The most delicious chicken recipe you will taste! This chicken Francese recipe has been viewed by over 200 million people, so that alone makes it very special! I have to
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By Joel Mielle

The secret to cooking a delicate and delicious salmon in a creamy sauce with super crispy skin. This is at present my second most popular recipe with millions of views
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By Joel Mielle

I know what you’re thinking, two heads of garlic, are you crazy! You can relax as the slow cooking of the garlic will dissipate the pungent flavor and leave a
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By Joel Mielle

This is the dinner I turn to when I want something spectacular but I really don’t want to do the dishes. It’s my “1-pan trick” for getting the kind of
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By Joel Mielle

I’ve never been a fan of heavy batters that hide the flavour of the fish. For me, this potato-crust technique is the perfect middle ground. It’s how I get that
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By Joel Mielle

Crispy Lemon Chicken Thighs with Whipped Feta & Burnt Honey The Chicken Thigh Recipe Restaurants Don’t Share Crispy Lemon Chicken with Whipped Feta and Burnt Honey. Learn the secret to
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By Joel Mielle

Mediterranean magic happens when you submerge fresh garden tomatoes in a bath of extra virgin olive oil and slow-roast them with garlic and herbs. (By the way, I freshly picked
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By Joel Mielle

Forget sugar. Forget the rush. This is the ultimate Sugo della Nonna—the only authentic Italian tomato sauce recipe you’ll ever need. In this video, I show you how to build
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By Joel Mielle

In this cooking masterclass, I’m breaking down the anatomy of the Ultimate Gourmet Chicken Toastie. (Cheese melt) This isn’t just a recipe; it’s a tutorial on culinary balance, texture, and
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By Joel Mielle

You’ve seen crispy potatoes a million times. This is the opposite. This is a French potato recipe that thinks it’s a Crème Brûlée. Forget everything you know about baked potatoes.
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By Joel Mielle

Forget the complicated rubs and heavy marinades. The secret to the ultimate Home Rotisserie Chicken isn’t in a spice jar, it’s in the science of the skin. In this video,
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By Joel Mielle

Most of us cook eggs wrong. We blast them with high heat, squeezing out moisture and creating rubbery curds. This high-protein ‘folded’ technique changes that. The Story & The Science
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By Joel Mielle