John Yelinek

Nov 1, 2023 | epicurious.com | Rachel Gurjar |Tom Branighan |Inés Anguiano |John Yelinek

Yes, chicken breasts can be juicy and delightful. The key here is to coat them in a dusting of flour, salt, and turmeric, which yields a lightly seasoned crust and prevents them from sticking to the pan. Searing the chicken to start yields a crackly-golden exterior on the meat, and lots of flavorful browned bits too. The sauce comes together in the same skillet, with shallots and garlic infusing the olive oil before Dijon mustard, heavy cream, and fresh thyme team up for a sunny, fragrant sauce.

Oct 17, 2023 | epicurious.com | Kendra Vaculin |John Yelinek |Shilpa Uskokovic |Jesse Szewczyk

Heating potato chips in the oven primes them to take on a new layer of flavor-like this seasoned nori blend inspired by Hawaiian hurricane popcorn. Don't skip the sugar, as it's a must for achieving the ideal sweet-salty balance. True hurricane aficionados can mix arare, or Japanese rice crackers, in with the chips at the end for even more crunch. All products featured on Epicurious are independently selected by our editors.

Sep 13, 2023 | bonappetit.com | John Yelinek

Total Time1 hour 10 minutesYears ago chef John Yelinek accidentally left a batch of sweet potatoes baking in the back of a hot oven. Now this is his favorite way of getting crispy, charred skins and custardy interiors. At Ladder 4 Wine Bar in Detroit, MI—one of our Best New Restaurants of 2023—the soft sweet potatoes serve as a base for spiced seeds and heaps of cheese. At home, a moderate hour-long roast gets the job done (but if you happen to “forget” about them for another hour, all the better).

Sep 13, 2023 | bonappetit.com | John Yelinek

Total Time45 minutes (plus 2 hours for resting)At Ladder 4 Wine Bar in Detroit, MI—one of our Best New Restaurants of 2023—chef John Yelinek bucks tradition by making schnitzel with thick bone-in pork chops rather than the more classic thinly pounded cutlet. It’s a deliberate choice that increases the ratio of meat to breading while showcasing good locally sourced pork.

Sep 13, 2023 | epicurious.com | John Yelinek |Dolen Perkins-Valdez |Kendra Vaculin |Shilpa Uskokovic

Years ago chef John Yelinek accidentally left a batch of sweet potatoes baking in the back of a hot oven. Now this is his favorite way of getting crispy, charred skins and custardy interiors. At Ladder 4 Wine Bar in Detroit, MI-one of our Best New Restaurants of 2023 -the soft sweet potatoes serve as a base for spiced seeds and heaps of cheese. At home, a moderate hour-long roast gets the job done (but if you happen to "forget" about them for another hour, all the better).