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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Appetizers

Bacon Pimento Cheese

This recipe has bacon, not a typical pimento-cheese ingredient, although it adds a nice smokiness.

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Pimento Cheese

This pimento cheese recipe was inspired by the ground-breaking Southern chef, Bill Neal.

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Kentucky Beer Cheese

My brother who lives in Kentucky introduced me to beer cheese. It is a staple of the bars and pubs of the bluegrass state.

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It Ain’t a Party Until Someone Brings Out a Block of Cream Cheese

My friend, Julia Reed, says, “You would never see a naked block of cream cheese in the South. It will always be coated with one of at least three delicious things: Pickapeppa Sauce, Jezebel Sauce, or pepper jelly.” In honor of Julia, these recipes take the dumping-a-jar-of-pepper-jelly-on-top-of-a-block-of-cream-cheese staple to another level. Serve all three at once for a beautiful, colorful, and mouth-watering presentation.

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Garlic Cheese Spread

Garlic is listed first for a reason. Store in the refrigerator, serve at room temperature.

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Boursin

This is the recipe we serve in the Crescent City Grill. In addition to being a good spread for crackers, it can also be used to stuff mushroom caps, and as a filling for miniature puff pastry turnovers.

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Eggplant and Roasted Garlic Dip

This is my wife’s favorite dip in this book. Great with French bread croutons.

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Cilantro Spiked Corn, Crab, and Avocado Dip

Corn, crab, and avocado work well when paired together in a cold offering. The cilantro adds an additional coolness which makes this the perfect summer dip.

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Sausage and Cheddar Ryes

Perfect with cocktails when uninvited guests show up.

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