ThatDudeCanCook
50 recipes converted from their YouTube cooking videos.
Chicken Fricassée
A comforting, budget‑friendly chicken fricassée with buttery mushroom sauce, finished with cream, Dijon mustard and a hint of lemon. Perfect for a hearty dinner served over mashed potatoes, rice or crusty bread.
Beef Stroganoff
A classic Russian‑style beef stroganoff made with tender flank steak, mushrooms, onions and a rich creamy sauce served over egg noodles. Perfect comfort food for a cozy dinner.
Thai Coconut Rice Chicken Thighs with Sweet‑Sour Dipping Sauce
Juicy bone‑in, skin‑on chicken thighs marinated in a bold Thai‑style sauce, pan‑seared, oven‑finished and glazed, served over fragrant coconut jasmine rice and accompanied by a classic sweet‑sour Thai dipping sauce. Perfect for a flavorful weeknight dinner.
Chicken Adobo Is The Ultimate Comfort Food
A comforting Filipino chicken adobo made with bone‑in, skin‑on thighs, marinated in light soy sauce, cane vinegar and garlic, then braised to tender perfection. Served over aromatic garlic‑coconut fried rice with a splash of fish sauce, this dish balances salty, sour and sweet flavors for a satisfying dinner.
Braised Short Ribs with Creamy Mashed Potatoes
A comforting one‑pot braised short rib dish paired with buttery mashed potatoes. The beef is seared, simmered in red wine, tomato paste and grass‑fed bone broth until fall‑apart tender, then rested for extra juiciness. Serve over fluffy mash for a hearty dinner.
Make This Chicken Alfredo Once And You'll Be Making It Forever
A rich, comforting Italian‑American chicken Alfredo that combines perfectly seared chicken breast with a velvety Parmesan‑cream sauce, finished with a buttery pan sauce made from the fond. Served over fettuccine, this dish is ideal for a weeknight dinner or to impress guests.
soy pickled eggs are the best
A simple Japanese‑style snack of hard‑boiled eggs marinated in a savory soy‑mirin sauce. Perfect for quick protein bites, party snacks, or a salty treat any time of day.
Perfect Prime Rib with Dry Brine and Horseradish Sauce
A step‑by‑step guide to a juicy, medium‑rare prime rib using a low‑temp roast, overnight dry‑brine, homemade rosemary salt, and a tangy horseradish sauce. Includes tips on carry‑over cooking, seasoning, and finishing the crust.
Texas-Style Beef Chuck Chili (No Beans)
A deep‑flavored Texas chili made with a blend of toasted dried chilies, coffee, cocoa, and aromatic spices. No beans, no searing – just slow‑braised, melt‑in‑your‑mouth chuck roast that’s perfect for chilly evenings.
Pan-Seared Bone-In Pork Chops with Orange-Balsamic Butter Sauce
A juicy, bone‑in pork chop seasoned with rosemary‑salt and finely ground black pepper, seared to a perfect crust, basted in butter, and finished with a glossy orange‑balsamic butter sauce. Ideal for a family dinner or special occasion.
Juicy Turkey with Rosemary Salt & Marmite Gravy
A step‑by‑step guide to breaking down a 15 lb turkey, seasoning it with a fragrant rosemary‑salt blend, roasting the pieces to perfect doneness, and finishing with a rich, umami‑laden Marmite gravy made from homemade turkey stock. All under two hours of oven time and perfect for a stress‑free Thanksgiving.
Best Roasted Broccoli
A step‑by‑step guide to making perfectly crispy, bright‑green roasted broccoli with three layers of seasoning – from a quick salty blanch to a light oil toss and a final sprinkle of salt. Ideal as a kid‑friendly side or a healthy snack.
Hasselback potatoes
Crispy, buttery Hasselback‑style potatoes with garlic, rosemary‑infused butter and fresh parsley. A Swedish‑inspired side dish that looks impressive and tastes amazing.
Costco Has Nothing On These Churros
Homemade churros that are light, airy, and perfectly coated in cinnamon sugar, served with a rich dark chocolate dipping sauce. Inspired by the famous Costco churros, this recipe walks you through making the classic dough, frying to golden perfection, and creating a silky chocolate sauce.
Beef Bourguignon (Short Rib)
A comforting, slow‑braised French classic made with bone‑in short ribs, homemade beef stock, Pinot Noir, and a rich rosemary‑salt seasoning. Finished with glossy glazed vegetables, crisp bacon, and fresh parsley for a restaurant‑quality bowl.
Classic Pot Roast That's Better Than Grandma's
A comforting, melt-in-your-mouth pot roast made with a marbled chuck roast, homemade rosemary salt, red wine, tomato paste, Worcestershire, balsamic, and Marmite, braised low and slow with carrots and potatoes. Perfect for winter dinner parties and a guaranteed crowd‑pleaser.
Crispy Roasted Brussels Sprouts
A foolproof method for perfectly crispy, caramelized Brussels sprouts. The sprouts are briefly blanched in salted water, tossed with olive oil, then roasted cut‑side down on a sheet pan until the edges are golden and slightly charred. Simple, healthy, and ready for any holiday spread.
Beef Asabuko (Braised Beef Shank with Rosemary Salt)
A rich, comforting braised beef shank dish inspired by classic Italian osso buco. The beef is seasoned with a homemade rosemary‑salt, lightly dusted with flour, and braised with bacon, carrots, onions, tomato paste, red wine and a high‑quality beef bone broth. After a slow 3‑hour oven braise the meat rests in its own juices for an hour, then is finished with a bright parsley‑garlic‑lemon garnish (grammulada). Serve over mashed potatoes, risotto or polenta.
Once You Try Shepherd's Pie This Way There Is No Going Back
A comforting British classic reimagined as individual ramekin portions. Tender ground lamb with carrots, celery, onion, peas and a rich tomato‑infused gravy sit beneath ultra‑fluffy, buttery mashed potatoes enriched with egg yolk for a golden top. Perfect for a cold winter night.
Cooking My 10,000th Filet Mignon (PRO LEVEL STEAK)
A step‑by‑step guide to cooking restaurant‑quality filet mignon in a steel pan. The steaks are tempered, seasoned with rosemary‑salt, seared on all sides, then butter‑basted with garlic and shallots for a rich, buttery finish.
7 Cheap and Easy Ramen Noodle Hacks
A collection of seven quick and budget‑friendly ramen upgrades from ThatDudeCanCook. Each hack adds a unique flavor twist—soft‑boiled egg, peanut butter, American cheese, carbonara, chili oil, kimchi, and ginger‑ale—using simple pantry staples and instant ramen noodles.
If There Is a Better Bread and Butter Pudding Recipe I Haven't Found It Yet
A rich, comforting British-style bread pudding loaded with plump apricots, raisins, and a silky vanilla custard sauce finished with a caramelized icing‑sugar crust. Inspired by Uncle Matt's classic recipe and demonstrated by ThatDudeCanCook.
These Are 10X Better Than Regular Hash Browns
Crispy, flavorful potato patties known as lotas – a step‑up from ordinary hash browns. Made with grated russet potatoes, onion, eggs, flour, cornstarch and a few secret tricks for maximum crunch. Served with chives, dill, sour cream, applesauce and smoked trout roe.
This One Ingredient Makes Chicken Adobo 10X Better
A creamy twist on classic Filipino chicken adobo using coconut milk for a rich, balanced sauce. Bone‑in, skin‑on thighs are marinated, seared, braised, rested, then finished under the broiler for extra‑crisp skin before being tossed in a silky coconut‑infused adobo sauce. Served over white rice and garnished with green onions.
Reverse-Seared Tomahawk Ribeye Steak
A foolproof reverse‑sear method for a bone‑in tomahawk ribeye that delivers a perfectly pink, buttery interior and a caramelized crust. Seasoned simply with olive oil, rosemary‑salt, then finished in a hot skillet with avocado oil, shallot, garlic‑butter and fresh thyme.
The Worlds Best Quiche (I'm Not Messing Around)
A buttery, flaky crust filled with caramelized onions, rendered bacon lardons, Gruyère cheese and a light, cheesecake‑like custard. Inspired by Thomas Keller’s technique, this French‑style Quiche Lorraine is baked twice for a perfectly set, velvety interior and a golden crust. Ideal for brunch, lunch, or dinner, it serves eight slices.
The ONLY Prime Rib Recipe You’ll Need for the Holidays
A step‑by‑step guide to a perfectly cooked, edge‑crisp, medium‑rare prime rib roast. The roast is dry‑brined for 24 hours, seasoned with Worcestershire sauce, homemade rosemary‑herb salt, and black pepper, then roasted low‑and‑slow before a high‑heat finish. Served with a luxurious butter‑stewed onion sauce (inspired by Thomas Keller) and a tangy horseradish mayo sauce.
The Viral Pasta Chips Are Actually Pretty Tasty
Crispy baked or air‑fried pasta chips served with a bright garlic‑basil ricotta dip. The recipe uses a simple corn‑garlic paste to coat the pasta, a splash of white truffle oil for depth, and a fresh ricotta‑basil dip that’s perfect for parties or a quick snack.
Master the Art of Pan Fried Steaks
A step‑by‑step guide to achieving that restaurant‑quality, crusty‑on‑the‑outside, juicy‑medium‑rare steak at home. The technique uses a hot cast‑iron skillet, high‑smoke‑point oil, and a buttery garlic‑shallot basting sauce for maximum flavor and a perfect crust.
This Massaman Curry Will Make You Fall In Love With Thai Cooking
A rich, aromatic Thai Massaman curry made with tender braised short ribs, fragrant coconut milk, and a crunchy garnish of fried shallots. Served over lime‑lemongrass coconut rice, this dish delivers deep flavors of lemongrass, galangal, cinnamon, and tamarind, perfect for a comforting dinner.
Say Goodbye To Boring Rice And Beans (3 Recipes)
Three cheap, flavor‑packed rice‑and‑bean dishes – herb‑green rice with black beans, bold red tomato rice with pinto beans, and creamy Caribbean coconut rice with kidney beans. Each recipe uses a simple toasting technique for extra depth, and all are made with pantry staples and a can of Goya beans.
Garlic Butter Maple‑Soy Glazed Chicken Breasts
A quick, one‑pan chicken breast recipe inspired by a viral YouTube video. The chicken is sliced for extra surface area, seared in butter‑olive oil, then tossed in a sweet‑salty‑sour glaze made with maple syrup, soy sauce and apple cider vinegar, finished with fresh chives.
I Cracked the Code on Pad Thai
A restaurant‑quality Pad Thai made at home with authentic Thai tamarind‑palm‑sugar sauce, shrimp, tofu, and crunchy peanuts. Follow chef ThatDudeCanCook’s detailed steps for perfectly softened rice noodles, balanced sweet‑sour‑salty flavor, and quick stir‑fry technique.
This Chicken Paprikash Will Change Your Life For The Better
A comforting Hungarian chicken paprikash made from a whole chicken, homemade stock, sweet paprika, and served over fluffy homemade egg‑noodle dumplings (spaetzle). The recipe includes step‑by‑step instructions for breaking down the bird, extracting a rich stock, marinating and braising the chicken, and making the traditional noodles.
The Perfect Ribeye Steak
A juicy, pan‑seared ribeye steak seasoned with rosemary salt and finished in a fragrant garlic‑shallot butter sauce. The steak is tempered, seared to develop a crust, then gently finished to a perfect medium‑rare internal temperature of 125°F before resting and slicing.
The tip at the end is the ultimate crispy chicken skin hack
A whole chicken is spatchcocked, marinated in a garlic, rosemary, sage, lemon, and red pepper flake mixture, then weighed down while searing to achieve glass‑like crispy skin. After roasting, the chicken is rested and finished under the broiler for extra crunch.
Authentic Fettuccine Alfredo Only Needs 3 Ingredients
A silky, buttery Fettuccine Alfredo made with just three core ingredients – fettuccine, real Parmigiano‑Reggiano, and unsalted butter. Follow the step‑by‑step guide from ThatDudeCanCook for the creamiest sauce without any cream.
This is why Salmon tastes better in Restaurants
A step‑by‑step guide to achieving restaurant‑quality pan‑seared salmon with a silky mustard‑lemon sauce. The skin gets perfectly crisp, the flesh stays juicy, and the sauce adds a bright, buttery finish.
Chocoholics Unite
A rich, fudgy brownie inspired by Thomas Keller, paired with a silky homemade caramel sauce and a scoop of vanilla bean ice cream. Perfect for a dinner‑party plated dessert or an indulgent treat.
Chipotle Burrito Bowls for 1/3 the Price and 10x the Flavor
A homemade version of Chipotle's steak burrito bowl, featuring a smoky chipotle‑coriander‑lime marinade that doubles as salsa, perfectly cooked rice, seasoned flap steak, fresh pico de gallo, crisp cabbage‑lime slaw, creamy guacamole, beans, cheese and optional toppings. All components are made from scratch for a fraction of the restaurant price.
Throw Away Your Ramen Packets And Make This Instead
A versatile, aromatic chili oil made from toasted whole spices, fresh aromatics, and high‑smoke‑point avocado oil. The long version yields a deep, complex flavor perfect for ramen, dumplings, stir‑fries, and salads, while a quick 5‑minute version offers a fast shortcut for everyday meals.
Minted Peas Are Better Then You Think
A bright, herb‑infused pea puree made silky with a classic French beurre monté (butter emulsion) and creamy crème fraîche. Perfect as a side for fish, chicken, or steak, this quick recipe transforms frozen peas into a restaurant‑quality dish.
Should You Make The Viral CROISSANT Sandwich?
A quick, indulgent sandwich made by toasting buttery croissant halves in clarified butter and layering them with creamy mayo, savory mortadella, and melty provolone. Perfect for a snack or a lazy lunch.
After This, Regular Hot Chocolate Will Never Be the Same
A step‑by‑step guide to three increasingly luxurious hot chocolate drinks—from a quick powdered mix, to a rich semi‑sweet chocolate version, to a decadent French‑style hot chocolate topped with orange‑zest cream. Perfect for cozy winter evenings or holiday gatherings.
How To Make Brussel's Sprouts That Don't SUCK!
A step‑by‑step guide to turning humble Brussels sprouts into a restaurant‑quality side. The sprouts are blanched, roasted, then tossed in three optional sweet‑savory glazes (maple‑cherry, honey‑apple cider, cane‑balsamic) and finished with crispy bacon, toasted nuts, fried sprout leaves, lemon zest and a drizzle of premium olive oil.
I made the viral feta pasta from TikTok with a Sonny twist
A quick and easy TikTok‑inspired pasta that combines blistered grape tomatoes, garlicky olive oil, and broiled feta for a creamy, tangy sauce. Perfect for a weeknight dinner that feels restaurant‑worthy.
Once you try Brussels sprouts this way there is no GOING BACK
A simple, fool‑proof roasted Brussels sprout recipe that starts with a quick blanch and steam to dry the sprouts, then finishes with a high‑heat roast for caramelized, crispy edges. Perfect as a side dish and easily customized with nuts, honey, balsamic, or bacon.
Restaurant Style Cheesy Mashed Potatoes
A creamy, cheesy mash made from Yukon Gold potatoes, enriched with a buttery flour‑based cheese sauce, finished under the broiler for a golden top and finished with fresh chives. Perfect as a side for holiday meals or weeknight dinners.
The Only White Chicken Chili You’ll Ever Need
A light yet comforting white chicken chili perfect for cold winter days. Tender chicken legs are poached to create a flavorful broth, then combined with poblano peppers, jalapeño, potatoes, corn, white beans, and milk for a creamy, hearty stew. Garnish with jack cheese, sour cream, avocado, cilantro, lime, and crunchy tortilla chips.
Real Alfredo Only Needs 3 Ingredients
A quick, three-ingredient Alfredo sauce made with butter, fresh Parmesan, and linguini. No cream needed—just pasta water creates a silky, rich coating.