 8|7c #WorstCooks
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Worst Cooks in America Recipes

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Showing 601 - 615 of 825
unknown

Tagliatelle con Vongole

Recipe courtesy of Rachael Ray
2 Reviews
Patience is the key to achieving the ultimate crispy skin on your salmon. Low, slow heat, a little fat and time will make sure your skin is blistering crispy and rendered. Dare I say, crispy salmon skin > crispy chicken skin!

Crispy Skin Salmon with Blistered Cherry Tomatoes, Farro and Lemon-Shallot Vinaigrette

Recipe courtesy of Jeff Mauro
If you’re ever going to fry your own chicken at home, this is the recipe. It’s perfect in every way and will be just as good hot out of the fryer as it will be cold, right out of the fridge, at about 1:18 am in the morning after a night out “with da gang.” Trust me.

Crispy Fried Chicken with Tangy Slaw

Recipe courtesy of Jeff Mauro
1 Reviews
Chocolate and Peanut Butter, Cheese and Burger, Peanut Butter and Jelly, DUCK FAT AND POTATOES. These are all classic combinations for a reason and that’s because the sum is simply greater than its parts. Duck fat adds so much flavor and crispness to the potatoes that butter or oil cannot compete. Quacktastic!

Crispy Duck Fat Potatoes

Recipe courtesy of Jeff Mauro
1 Reviews
My wife Sarah is a salmon expert and this dish was created for her. The colors, the textures and the sheer brightness juxtaposed against the crispy-skinned buttery salmon is sheer perfection. Don’t overcook your salmon! I recommend taking it to 135 F internal temp at the very most!

Crispy Skin Salmon with Japanese Sweet Potato Puree and Radicchio Citrus Salad

Recipe courtesy of Jeff Mauro
unknown

Crab Cakes with Spicy Remoulade and Citrus Frisée Salad

Recipe courtesy of Jeff Mauro
The tahini ranch in this dish will become your absolute favorite salad dressing, crudités dip, sandwich schmear and sauce.

Charred Savoy Cabbage with Thai Chile Agrodolce, Crushed Hazelnuts and Tahini Ranch

Recipe courtesy of Jeff Mauro
The key to the recipe is procuring the proper chorizo. It should come in a plastic tube and be chock full of orange fat once you render it. True Mexican chorizo always comes in tubes and is one of the tastiest elements on the planet.

Chorizo and Sweet Potato Enchiladas with Salsa Verde, Guacamole and Chipotle Crema

Recipe courtesy of Jeff Mauro

Tomato Bisque

Recipe courtesy of Jeff Mauro
Everybody is always talking about yellow and red curry. I’m a green curry man, especially with fresh seafood. The aroma of the lemongrass, garlic and chilies just makes anything it touches sing.

Thai Green Curry with Red Snapper, Jumbo Prawns and Coconut Rice

Recipe courtesy of Jeff Mauro
Chicago is the sausage capital of the country and The Freddy is classic South Side sandwich that goes way beyond the conventional sausage and peppers on a hoagie roll. Don’t neglect the butterflying and searing of the sausage. It really brings a ton of texture and caramelized flavor to the party...the Sausage Party.

The Freddy: Fennel Sausage Sandwich with Italian Pico and Fresh Mozzarella

Recipe courtesy of Jeff Mauro
unknown

Pastrami-Crusted Wagyu with Salt & Vinegar Root Chips and Pickled Red Cabbage

Recipe courtesy of Jeff Mauro
American cheese is the only cheese appropriate for a super soft and creamy cheesy scramble. Magic happens when it melts. Top with real Chicago-style giardiniera and you will never experience boring scrambled eggs again. Pair it with fluffy vanilla-scented pancakes and crisp candied bacon and you have yourself a true American breakfast experience.

Cheesy Spicy Scrambled Eggs with Buttermilk Vanilla Pancakes and Candied Bacon

Recipe courtesy of Jeff Mauro
I’d rather eat a scone slathered in salty butter, whipped cream or jam than take down a greasy doughnut. Don’t get me wrong, a good doughnut is delightful, but a crumbly and creamy scone studded with dried fruit and nuts will change your foundation.

White Chocolate, Macadamia and Dried Apricot Scones with Raspberry Compote and Whipped Cream

Recipe courtesy of Jeff Mauro

Roasted Turkey Club with Crispy Bacon and Giardiniera Aioli

Recipe courtesy of Jeff Mauro
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